Cajun Potatoes 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
24: Golf-ball-sized new potatoes,
3 quart: , Water
1 tbsp: Cayenne,
1 tbsp: White pepper,
1 tbsp: Black pepper,
1 tsp: Salt,
Directions:
Wash potatoes and remove eyes. Bring water to a boil in a large pot;
add potatoes and spices. When water boils again, cover the pot, turn
heat to low, and simmer for 20-25 minutes until potatoes are fork
tender. Remove and drain. Serve immediately or refrigerate and serve
chilled. Serve with Louisiana Barbecued Shrimp dipping sauces.
Note: Leftovers are delicious sliced thin and fried in a little oil.
Yield: 4 to 6 servings.
From Ronni Lundys "A Fine Mess" article in 09/23/90 "The
(Louisville, KY) Courier-Journal Magazine." Pg. 18. Posted by
Cathy Harned. From: Cathy Harned Date: 11 Jun 94
Submitted By DALE SHIPP On 07-12-95
Source from luhu.jp
add potatoes and spices. When water boils again, cover the pot, turn
heat to low, and simmer for 20-25 minutes until potatoes are fork
tender. Remove and drain. Serve immediately or refrigerate and serve
chilled. Serve with Louisiana Barbecued Shrimp dipping sauces.
Note: Leftovers are delicious sliced thin and fried in a little oil.
Yield: 4 to 6 servings.
From Ronni Lundys "A Fine Mess" article in 09/23/90 "The
(Louisville, KY) Courier-Journal Magazine." Pg. 18. Posted by
Cathy Harned. From: Cathy Harned Date: 11 Jun 94
Submitted By DALE SHIPP On 07-12-95
Source from luhu.jp