Tag Archives: Cajun

Red Beans and Rice with Andouille Sausage

17 Aug
Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

After two months of no measurable rain and temps in mostly the 90s and triple digits, we had a welcome day of rain and cool temps in the 70s. The sudden change in weather gave me the opportunity to come up with a one-pot meal that was both satisfying with plenty of heat.

The weather seems to have moderated now back into temperatures normal for Central Oregon, with abundant blue skies. Just in time for the pending Apoc-Eclipse, which we are escaping from for a week to our private RV property on the coast. The forecast is for mostly sunny skies, and we’ll be uncrowded and safely ensconced away from the madness that is sure to come here. We are also in the path of totality over there, and even if we end up with a few clouds and maybe fog, it will still get dark, right?

I know I’ve gone missing in the WordPress world, but the power went out last Friday and fried our modem, and our “stellar” internet provider could not get a tech out here until Tuesday. And now I’ll be absent again for another week. So I’d best get this recipe out to you!

Red Beans and Rice with Andouille Sausage
Adapted from Tastes of the South

2 tablespoons grapeseed or olive oil
1/2 pound Andouille sausage, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 teaspoon minced garlic
1 (15-ounce) can light red beans, drained and rinsed
1 (15-ounce) cans diced tomatoes, undrained
1/2 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Dash of cayenne pepper
1/2 cup long grain rice
1 1/2 cups chicken broth, homemade or low sodium
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. In a large cast-iron skillet, heat the oil over medium-high heat. Add the sausage, chopped vegetables and garlic, and cook about 10-15 minutes until vegetables are tender and sausage is browned. Add the beans, tomato, thyme, paprika, cayenne pepper, and Cajun seasoning. Cook 5 more minutes and remove from heat. Stir in rice and broth.

In a small bowl, stir together bread crumbs and melted butter; set aside.

Add the skillet to the oven and bake for 20 minutes. Carefully slide skillet out and sprinkle with the bread crumb mixture. Continue to bake until golden brown, 10 to 15 minutes more. Serve with a side of cornbread.

 

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Wildcard Contest Winner ~ Toasty Roasted Chickpeas, Cajun Style

4 Feb
Wildcard Winner Toasty Roasted Chickpeas, Cajun Style

Wildcard Winner Toasty Roasted Chickpeas, Cajun Style

What better way to lead into the Mardis Gras celebrations than with a surprise Wildcard Contest Winner Cajun recipe over at Food52 website??? I’ve never been a finalist and contest winner with prizes, but at least with a Wildcard Win you get braggin’ rights, yes? I actually got awarded this three days ago, but have been so busy only just found out today. YAY! (With a wildcard win you get a nice note from the editors of the website on the recipe why they picked it.) ūüôā

Linky to the recipe here ———–>¬† Cajun Roasted Chickpeas

We’ll see you again this weekend with a new recipe!

BBQ Shrimp with Fried Polenta Cakes

30 Jan
BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

I rarely try to do copycat recipes as they never come up to snuff to what you expect, but this one scored in my house. Now, probably 99.9999% of my readers don’t even live in my small town nor either close to it, so we’ll just leave it at that I was able to surpass the taste of this amazing shrimp appetizer dish at a local trendy restaurant.

It probably doesn’t even taste the same, since I never bought their expensive $16 bottle of the sauce to compare it to. (Who buys a $16 bottle of BBQ sauce, what??) All I know is that it exceeded our expectations of how it would turn out. I’m in LOVE! My husband swooned! (OK he didn’t literally, but he loved it too so I had to say it.)

I tried searching for the copycat recipe from our local restaurant (Zydeco Kitchen and Cocktails), but all it ever came up with was a copycat recipe for Zydeco 5, which is apparently in the Midwest or thereabouts. So, I googled for New Orleans BBQ Shrimp. Whoa! Too much information. However, what I gleaned from it all is that there were two camps in how to prepare it. Either marinating for a long time then oven cooking, or cooking quickly in a cast-iron skillet. I chose the former after my research.

I printed out several of the recipes that went in both camps, then combined all the ingredients into one full recipe. I got a little confuzzled at one point when I scratched out on one and then switched to the other then went back to the other. OY!

Instead of making grits or polenta cakes from scratch (for time reasons), I went with an organic refrigerated garlic and basil polenta tube from a local grocery. Trader Joe’s sells a similar tube of this product.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Note: I’ve offered to bring this to Super Bowl next week as an appetizer, and THEN make it again a few weeks later as the main course for a dinner party. Am I nuts??? LOL. But will be glad to do it.

Second note: I have a high heat/spice tolerance, so adjust seasoning amounts as needed.

This recipe serves two people, adjust amounts if serving more. On to the recipe!

BBQ Shrimp with Fried Polenta Cakes

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb’s)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley and green onion, for garnish

Preparing the BBQ Sauce

Preparing the BBQ Sauce

Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.

Spicy BBQ Sauce

Spicy BBQ Sauce

Bring to a simmer and cook for about 5 minutes until it’s reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they’re in a single layer.

Marinating the Shrimp

Marinating the Shrimp

Cover and place in refrigerator for up to 4 hours or overnight.

About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.

Meanwhile, slice the polenta into 1/2-inch or so cakes (I wasn’t very precise in that case). Add butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.

Fried Polenta Cakes

Fried Polenta Cakes

Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Shrimp Risotto with Cajun-Spiced Shrimp

5 Nov
Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy¬† “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.

Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com

For the Risotto:

1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block

Diced Onions

Diced Onions ~ HEY! Who doesn’t eat microwaved popcorn while prepping dinner, huh???

For the Cajun-Spiced Shrimp:

1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish

Get all your ingredients prepped. This doesn’t take long at all!

Prepping the Ingredients

Prepping the Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.

Wine Pouring Shot

Wine Pouring Shot ~ Something went awry with my camera settings for this shot so you get the “Instagram” look!

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice  and the shrimp stock.

Risotto Ready to Pressure Cook

Risotto Ready to Pressure Cook

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)

My Pressure Cooker

My Pressure Cooker

Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.

Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.

Cajun-Spiced Shrimp

Cajun-Spiced Shrimp

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.

Stir in the rest of the butter and the half cup of Parmesan cheese.

Perfect Risotto

Perfect Risotto

Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.

Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Download and Print this Recipe

Download and Print this Yummy Recipe!

Turkey, Ham, Sausage, and Shrimp Gumbo

1 Dec
Turkey, Sausage, Ham. and Shrimp Gumbo

Turkey, Sausage, Ham. and Shrimp Gumbo (with Okra!)

I’m always on the lookout for a new recipe that will help use up the leftover turkey from Thanksgiving, and The Homesick Texan “brought it home” for me with this one! I told my husband I was going to make this, and he said, “I don’t like gumbo.” Well. I think he said that as a knee-jerk reaction to okra. He doesn’t like okra, ergo he doesn’t like gumbo. “I don’t plan on putting any okra in this one. It will have turkey, ham, and smoked sausage in it! Doesn’t that sound great?” Pretty much no reaction to that. He doesn’t like okra, ergo, he doesn’t like gumbo. I made it anyways. Plus, since I’m such a great gal, I bought some shrimp to add to it because he loves shrimp.

The Holy Trinity and Meats

The Holy Trinity and Meats

The day before I made this, hubby and I teamed together to make a huge pot of turkey broth from the carcass, recipe here: How to Make Homemade Turkey Broth. You can never have too much turkey or chicken stock on hand. You can substitute low-sodium store-bought, but why? The original recipe makes enough to serve 10 to 12, so I halved it as well as made other adaptions/tweaks (including adding about a cup of my homemade canned tomatoes). Feel free to experiment! And if you like okra, by all means add some of that too. Since I wasn’t going to add gumbo, I was also going to add some file powder to thicken it, but alas, the Pacific Northwest does not seem to know of its existence (I scoured four different stores!), so I had to substitute a little cornstarch for the thickener.

Turkey, Ham, Sausage, and Shrimp Gumbo
Adapted from Turkey Gumbo, The Homesick Texan

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 small red bell pepper, stemmed, seeded, and diced
1 large rib celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1/8 cup chopped parsley
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
Ground black pepper, to taste
Mrs. Dash Garlic and Herb Blend, to taste
1/8 teaspoon cayenne, or more if you like spicy
5 cups turkey broth or chicken broth
1 1/2 cups chopped cooked turkey
1 cup diced cooked ham
1 cup sliced smoked sausage (1/2 of a horseshoe link)
2 bay leaves
1 teaspoon sugar
1 tablespoon corn starch mixed with 1 tablespoon water
1/2 pound peeled and deveined shrimp (optional)
1/2 cup frozen okra, microwaved for 3 minutes (optional)
Cooked rice, for serving
2 green onions, green part only, chopped

Preheat oven to 350 degrees. In a cast iron dutch oven or cast iron skillet, add the oil and flour and whisk well to combine. (You are making a roux here, the easy way!) Place in the oven for an hour and a half, whisking every 20 minutes or so.

Caramel-Colored Roux

Caramel-Colored Roux

Meanwhile, you can prep your veggies, chop up the turkey meat, and brown the sliced sausage and diced ham in a skillet sprayed with a little oil. Set aside.

When the roux is done (it should be a nice caramel brown), carefully remove it from the oven. If you have a cast iron dutch oven, you can continue cooking the gumbo in it. If you don’t (like me), transfer the roux to a regular dutch oven and place on the stove burner over medium-high heat. Add the onions, celery, red peppers, and garlic, stirring constantly for about 5 to 10 minutes.
Sauteing the Veggies in Roux

Sauteing the Veggies in Roux

Now add the tomatoes, parsley, thyme, Worcestershire, Mrs. Dash (or salt), black pepper,  cayenne pepper, and mix well. Gradually add the turkey broth, stirring constantly. Add the turkey, ham, smoked sausage, bay leaves, and sugar, bring to a low simmer, and cook for about an hour or more, stirring occasionally.
Turkey Sausage Ham Gumbo

Turkey Sausage Ham Gumbo Simmering ~ No Shrimp Yet!

During this time you can cook your rice. In the last 10 minutes or so, add the shrimp (if using) until cooked through. Last, add the cornstarch mixture to the pot (or file powder if you have it), stirring to combine. Simmer for a few more minutes, turn the heat off, cover and let sit for about 10 minutes. Serve over the cooked rice and garnish with green onions. (Pssst, I added some cooked okra to my bowl!)
My daughter really liked this, and my husband went back for seconds and looked me square in the face and said, “This had a nice blend of flavors, the perfect spice amount, and the shrimp really added to it, Thank You.” (except you don’t want to know what he said when I forced him to try a spoonful of mine with the okra in it… lol!)
Turkey, Sausage, Ham. and Shrimp Gumbo

Turkey, Sausage, Ham. and Shrimp Gumbo

Download and Print this Recipe

Download and Print this Yummy Recipe!

My Recipe is a Food52 Community Pick Candidate!

24 Jun

I got back last night from a week in Texas for a family reunion, and was pleasantly surprised to find that one of my recipes was not only chosen to be tested as a Community Pick candidate for a Food52 recipe contest, but they also used my photo in the announcement! I probably won’t have a new recipe for you until later this week, but in the meantime here is a re-post of the original recipe below, and a link to the version I submitted to the contest. Just click on my photo in the link below to get to the contest version.

Food52 Community Picks Recipe Testing — Road Trip Snacks

I must confess I enjoyed that week off without cooking, and the Tex-Mex and BBQ I ate in Central Texas, both restaurant and homemade, were simply outstanding! I think some days I ate Tex-Mex for breakfast, lunch and dinner. I have a feeling you’ll be seeing some recipes inspired by what I ate very soon. ūüôā

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

OK so I finally jumped on this bandwagon. After seeing so many pics of it on Pinterest I just had to make these. I promised myself the next bandwagon I’m going to jump on is Kale Chips. I’m still leary of that concept (better than potato chips!!!!) but one never knows. Some claims on Pinterest really are true, but you have to weed through all those exclamation points and eventually just try something yourself to see if it’s true. Now I must confess, these are really, really, really good!!! (See, a triple!) In fact, they were so good, I ate almost the entire batch in one sitting. I shamefully offered my daughter about five of them left in the bowl when she got home from school.

The possibilities of this recipe are endless. I decided to do a low-salt Cajun twist on these, although I didn’t have to do the no salt route since my hubby got to taste nary a one of these by the time he got home. I looked at the ingredients on the back of my Cajun spice jar, then just started adding those ingredients to olive oil (minus the salt plus just a few other tweaks, like fake-shake cheese), then included some lime juice too because, well, lime is a Cajun ingredient, right? And citrus also makes up for a lack of salt in taste. However, if you want to make this easy-peasy style, just use a tablespoon of¬† your store-bought Cajun seasoning instead of the¬† other spices, and the world will be fine.

Toasty Roasted Chickpeas... drool

Toasty Roasted Chickpeas… drool

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

1 can of chickpeas (garbanzo beans), rinsed and drained
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese (the green can stuff I call fake-shake)
1/4 teaspoon Hungarian sweet paprika
1/4 teaspoon regular paprika
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
pinch of onion powder
Lots of ground black pepper
1 tablespoon lime juice

Preheat your oven to 425 degrees. In a medium bowl, mix all the ingredients except the garbanzo beans. OK chickpeas, if you will. My cans say garbanzo, but most of the recipes say chickpeas. It will be kind of thick and pasty. If you think it’s too thick, just drizzle in a little more olive oil. I’m not an exact measurer. Toss in the garbanzo beans, and mix around real well to coat. Spread the beans in one layer across a foil-lined baking sheet, and place in oven. Cook for 20 minutes, then remove and mix around and place back in oven. Cook for another 10 or 15 minutes, but check about every five minutes to make sure they aren’t burning, since ovens vary so much. Mine started to get pretty black on the bottom after 30 minutes total so took them out then. Some of them were super crispy like corn nuts, and others were just crispy on the outside but chewy on the inside. I kind of liked the combination. I’ve seen variations of this making them sweet with cinnamon and sugar, and others using fresh herbs such as rosemary. You can really make them with anything! Taco seasoning? Why not? Go treat yourself and make a fun, healthy snack!

Kale Chip Round Up ~ Prepared Five Ways!

10 Apr
Kale Roasting in Oven

Kale Roasting in Oven ~ for some reason I really wanted to caption this “Dancing Kale.” Don’t ask me why. I just thought it was so pretty with the reflections.

This was a fun little project I set out on the other day. I had a huge bunch of kale, and decided to make these kale chips everyone and their brother has been blogging about. But since I’d never made these before and there were so many variations, I decided to do several little batches in all different flavors. That way if I burnt the kale, or I didn’t like the taste of the seasonings I chose, I wouldn’t be throwing out an entire bunch.

My very first batch was spent hovering in front of the oven with the light on, timing it precisely, and sweating it out that I would burn them. Since all ovens cook so differently, I went on the cautious side from the various timings I’d seen on this. I can tell you now that my oven crisps these babies up perfectly at 5 minutes per side, providing you didn’t add any liquid type seasoning, such as lime juice. Those batches took 2 minutes more to dry out the extra liquid.

It was fun to photograph them with all their seasonings. The hardest part was finding enough little bowls for them. I even resorted to a vintage Melamine avocado green dish that survived all my moves and clean-outs that I somehow acquired over the years. It’s possible it was given to me when my mom got rid of all her Melamine dishware and sent me off to college with them. I have two of those little bowls left, I guess they are considered “chic” now, huh?

I’ll give you my rating and my daughter’s rating for these after each recipe and photo. I could only get my husband to taste my first batch, and he said “well that’s interesting” and opted out of tasting all the other flavors.¬† I suppose I can’t count on these to replace his love for potato chips. Ah well.

Rinsed, Raw Kale

Rinsed, Raw Kale

Kale Chips Method

Preheat oven to 325 degrees. Tear off¬† all the kale from the rigid middle stem, then wash thoroughly and drain. Pat dry real well with paper towels to absorb any moisture left. Add whatever amount you want to bake to a bowl. Spray the kale with olive oil, then rub it in thoroughly with your hands all over.¬† Next add whatever ever seasonings called for “to taste” in the recipe and distribute evenly. Line a large baking sheet with aluminum foil or parchment paper, and space the kale evenly apart so it’s not crowded. Since I did such small batches, that was not an issue. Bake for 5¬† minutes, then turn kale over and bake 5 minutes more, or until dried and crispy.

I had seen some websites say it can take up to 10 minutes per side, but not in my case. I’m wondering if it also has to do with how well you pat them dry, as my oven tends to cook cooler than most. I was also warned on several websites that these burn easily and fast, so monitor your oven for your first batch to get the timing down.

Parmesan Cheese Kale Chips

Parmesan Cheese Kale Chips

Parmesan Kale Chips

Light dusting of sea salt
Shredded Parmesan cheese (add after the first 5 minutes)

After taste testing all the batches, this was my Numero Uno pick! It had the perfect balance of crunchy/cheesy/saltiness. Next time I will add twice the Parmesan. Some of the cheese came out nice and brown, and somehow those ended up at the bottom of the bowl and didn’t make the photo. Those were my faves. This came in third for my daughter.

Cajun Kale Chips

Cajun Kale Chips

Cajun Kale Chips

Store-bought Cajun seasoning (I used Zatarain’s Creole Seasoning)

This one came in dead last for both of us. I have my suspicions I was over-zealous with the seasoning. Zatarain’s is pretty spicy and salty, and it was just overbearing. If you try the Cajun route, use sparingly! I might try them again sometime, with about half the seasoning, and perhaps some lime juice or cheese to mellow it out.

Lime and Crushed Red Pepper Flakes Kale Chips

Lime and Crushed Red Pepper Flakes Kale Chips

Lime and Crushed Red Pepper Flakes Kale Chips

Fresh squeezed lime juice (this took a quarter lime for my teeny batch)
Crushed red pepper flakes (some of them fell off, so sprinkled more on after turning them)

And this one was came in First Place for my daughter! It was second for me. I like me some spicy, and the lime really balanced it out. I did have to bake a little longer to get them crisp because of the lime juice.

Garlic and Sweet Hungarian Paprika Kale Chips

Garlic and Sweet Hungarian Paprika Kale Chips

Garlic and Sweet Hungarian Paprika Kale Chips

Minced garlic from a jar, with a little of the juice
Sweet Hungarian Paprika

This was my third place pick. My daughter said I should not make them again, but that they weren’t as bad as the Cajun ones, which made them fourth place for her. I think I should have added a lot more minced garlic than I did, because the pieces with the most roasted garlic had a really nice flavor. It seemed to be missing something, not sure what. Maybe a little salt? Or maybe my tastebuds were burning out at this point, not sure!

Balsamic Vinegar and Sea Salt Kale Chips

Balsamic Vinegar and Sea Salt Kale Chips

Balsamic Vinegar and Sea Salt Kale Chips

Balsamic Vinegar
Sea Salt

My daughter chose this as her second place pick, and this ended up being my fourth. Before she took a bite, she said, “You know mom, vinegar can be real iffy. This could be either really good or really bad.” She took a bite, and her eyes lit up. “I really like these!” So this goes to show that taste buds can vary as much as the spices. Once again, since you are adding a liquid, bump up the cook time for a couple of minutes.

So there you have it,¬† my Kale Chip Round-Up. It was a lot of fun, and this only took me just over an hour to achieve. If you make a single batch, you are done in no time! Now we have our winners and losers, and I can confidently make a few variations in the future for a healthy, low-fat, crispy snack. By the way, being the internet sleuth that I can be, I tried to find the origins of this recipe. Although I never came across a definitive source, I can say these “chips” have been in the published realm (online or paper) since the mid- to late-90s. It appears they first started as a recipe in the food dehydrator industry, then evolved to the oven. Either way, they are a yummy snack. I plan on making a nice big batch of the Parmesan ones for myself next time around.

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

16 Mar
Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

OK so I finally jumped on this bandwagon. After seeing so many pics of it on Pinterest I just had to make these. I promised myself the next bandwagon I’m going to jump on is Kale Chips. I’m still leary of that concept (better than potato chips!!!!) but one never knows. Some claims on Pinterest really are true, but you have to weed through all those exclamation points and eventually just try something yourself to see if it’s true. Now I must confess, these are really, really, really good!!! (See, a triple!) In fact, they were so good, I ate almost the entire batch in one sitting. I shamefully offered my daughter about five of them left in the bowl when she got home from school.

The possibilities of this recipe are endless. I decided to do a low-salt Cajun twist on these, although I didn’t have to do the no salt route since my hubby got to taste nary a one of these by the time he got home. I looked at the ingredients on the back of my Cajun spice jar, then just started adding those ingredients to olive oil (minus the salt plus just a few other tweaks, like fake-shake cheese), then included some lime juice too because, well, lime is a Cajun ingredient, right? And citrus also makes up for a lack of salt in taste. However, if you want to make this easy-peasy style, just use a tablespoon of¬† your store-bought Cajun seasoning instead of the¬† other spices, and the world will be fine.

Toasty Roasted Chickpeas... drool

Toasty Roasted Chickpeas… drool

Toasty Roasted Chickpeas (Garbanzo Beans), Cajun Style

1 can of chickpeas (garbanzo beans), rinsed and drained
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese (the green can stuff I call fake-shake)
1/4 teaspoon Hungarian sweet paprika
1/4 teaspoon regular paprika
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
pinch of onion powder
Lots of ground black pepper
1 tablespoon lime juice

Preheat your oven to 425 degrees. In a medium bowl, mix all the ingredients except the garbanzo beans. OK chickpeas, if you will. My cans say garbanzo, but most of the recipes say chickpeas. It will be kind of thick and pasty. If you think it’s too thick, just drizzle in a little more olive oil. I’m not an exact measurer. Toss in the garbanzo beans, and mix around real well to coat. Spread the beans in one layer across a foil-lined baking sheet, and place in oven. Cook for 20 minutes, then remove and mix around and place back in oven. Cook for another 10 or 15 minutes, but check about every five minutes to make sure they aren’t burning, since ovens vary so much. Mine started to get pretty black on the bottom after 30 minutes total so took them out then. Some of them were super crispy like corn nuts, and others were just crispy on the outside but chewy on the inside. I kind of liked the combination. I’ve seen variations of this making them sweet with cinnamon and sugar, and others using fresh herbs such as rosemary. You can really make them with anything! Taco seasoning? Why not? Go treat yourself and make a fun, healthy snack!

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