Cajun Roast In A Bag Justin Wilson Style Recipes

CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE

Steps:

• Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
• Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
• Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
• Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
• Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
• *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
• Serve and enjoy!

CHICKEN & SAUSAGE: JUSTIN WILSON STYLE

Steps:

• Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
• Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
• Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
• Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
• Bring to a low boil, reduce heat to a low simmer and cover. (Extra broth may be needed toward the end of cooking).
• Simmer for approx 20 minutes, or until rice is tender.
• Stir once thru-out cooking time, but keep lid closed and make sure not to scorch the bottom).
• Check for done-ness by tasting it! If the rice is cooked and the chicken isn't pink on the inside, it's done.
• Sprinkle on a little fresh, chopped parsley and a pinch of "Gumbo File" after plating, (if desired). Serve and enjoy!

CAJUN COLLARDS

Steps:

• Fry bacon in a Dutch oven until almost done.
• Add onions and garlic and saute until the onions are clear.
• Cover the bacon, onions and garlic with 4 cups water, heat to boiling.
• Add wine, soy sauce, salt, hot sauce and collards.
• Return to a boil and simmer for 1 hour.

CAJUN PORK ROAST

Steps:

• Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

AUTHENTIC JAMBALAYA

Steps:

• In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
• Remove chicken from pot preserving remaining oil.
• Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
• Add sausage, rice, broth, garlic, chicken, salt, and pepper.
• Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
• Reduce heat to low, cover, and let simmer until rice is done.
• Do not lift lid for at least 1 hour.
• Remove from heat and serve.