Submitted by Charlene Trahan Lange
on Monday, July 09, 2007
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Makes:
6 servings
Prep Time:
20 minutes
Cook Time:
40 minutes
Ready In:
1 hour, 0 minutes
Carrots and Cajuns! The Sweet and the Salty! One of the nicest tasting Cajun classics that was shared by MawMaw's sister-in-law! If you have fresh carrots you can for this recipe boil two bunches of carrots in one quart salted water. Reserve the liquid.
In 2004, carrots ranked seventh in terms of value of all fresh market vegetable crops in the United States behind tomatoes, head lettuce, onions, snap beans, sweet corn and bell peppers.
Ingredients
2 pounds ground beef
3 cans 15 oz sliced carrots (reserve juice)
1/2 tsp black pepper
1 tsp salt
1 medium sliced onion (optional)
1/2 tsp garlic powder
cayenne pepper (optional)
Directions
Brown the ground beef and drain the fat. Author rinses the meat although some Cajun cooks do not. Add seasonings. Drain the carrots and retain the liquid. Add to the cooked meat and cook for approximately 20 minutes stirring to prevent sticking and adding a couple of tablespoon of liquid as the mixture starts to stick. Cook an additional 20 minutes adding 1 cup of liquid as the mixture cooks (smothers) down. Using the liquid cook the mixture until virtually all the liquid has been used up. Serve over rice!
