Cajunville Travel Salad

Cajun French: le jardinage (lu jar-deen-aj) – vegetables

This pasta salad has been a staple in our recipe box for over forty years. During our sailing life chapter, this was a go to recipe. It is easy to make, travels well and keeps great in an ice chest. As so many of our recipes, this one has evolved over time yet the basics never changed much. Whether you RV, sail, picnic or just need a quick salad, this can be your go to. If you need a main meal, add protein to the salad and you have a perfect meal.

Mais C’est Bon!

Enjoy!!

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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!!

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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!!

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Rice Pilaf

Cajun French: le riz (lu ree) – rice

Rice is a staple in Cajun kitchens. Growing up it was rice & gravy with meals. Now rice is used in many ways. Rice pilaf can be made with various ingredients. For this recipe carrots, green peas, red bell pepper and spinach are used. This dish adds color to any meal and can be used in different ways. It can be molded in a food ring, scooped with an ice cream scoop or served using a spoon. Any way you serve it, it will add color and flavor to your dish.

Mais C’est Bon!

Enjoy!!

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Cajunville Bread

Cajun French: le pain (lu pain) – bread

There is something about kneading bread that acts as therapy. For me, it is relaxing and therapeutic – just plain enjoyable. This bread recipe has been developed over time with much testing and adjusting. It is now our go to bread recipe. I use it for all breads adding sweetness where necessary. We do not travel with a mixer so all bread is made by hand. If you use a bread hook or bread machine, you will have to try and decide what works for you.

Mais C’est Bon!

Enjoy!!

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