Cajun Spiced Beef Skewers

Cajun Beef Skewers with Cilantro Sauce photo

Cajun Beef Skewers with Cilantro Sauce

I still have a fair amount of Cajun Seasoning Mix leftover from my Cajun Thanksgiving, so wanted to use it up on a simple appetizer. Beef skewers are always a good way to go, when well seasoned or marinated. I served it with a low-amine Cilantro  Sauce.

3 lbs top round beef steaks, about 3/4″ thick

1 C cajun seasoning mix

3 Tbsp safflower oil

12-18 skewers

Cajun Beef Skewers photo

Cajun Beef Skewers

  • Slice beef into 1/4″ thick, long strips.
  • Coat well in Cajun seasoning mix.
  • Use “S” pattern to skewer beef.
  • Preheat oven to broil.
  • Allow skewers to sit with rub for at least 15 minutes.
  • Put beef skewers in oven and broil on each side for just over a minute each (or to desired doneness).
  • Serve (with or without Cilantro Dressing & Marinade).

AMINE BREAKDOWN

Very Low Amine: Cilantro Sauce

Low Amine: Cajun seasoning mix, beef, safflower oil

Cajun Seasoning Mix

This year I’m doing a low-amine Cajun Thanksgiving. For my Cajun seasoning rub, I didn’t want to buy my own. I went and bought the freshest, organic spices I could find (at Whole Foods), and reduced the cayenne by half. I would not necessarily call this Cajun Seasoning Mix “low amine,” since there is a fair amount of paprika, red pepper flakes, and cayenne. However, when used in beans, rice, or as a rub, it’s such a low proportion of base ingredient to spices that I don’t see it causing many problems. Use as your diet will allow.

Cajun Seasoning Mix

Cajun Seasoning Mix

2 tsp salt (I use a half-and-half salt substitute)

2 tsp garlic powder

2 1/2 tsp paprika

1 tsp ground black pepper

1 tsp onion powder

1/2 tsp cayenne powder

1 1/4 tsp oregano

1 1/4 tsp dried thyme

1/2 tsp red pepper flakes

  • Mix all together and store in an airtight container.

AMINE BREAKDOWN:

Very Low Amine: salt, garlic powder, onion powder, oregano, thyme

Very High Amine: paprika, cayenne, red pepper flakes

Cajun Black Beans

Low Amine Cajun Black Beans plated  photo

Low Amine Cajun Black Beans

For my low amine Cajun Thanksgiving feast, I made low amine Cajun black beans. They’re fairly simple, and I was able to make them the night before, just leaving the final cooking step till Thanksgiving day. It was a nice high-protein addition to what is normally a very carb-heavy meal.

2 C dried black beans

6 C water

½ bag frozen sweet corn

1 green chili, de-seeded and minced

3 Tbsp garlic powder

2 medium onions diced

1/2 C cilantro, minced

1 Tbsp safflower oil

3 Tbsp Cajun seasoning

1 Tbsp vegetable boullion

  • Sort through beans and remove any debris and bad beans.
  • Add beans, water, half the onion, vegetable bouillon, oil, Cajun seasoning, garlic powder, and chilies. Cook for about three hours over medium heat, or until beans are done.
  • Reduce heat to low. Remove about 1 C cooked black beans and mash into a paste. Add back into the pot. Mix well and cook down until the liquid is fairly reduced (it should end up like a thick soup or wet porridge). Be careful to stir often and keep temperature low so that the beans don’t burn.
  • Add corn, the rest of the onion, and cilantro. Turn up heat to medium. Cook for about 5 minutes, stirring constantly.
Low Amine Cajun Black Beans with Corn, Cilantro, and Onion photo

Low Amine Cajun Black Beans with Corn, Cilantro, and Onion

  • Keep Cajun black beans warm in the pot until serving.
  • Garnish with thinly sliced cilantro leaves, if serving plated (rather than at the table).
AMINE BREAKDOWN:
Very Low Amine: black beans, water, corn, garlic powder, onion, cilantro
Low Amine: safflower oil, Cajun seasoning
Very High Amine: green chili, vegetable boullion

Related articles

Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

I did a wonderfully Cajun Thanksgiving this year. The Habanero lamb mashed potatoes were an amazing addition to the meal, and had just enough bite to be noticeable, and the flavor of the Habanero came through nicely, but not so much to be considered very hot.

5 lb potatoes, peeled for low amine

1 lb ground lamb

1 pint heavy whipping cream

1 C milk or rice milk

1 stick butter

1 tsp salt

1 tsp black pepper

3 Tbsp paprika

2 Habanero, seeds removed and minced (wear gloves)

  • Wash, cut, and boil potatoes until thoroughly soft (peel potatoes for low amine, as potato skins are high amine). Reserve 2 C water in the pot with them.
  • Saute lamb and Habanero. Make sure lamb is broken up into very small pieces.
  • Mash potatoes with the reserved water and butter.
  • Add sautéed ingredients.
  • Add heavy whipping cream, milk / rice milk, paprika, salt, and pepper.
  • Mix together well.
  • Serve sprinkled with Cajun seasoning mix.
AMINE BREAKDOWN:
Very Low Amine: potato (peeled), rice milk, salt, black pepper,
Low Amine: ground lamb, heavy whipping cream, milk, butter (or butter substitute for dairy-free)
Very High Amine: paprika, habanero
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