Author: John and Laurie

Posted on

Cajunville Milk Punch

Cajun French: la boisson (la boo-a-son) – liquor


Milk punch is as popular in New Orleans as the sazerac and Ramos Gin Fizz. South Louisiana has kept Milk Punch alive, but its American roots lie in the colonial East Coast. Milk punch is believed to have been created in the 1600s, reaching its popularity peak from 1700s to mid 1800s. The 17th century English writer, Aphra Behn, mentioned milk punch in one of her plays and she is credited with the creation. In 1862, Jerry Thomas included the punch in his “How to Mix Drinks”.

The recipe has changed and evolved over the years. Today Milk Punch is made from a variety of liquors. Cajunville Milk Punch is made using cane syrup for a Cajun flair. It can be enjoyed from morning to late evening. In New Orleans, the milk punch is traditionally made with bourbon and milk. We chose to change it up by using Amaretto, Brandy, milk, cream and cane syrup.

Mais C’est Bon!

Enjoy!!

Continue reading “Cajunville Milk Punch”
Share
Posted on

Crawfish Cream Sauce over Smoked Salmon & Greens

Cajun French: l’ecrevisse (l’a-kru-vees) – crawfish

Crawfish is a staple in south Louisiana. It may be a lowly crustacean to most people, but to Cajuns it can bring a dish to new heights. This dish is one of those. Adding crawfish cream sauce on top of smoked salmon is a dish made in heaven. This cream sauce is good on almost anything.

Mais C’est Bon!

Enjoy!!

Continue reading “Crawfish Cream Sauce over Smoked Salmon & Greens”
Share
Posted on

Cajunville Chicken en Papillote

Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken


en Papillote is a method of cooking. Cooking in a bag, what fun. It is fun and also can be elegant. This recipe is for chicken, yet fish, vegetables and tofu could be used. The ingredients are for 1 serving. It is a complete meal cooked in a bag and is served in the bag also. Have fun, be creative and try different combinations.
Mais C’est Bon!
Enjoy!!

Continue reading “Cajunville Chicken en Papillote”
Share
Posted on

Cajunville Squash Bake

Cajun French: le cachat (lu ka-sha) – squash

Squash casserole was a holiday dish in our families. The squash was cooked down until you couldn’t tell it was squash. Then shrimp or ground meat was added along with seasonings, topped with cheese and baked. This recipe was developed because we were looking for a different to make squash casserole. Some of the squash remains firm along with onions, andouille and other seasonings and ingredients. This dish is perfect for any meal and especially during holidays and birthdays.

Mais C’est Bon!

Enjoy!!

Continue reading “Cajunville Squash Bake”
Share
Posted on

Cajunville Mushroom Galette

Cajun French: le persil (lu pair-see) – parsley

Looking for an easy, yet elegant meal? Our Mushroom Galette is perfect. This dish fits any meal and is an excellent meal starter. Add a salad and it is lunch or light supper. Top with a fried or poached egg and it is breakfast. Drizzle with a balsamic vinegar reduction and it is the perfect meal starter. This dish will fit any occasion.

Mais C’est Bon!

Enjoy!

Continue reading “Cajunville Mushroom Galette”
Share
Posted on

Cajunville Shrimp Etouffee

Ingredients:

4 ounces butter
1/2 cup all-purpose flour
1 onion, 1/4″ dice
1 1/2 rib celery, 1/4″ dice
1/2 red bell pepper, 1/4″ dice
1/2 teaspoon cayenne pepper
2 lg cloves garlic, minced
3 tablespoons Cajunville seasoning or other Cajun seasoning
2 pounds large Gulf shrimp, peeled
6 cups shrimp stock* or chicken stock
1-2 teaspoon Worcestershire
1 tablespoon Crystal’s hot sauce (or your favorite)
1 bunch green onion, sliced

*If shrimp have shells, boil shells for broth

Directions:

Season with shrimp with 1 Tbl Cajunville seasoning, set aside
Melt butter. Add flour and make roux
Add onion, celery, green pepper
Smother for 5 minutes on medium heat, stirring often.
Add garlic, saute for about 1 minute
Stir in shrimp stock, bring to boil and turn to simmer
Add cayenne, Cajunville seasoning, Worcestershire and Crystal Hot Sauce
Add shrimp, cook about 3 minutes until pink
Taste and adjust seasoning
Serve over rice and garnish with green onions

Enjoy!

Share
Posted on

Cajunville Swamp Dip

Cajun French: la feve (la fev) – bean or pea

This is one of our evolving recipes. We first developed this recipe in 2012 and it has definitely evolved and improved. It is called a dip yet it can be used in many ways. Stuffing for a tomato, as a salad placed in a butter lettuce cup or endive boat, vegetable for an entree, topping for grilled fish or combined with rice. Let your imagination go wild. Have fun with our Swamp Dip.

Mais C’est Bon!

Enjoy!!

Continue reading “Cajunville Swamp Dip”
Share
Share