mamou of ohio

cajun recipes from an ohio native of mennonite extraction

blackened sweet potatoes

A unique take on sweet potatoes and a unique take on blackening. These will be a spicy side dish if you decide to go mellow on your gumbo. Also a nice complement to more tomato-oriented Creole dishes. These fellas will take your face off!

Note: The Cajun spice is great for blackening foods, but can generate smoke in the kitchen easily. This calls for a short, hot cooking time and a lid to cover your skillet once the food is done to capture the excess smoke. Or cook these babies outdoors!

Sweet potatoes


Cajun spice blend


Boil some water. Melt some butter.

Peel the sweet potatoes and chop the pointy ends off. Then cut the sweet potatoes into wedges and boil for 4 minutes.

Drain sweet potato wedges and brush on all sides with melted butter. Sprinkle on all sides with Cajun seasoning blend as lightly or generously as you like. Drizzle again with additional melted butter.

Heat a large skillet until water sizzles on its surface. Lay the sweet potato wedges in the pan and cook two to three minutes or until the surface is crispy. Turn and cook an additional two or three minutes. Remove from pan and cover skillet to prevent smoke from seasoning from filling your kitchen.





cajun boil

A great dish for summer when the fresh corn starts hitting the market. Simple to prepare, and great to share with friends and family, this feast is best served dumped onto a tablecloth on a picnic table. For even better results, marinate the chicken in oil and garlic an hour before preparation.