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Cajun Seasoning - Help w/Old Recipe!

kam

Legacy Member
Staff member
Mar 17, 2006
3,659
322
Shoot, I have a host who doesn't like any of my selections for "main dishes" (I have Turkey Tetrazzini, Cheeseburger Salad, California Club Pizza or Elegant Artichoke Cups as my choices).

So, she has chosen Cajun Chicken Salad (from Casual Cooking) as her choice.

ACK! First it is in a bread bowl using the old Stoneware Baking Bowl. She wanted me to use something else to create the bread bowl...but I am thinking I don't really want to get into doing a bread bowl at a show - ahead of time or not. So I said we would just put the salad in a bamboo bowl. Was I wrong to say "no" to the bread bowl?

Then I looked at the recipe for the salad and it calls for Cajun Herb Seasoning Mix.

Well, that is before my time!

Can anyone who remembers that seasoning offer a suggestion as to what we have now that I could use instead?

I REALLY tried to dissuade her from this recipe, but I got the feeling she really wants this one.

It calls for a total of 5-1/2 teaspoons! So it is not calling for a small amount where a substitution would be negligible.

HELP! PLEASE!
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,008
43
Call the test kitchens. They will be able to tell you what you can substitute for that seasoning.

...and if you wanted to you could do a bread bowl on the bottom of the DCB.
 

PamperedchefDaly

Member
Gold Member
Jul 22, 2008
487
3
It was before my time too, but what about the Creole Rub? For the bread bowl, you can simply get a round bread at the bakery and make a bowl out of it.
 

kam

Legacy Member
Staff member
Mar 17, 2006
3,659
322
  • Thread starter
  • #4
Call the test kitchens. They will be able to tell you what you can substitute for that seasoning.

...and if you wanted to you could do a bread bowl on the bottom of the DCB.

Never knew we could call them...only email them. I didn't think of contacting them, though. Do I just call the 800 # and ask for the test kitchens?? The only problem with email is that I probably won't get a response before Monday.

I implied that the bread bowl was something she could do, but didn't get a response. I am doing the show directly after work, so I will have not much time and a lot of prep already, so I didn't really want to get into doing a bread bowl. Especially since the recipe is new to me already plus I have never done a bread bowl like that myself, so doing it in a hurry, in someone else's kitchen was not a good idea in my mind.

It was before my time too, but what about the Creole Rub? For the bread bowl, you can simply get a round bread at the bakery and make a bowl out of it.

Hmmm...I guess Creole could be close to Cajun.

NOW HERE'S ANOTHER QUESTION...
How to the RUBS compare to SEASONINGS? If the recipe calls for 1 tsp of SEASONING, would that equate to 1 tsp of RUB?
 

BethCooks4U

Legend Member
Gold Member
Jan 21, 2005
13,008
43
To make your own bread bowl all you would need to do is turn the DCB upside down, grease the outside of the stone, shape the dough around it and bake until golden. Then carefully remove from oven, cool slightly and remove from stone.
 

ChefPeg

Advanced Member
Gold Member
Mar 23, 2012
559
7
I'd tell the host that I don't have the necessary items for the recipe and she'd have to choose a different one.
 

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