Cajun and Creole Recipes

Hot Tamales

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Yield: 1 dozen

Ingredients

  • 12 corn shucks
  • 1 pound ground, cooked pork, seasoned with garlic, pepper and salt
  • 1/2 pound ground cooked corn, seasoned with shortening and salt

Instructions

  1. Spread the mixed corn on each shuck, thinly about 1 inch from the bottom edge.
  2. Add approximately 2 tablespoons of seasoned meat down the center of the corn on each shuck.
  3. Roll the shuck up, vertically and fold the bottom edge over, steam cook for about 30 minutes.

Attribution

Louisiana Cookbook - Zwolle Tamale Fiesta



God's Rainbow - Noahic Covenant