Tag: rving

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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 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!!

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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!!

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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!!

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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!!

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