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Bloody Marys (The Louisiana Way)

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© 2011 Helana Brigman
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One time in college, I drank so much wine that I declared, “wine glasses are eye glasses for 3:00 a.m. blogs!” Yes,  I was blogging at 3:00 in the morning and yes, I had had too much to drink.4 years later, not too much has changed.  I still love wine, I still think wine has a certain inspiring perspective (at times) and I still blog.  The difference? Well, I now know how to cure those pesky hangovers the next day.  You know, so my wine glasses don’t become sun glasses hovering over my face hiding the fact that bright lights hurt my eyes.Bloody Marys.  Not just any Bloody Marys.  Bloody Marys infused with Cajun spices along with other strange ingredients so that the mixture is blended to a pulpless sea of crimson perfection.  It’s the only time I drink red drinks, and it’s only time post-hangover I ever feel “fabulous.”

Recently suffering from a serious hangover–I couldn’t help myself, it just happened–I looked in the fridge to the strangest of ingredients: olives, okra, celery, and tomato juice.  I had planned on making Bloody Marys with my friends for Sunday brunch and boy, did I need it.

This hair of the dog and cultural hangover cure may very possibly be the only time tomato juice really ever tastes good…ever.  And I tend to believe this drink tastes “extra good” here in Louisiana.  Combine your traditional Bloody Mary with an array of spices, freshly squeezed juices, some Worcestershire sauce and salt and pepper to taste.  Rim the glasses with Tony Chachere’s Cajun Seasoning (hey, it’s Louisiana) and start recovering.

Bloody Marys (The Louisiana Way)

This variation of Bloody Marys is adapted from Emeril Lagasse, but with specific Louisiana elements added in–the glass is rimmed in Tony Chachere’s Cajun Seasoning instead of salt and the dish is best served with a combination of Louisiana fare–green olives, okra, and the traditional celery.


* 3 cups Tomato Juice

* 1/4 cup plus 3 tablespoons fresh lime juice

* 1/4 cup fresh lemon juice

* 1/4 cup minced/finely chopped cilantro

* 1 to 2 jalapeños, to taste with stems removed and minced (you can go with or without seeds depending on your preference for heat)

* 1 tablespoon finely chopped fresh horseradish, or pre-prepared horseradish

* 2 teaspoons minced/pressed garlic (about 2 cloves)

* 1 tablespoon Worcestershire, or to taste

* 1/2 tsp salt

* 1/4 tsp freshly ground black pepper

* 1 1/2 cups vodka

* Garnish: with lime slices, celery stalks, okra, green olives, and Tony Chachere’s Cajun Seasoning for the rim

1.) Combine ingredients in a blender–tomato juice, lemon & lime juice, cilantro, jalapenos, horseradish, garlic, Worcestershire, salt, pepper, and vodka.  Season to taste with more of the above.  Refrigerate mixture for several hours before serving.

2.) Serve w/Tony Chachere’s rimmed glasses.

3.) Add olives, okra, and celery, or lime slices to taste.

Enjoy! Makes 6 large (16-ounce) servings!
Bloody Mary

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Bloody Marys (The Louisiana Way), 5.0 out of 5 based on 1 rating
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  3. By Clearly Delicious » The Chimes – Brunch on June 20, 2012 at 7:01 am

    […] bit more Cajun / Creole.  First, start with the Bloody Marys pictured above and try my recipe here.  I follow the typical south Louisiana concept of infusing tomato juice with spicy peppers, Tony […]

  4. […] eatery on False River specializing in seafood and two-for-one Mimosas and Bloody Mary’s.  It was our original intention to checkout Morel’s–a highly rated restaurant across […]

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