Cajun Karl’s Cookin’ Adventures
Breaux's Food Mart

Pecanierre Pork Chops

10-1/2” Pork Chops
4 Tbs Yellow mustard
1 Tps red hot sauce
1 Tps green hot sauce
4 eggs (beaten)
24 oz. evaporated milk
3 Tsp Cajun/Creole seasoning
3 cups self rising flour
Hog lard

In a large bowl mix the eggs, milk, and mustard, red and green hot sauce. Place pork chops in large plastic lock bag, pour mixture in and let sit in mixture to marinate for at least 30 minutes. In another bag place flour and Cajun/Creole seasoning mixed together. Put pork chops in bag (2 at a time) and shake until coated, remove. Fry in lard in deep fryer at 350 degrees until golden brown.

Old Time Potatoes

5lbs red potatoes (quartered skin on)
1 lb smoked sausage (bite-size)
½ cup chopped yellow onion
3 Tbs vegetable oil
16 oz chicken broth
1 bunch green onion (chopped)
2 Tsp Cajun/Creole seasoning
24 oz water

In Dutch oven brown sausage, add vegetable oil, sauté onions until translucent. Add potatoes, Cajun/Creole seasoning, chicken broth then cook on medium heat stirring to prevent sticking. As liquid evaporates add water gradually, stirring frequently until potatoes are tender. Turn off heat. Add green onions.

Green “Zydeco” Beans

4-4 ½ Green beans (French style)
½ lb bacon (chopped 1’ long)
1 (5.6 oz) jar pearl onions
1 red bell pepper (chopped)
1 tsp cajun/creole seasoning

Cook bacon, remove and leave 2 tbs bacon grease in pot.  Saute bell pepper in grease until tender, add pearl onions, cooked bacon, green beans (drained), and cajun/creole seasoning. Cook on low heat for 20 minutes.