Cajun Meat Horns. Boilable Bag. + Cajun Specialty Meats Crawfish Boudin. Description: A unique Cajun sausage made with crawfish, vegetales, rice. Cajun Meat company is a family owned & operated business.

These can be as spicy or as mild as you want. They are a family recipe and we not only love eating them, we love sharing them too! :chef. Raised in Maurice, Louisiana, Carl and Cory deliver the real thing - genuine bayou-to-table goodness, that's simple to prepare and impossible to resist. You can have Cajun Meat Horns using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cajun Meat Horns

It's 2 1/2 lb of to 3 lbs. ground beef.
You need 1 large of onion, chopped.
It's 4 each of to 6 fresh jalapeno peppers, chopped.
You need 4 each of to 6 fresh habanero peppers, chopped.
You need 1 each of green bell pepper, chopped.
Prepare 4 each of to 6 fresh chile peppers, chopped.
Prepare 1 1/2 tsp of to 2 teaspoons Zatarain's Creole Seasoning.
Prepare 1 1/2 tbsp of to 2 tablespoons Tobasco Sauce.
It's 1 1/2 tsp of salt or to taste.
Prepare 1 pinch of pepper to taste.
You need 1 can of Rotel tomatoes.
You need 1 small of can tomato sauce.
It's 2 packages of Egg Roll Wrappers.
Prepare 1 medium of block, Velveeta cheese.
Prepare 1 of oil for frying.

MSRP: Was Learn About Cajun Market Meats. Our unique selection includes everything that you need from stuffed meats and. This homemade Cajun Seasoning recipe is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch. Our Cajun meat contains Smoked Andouille, Tasso Ham, Smoke Pork Boudin, Seafood stuffed chicken.

Cajun Meat Horns instructions

Brown ground beef with onions, peppers, creole seasoning, tobasco, Rotel tomatoes, and salt and pepper. Drain, add Tomato sauce and simmer for about 20 minutes..
Cut Velveeta into 1/2 in slices, then cut each slice lengthwise into 3 strips..
Fill a small bowl with water for sealing the rolls..
Place 2 to 3 Tablespoons of meat mixture in the corner of an egg roll wrapper, then top with one strip of cheese and roll up tightly taking care to tuck the sides securely in. Seal by dabbing water along the seam with your fingertips..
Repeat until you run out of wrappers! Set the prepped rolls on foil or wax paper..
Heat oil in a frying pan to 350°F. Gently place rolls in hot oil and fry to golden brown, turning once. Take out of oil and drain on a rack or paper towels....eat and enjoy!!!.
Notes: IF YOU DON'T LIKE SPICY FOOD.....DON'T MAKE THIS. Reduce the peppers and tobasco to lessen the heat. Use gloves when chopping those peppers and DON'T touch anything on you body or anyone else's...trust me on that... Wash your hands with vinegar or lemon juice after chopping the peppers. I serve these with either red beans or black beans and rice. Finally, if you have extra meat mixture left, it mixes well into the beans or freezes well too. I created this recipe after having something similar at a local Cajun restaurant...theirs was made with shredded beef and pickled jalapeno peppers, so this is my version..

Keep working all of the Cajun-Vegetable mix into the meat until all is blended well. Toss in your onion, celery, bell pepper, and garlic. It's time for the aroma of our Cajun foursome to be revealed. Stuffed Cajun Meat Market and Specialty Foods. Crispy cajun spiced skin covering succulent meat that is super easy to make?