Cajun Food Where You Find It
Cajun French: le jardinage (lu jar-deen-aj) – vegetables (from the garden)
This is an easy to cook corn dish. It can be a side, entree, dip or stuffing. Have fun with the dish and see how many ways you can use the recipe.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Corn”Cajun French: le cachat (lu ka-sha) – zucchini
This dish dates back to Ukrainian culture. When protein foods were scarce and expensive, vegetable-based spreads were made. Zucchini, courgettes in French, was the main ingredient and while we keep zucchini we add other summer squash along with tomatoes and onions. We top it on bread spread with whipped ricotta. The recipe can be used as a main course, appetizer or side vegetable.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Caviar de Courgettes”Cajun French: le chou (lu shoo) – cabbage
This is a different take on a hot dog. Andouille or Cajun smoked sausage is used for the meat. Everything else builds the flavors of the dog from sweet to hot. We call it a five napkin dog since the flavors may drip down your arm. Celebrate July 4 or any summertime get together the Cajun way.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Andouille Dog with Swamp Sauce”Cajun French: l’ail (l’a-ee) – garlic
Cajunville Chicken and Spinach is an easy recipe for dinner. What makes this recipe interesting is the crisping of the chicken skin. This may be a simple dish which has deep flavors. Garlic bread goes great with the flavors.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Chicken & Spinach”Cajun French: recette (ru-set) – recipe
Pot Pie is a comfort food for most southerners as well as many others. While pot pie isn’t necessarily a Cajun dish, we are taking it to a Cajun level. Our pot pie is made with red beans and rice topped with cornbread along with lots of Cajun ingredients. Our red beans and rice are going up a notch to make a one dish meal. This may just become one of your favorite comfort foods.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Red Bean Pot Pie”Cajun French: le cachat (lu ka-sha) – squash
This stuffing is perfect for garden squash, bell peppers, cabbage and many other vegetables. Top whatever you stuff with Cajunville Marinated Feta.
Mais c’est bon!
Enjoy!!
Continue reading “Cajunville Stuffed Squash”Cajun French: le fromage (lu frō-maj) – cheese
Marinated feta was prepared for the Cajunville Stuffed Squash. It is also good as an appetizer, salad topping, bread dipping and many more ways to use. Instead of feta, mozzarella pearls can be substituted for feta.
Mais c’est bon!
Enjoy!!
Cajun French: la cuillère (la kū-ee-air) – spoon
Spoonbread is soft and creamy unlike crumbly cornbread. The dish can be eaten as an entree or as a side. Pour crawfish etouffee over and it is an elegant entree. Use it as a side for gumbo. Anyway you serve it, the dish will be enjoyed.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Crawfish Spoonbread”Cajun French: la boulette (la boo-let) – meat ball
Boulette refers to a ball. In the case of food it is a meat ball or seafood ball. The boulette can be fried or cooked in a sauce. This recipe cooks the shrimp boulettes in a rich creole gravy. It can be served like a soup with french bread or over rice with french on the side.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Boulettes”Cajun French: la saucisse (la sō-sees) – sausage
This recipe makes a great appetizer for football season as well as for an elegant meal. It can also make an entree by doubling the amount. The skewers can be used in so many ways. The white remoulade is very versatile. Toss boiled shrimp for a shrimp cocktail, use as a sandwich spread, dip for vegetables, so over fish, chicken or steak and so many more uses. Be creative!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce”