Cajunville Deconstructed Deviled Eggs

Cajun French: l’oeuf bouilli (l’uf boo-ee) – boiled egg

Deviled eggs are found on southern tables for most events from funerals to tailgating and everything in between. Most southern brides receive a “Deviled Egg Platter” as a gift, sometimes more than one. Cajunville is taking deviled eggs to the next level by deconstructing them and piping the mixture into pastry cups. With Carnival Season upon us, this dish makes a great first course, party tray or parade watching food.

Mais C’est Bon!

Enjoy!!

Continue reading “Cajunville Deconstructed Deviled Eggs”
Share

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

Cajunville Crackers

Ingredients:
9 oz bag oyster crackers
1 Tbl ranch dressing mix
1 ½ tsp Cajunville Cajun Seasoning
2 tsp dill
¼ tsp cayenne pepper
¼ cup olive oil

Directions:
Place dry ingredients in mixing bowl
Combine with a whisk
Add oil and whisk until all dry ingredients are combined
Add oyster crackers
Fold oyster crackers with mixture coating crackers
Fold again every 10 minutes
It will take approximately 30 minutes for mixture to be absorbed
Store in airtight container

Note: Goldfish Crackers can be substituted for Oyster Crackers

Share

Natchitoches Meat Pies

Christmas lights and meat pies may not seem like a match. Yet in Natchitoches, LA, they go hand in hand. The only French settlement in north Louisiana has been home to a Christmas Light Tradition since 1927. Long before the Christmas Lights began, street vendors were hawking meat pies in the 1800s. Today there are no street vendors hawking meat pies, yet several restaurants offer meat pies on their menu.

Although Natchitoches did not invent meat pies, the city’s meat pie is the official meat pie of Louisiana. Below is an easy meat pie filling with refrigerator dough used for the crust. Generally one will not find sauce for Natchitoches Meat Pies. The sauce has been added to the recipe and adds an added depth to the meat pie. The meat pie filling is based on the Official Natchitoches Meat Pie Recipe.

Mais C’est Bon!

Enjoy!! 

Continue reading “Natchitoches Meat Pies”
Share

Cajun Shrimp on Herb Encrusted Toast Points

Cajun French: le pain grillé (lu pain gree-ā) – Toast (Bread)

This recipe was originally designed as an appetizer for 4 people. The bread size was large enough to hold two shrimp and veggies. While this is great as an appetizer, it also can be served over pasta, used as a taco filling, pizza or whatever your imagination thinks up. This recipe is quick, easy and versatile. If you have leftovers, they are great the next day!

Mais C’est Bon!

Enjoy!!

Continue reading “Cajun Shrimp on Herb Encrusted Toast Points”
Share

Stuffed Jalapeno Peppers

Cajun French: le piment fort (lu pee-mon for) – hot pepper

 

Big plumb Jalapeno Peppers are hard to pass up.  So when we saw these green treasures staring at us, in our basket they went. We were already planning what the stuffing would be and discussing how to cook them before we even left the market. These were grilled on our electric pit and they were very tasty, full of flavor.

Mais C’est Bon!

Enjoy!! Continue reading “Stuffed Jalapeno Peppers”

Share

Let’s Eat Cake – Boudin King Cake

Cajun French: pétrir (pā-treer) – knead

 

IMG_6803Cajuns are an adaptable people. We take what the area offers and make it our own. So we wonder why it took not only a non-Cajun, but also a non-native Louisianan to develop the Boudin King Cake. Granted Dr. Boudin (Bob Carriker) has been living in the Lafayette area since 1997; he is not native. He calls Louisiana home and has come to embrace our culture and food. In honor of Dr. Boudin and his Boudin King Cake, we have made our own, adapting it to our tastes.

One bread recipe will make a very large king cake. We made ours in our Dutch oven so we adjusted for the size of our pot.

Mais C’est Bon!

Enjoy!! Continue reading “Let’s Eat Cake – Boudin King Cake”

Share
Share