Want to know how to make a yummy Cajun Bloody Mary to serve to all of your guests tomorrow after the NOLA Red Dress Run? Well here ya go! See Emeril's below! You could make a bloody mary bar out of this ya know! And p.s. I personally love including all of the Southern garnishes you can think of, and that includes crab claws, sausage slices, shrimp, pickled green beans, okra, celery, lemon and lime slices and rimming the glass with Tony Chachere's Cajun Seasoning! If you want to make it virgin just leave out the vodka! Happy Friday! xoxo, Julie
Ingredients
1 1/2 cups tomato juice
3/4 cups vodka (optional)
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
2 teaspoons on Hot Sauce. I love Tabsasco, Louisiana or Crystal!
1 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
Pickled green beans or okra, for garnish
Cocktail onions, for garnish
Directions
Combine all ingredients (except garnish) in a small pitcher and stir to combine. Refrigerate until well chilled. Serve over ice with pickled green beans or okra and cocktail onions for garnish.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe via The Food Network
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