Cajun Food Where You Find It
Cajun French: la farine (la far-een) – flour
This is almost the anthem of Cajun Cooking. This also intimidates many people. A Roux is actually easy to make; it just takes time and attention. A Roux is something you never leave unattended because once it burns, it’s over, you MUST throw it out.
A Roux is used as the thickening for gravies, gumbos, courtbouillon, etouffees, etc.
Let’s get cooking!
Mais C’est Bon!
Enjoy!!
Cajun French: la bière (la bee-air) – beer
Beer Biscuits had been on our list of things to make and we decided to make it Cajun – Abita Beer and Sweet Potato Biscuits!
Ok, that settled now how to serve the biscuits – with poached eggs. Ok, we need more than just eggs. We decided to jazz it up with fresh lump crabmeat and a lemon dill sauce.
This dish could not only be served for breakfast but also for brunch.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajun Beer Sweet Potato Biscuits with Poached Eggs”
Cajun French: la crabe (la krab) – crab
Lunch time with simple combinations.
There is nothing better than fresh lump crabmeat and fresh tomatoes. Having both in the refrigerator, we decided on a Remoulade salad for lunch. The salad was refreshing on a hot summer day. All ingredients were chilled, crisp and full of flavor.
The salad became another simple combination.
Mais C’est Bon!
Enjoy!!
Continue reading “Simple Combinations – Crabmeat and Tomato Salad”
Cajun French: la breme (la brem) – eggplant
Smothering eggplant with onions and tomatoes is the usual way we prepare eggplant. Today we wanted something different and a sandwich sounded good. Roasting the eggplant gave it crunch, adding capers and pine nuts gave depth.
This sandwich builds and each layer add a depth of flavor.
Mais C’est Bon!
Enjoy!!
Cajun French: l’huile d’olive (l’ū-eel d’ō-leev) – olive oil
Here is another simple combination that makes a quick meal. This particular dish could be served for any meal. Its freshness is tasted in every bite. By using cayenne pepper and sweet corn the dish is savory and sweet.
It is a great combination!
Mais C’est Bon!
Enjoy!!
Cajun French: le piment fort (lu pee-mon for) – Hot Pepper
Militello’s Cajun Cocktail Sauce
Mais C’est Bon!
Enjoy!!
The name Militello screams Italian. So you would assume a seafood sauce with a brand name of Militello to be more Italian than Cajun. What we have here is a seafood sauce with all the goodness of Italian but with the bite of Cajun Louisiana. Having a bite may be understating the spiciness of this product. This sauce turns out to be the very best mixture of Italian herritage and Cajun influence. This seafood sauce could simply be the best bottled sauce we have ever tasted.
Being of Cajun decent we realize what we are saying seems almost irreverent. You must also realize that the Cajun Culture has influenced and been influenced by the diversity of south Louisiana. We are a gumbo of cultures and each has flavored the other. And so it is with a Cajun cocktail sauce named Militello.
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!!
Continue reading “Bayou Side Shrimp Salad with Cajunville Vinaigrette”
Cajun French: l’oignon (l’on-ee-on) – onion
Sometimes we try to make things too complicated by using many and varied ingredients. We are trying to make some of our recipes simple, easy, quick and healthy. So began “Simple Combinations”, where we use two to three ingredients for the main item. It is easy to add fresh fruit, bread and/or fresh vegetables.
Here is another “Simple Combination” using eggs and Creole onions to make a quick and healthy meal. Chopping the onion takes the longest amount of time. While the onions are cooking, slice the tomato and cut fresh fruit. The sweetness of the cooked Creole onions along with fresh eggs, both from the Red Stick Farmers Marekt, made an incredible combination.
Mais C’est Bon!
Enjoy!!
Cajun French: Juliet (Jūl-ee-et) – July
It is 4th of July party time.
Wanting a dish that would reflect the red, white, and blue of the day yet not wanting to make the usual sweet treats, we brainstormed. Knowing hummus is always a hit with our group, we decided to make two different types and garnish with peppers. It is a pretty good red, white, and blue rendition. It was fun to make and received great comments.
Mais C’est Bon!
Enjoy!!
Cajun French: déjeuner (dā-ju-nā) – breakfast
Okay, so we are not having just Bloody Marys for brunch but they sure make preparing brunch more interesting.
It’s the 4th of July and we were being very lazy just enjoying the morning. After drinking more coffee than anyone should, it was time to think about food. Opening the fridge and taking lots of items out, what the heck go for the Bloody Marys. Now with drink in hand, we decided to fix eggs with everything taken out of the fridge.
Mais C’est Bon!
Enjoy!!
