Garlic Bread Pudding

Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish.  Just follow our simple instructions and visit www.Cajungrocer.com for authentic Cajun ingredients at unbelievably low prices. 

Ingredients

2 cups of milk

2 Tbsp minced garlic

2 large whole eggs

2 large egg yolks

¼ cup finely chopped parsley

¾ tsp salt

¼ tsp freshly ground black pepper

1/8 tsp Cajun Chef Cayenne Pepper

2-1/2 cups ½-inch cubed Poupart’s French bread

Instructions

Scald the milk with the garlic in a small saucepan.

Let the mixture stand off the heat for 15 minutes.

If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.

If you are a garlic fan, leave it as is.

In a bowl, whisk the whole egg and the egg yolks.

Add the milk in a steady stream, whisking constantly. 

Add the parsley, salt, black pepper and cayenne.  Mix well.

Divide the bread cubes among eight buttered 1/3-cup muffin tin.

Ladle the milk and egg combination over the bread, dividing it evenly.

Let it stand for 10 minutes.

At this point the pudding can be covered and chilled for 8-10 hours.

Bake the puddings for 45 minutes or until they are golden and puffed.

Let the pudding cool for several minutes.

They will sink as they cool.

To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.

Serve warm.

This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor.  Everyone will be begging for the recipe, just send them over to www.Cajungrocer.com for more Cajun recipes and discounted ingredients.  

Stuffed Pork Chops

Stuffed Pork Chops are a Cajun favorite.  This entrée is a spicy and filling dish that your entire family will love. It’s surprisingly simple for such a flavor-packed meal.  Just follow our simple instructions and head over to www.Cajungorcer.com for the most authentic and affordable Cajun ingredients around.

Ingredients

6 center-cut pork chops, about 1-1/2 inches thick

½ cup finely chopped onions

½ cup finely chopped celery

2 Tbsp finely chopped Savoie’s Tasso

5 Tbsp olive oil, in all

2 slices of bread, cut into 1-inch cubes and toasted

¼ cup of beef broth

Salt, freshly ground black pepper and Cajun Chef Cayenne Pepper

1 large egg, beaten

Italian-style bread crumbs

Instructions

Cut a pocket in each chop.

In a skillet, sauté the onion, celery and tasso in three Tbsp of oil for about 5 minutes, or until soft.

Remove them from the skillet and pat dry with paper towels.

Put them in a bowl. Add the beef broth to the onions and tasso mixture and season with salt, black pepper and cayenne.

Stir the mixture together and pour it over the toasted bread in the bowl.

Toss to mix

Divide the stuffing into six portions and stuff into the pockets of the pork chops. 

Dip the chops in the beaten egg, and then dredge them in the bread crumbs, pressing in the crumbs with your fingers.

Place the chops in a lightly oiled shallow baking pan and cover them lightly with foil.

Bake at 350 F for about one and a half hours.

Or deep-fry the chops.

This recipe serves 6.  It will quickly become a family favorite.  Check out our side dishes for items to pair with your stuffed pork chops.  For more Cajun recipes and discounted ingredients head on over to www.cajungrocer.com.  

Jambalaya, My Way

Jambalaya is a Cajun food staple.  This dish is comfort food and the center of family gatherings. Jambalaya can be time consuming and labor extensive, until now.  Cajun Grocer’s recipe for Jambalaya, My Way, makes the work easier and the taste outstanding.  Follow these instruction and order top-of-the-line, discounted Cajun ingredients from www.CajunGrocer.com

Ingredients 

6 Tbsp butter

½ cup chopped green onions

½ cup chopped yellow onions

1 large green bell pepper, seeded and julienne

1 cup coarsely chopped celery

1 tsp minced garlic

½ lb medium Gulf White Shrimp, peeled and deveined

½ lb cubed boiled ham

1 (16-ounce) can whole tomatoes, crushed with the can juices

1-cup chicken broth

Tony Chachere’s Famous Creole Seasoning to taste

2 bay leaves

1 cup Falcon Medium Grain Rice, uncooked

Cajun Chef Louisiana Hot Sauce

Instructions

In a large heavy pot, heat the butter over medium heat.

Add the onions, bell peppers, celery and garlic.

Sauté for about five minutes or until they have wilted.

Add the shrimp and ham.

Cook for two or three minutes or until the shrimp turn pink.

Stir in the tomatoes and chicken broth.

Season to taste with salt and cayenne.

Add the bay leaves and the rice.

Cover and reduce the heat to medium-low.

Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve!

Pass the hot sauce! It’s a jambalaya requirement.  This recipe makes about 4 servings.  You wont believe how simple it is to make something so delicious.  For other recipes and more discounted ingredients, visit www.cajungrocer.com