If you're going to celebrate St. Patrick's Day, you might as well make it Cajun, right?

St. Patrick's Day is rapidly approaching. Growing up, my mother would always make a traditional meal of corned beef, cabbage and potatoes. I've tried to carry this tradition on in my adult life, but let's just say I need some practice.

That being said, is there a way to Cajun-fy this traditional dish?

Of course, corned beef is just simple beef that has been sitting in a brine for about 10 days. It would make sense to me that you could easily add some traditional Cajun spices to the brine to give it a Southern kick. I'm pretty sure you could just dump some Tony's in it.

I also saw online that you can use other meats besides beef to make a "corned" dish, like corned venison. How great is that if you're a hunter? But maybe you could really throw yourself down the Cajun-bricked road and use something like alligator.

I'll admit that I've never cooked alligator before, but it seems to me that you could brine that meat the same way and serve it up on St. Patrick's Day just the same.

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