Cajun Mess And Cornbread
From iamericap 8 years agoIngredients
- 1 box Tony Chachere’s Creole Jambalaya dinner mix shopping list
- 1 box Tony Chachere’s Red beans & Rice dinner mix shopping list
- 2 cups white rice (parboiled long grain) shopping list
- 2 pkgs (28 oz total) Eckrich skinless smoked sausage (chopped into large chunks) shopping list
- 1 bag (12 oz total) frozen salad shrimp (cooked and peeled) shopping list
- 2 cans (31 oz total) red beans (drained) shopping list
- 8 TBS salted butter shopping list
- 4 chicken bouillon cubes shopping list
- 2 beef bouillon cubes shopping list
- 2 tsp Tony Chachere’s Original Creole seasoning shopping list
- 1/2 tsp thyme shopping list
- 1/2 tsp onion powder shopping list
- 1/4 tsp garlic powder shopping list
- 1/4 tsp celery flakes shopping list
- 1/4 tsp old bay seasoning shopping list
- 1/4 tsp parsley shopping list
- 10 2/3 cups cool water shopping list
- Very large soup pot shopping list
Cornbread:
- 2 pkgs (12 oz total) Texas Style yellow cornbread mix shopping list
- 2 TBS white sugar shopping list
- 2 slightly beaten large eggs shopping list
- 1 1/3 cup milk shopping list
- Honey shopping list
- Salted butter to grease pan shopping list
- Round cake pan shopping list
How to make it
- Preheat oven 425°F.
- Mix Cajun mess ingredients together in a large soup pot and put on high heat on stovetop.
- Grease a round cake pan well, with salted butter.
- In a large bowl, mix cornbread mix and sugar, and stir.
- In smaller bowl, beat egg, add milk, and stir.
- Pour egg and milk mixture into cornbread mix, stir vigorously.
- Scrape cornbread batter into greased cake pan.
- Swirl honey over the top.
- By now, your Cajun mess should be boiling. Turn down to low, and cover pot.
- Put cornbread into oven.
- Cook both for 27 minutes. (Stir Cajun mess once in a while)
- Enjoy! :)
People Who Like This Dish 1
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