Best 2 Cajun Style Roast Recipes

When it comes to tantalizing taste buds and satisfying cravings, Cajun style roast stands out as a culinary masterpiece. Originating from the vibrant culture of Louisiana, this delectable dish embodies the essence of bold flavors, aromatic spices, and the perfect balance of heat and smokiness. Whether you're a seasoned chef or an aspiring home cook, embarking on the journey to create a succulent Cajun style roast is sure to awaken your senses and leave you craving for more. From selecting the perfect cut of meat to mastering the art of the perfect rub, this guide will take you through a step-by-step process to craft an unforgettable Cajun style roast that will be the highlight of any gathering.

Let's cook with our recipes!

CAJUN-STYLE POT ROAST

Cajun-Style Pot Roast image

I often makes this zippy roast when expecting dinner guests. It gives me time to visit with them, and even my friend who's a chef enjoys this dish. -Ginger Menzies, Oak Creek, Colorado

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (2 to 3 pounds)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium sweet red pepper, chopped
1-1/2 cups chopped celery
3/4 cup chopped onion
1/4 cup quick-cooking tapioca
1-1/2 teaspoons minced garlic
1 teaspoon salt
Hot cooked rice

Steps:

Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1336mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.

CAJUN STYLE ROAST

Cajun Style Roast image

I was taught how to make this style of roast, which makes a Cajun's favorite food...rice and gravy! You can use just about any size of meat...just adjust the vegetables to stuff it. I hope you enjoy!

Provided by Misty Guillory

Categories Roasts

Time 3h10m

Number Of Ingredients 8

Ingredients

1 bottom round pot roast
1 yellow onion, chopped
1/2 green bell pepper, chopped
2 tsp chopped garlic
1/2 to 1 tsp cajun seasoning
2 Tbsp vegetable oil
2-3 Tbsp beef base (i use better than boullion)
3-4 Tbsp cornstarch - add water until you can stir

Steps:

1. Finely chop all of the vegetables and put in a medium bowl. Sprinkle cajun seasoning over the vegetables and then stir. Use a long knife to cut X shaped holes throughout the roast, on each side. Use your fingers to 'stuff' the seasoned vegetable mixture into the holes until all of them have some of the mixture. It is necessary to make sure that the vegetable mixture stuffed pretty far inside the roast so that each part of the roast is seasoned. Using a cast-iron pot would be best to prepare the roast.
2. Heat vegetable oil in the cast-iron pot. Really sear, without burning, each side of the roast so that each side is browned. If you have extra veggies you can saute them now with the meat, being careful not to burn them. Pour water over roast to cover it and then heat to boiling. Reduce heat a bit so that you continue to 'cook down' the meat and gravy over and over until you reach the desired tenderness of the roast and there is about 2-3 cups of liquid in the pot.
3. Once you've reached the desired tenderness, cut roast in slices on a plate. Add cold water to 3-4 tablespoons of cornstarch to make a slurry to add to the gravy to thicken it. Heat until thickened to your satisfaction. Put meat back into gravy and keep warm until you are ready to serve the meal. Traditionally this is served in Cajun country with rice, but you can also serve with mashed potatoes.

Tips:

Choose the right cut of beef: A chuck roast or a rump roast is ideal for Cajun-style roasting, as they have a good amount of marbling and will become tender when cooked slowly.
Make sure the beef is seasoned well: A good Cajun seasoning blend will typically include paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. You can also add other spices, such as cumin, thyme, or oregano, to taste.
Sear the beef before roasting: Searing the beef helps to develop a nice crust and lock in the juices. To sear the beef, heat a large skillet over medium-high heat and add the beef. Cook for 3-4 minutes per side, or until the beef is browned.
Roast the beef at a low temperature: The best way to achieve tender, fall-apart beef is to roast it at a low temperature for a long period of time. Roast the beef at 300 degrees Fahrenheit for 3-4 hours, or until the beef reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Let the beef rest before serving: Once the beef is cooked, let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Conclusion:

Cajun-style roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your Cajun-style roast is tender, flavorful, and juicy. Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.