Cajun Caviar

Cajun French:  la feve (la fev) – pea

 

Cajun Caviar, Texas Caviar, Poor Man’s Caviar as many names as there are recipes.  Ours was born out of necessity – friends called and invited us to dinner that night.  We never go anywhere without bringing a dish, what to bring?  After searching the pantry we decided on black eye peas with shrimp, then we saw the avocado on the counter and that sounded refreshing.  So our version of Cajun Caviar was born.

Mais C’est Bon!

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Crab Dressing

Cajun French: la pince (la pains) – claw

 

Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.

Mais C’est Bon!

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Bulgur Salad

Cajun French: le limon (lu lee-mon) – lemon

 

Remember our beautiful bouquet of carrot tops? We finally finished them off and it has been a great gastronomic adventure. The final dish is a bulgur salad using carrot tops. Most bulgur salads like Tabbouleh use parsley; carrot tops give a completely different flavor. The carrot tops need more liquid compared to using parsley. We have used this salad as a base for stuffed tomatoes, an addition to other salads, in an omelet, or as a side vegetable with meals.

Mais C’est Bon!

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First Day of Christmas – A Crawfish in a Fig Tree

Cajun French: l’arbre (l’arb) – tree

 

 

On the first day of Christmas, my true love gave to me – a crawfish in a fig tree.

In reality we had a crawfish casserole with a fig salad. Figs are a popular fruit in south Louisiana except they are not available fresh at Christmas time. So we used dried figs and reconstituted them. The crawfish were frozen tails we had stored in the freezer. We always try to have frozen crawfish tails available for use and always Louisiana Crawfish Tails.

This is also a great recipe for using those Christmas leftovers. Almost any vegetable could be used as well as leftover rice.

Our gift to you for the First Day of Christmas.

Mais C’est Bon!

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Bayou Side Shrimp Salad with Cajunville Vinaigrette

Cajun French: le maïs (lu ma-ee) – corn

 

There is nothing like a cool salad on a hot summer day on the bayou.

This dish uses some great Cajun flavors to make this unique salad.  Just imagine yourself sitting on a dock with feet dangling in the water eating this salad and sipping a glass of crisp white wine.

Mais C’est Bon!

Enjoy!!

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Cajun Shrimp and Dill Cucumber Salad

Cajun French: la cocombre (la kō-kom) – Cucumber

 

Pinch My Salt has a great recipe for a Sweet and Spicy Dill Cucumber Salad. The salad was in a recent tweet and it sounded wonderful especially for the hot weather we have been having in south Louisiana. Like all the recipes we make we always look for a way to make it Cajun. For this one we did two things: we changed Rice Vinegar to Louisiana Cane Vinegar and added fresh Louisiana Gulf boiled shrimp. The salad tasted as good as it looked. We think we will keep a container in the fridge all summer.

Thank you Pinch My Salt for this great recipe.

Mais C’est Bon!

Enjoy!!

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Cajunville Chicken Salad

Our favorite farmers market is the Red Stick Farmers Market in downtown Baton Rouge, LA.  Local fresh produce, meats, cheese, eggs, and other products are available year round.  At a recent visit we purchased a chicken, bag of sweet onions, red sweet peppers along with other items.  Once home we decided to use our purchases to make Chicken Salad.  This salad can also be made using leftover chicken.

Enjoy!  Mais C’est Bon!!

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Party Time – What To Prepare?

An invitation to a Pot Luck, Party, or Get Together, what to bring?  A Party Salad of course!  Are you looking for something easy, different, interesting and delicious?  Our Party Salad is that and more.  This salad will awaken your smell, entice your taste, and color your palate.

This dish is great to keep in the frig for snacks, serve when friends drop over, and it is the perfect side for most entrees.  And to top things off – it is easy to prepare.

Enjoy!  Mais C’est Bon!!

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