cajun Archives

Cajun Jerky on the Nesco Snackmaster Pro

A friend of mine recently let me sample some of his homemade beef jerky. I thought it was the best jerky I’d ever had, so I picked his brain and found out which dehydrator he had. That of course meant that I needed one, so I got one and got to work. My first attempt at jerky was this Cajun jerky on the Nesco Snackmaster Pro. Boy, was I (and my neighbors) impressed! In about 14 hours we were all chowing down on perfectly-dried, lightly spicy Cajun beef jerky. Fantastic!

This was my first time making Cajun Jerky on the Nesco Snackmaster Pro, so I made sure to take very good notes for future batches. I’ve made teriyaki and black pepper jerky on my smoker before with great success, but I found that the Nesco Snackmaster Pro made the process 100 times easier. And although I usually prefer making my own spice mixes, I’ve opted to stick with pre-made flavorings for now.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

NESCO TR-2 White Plastic Round 15 1/2″ Add-A-Trays, to fit 1000 Series Food Dehydrators, 2 Pack

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

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5 from 1 vote

Cajun Jerky on the Nesco Snackmaster Pro

My first attempt at jerky was this Cajun jerky. Boy, was I (and my neighbors) impressed!

Course Dehydrator

Cuisine Jerky

Keyword Cajun, dehydrator, jerky, nesco snackmaster pro

Prep Time 8

Cook Time 6

Total Time 14

Servings batch

Calories 646kcal

Author Mike

Equipment

Ingredients

1 pound beef top round sliced against the grain, 1/4″ or thinner
1 tablespoon AC Legg Cajun Jerky Seasoning heaping
½ tablespoon dried red pepper flake to taste (optional)
1 teaspoon pink curing salt optional if you’re going to refrigerate the finished product
¼ cup water

Instructions

Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays bottom to top every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Nutritional values are approximate.

NESCO LM-2-6 Round Plastic Mesh 13 1/2″ Clean-A-Screens, for Dehydrators, (Pack of 2)

NESCO LT-2SG Plastic 13 1/2″ Add-A-Trays, accessory, Gray

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray

Cajun-Style Smothered Cabbage

In just a short time, my wife and I have gone from rarely eating cabbage to having it on a regular basis. Sure, it’s great in slaws, but also great cold and fresh with a dip such as hummus or Ranch. Or roasted in the oven. Or grilled on cedar planks. And also, smothered and cooked in Cajun-style flavors.

This Cajun-style smothered cabbage comes out tender, with just a little bite to it. And great flavors. The cabbage soaks up the chicken broth flavors along with a nice hit from spicy Cajun seasoning. I added a few chopped bell peppers for a little crunch and some needed color.

This Cajun-style smothered cabbage is absolutely perfect without the peppers, so if you don’t have any, don’t fret. But I’d get some if I were you. They do add a wonderful flavor, texture, and some color!

I like to use my good ole trusty Dutch oven to make this cabbage dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my Cajun mashed potatoes and my crazy-good bacon-smothered cabbage.

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5 from 1 vote

Cajun-Style Smothered Cabbage

This Cajun-style smothered cabbage comes out tender, with just a little bite to it. And great flavors. The cabbage soaks up the chicken broth flavors along with a nice hit from spicy Cajun seasoning.

Course Side

Cuisine American

Keyword cabbage, Cajun

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 59kcal

Author Based on a recipe from the Mar/April 2016 issue of Louisiana Kitchen & Culture

Ingredients

1 tablespoon olive oil
1 large sweet onion chopped
½ medium green bell pepper diced
½ medium red bell pepper diced
1 small cabbage core removed, cut into 1/2″ thick slices
1 tablespoon Cajun seasoning divided
½ cup chicken broth plus more if needed
Kosher salt
ground black pepper

Instructions

Heat oil in a large skillet.
Add the onion and peppers and cook until starting to soften, about 8 minutes.
Add the cabbage and sprinkle with half of the Cajun seasoning. Turn and season other side.
Add 1/2 cup of the broth and cover.
Reduce heat to low and simmer for 20 minutes. Add more broth, checking every 5 minutes. Cook until the cabbage is tender.
Season with salt and pepper and serve.

Nutrition

Nutritional values are approximate.

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Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Roasted Cabbage Wedges with Onion Cajun Sauce

We have long loved roasted Brussels sprouts. Roasted sprouts are fantastic (as opposed to the boiled sprouts I hated as a kid). When I saw this idea for roasted cabbage wedges with onion Cajun sauce I immediately added it to my to-do list.

Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make (you just whisk a few ingredients together!) mustardy sauce and they are truly fantastic!

No matter how you do it, you’ll love these roasted cabbage wedges with onion Cajun sauce. I like to cut the cabbage into 1/2″ – 3/4″ thick slices. A consistent thickness means that the pieces cook evenly all the way across, versus if you cut them into wedges, where the thicker end won’t be as tender as the thinner one. That’s personal preference, and either way is fine. One advantage to cutting them into wedges is that they do have a different texture from one end to the other. Kinda of mixes things up.

Make sure you grip the cabbage tight as you slice it, though, or it’ll fall apart!

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Also try my slow cooker stuffed cabbage rolls.

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4 from 1 vote

Roasted Cabbage Wedges with Onion Cajun Sauce

Course Side

Cuisine American

Keyword cabbage, Cajun, onion

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 112kcal

Author Based on a recipe from An Oregon Cottage

Ingredients

½ medium green cabbage sliced or cut into wedges
1 tablespoon olive oil
Kosher salt
ground black pepper
3 tablespoons unsalted butter
2 tablespoons onion shredded
1 tablespoon Creole mustard
½ teaspoon garlic minced

Instructions

Preheat oven to 425 F.
Place cabbage slices on a baking sheet with a Silpat mat or sprayed with non-stick spray.
Brush cabbage with oil and season with salt and pepper.
Place in oven and roast 20 minutes or until slightly softened and lightly charred.
Meanwhile, prepare the sauce by melting the butter in a small saucepan.
Whisk in the remaining ingredients and season with salt and pepper.
Remove roasted cabbage slices from the oven and serve drizzled with the sauce.

Nutrition

Nutritional values are approximate.

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Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Slow Cooker Delta Sausage

Two bites into the slow cooker Delta shrimp I made the other day and I already knew I was going to make it again, but this time with sausage. Not that the shrimp version wasn’t absolutely fantastic, oh no. The vegetable mixture has such tremendous flavor, still a tad bit crunchy, and is perfect with anything from shrimp to sausage to chicken. Perfect.

I use fire-roasted diced tomatoes almost exclusively now when a recipe calls for canned diced tomatoes. They have so much more flavor.

Smoked sausage is great in this slow cooker Delta sausage dish, but if you find Andouille sausage, use it instead. It’ll add even more flavor to an already delicious meal. Oh, and if the sausage you are using is fresh, not cooked, cook it thoroughly before adding it to the slow cooker.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my crawfish etouffee.

Print Pin

5 from 1 vote

Slow Cooker Delta Sausage

Smoked sausage is great in this slow cooker Delta sausage dish, but if you find Andouille sausage, use it instead. It’ll add even more flavor to an already delicious meal.

Course Main

Cuisine American

Keyword crockpot, sausage, slow cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 476kcal

Author Mike

Equipment

slow cooker

Ingredients

2 tablespoons unsalted butter
2 sweet onions chopped
1 cup celery chopped
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1 cup water
1 14 1/2 ounce diced tomatoes fire-roasted adds even more flavor
1 green bell pepper chopped
2 tablespoons chili powder
1 teaspoon sugar
vegetable oil
1 pound smoked sausage or andouille sausage, sliced

Instructions

Melt butter in a large saute pan over medium-high heat.
Add the onion and celery and cook until starting to soften.
Stir in the flour and allow to thicken.
Slowly add the water and stir.
Pour mixture into a slow cooker set to low.
Add the remaining ingredients except for the sausage. Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
Meanwhile, heat a splash of oil in a large skillet over medium-high heat. Add the sausage and brown lightly.
Transfer to the slow cooker and cook another 30 minutes.
Server over cooked rice.

Nutrition

Nutritional values are approximate.

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Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Ragin’ Cajun Beer Can Chicken on the Char-Broil Big Easy

I could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy. I’ve made tons (literally) of chicken on my Big Easy, the best poultry cooker around. But for some reason I’ve neglected to try beer can chicken on it. Well, let me tell you, this is flat-out great. Crazy moist. Even moister than the Big Easy usually does, which is pretty darned moist. And flavor? Incredible. Just incredible. And crunchy skin. A big bonus!

The holder

I picked up a Char-Broil folding chicken roaster to help make this Ragin’ Cajun beer can chicken and am I ever glad I did. It made making beer can chicken an absolute breeze. You simple insert a standard 12 ounce beer can (along with any flavorings you want) into the center of the holder then fold up the ‘arms’. The can is locked into place, which is a great thing if you’ve ever made beer can chicken before. The cans can be flimsy and crush or spill. This holder solves that problem and then some. The chicken then slides down over the holder and beer can. Easy. Very easy.

Char-Broil Folding Chicken Roaster

The basket

I used a turkey basket (which has a door for easy access), but the basket that comes with your Big Easy works just fine too. You can see the can sticking out of the bottom of the chicken in the picture above.

Char-Broil The Big Easy Better Basket , Silver

For something different, try my beer can cabbage on the Big Easy. It’s different for sure! And on the off chance that you have leftover chicken, beer can chicken jambalaya is a great way to use it up! If you want to skip the beer can but still have that great beer can chicken flavor, try my beer can seasoned chicken. For the real deal, though, also try my Honey Brown beer can chicken!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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5 from 1 vote

Ragin’ Cajun Beer Can Chicken on the Char-Broil Big Easy

I could not be more delighted with this Ragin’ Cajun Beer can chicken that I made on the Char-Broil Big Easy.

Course Main

Cuisine American

Keyword beer can, Big Easy, Char-Broil, chicken

Prep Time 45

Cook Time 1 10

Total Time 1 55

Servings servings

Calories 480kcal

Author Based on a recipe from Steven Raichlen

Ingredients

4 pound whole chicken trimmed of any hanging skin and fat, giblets etc removed
2 12 ounce beer regular ole great American beer. No funky shaped cans!
1 teaspoon liquid smoke
vegetable oil
1 ½ tablespoons Old Bay seasoning
1 ½ tablespoons Cajun seasoning

Instructions

Rinse the chicken in cold water. Transfer to a resealable bag or container.
Whisk together 1 can of beer and the liquid smoke. Add to the container of chicken. Seal and refrigerate for 45 minutes, turning every 15 minutes to marinade the chicken.
Fire up your Big Easy.
Remove the chicken from the marinade and pat dry.
Rub the chicken down with a bit of oil, getting in every nook and cranny.
Combine the Old Bay and Cajun seasonings.
Rub half of the seasonings all over the outside and inside of the chicken.
Open the remaining beer and take a few good swigs. Then add the remaining rub to the beer can. Put your finger over the opening and shake a bit to combine.
Place the beer can in the holder, if using. Latch it in.
Carefully slide the chicken over the beer can.
Transfer the chicken to a Char-Broil Big Easy basket and lower into the cooker.
Cook until the chicken is done, reading 175 F in multiple places using an instant-read thermometer.
Let rest 15 minutes before carving.

Notes

You’ll want to use a Char-Broil folding roaster to make this even easier. Place inside a Big Easy basket (NOT directly on the bottom of the cooker!) and get to cooking!

Nutrition

Nutritional values are approximate.

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Char-Broil The Big Easy 22-Piece Turkey Fryer Accessory Kit, Chrome

Char-Broil Big Easy Rib Hooks

Bayou Sloppy Joes

It doesn’t take much to kick up a normal ole Sloppy Joe dish and make it something special. Add some bold Bayou-inspired flavors, take a bite, and you’ll be asking yourself why you didn’t make this a lot sooner. And there’s no reason to be shy with the hot sauce, either. I usually make a double batch of these Bayou Sloppy Joes and freeze some for later. It’s perfect for a quick lunch.

If you aren’t a big fan of hot sauce, just substitute a few splashes of Worcestershire sauce. No harm, no foul! These Bayou Sloppy Joes are great either way.

I like to use my good ole trusty Dutch oven to make these Sloppy Joes and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my Philly cheesesteak Sloppy Joes and my crazy-easy slow cooker Sloppy Joes!

Print Pin

5 from 1 vote

Bayou Sloppy Joes

I usually make a double batch of these Bayou Sloppy Joes and freeze some for later. It’s perfect for a quick lunch.

Course Main

Cuisine American

Keyword Cajun, sloppy Joes

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 513kcal

Ingredients

1 pound ground beef
1 cup sweet onion diced
1 cup green bell pepper diced
1 cup celery diced
1 tablespoon brown sugar
1 tablespoon white vinegar
½ teaspoon dry mustard
1 cup ketchup
1 tablespoon hot sauce plus more, to taste
kosher salt to taste
ground black pepper
4 hamburger buns toasted if desired

Instructions

Brown the ground beef in a large skillet over high heat.
Drain any excess fat.
Add all of the remaining ingredients except for the buns. Stir.
Reduce heat to a simmer, cover, and let simmer for 30 minutes, stirring occasionally.
Stir in more hot sauce as desired.
Serve on buns.

Nutrition

Nutritional values are approximate.

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Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, using a meatloaf pan, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker. This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

I served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.

Chicago Metallic Non-Stick 2-Piece Healthy Meatloaf Set, Grey

Also try my easy Creole meatloaf.

Print Pin

5 from 1 vote

Cajun Meatloaf

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Course Main

Cuisine American

Keyword Cajun, meatloaf

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings servings

Calories 621kcal

Author Mike

Ingredients

4 tablespoons unsalted butter
2 green onions sliced thin
1 large sweet onion chopped
2 stalks celery chopped
1 large green bell pepper chopped
2 cloves garlic minced
1 cup ketchup
1 cup heavy cream
3 pounds ground beef
1 pound ground pork
4 eggs beaten
2 cups bread crumbs
1 tablespoon hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons Kosher salt
1 teaspoon cayenne
1 teaspoon ground black pepper

Instructions

Preheat oven to 325 F or fire up a smoker for high-heat smoking.
Melt the butter in large skillet over medium-high heat.
Add the onions, celery, and bell pepper. Cook until almost tender.
Add the garlic and cook another 2 minutes.
Add the ketchup and cream. Stir and simmer for 5 minutes.
Remove from heat and let cool completely.
Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
Using your hands, mix well.
Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
Remove and let rest for 10 minutes then drain the grease.
Let rest another 20 minutes then drain grease. Slice and serve.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Smoked Cabbage Rolls

The other day I asked my wife if there was anything special she wanted for dinner this week. She said cabbage rolls. I instantly thought smoked cabbage rolls. I didn’t necessarily run the ‘smoked’ part of the idea by her. But that’s what I made, and they came out tasting absolutely fantastic. Juicy, moist, flavorful stuffing, wrapped in tender steamed cabbage leaves, all in a simple but still yummy tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. We both agree, these are fantastic and that it’s ok that I didn’t run the idea by her first!

You can also make these awesome cabbage rolls in the oven, baking them at 350 F. Smoking them does give them a different, unique, wonderful flavor, but they are still great in the oven. If you have a smoker, I definitely recommend the little bit of extra effort it takes to fire it up to make these rolls.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. For these rolls I went with apple. The results were amazing!

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my slow cooker stuffed cabbage rolls.

Print Pin

4 from 3 votes

Smoked Cabbage Rolls

Tender, moist, flavorful stuffing, wrapped in steamed cabbage leaves, all in a simple tomato sauce. Smoked for about an hour, these cabbage rolls combine the traditional with just a hint of smoky flavor. They are fantastic.

Course Main

Cuisine American

Keyword cabbage, rolls, smoked

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings rolls

Calories 323kcal

Author From Traeger Grills

Equipment

Wood chunks

Ingredients

For the rolls

1 medium green cabbage core removed but keep the head intact
1 ¼ pounds ground beef
¼ pound bulk pork sausage
1 cup white rice cooked ,cooled
1 small sweet onion chopped
2 cloves garlic minced
2 tablespoons fresh parsley chopped
1 egg
1 ½ tablespoons Cajun seasoning

For the sauce

14 ½ ounce petite diced tomatoes not drained
10 ¾ ounce tomato soup condensed, undiluted
Kosher salt
ground black pepper

Instructions

Fire up your smoker for high heat (350 F) cooking. Use whatever wood you prefer. You can also cook the rolls in the oven at 350 F.

For the rolls

Bring a large pot of salted water to a boil.
Add the cabbage with the hole where the core was facing down.
Cover and boil for 10 minutes.
Remove the head from the water and let cool slightly. Gently remove 10 large leaves. You might need more or less depending on how large they are.
Lay the leaves flat so that the stem side is up. Using a sharp knife, gently cut the stem section horizontally, removing as much of the stem as you can without cutting the leaves.
Combine remaining roll ingredients in a large bowl. Mix well.
Working in batches, form meat into a miniature log that is about 1″ or so in diameter, and about 2″ long.
Place each log onto a leaf near the stem. Fold in the sides then roll up from the bottom (stem area), like you would a burrito.
Place into a disposable aluminum pan, seam-side down.

For the sauce

Combine all ingredients in a bowl.
Pour sauce over the rolls.
Place onto smoker and smoke for 15-20 minutes.
Cover pan tightly in foil and continue smoking for up to 45 minutes or until the internal temperature of the rolls reaches 160 F.
Let cool slightly then serve.

Nutrition

Nutritional values are approximate.

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Cajun Smoked Boneless Turkey Breast

I normally smoke whole, bone-in turkey breasts on my smoker. Sometimes bone-in breasts are a little hard to find, so that’s when I grab a few frozen boneless breasts from Butterball instead. In fact, lucky me, they were on sale last week, so I grabbed six (I smoked three, and kept the other three in the freezer for later use). It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out since they are already ‘pumped’. That is, they have already been injected with a brining solution. And they stay tender too.

I just rub them down with my favorite rub or seasoning, let them sit in the fridge overnight, then toss them on my smoker for a few hours. No basting is needed, no injecting, no nothing. They’re done when they hit 165 F.

I chopped two of the Cajun smoked boneless turkey breasts into cubes for use on salads. This turkey is perfect on salads. I divide the chunks up among 5 or so containers. Any time I want salads for lunch for a few days in a row, I grab one out of the freezer the night before. The next day I’m chowing down on a great smoky turkey salad.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used pecan for these turkeys.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

I thin-sliced the remaining breast for use on sandwiches. My copycat of Applebee’s Clubhouse Grille and copycat of Denny’s club sandwich were fantastic!

Print Pin

4.34 from 3 votes

Cajun Smoked Boneless Turkey Breast

It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out and they are super tender to boot!

Course Main

Cuisine American

Keyword Cajun, smoked, turkey

Prep Time 12

Cook Time 2

Total Time 14

Servings

Calories 172kcal

Author Mike

Ingredients

3 pounds Butterball breast meat roast defrosted
Cajun seasoning

Instructions

Remove the breast from the bag and discard the included gravy pack. Do not remove the netting.
Rinse, then pat very dry.
Rub the breast liberally with the Cajun seasoning. This is not a good time to be shy with the seasoning.
Wrap in foil and refrigerate overnight.
Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple.
Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F.
Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.

Nutrition

Nutritional values are approximate.

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Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic. Spicy Cajun seasoning (I love our homemade mix, I use it in practically everything), beef, tomato, peppers, onions and garlic, with just a hint of chicory coffee. The meat is fall-apart tender and was so easy to shred. And oh how juicy.

I served this smoked Cajun chuck roast over grits, but rice would do just as well. There’s plenty of flavorful sauce for spooning over the meat, so don’t be shy with it.

You don’t actually have to make this dish on a smoker. You can skip that part and make it in the oven and still enjoy a fantastic meal.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this chuck roast.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

I’ve made smoked chuck roast before, but in a slightly different manner. Both are outstandingly good and a great way to use a cheaper (than brisket) cut of meat.

Print Pin

5 from 1 vote

Smoked Cajun Chuck Roast

Incredible. Absolutely incredible. That’s all I can keep saying when I think back to this smoked Cajun chuck roast. The flavors were so good, so rich and fantastic.

Course Main

Cuisine Cajun

Keyword beef, Cajun, grilled

Prep Time 1

Cook Time 8

Total Time 1 8

Servings

Calories 447kcal

Author Based on a recipe from Ree Drummond

Ingredients

1 3 pound chuck roast
Cajun seasoning I used my homemade version
2 stalks celery chopped
1 sweet onion sliced thin
1 bell pepper red or green, seeded, sliced thin
14 ounce petite diced tomatoes
2 tablespoons tomato paste
1 cup chicory coffee regular flavorful coffee can be substituted
rice cooked, for serving. cooked grits are great too!
parsley chopped, for garnish

Instructions

Rub the chuck roast generously with the Cajun seasoning. Get all sides and all the nooks and crannies. Place into a resealable container or baggie and refrigerate overnight.
Fire up your smoker for cooking at 250-275 F. Add a few chunks of light wood such as apple, cherry or peach. Alternatively, preheat your oven and skip to step 4.
Smoke the chuck roast for 2 hours.
Place the chuck roast in a large aluminum pan. Add the celery, onion, pepper, tomatoes, tomato paste, and coffee.
Cover in foil and smoke (or bake) for another 6 or more hours or until the meat easy pulls apart.
Carefully remove the chuck roast and shred. Return to the pan.
Serve over cooked grits or rice with the pan sauce over the top. Garnish with fresh chopped parsley.

Nutrition

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use

GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)

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