Cajun Mary

from the kitchen of Chef Paul Prudhomme

Makes 2 quarts

5 medium tomatoes, chopped
1 cup chopped celery
½ cup chopped onion
1 tablespoon Chef Paul Prudhomme's Meat Magic®
½ cup beef or chicken stock, or water
1 cup diced zucchini (1 large)
¾ cup diced yellow squash (1 large)
¼ cup minced green onion tops
¼ cup minced parseley
1½ teaspoons Worcetershire sauce
3½ cups tomato juice
1½ teaspoons dark brown sugar
2 cups Original K-Paul's Cajun Martini
how to prepare

NOTE:  If Original K-Paul's Cajun Martini is not available in your area, substitute red-pepper flavored vodka.  You can make your own by marinating chili peppers in a bottle of vodka for several days.

In a large saucepan, bring the tomatoes, celery, onion and Meat Magic® to a boil.  Continue cooking over high heat about 3 minutes and stir in the stock or water.  Cook, stirring occasionally, for about 10 minutes and add the zucchini.  Continue cooking 3 more minutes and add the yellow squash and onions.  Stir well.  Cook 1 minute and add the parsley.  Stir and cook 3 more minutes.  Stir in the Worcestershire sauce and cook 3 minutes.  Remove from heat.

Pour half of the mixture into a blender.  On the highest setting, pulse on and off 5 times.  Transfer to a large container and repeat with the other half of the tomato mixture.

Add the tomato juice and the brown sugar, mixing thoroughly.  Chill overnight.  May be made ahead to this point 2 to 3 days.

Just before serving, stir in the Original K-Paul's Cajun Martini.

Copyright © 1994 by Paul Prudhomme