CajunTex Salsa & More The Original Hickory-Smoked Salsa ... "Dat's Some Kinda Good!"
Bayou Tuna Fish (uses Spicy Bayou Dust)

1 can tuna, drained
1/4 tsp Spicy Bayou Dust
1 tsp curry
1/2 tsp poppy or celery seed
2 tbl mayo or favorite binder
1/4 tsp Mrs. Dash
Mix all ingredients together. Enjoy on your favorite cracker, bread, or as a dip.  (Recipe courtesy of Pamela Roth)


Black Bean & Corn Chili (uses Black Bean & Corn Salsa)

Brown 1 lb ground meat (beef, turkey, pork, or game) in a cast iron or heavy pot with 2 tbsp olive oil.  Add 1 tsp cumin, 1 jar CajunTex Bayou Gold Black Bean & Corn Salsa, and 1 small can diced tomatoes (undrained).  Optional - add 1/2 cup fine diced onions and 1 tbsp fine diced garlic.  Bring to soft boil, cover and simmer 45 minutes.  Top with sour cream, grated cheese, chopped green onions.  Serve with CajunTex Crispy or Spicy Chips.

Smoky Mary with Candied Bacon (uses Hickory-Smoked Medium Salsa)

Pour 1 jar CajunTex Hickory-Smoked Medium Salsa into a food processor or blender, process until smooth.  Add 1 bottle of your favorite Bloody Mary mix and vodka or gin to taste.  Pulse until well mixed.  Pour into tall glass with ice, garnish with candied bacon strip and celery.

Candied Bacon - 1 lb thick sliced bacon, 1/3 cup brown sugar, finely ground black pepper.  Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!  (Bacon recipe courtesy of Alex Guarnaschelli via FoodNetwork.com)


Stacked Enchiladas (uses Hickory-Smoked Medium Salsa)
In a deep, round corning ware or glass dish, cover bottom with sauce (recipe below).
Layer (I stack at least 10 layers if your dish will accommodate that many) flour or corn tortilla, shredded beef, chicken or pork, shredded Mexican blend cheese and sauce. Top with tortilla and repeat. Lastly top with cheese and bake at 350 degrees for 25 minutes.
Sauce... Make a blond roux with butter and flour till just golden. Add minced garlic, cilantro and a pinch of cumin. Simmer for 5 minutes, then add one 16oz jar CajunTexSalsa medium (or your preferred heat level). Simmer until well mixed then let cool. Run through blender until smooth.
After cooking, let rest for 10 minutes covered with foil. Cut like a cake and serve with your favorite sides.