Category: Entree

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Cajunville Shrimp Dip

Cajun French: l’ail (l’a-ee) – garlic

We are celebrating Spring this month. Outdoor activities will soon be on everyone’s mind. These include picnics, outdoor grilling, games and parties on the lawn and so many more. Cajunville Shrimp Dip is a recipe for all activities. It can be served as a dip with chips, stuffed in tomatoes, an addition to bread bowls or served on a bed of salad. The ideas are almost endless. Enjoy this refreshing dish for any occasion.

Mais C’est Bon!

Enjoy!!

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Lucia’s Risotto

Cajun French: le riz (lu ree) – rice

This recipe was shared with us by Lucia, a very good friend from Italy. She stated risotto is a first course and only has one added ingredient to the rice. The rice used must be Arborio or Carnaroli. Carnaroli is the best, but very hard to find in the U.S. Also, per Lucia, risotto is always eaten with a fork. It was fun cooking with Lucia and being able to pass her recipe to our friends.

Mais C’est Bon!

Enjoy!!

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Cajunville Black Eyed Pea Gumbo

Cajun French: le jambon (lu jon-bon) – ham (smoked)

In south Louisiana, as well as all over the south, New Year’s day has food traditions. In south Louisiana, we eat cabbage and black eyed peas. Black eyed peas are eaten for luck and cabbage is eaten for money. In our Cajun tradition, we brought these two ingredients together into a gumbo. Also in the gumbo is smoked sausage, andouille and ham.

Mais C’est Bon!

Enjoy!!

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Cajunville BLT Galette

Cajun French: le béquine (lu bā-keen) – bacon

Most people enjoy a BLT sandwich and John is one of those. This recipe takes the BLT to a new height – BLT Galette. We use all the goodness of the BLT, then add pimento cheese and wrap it all in a crust. It is topped with lettuce and garlic aioli. As an entree this will serve four.

Mais C’est Bon!

Enjoy!!

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Cajunville Shrimp Cakes

Cajun French: la moutarde (la moo-tard) – mustard

Although shrimp cakes can be used in many ways, this recipe will be served on a bed of greens topped with a cajun sauce. Our shrimp cakes are mostly shrimp with a small amount of bread crumbs; just enough to hold the shrimp together. Another to serve these shrimp cakes is as a shrimp burger. Make them smaller and use as an appetizer. However you serve them, they will be delicious.

Mais C’est Bon!

Enjoy!!

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Cajunville Shrimp Rice Bowl

Cajun French: le riz (lu ree) – rice

The ultimate Cajun comfort food, at least for us. When we aren’t sure what to cook, a rice bowl is always our option. This one has sauteed shrimp and various vegetables. This recipe is easy, fairly quick and oh so satisfying. The recipe can be made with any protein and vegetables. It is also good as a vegetarian dish.

Mais C’est Bon!

Enjoy!!

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Cajunville Cassoulet

Cajun French: le poulet farci (lu poo-lā far-see) chicken (baked)

Cassoulet is a French peasant dish from medieval times. Ours has been updated to fit modern times using chicken, a cast iron skillet instead of a cassoulet pot and shorter cooking time. This recipe is not a traditional cassoulet; it is our version. Need an easy weeknight meal, this is the perfect dish.

Mais C’est Bon!

Enjoy!!

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Cajunville Shrimp & Corn Bisque

Cajun French: le maïs (lu ma-ee) – corn

This recipe is based on Virgie’s, John’s mom, shrimp & corn soup. It was one of her favorite dishes to prepare. We have taken her soup to the next level and made it into a bisque. We think she would approve. This recipe is perfect for a weeknight meal as well as an elegant beginning to a dinner party.

Mais C’est Bon!

Enjoy!!

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