Cajun Bloody Mary

You’ll find a special Bloody Mary concoction in just about every establishment in New Orleans, always garnished with a salad of pickled vegetables. Pickled okra, pickled green beans, and green olives make up my personal favorite. This Cajun version packs some heat, so cut the Tabasco and Creole seasoning in half for a less spicy, but still zingy, cocktail.

Prep Time: 5 minutes

Chill Time: 3 hours

Servings: 16 cocktails

1 64-ounce container tomato juice

2 tablespoons Creole seasoning

1 tablespoon garlic, minced

1 tablespoon horseradish

1 teaspoon steak sauce

2 tablespoons Worcestershire sauce

1 tablespoon Tabasco sauce

½ lemon, juiced

24 ounces pepper vodka

Garnish:

pickled green beans

pickled okra

green olives

Mix all ingredients except vodka together in a lidded container and shake until the Creole seasoning is completely dissolved. Chill for a few hours before serving. For each cocktail, mix 4 ounces chilled mix with 1½ ounces vodka and serve over ice. Garnish with pickled vegetables.

Gracious Host Tip: Make sure to have extra tomato juice on hand to dilute cocktails to suit your guests’ tastes.

Chef’s Tip: Many cooks tend to discard the white end of the green onion. Why? Old-school training. The white ends used to be rotten due to the high water content in the soil, so they were customarily thrown away. Not true today, so go ahead and use those white ends—they impart great flavor.




ON THE BAYOU

			Written BY Kim A. Fuqua\|PHOTOGRAPHY BY Bob Guthridge\|Food Styling BY Lori K. Gregory
		Cajun Bloody Mary You’ll find a special Bloody Mary concoction in just about every establishment in New Orleans, always garnished with a salad of pickled vegetables. Pickled okra, pickled green beans, and green olives make up my personal favorite. This Cajun version packs some heat, so cut the Tabasco and Creole seasoning in half for a less spicy, but still zingy, cocktail. Prep Time: 5 minutes Chill Time: 3 hours Servings: 16 cocktails 1 64-ounce container tomato juice 2 tablespoons Creole seasoning 1 tablespoon garlic, minced 1 tablespoon horseradish 1 teaspoon steak sauce 2 tablespoons Worcestershire sauce 1 tablespoon Tabasco sauce ½ lemon, juiced 24 ounces pepper vodka Garnish: pickled green beans pickled okra green olives Mix all ingredients except vodka together in a lidded container and shake until the Creole seasoning is completely dissolved. Chill for a few hours before serving. For each cocktail, mix 4 ounces chilled mix with 1½ ounces vodka and serve over ice. Garnish with pickled vegetables. Gracious Host Tip: Make sure to have extra tomato juice on hand to dilute cocktails to suit your guests’ tastes. Chef’s Tip: Many cooks tend to discard the white end of the green onion. Why? Old-school training. The white ends used to be rotten due to the high water content in the soil, so they were customarily thrown away. Not true today, so go ahead and use those white ends—they impart great flavor.

	Click on recipe below to print: Cajun Bloody Mary Oysters Rockefeller Crab and Corn Bisque Shrimp Creole Red Beans with Rice and Andouille Sausage Bread Pudding