Cajun Smothered Pork Chops

Ok, so this hails from the south, Louisiana to be exact, and from the recipe box of an old family friend.  When Nick and I started dating, over 6 years ago, he would print this recipe out of an email he had saved, and then go from there...  Now he makes it from memory, and it is I that must take notes.  While pretty easy to make, it is time consuming, as you must allow this to cook down and simmer for quite a while to achieve the right richness and consistency...but it never fails the taste test...

Cajun Smothered Pork Chops

Here's what we used:

6-8 bone-in pork chops
4-5 medium onions, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, sliced lenthwise and chopped
Tony Chacherie's Cajun Seasoning
4-5 tbsp vegetable oil
3 cups water

Here's what we did:

Season pork chops with Cajun Seasoning, front and back.

In an enamel-covered dutch oven (or non-stick stock pot) over medium heat, brown the pork chops with 3 tbsp vegetable oil, about 3-4 minutes per side.  You're looking for a crusty outer layer of flavor here, but don't want to burn them.

Once all chops have been browned, remove and set aside.  Add remaining vegetable oil, and then onions, cooking until translucent and slightly browned.  Then add green pepper and celery.  Allow this to cook together for about 10 minutes, until vegetables are all wilted and softened.

At this point, add 3 cups of water, and add the pork chops back in.  Situate the chops towards the bottom of the pot, and cover them with the vegetables.  Allow to simmer on medium-low until reduced by 1/3, about 45 minutes to an hour, stirring occasionally.

Once fully reduced, check flavor of the mixture, it should thicken slightly into a "gravy".  If flavor isn't intense enough, add more seasoning.

We served this with fresh steamed long grain white rice and Cajun Corn (simply, one can sweet corn, one can creamed corn - with a touch of cajun seasoning).

Cajun Chicken Soup

This is a recipe that I used to cook regularly in the winter months while Nick and I lived in Arlington, VA. We'd invite a few friends over for football, put a few logs on the fire, make this soup and enjoy it with some crusty, rustic bread. Just the ticket for a chilly winter day.

Cajun Chicken Soup

Here's what I used:

1 chicken, cut in parts (including back & neck if you can find it)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tbsp chopped garlic (I used pre-chopped garlic from a jar)
3 quarts water
3 tbsp salt
1 tsp Tony Chacheries (or other Cajun seasoning)
2 tsp black pepper
1 large can crushed tomatoes
1 bag egg noodles (or linguini/spaghetti broken into 2-3" pieces)

Here's what I did:

Add chicken, water, seasonings and all vegetables to a large stock pot or dutch oven. Bring to a boil, and then down to a simmer for 50 minutes, or until chicken is cooked through. Remove chicken from the pot and take off skin. Take meat off the bone and rough chop into bite size pieces, about 1" cubes. While chicken is removed, bring soup back to a boil and add egg noodles. Allow to cook for about 10 minutes. Once noodles are cooked through, add chicken back into soup and serve.

This soup is so flavorful and rich, while still being healthy, fresh and yummy. Really hit the spot. In fact, this is what I will be having for lunch today, too!!