Cajun Food Where You Find It
Cajun French: le pain d’mais (lu pain d’ma-ee) – cornbread
Cornbread is a staple in the Cajun house. For breakfast it is served as couche couche, for lunch with beans and dinner as the bread. Cornbread goes with so many meals yet it is rarely a main course. This recipe is the perfect main course, add a salad and dinner is served.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Cornbread”Cajun French: le pain d’maïs (lu pain d’ma-ee) – cornbread
Black-eyed peas are a must in our home on New Year’s Day. It is one of those traditions and it must be carried on. We have been known to bring dishes with us as we travel and heat them in a hotel room – just so we carry on tradition.
This year, 2015, we decided to break from tradition. No, we still cooked black-eyed peas; we just did it a little differently. We cooked our black-eyed peas and cornbread together as a layered bake.
Mais C’est Bon!
Enjoy!! Continue reading “Black-eyed Peas and Cornbread Bake”
Cajun French: le persil (lu pair-see) – parsley
It’s Crawfish time in south Louisiana! Fresh crawfish are abundant this time of year and we try to incorporate them into as many meals as possible. This one is a very simple yet elegant meal and is delicious. The cornbread is made using locally milled cornmeal from Papa Tom and fresh crawfish tails from the Outlaw Katfish Company.
Mais C’est Bon!
