Great American Cajun Seasoning is a spice blend made with the flavors of the southwest in mind, salt is the only thing we hold back so you can pack that Tex-Mex or southwest flavor in as deep and rich as you’d like without fear of over salting your dish.
It really is a handy cajun seasoning to have in your pantry. And in this recipe, it is the only seasoning you are going to need along with a little salt and pepper.
Grabbing some leftover chicken and a pork roast from fridge, but you can use anything you have in your fridge and lower or increase this recipe based on what you have got. You do want to plan to have or pick up some shrimp and sausage from the store to add to this recipe.
- 1 lb. shelled and veined shrimp
- 1 lb. chicken
- 2 lb. pork
- 12 oz. sausage
- 8 Tbsp butter
- ½ cup flour
- 2 small onions
- 1 bag small sweet red/yellow peppers or 2 large green peppers
- 5 stalks celery
- 6 cloves garlic
- 1 Tbsp Great American Cajun Seasoning per pound of meat (5 in this case)
- Ground pepper
- Salt
- 3 bay leaves
- 2 28 oz. cans of diced tomato
- 4 cups of chicken broth
- Corn starch or small bag of okra
We will start by gathering everything we need and dicing, cutting, cubing everything up first! We are going to need to add our ingredients in quick after we make the roux, so all our ingredients must be prepped before we start to cook.
Wash all your vegetables. Select the pepper you want to use, cut open, remove the seed and insides, dice and set aside do the same with the onion, garlic (minced), celery with leaves and set aside.
Take your sausage and cut into quarter inch sized bite chunks and cubed up leftover pork, set aside. Take your leftover chicken, cube up and set aside. Make sure your shrimp are thawed out, cleaned, and shelled.
Start by adding the butter to the pot on low medium heat, melt and get to bubbling hot but not burning. Add flour and whisk while adding. This is the important part, DO NOT LEAVE. Stand right there and whisk the butter regularly until you get the mixture to a caramel color. Add all the vegetables, bring up heat to low high to compensate for the addition, cook for 10 minutes and then add sausage and pork and cook for 10 more minutes.
Add all other ingredients except for shrimp and cornstarch. If you are using okra go ahead and add that now.
Claude’s family cook tip: If you like to grill or roast chicken on a regular basis keep the spine aside and boil that with a carrot, half an onion and a stalk of celery for some home-made chicken stock that you can throw into the freezer for use later. We will be using that in this recipe, but store bought is fine too if you haven’t any homemade and handy.
Simmer and cook for 30 minutes then add cornstarch and shrimp. Use about 3 Tbsp of cornstarch to a small amount of chicken stock and add in until you get the thickness you want. Cook another 10 minutes for the shrimp to finish and ring the dinner bell you are done!
Serve over top rice.