Cajun on brege.org https://brege.org/tags/cajun/ Recent content in Cajun on brege.org Hugo en Copyright (c) 2016-2026 Wyatt Brege Wed, 08 Apr 2026 17:17:14 -0400 Cajun Aioli https://brege.org/recipes/pro/cajun-aioli/ Mon, 01 Jan 2018 00:00:00 +0000 https://brege.org/recipes/pro/cajun-aioli/ <h2 id="cajun-aioli">Cajun Aioli</h2> <p><strong>Chef:</strong> Wyatt Brege</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>1/2 Gallon Mayonaise</li> <li>3 Tbsp Cajun Seasoning</li> <li>1/4 Cup Lemon Juice</li> <li>1/3 Cup Roasted Red Pepper Sauce</li> </ul> <h3 id="directions">Directions</h3> <p>In a large mixing bowl, whisk ingredients together.</p> Cajun Aioli

Chef: Wyatt Brege

Ingredients

  • 1/2 Gallon Mayonaise
  • 3 Tbsp Cajun Seasoning
  • 1/4 Cup Lemon Juice
  • 1/3 Cup Roasted Red Pepper Sauce

Directions

In a large mixing bowl, whisk ingredients together.

]]> Cajun Roasted Red Pepper Sauce https://brege.org/recipes/pro/cajun-roasted-red-pepper-sauce/ Mon, 01 Jan 2018 00:00:00 +0000 https://brege.org/recipes/pro/cajun-roasted-red-pepper-sauce/ <h2 id="cajun-roasted-red-pepper-sauce">Cajun Roasted Red Pepper Sauce</h2> <p><strong>Chef:</strong> Wyatt Brege</p> <p><strong>Yield:</strong> 2 Quart</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>12 each Large Red Bell Pepper</li> <li>2/3 Cup House Cajun Seasoning</li> <li>1/4 Cup Vegetable Stock</li> </ul> <h3 id="directions">Directions</h3> <p>Roast the red bell peppers on the six burners until the skins are blackened, but not until they turn to white ash.</p> <p>Place a colander in the bottom of the sink and clean the roasted peppers under cold running water, removing the blackened skins, the interior seeds, and the stem portion.</p> Cajun Roasted Red Pepper Sauce

Chef: Wyatt Brege

Yield: 2 Quart

Ingredients

  • 12 each Large Red Bell Pepper
  • 2/3 Cup House Cajun Seasoning
  • 1/4 Cup Vegetable Stock

Directions

Roast the red bell peppers on the six burners until the skins are blackened, but not until they turn to white ash.

Place a colander in the bottom of the sink and clean the roasted peppers under cold running water, removing the blackened skins, the interior seeds, and the stem portion.

Place the roasted red pepper flesh in the blender with the stock and Cajun seasoning, then puree for 60 seconds.

Store in 1 Quart deli containers and/or large squeeze bottles.

]]> Cajun Seasoning https://brege.org/recipes/pro/cajun-seasoning/ Mon, 01 Jan 2018 00:00:00 +0000 https://brege.org/recipes/pro/cajun-seasoning/ <h2 id="cajun-seasoning">Cajun Seasoning</h2> <p><strong>Chefs:</strong> Viktor Sanchez, Wyatt Brege</p> <p><strong>Yield:</strong> 2 Quart</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>2 cups Cayenne Pepper</li> <li>1 cup Paprika</li> <li>1 cup White Pepper</li> <li>1 cup Fine Black Pepper</li> <li>1 cup Kosher Salt</li> <li>1/4 cup Curry Powder</li> <li>1/2 cup Granulated Garlic</li> <li>1/2 cup Granulated Onion</li> <li>2 Tbsp Oregano</li> </ul> <h3 id="directions">Directions</h3> <p>In a medium sized mixing bowl, add all ingredients and thoroughly mix.</p> Cajun Seasoning

Chefs: Viktor Sanchez, Wyatt Brege

Yield: 2 Quart

Ingredients

  • 2 cups Cayenne Pepper
  • 1 cup Paprika
  • 1 cup White Pepper
  • 1 cup Fine Black Pepper
  • 1 cup Kosher Salt
  • 1/4 cup Curry Powder
  • 1/2 cup Granulated Garlic
  • 1/2 cup Granulated Onion
  • 2 Tbsp Oregano

Directions

In a medium sized mixing bowl, add all ingredients and thoroughly mix.

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