Cajun Bloody Mary With Pickled Vegetables
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 ounce cups
- Serves:
- 36
ingredients
- 4 (28 ounce) cans whole tomatoes in puree, chilled (in thick tomato puree)
- 6 cups tomato juice, chilled
- 2 tablespoons celery salt
- 2 tablespoons sugar
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 1⁄2 teaspoons cayenne
- 1 1⁄2 teaspoons Tabasco sauce
- 1 1⁄2 cups vodka, chilled
- kosher salt, to taste
-
For the Garnishes
- assortment pickled vegetables
directions
- Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps.
- Combine the puree with the tomato juice in a large bowl, blending well.
- Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold.
- For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink.
- Vegetable Garnishes
-
Here are a few specific ideas:
- Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the "hot"), and distributes the product to supermarkets across the country.
- Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed.
- Pickled Asparagus Spears. Hogue Farms makes this as well.
- Pepperoncini. Also called "Tuscan peppers," and available in most supermarkets across the U.S.
- Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate.
- Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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