Cajun Thousand Island Dressing

cajun thousand island dressing with bacon bits poured over lettuce and tomatoes

It doesn’t get any better than homemade salad dressing and it doesn’t get any easier than this. Take a new look at the classic Thousand Island dressing…everybody loves it and they will love it even more when you give it a Cajun twist. Of course its great on all sorts of salads, but its also fantastic on sandwiches and burgers or just as a dipping sauce.

cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
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Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
This is What You Need
This is What You Do
  1. MIx all ingredients together in a small bowl. Cover and set in the refrigerator for one hour up to overnight.
Recipe Notes

This can get kind of spicy. First, the Creole seasoning may contain cayenne pepper and raw garlic will have its own kind of heat, so give it a taste before you add the white pepper, the cayenne pepper or the garlic to make sure it's to your liking. Of course, if you like it spicy, go for it!

This recipe yields about 1 cup of dressing and is easy to increase.  I am using 1 tablespoon per serving.

You can serve this right away but its better to let the flavors all come together-at least an hour, four hours is better and overnight is best!

Nutrition Facts
Cajun Thousand Island Dressing
Amount Per Serving
Calories 60 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.004g
Cholesterol 5mg 2%
Sodium 94mg 4%
Potassium 2mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 0.03g 0%
Vitamin A 1%
Vitamin C 1%
Calcium 0.1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Berto’s Cajun Fried Turkey

Cajun Fried Turkey
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
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Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Cajun Fried Turkey
Berto's Cajun Fried Turkey
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cajun Fried Turkey-injected and rubbed with Cajun seasoning, then deep fried to a golden brown so it turns out nice and crispy on the outside and tender and juicy on the inside. Its hard to describe how delicious this is and its much simpler than it sounds. You have to try a nice, crispy skinned Cajun Fried Turkey-its better than finger lickin' good, but you'll be doing some of that, too!
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
Servings Prep Time
20 servings 1 hour
Cook Time Calories per Serving
45 minutes 273
This is What You Need
For the Injection Mix
For the Rub
This is What You Do
  1. If using a frozen turkey, be sure to thaw it properly. See the Recipe Notes.
  2. Take the turkey out of refrigerator about 2 hours before frying.
  3. Remove the giblets and neck and reserve for another use.
  4. Rinse in cold water and pat dry with paper towels inside and out
  5. Mix the ingredients for the rub in a small bowl and set aside.
  6. Melt the butter for the injection mix.
  7. Add all the other injection ingredients to the butter and mix well.
  8. Fill a meat injector syringe with the injection mix then inject the butter mixture into the turkey in several places on all sides. Make sure to get under the wings and legs. Spread some of the dripped injection mixture all over the turkey.
  9. Sprinkle some of the rub mix inside the cavity and rub in with your hand.
  10. Separate the skin from the flesh by sliding your fingers under the skin to loosen.
  11. With your fingers place some rub under the skin.
  12. Apply the remainder of the rub all over the outside of the bird on all sides.
  13. Set the turkey aside to rest for at least an hour.
  14. READ THE RECIPE NOTES BEFORE PROCEEDING
  15. Set the frying stockpot on the burner and add three (3) gallons of frying oil.
  16. With the heat on medium high, heat oil in the turkey fryer to 375 degrees, this will take a while-check every 10 minutes to monitor.
  17. Place the turkey on the turkey rack by inserting the top end through the hole near the neck and out the cavity. (or according to the manufacturer's recommendation)
  18. Turn off the burner. Using the hook, SLOWLY lower the turkey on the rack into the hot oil until it is completely submerged. Re-light the burner.
  19. The oil temperature will drop once the bird is lowered into the oil; place the cover on the pot and the oil temperature should slowly return to about 350 degrees.
  20. Maintain the flame to keep the oil at approximately 350 degrees.
  21. Fry the turkey for about 3 minutes per pound-for a 12 to 14 pound bird, that's 36 to 42 minutes. The turkey is done when the internal temperature of the thigh reaches 165 degrees and the breast is 170 degrees according to an instant read thermometer.
  22. Turn off the burner, then remove the turkey carefully and SLOWLY by lifting straight up on the hook in the handle of the turkey rack. Hold the rack over the fryer until the oil has dripped off. While holding the turkey over the fryer, have someone insert an instant read thermometer into the thigh to check the internal temperature. If done, place the entire rack on a pan.
  23. Set the turkey aside in a pan to rest and allow any excess oil to drip off.
Recipe Notes

Warning: this can be a very dangerous undertaking that can result in serious burns and/or burning down your deck or your house. It has happened! Please observe these safety precautions:

Set up on a clean and clear concrete surface.

Use the proper equipment.

  •              At least a heavy aluminum 30 quart stock pot designed for                                          frying-i.e., tall and narrow.
  •             Proper turkey rack and hook for lowering and raising the                                                turkey into the oil.

Do this outside! Not inside.

Make sure there are no children or pets in close proximity to the fryer at all times.

Do not leave the fryer unattended at any time while frying.

If possible have a fully charged fire extinguisher near by that is rated for grease fire.

Use thermometers to monitor the temperature of the oil and the turkey.

Have help-this is a great thing to do with a buddy or a brother-in-law.

DO NOT OVERFILL THE STOCKPOT WITH OIL. Fires and severe burns will occur if the oil overflows when you lower the turkey into the stockpot. When the turkey hits the oil, the oil will go crazy. The oil WILL overflow if you put the turkey in too fast or if you have too much oil in the stockpot. Once the oil overflows, it hits the flame and then...trouble. I can’t overemphasize this too much.

The fryer stock pot should have a maximum fill line marked on it, but still exercise extreme caution not to over-fill the pot.

One way to determine the amount of oil required is to place the turkey in the pot and add water until it is just over the bird by about 1/2 inch. Slowly remove the turkey and all the water to to drain back into the pot. Mark where the water fill line is and use that as a guide to fill the oil. Dry the pot and the turkey completely with paper towels.  Even when using this technique, exercise extreme caution when lowering the bird into the hot oil.

When lowering the turkey into the hot oi, it is best to turn off the burner. Once the bird is completely in the oil restart the burner.

The frying temperature for the oil is 350 degrees, but heat it to 375 because the temperature will drop significantly when you lower the turkey down.

Covering the pot once things have settled for a little bit of time will help bring the temperature back to 350, at which point you can uncover and use the flame to maintain the temperature. Instructions for properly thawing a frozen turkey can be found here.

Peanut oil is the most common oil used for frying turkey because of its temperature properties, but any vegetable based oil will do.

If you are using a frozen turkey, make sure to thaw it properly according to these instructions.

Nutrition Facts
Berto's Cajun Fried Turkey
Amount Per Serving
Calories 273 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 84mg 28%
Sodium 347mg 14%
Potassium 344mg 10%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 25g 50%
Vitamin A 5%
Vitamin C 0.3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Shrimp and Cheesy Grits

Shrimp and Grits in a green bowl
Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
Votes: 1
Rating: 5
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Rate this recipe!
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Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
Servings Prep Time
6 Servings 20 Minutes
Cook Time Calories per Serving
20 Minutes 496
This is What You Need
Herb and Spice Blend
For the Cheese Grits
This is What You Do
  1. Peel, de-vein and the rinse shrimp; pat dry; sprinkle on 2 tablespoons creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits
  1. Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
  2. Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
  3. Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
  4. Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
  5. Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp
  1. Place a large saute pan or cast iron skillet over medium high heat. Melt 4 tablespoons of butter until bubbly.
  2. Add sliced onions and peppers-sautée until soft, about 5–6 minutes
  3. Add garlic, green onions and about ¾ of the Herb and Spice Blend, mix well and continue to sauté until aromatic-about 2 minute.
  4. Increase heat to high and add the shrimp; sauté for about 2 minutes, turning over midway through.
  5. Add the tomato paste and mix it in very well while continuing to saute another 2 minutes (approximately).
  6. If needed, deglaze the pan with a little of the stock before moving on to the next step.
  7. Mix in about ½ to ¾ cup of the seafood stock (reserve the remainder), the lemon juice and the Worcestershire. When that's mixed in, add 2 tablespoons of butter. Shake the pan back and forth and continue to simmer as the butter melts and the sauce thickens slightly. Don’t over cook the shrimp, no more than about 5 minutes.
  8. Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so its OK to be a little over spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed.
  9. Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Recipe Notes

If you are buying head-on shrimp, you'll need to buy about 1 1/4 to 1 1/2 pounds to end up with 1 pound after the shells are removed.

If you can't find seafood stock, just substitute chicken stock and it will be just fine.

Substitute Quick Grits if you want them done a little quicker! Just follow the directions on the package.

Gruyere cheese is creamy when melted and a slightly sharp. Try some sharp or mild cheddar cheese if you prefer, or no cheese at all.

I always think its best if you grate your own cheese, but if you are crunched for time, or just prefer, use some pre-grated cheese.

Many commercial creole seasonings and stocks contain salt, some have quite a bit. This recipe was developed a stock that contains salt and a creole seasoning that does not contain salt. Whatever you use, make sure you taste while cooking before adding salt so you get it the way you like it.

Nutrition Facts
Cajun Shrimp and Cheesy Grits
Amount Per Serving
Calories 496 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 198mg 66%
Sodium 806mg 34%
Potassium 421mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 5g
Protein 30g 60%
Vitamin A 43%
Vitamin C 85%
Calcium 45%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.