Author: John and Laurie

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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

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Cajunville Seasoning

Ingredients:
¼ cup salt
¼ cup garlic powder
¼ cup finely ground black pepper
2 Tbl sweet paprika
2 Tbl onion powder
1 Tbl cayenne pepper
1 Tbl chile lime seasoning

Place all ingredients in mixing bowl
Using whisk, thoroughly combine ingredients
Store in airtight container

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Cajunville Rub

Ingredients:
¼ cup brown sugar
¼ cup sweet paprika
1 Tbl black pepper
1 Tbl chile lime seasoning
1 Tbl garlic powder
1 Tbl onion powder
1 tsp cayenne pepper

In mixing bowl, add all ingredients
Whisk ingredients combining thoroughly
Store in airtight container

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Catfish with Shrimp and Cream Sauce

Cajun French: le goujon (lu goo-jon) – catfish

Catfish is a common fish in Cajun country. Growing up, we ate it often; mostly fired. As adults, we began experimenting with other ways of cooking catfish. Pan grilled has become one of our favorite cooking methods. Many types of sauces can be added and enjoyed. This recipe uses a simple cream sauce along with pan grilled shrimp.

Mais C’est Bon!

Enjoy!!

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Rice Pilaf

Cajun French: le riz (lu ree) – rice

Rice is a staple in Cajun kitchens. Growing up it was rice & gravy with meals. Now rice is used in many ways. Rice pilaf can be made with various ingredients. For this recipe carrots, green peas, red bell pepper and spinach are used. This dish adds color to any meal and can be used in different ways. It can be molded in a food ring, scooped with an ice cream scoop or served using a spoon. Any way you serve it, it will add color and flavor to your dish.

Mais C’est Bon!

Enjoy!!

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Cajunville Bread

Cajun French: le pain (lu pain) – bread

There is something about kneading bread that acts as therapy. For me, it is relaxing and therapeutic – just plain enjoyable. This bread recipe has been developed over time with much testing and adjusting. It is now our go to bread recipe. I use it for all breads adding sweetness where necessary. We do not travel with a mixer so all bread is made by hand. If you use a bread hook or bread machine, you will have to try and decide what works for you.

Mais C’est Bon!

Enjoy!!

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Cajunville Spinach Madeleine

Cajun French: le “spinach” (lu “spinach”) – spinach

Spinach Madeleine in its original form was a staple on most south Louisiana tables. John’s mother cooked it every Sunday for our family meal. Once Kraft discontinued their log cheese, cooks searched for a replacement. While using many of the same ingredients, we have altered the recipe for our taste.

Mais C’est Bon!

Enjoy!!

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