Author: John and Laurie

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Southern Sweet Potato Pie Company – Marrero, LA

Cajun French:  la patate douce (la pa-tat doos) – sweet potato

 

BuildingGoogle had assured us that we could find fresh local bread at Southern Sweet Potato Pie Company.  We were not sure we really believed Google but the name was inviting and we were interested.  The non-descript building set back off Lapalco Boulevard was nothing special yet walking in all our senses were on alert, the cases were full of sweet pies, cakes and cookies of all shapes, sizes and colors.  But no bread could be found. Continue reading “Southern Sweet Potato Pie Company – Marrero, LA”

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Cajun Breakfast Poboy

Cajun French:  le matin (lu ma-tain) – morning

 

Start with melt in your mouth French bread from Champagne’s Bakery in the heart of Acadiana (Breaux Bridge).  Next add a link of crawfish boudin from Poche’s Meat Market in Breaux Bridge, LA, with one crawfish tail in the entire length (we were trying to rescue the boudin).  Next we added eggs (after all it was morning) and boiled shrimp and breakfast was served.

Mais C’est Bon!

Enjoy!!
Continue reading “Cajun Breakfast Poboy”

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Cajun Creole Poboy

Cajun French:  l’ail (l’a-ee) – garlic

 

PlatedFresh poboy bread, pork boudin, and red beans; all leftovers – what to do with them?  The boudin needed some help since it was not well seasoned and the red beans were very well seasoned.  The bread from Champagne Bakery in Breaux Bridge, LA was begging to be eaten and so the Cajun Creole Poboy was built.  Add Cajun seasoning and garlic and dinner is served…

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Creole Poboy”

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Shrimp Crostini with Pepper Kumquat Compote

Cajun French:  griller (gree-ā) – toast (bread)

 

AppitizerWe were watching “A Chef’s Life” where the chef was making a mull using muscadines and John’s creative juices started flowing.  Shrimp was already on the menu for dinner along with steamed veggies and Kumquats were in our frig just waiting to be used; dinner was getting better and better.  Bellegarde Bakery fig and pecan bread had just been purchased from our farmers market and crostini, little toasts, was in the making.  Superb dish for an entree or appetizer.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Crostini with Pepper Kumquat Compote”

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Veggie Tart

Cajun French: la carotte (la kar-ot) – carrot

 

Tart BakedTonight dinner was to be a veggie loaf with different techniques.  Laurie was going to place a pie crust on an inverted loaf pan, bake then fill.  John was going to place the pie crust in the loaf pan, fill and bake.  Neither happened…was not a good fit.  Instead we decided to make a veggie tart and that was a perfect fit.  We used the vegetables we had on hand and built the pie using egg and cheese as a binder.  The main thing to remember is to season each vegetable to taste.  This tart will take some time since each vegetable is steamed separately, but it was well worth it.

Mais C’est Bon!

Enjoy!! Continue reading “Veggie Tart”

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Oatmeal Banana Cookies

Cajun French:  le tit gâteau (lu tee ga-tō) – cookie

 

PlatedEveryone enjoys a sweet now and then…

Since we try to eat healthy and limit sugar and animal fat, sweets are a food group we struggle with and are always looking for new ideas.  When we saw a recipe for cookies that had no egg or animal fat we grabbed it and went to work.  As usual we adapted the recipe to fit our likes and found something that satisfies our sweet tooth.

Mais C’est Bon!

Enjoy!! Continue reading “Oatmeal Banana Cookies”

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Savoy Stuffed Pie

Cajun French:  la tarte (la tart) – pie

 

PlatedSteamed veggies for dinner, that was the plan.  Then John’s brain went into action and a savory stuffed pie came out.  There was a pie crust and some marinara in the frig along with various fresh veggies.  Fresh spinach was in our veggie bed outside just begging to be cut so all ingredients came together for our dinner.

Mais C’est Bon!

Enjoy!! Continue reading “Savoy Stuffed Pie”

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Sweet Potato and Black Bean Chili with Grilled Shrimp

Cajun French:  la patate douce (la pa-tat doos) – sweet potato

 

platedLaurie found a recipe for sweet potato black bean chili (http://bit.ly/1csOWxI) from Eating Well on Pescetarian Living Facebook Group.  Immediately Laurie was interested; John not so much.  But John was willing to give it a try.  We adapted the recipe to our liking and it was a hit for both of us.

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato and Black Bean Chili with Grilled Shrimp”

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Creole Shrimp and Cabbage Jambalaya – New Year’s Day

Cajun French:  l’année qui vien (l’an-ā kee-vee-ain) – New Year

 

PlatedCabbage and Black Eyed Peas – it’s tradition on New Year’s Day.  Okay we get that and enjoy the duo every January 1st no matter where we are.  But sometimes we just need something different so creative brains went to work.  Outcome – Creole Shrimp and Cabbage Jambalaya.  We may have cooked it in an unorthodox way but it worked and was delicious!

Mais C’est Bon!

Enjoy!! Continue reading “Creole Shrimp and Cabbage Jambalaya – New Year’s Day”

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