Cajun French: le jardinage (lu jar-deen-aj) – vegetables (from the garden)
This is an easy to cook corn dish. It can be a side, entree, dip or stuffing. Have fun with the dish and see how many ways you can use the recipe.
Mais C’est Bon!
Enjoy!!
Ingredients:
6 oz andouille or other cajun sausage
2 cups Cheez-it snack mix or other cheese crackers
Butter – 1 stick
Olive oil
Red onion
Red bell pepper or other color
Garlic – 1 Tbl chopped
10 oz yellow corn – fresh, frozen or can
11 oz shoepeg corn – can
Cajunville seasoning
Cayenne
Chicken broth – ¼ cup
Cream – ¼ cup
Sugar
Spreadable cheese – Boursin, Alouette or other garlic herb spread
Equipment:
Cutting Board
Sharp Knife
Mise en Place bowls/plates
Kitchen scale (optional)
Measuring cups and spoons
Cast iron 2” deep skillet or other heavy skillet
Cooking spoon
Tasting spoon
Dish for topping to spread out to cool
Serving dish and utensils
Mise en Place:
2 oz andouille, chopped into small pieces
Break up 2 cups crackers into small pieces (not completely crushed)
4 oz andouille cut into bite size pieces
½ cup red onion, chopped
½ cup red bell pepper (or your choice of color), chopped
1 Tbl chopped garlic
10 oz yellow corn, drained
11 oz shoepeg corn, drained
3 Tbl butter – divided 2 Tbl & 1 Tbl
¼ cup chicken broth
¼ cup cream
1.75 oz spreadable cheese (alouette, boursin, etc)
Cajunville seasoning
Cayenne
½ tsp sugar
Directions:
Heat skillet med to med high
Add 2 oz andouille, chopped small
Cook until crispy
Remove from skillet
Add 2 Tbl butter, let melt
Add 2 cups crushed crackers
Toast 3-5 minutes
Add andouille back to skillet
Toss mixture
Remove mixture from skillet
Set aside
To skillet add 1 Tbl olive oil
Add 4 oz andouille, bite size pieces
Saute until softened, 3 minutes
Add 1 tbl butter
Melt butter
Add ½ cup red onion
Add ½ cup red bell pepper
Add 1 Tbl chopped garlic
Saute until veggies are soft about 6 minutes
Add 10 oz yellow corn
Add 11 oz shoepeg corn
Add ½-¾ tsp Cajunville seasoning (start with 1/2 tsp)
Add ⅛ tsp cayenne
Mix well
Add ¼ cup chicken broth
Cook 4-6 minutes, covered or until mixture is very hot
Remove skillet from heat
Add 1/2 tsp sugar
Add ¼ cup cream
Add 1.75 oz spreadable cheese
Incorporate into mixture
Place skillet back on heat and bring back to temperature, don’t boil
Top with andouille cracker mixture
Serve immediately
Example of items we used
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