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Welcome to Cajun Pines Hunting Club!
The 2018 / 2019 Hunting Season is here!!
A quick reminder, our hunting area changed last year from Area 8 to Area 3. Both Area’s have the same dates, so there shouldn’t be any confusion.
Deer Season is up and running at Cajun Pines!
A Note from John:
We are still seeing quite a few spotted fawns on the game cameras. If you don’t mind, please give the doe a few minutes to make sure she doesn’t have a spotted fawn with her. If you shoot her and she has a spotted fawn, the odds are not in the fawns favor that it will survive. Take Care – Blue
Arlen’s Jamablaya
This is the recipe used for company cookouts
Ingredients
- 4 tbs Fresh Chopped Parsley
- 3/4 cup Chopped Green Onions
- 2 tbs Chopped Garlic
- 1/2 cup Chopped Bell Peppers
- 2 Medium Yellow Onions
- 3 lbs Pork meat chopped into cubes
- 1 lb Sausage cut into pieces
- 4 cups Rice (Rice Cooker Cups)
- 3 tbs Vinegar
- 3 tbs Kitchen Bouquet
- 1 10oz Can Cream of Mushroom Soups
- 4 cups Water
Instructions
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Season meat and brown well, letting it stick 3 or 4 times (keep adding water to unstick)
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When meat is fully cooked, add yellow onions, garlic, bell pepper, and Kitchen Bouquet (for color). Cook down until onions are done, letting it stick again a couple of times. At this time the meat should be falling apart. If not, let cook longer.
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Add Cream of Mushroom Soup and cook for 10 minutes. Add Water and vinegar and bring to a boil. Stir and lower to a simmer VERY LOW HEAT and cover. Let cook for 1/2 hour without opening lid.
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Open and add green onions and parsley.
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Turn off fire and stir.
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Let sit for an additional 10 minutes and serve.
Cane’s Dipping Sauce
This is our take on making Cane’s Famous Dipping Sauce
Ingredients
- 1/2 cup Mayonnaise
- 1/4 cup Ketchup
- 1/2 tsp Garlic Powder
- 1/4 tsp Worchestershire Sauce
- 1/2 tsp Black Pepper
Instructions
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Mix all ingredients and let set in refrigerator for 30 minutes.
by Jeffreaux