I have been seeing Cajun cookbooks, Cajun history books, and Cajun music CDs everywhere I turn for the last week, so I'm sharing some more recipes from the Cajun part of my collection.

In fact, I've decided to make an almost all-Cajun Thanksgiving this year and here are the recipes in two Hubs. Most of them are spicy, but you can always tone down the hot sauce!

The second part of this Cajun Thanksgiving Menu is presents in Bird of a Feather Fry Together.

The music video below is an example of old time Cajun music and if you listen to the themes of the Red Green Showout of Toronto, Ontario you will hear similarities in the instruments and such. The Acadians/Cajuns were originally from Nova Scotia. Whenever I hear Red Green's music, It reminds me of the Cajun restaurant Michaul's in New Orleans.

INGREDIENTS

• 2 cups unsalted dry-roasted peanuts
• 2 teaspoons vegetable or olive oil
• 2 garlic cloves, peeled and minced - for flavoring oil
• 1 teaspoon chili powder
• 1 teaspoon ground red pepper
• ½ teaspoon salt

INSTRUCTIONS

• Over medium heat in a heavy skillet, heat the oil.
• To flavor the oil, saute minced garlic in oil, stirring one or twice, until golden brown.
• Remove the garlic and dispose of it.
• Add peanuts and rest of spices except the sale to the hot oil.
• Cook over medium heat for 2 minutes, stirring once or twice until peanuts are warm.
• Removed peanuts from oil with a slotted spoon to a paper towel.
• Sprinkle salt over peanuts and let cool. Store in tightly covered container at room temperature no more than 30 days.

INGREDIENTS

• 1/4 stick Butter
• 1 pound Andouille Sausages, cut into 1/2-inch long chunks
• A 12-to 14 ounce package breakfast sausage, bulk - or purchase from the butcher department
• 3 Cups chopped onions, 2 Cups chopped celery, 2 Cups chopped red bell peppers
• 1 Cup chopped scallions
• 2 teaspoons thyme, 1 teaspoon sage
• 1 teaspoon hot sauce
• A 12 ounce bag or box of cornbread stuffing mix - make your own or use Pepperidge Farm ® or a local brand
• 1.5 Cups chicken broth, low-fat and/or low-salt

INSTRUCTIONS

• In a heavy skillet over medium high heat, melt the butter.
• Place sausage pieces into the butter and cook until brown, breaking it up with a fork.
• Pour in Chopped vegetables, site, cover and cook until vegetables are tender, 10 - 12 minutes. Sit occasionally so as not to stick or burn.
• Add thyme, sage, and hot sauce, stir and put stiffing into a large mixing bowl. Pour in the stuffing mix and blend.
• Preheat oven to 350°F. Spray a 9- or 8-inch square baking dish with cooking spray.
• Pour an amount of broth into the stuffing to moisten it, stir and put stuffing into the baking dish.
• Cover dish with buttered foil and put the butter side down. Bake until heated well, 25 - 30 minutes. Uncover and continue to bake until top golden-crisp.

INGREDIENTS

• 1.5 Pounds of ground beef
• 1 Tbsp seasoned salt
• ½ tsp white pepper
• 1 Cup green bell pepper, chopped coarse
• 1 jalapeño, chopped fine
• ½ cup chopped onion/scallion
• 2 cans (14 to 16 ounces) black eyed peas, rinsed/drained
• 1 can stewed tomatoes with juice
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 Cup Baking Mix
• 1 Cup yellow cornmeal
• ½ Cup milk or light cream
• ½ Cup spring water

INSTRUCTIONS

• Pre-heat oven to 375°F; in a non-stick skillet, cook the beef with seasoned salt, white pepper, bell pepper, jalapeño, and onion over medium heat, stirring until beef is brown; drain excess fat.
• Using same pan, add black eyed peas, tomatoes, cumin, garlic powder, chili powder; stir.
• Scoop the hot food into ungreased rectangular baking dish about 9" x 13" and set aside to rest the mixture.
• Meanwhile, using a medium large mixing bowl, add all remaining ingredient, stir well and pour evenly over the surface of the casserole mixture.
• Bake this dish about 45 minutes, golden on top, and serve.