Cajun French: la celeri (la sel-ree) – celery
Every Cajun has “their” Jambalaya recipe. All recipes are good, yours is the best. John’s recipe has been honed over the years and I guess it still is. Each time John would cook jambalaya Laurie’s Dad would tell John, “this is the best Jambalaya yet”. Part of the fun of cooking is always tweaking a recipe. That is what a recipe is for – a map or guideline – yours to add your touch and make it your special dish. We hope you enjoy this Jambalaya recipe and maybe add or change to make it your own.
Mais C’est Bon!!
Enjoy!!
Continue reading “Jambalaya by John”
Big plumb Jalapeno Peppers are hard to pass up. So when we saw these green treasures staring at us, in our basket they went. We were already planning what the stuffing would be and discussing how to cook them before we even left the market. These were grilled on our electric pit and they were very tasty, full of flavor.
New Orleans BBQ Shrimp does not have BBQ sauce or anything related to BBQ. In fact, no one is sure how the name came about. What is sure, the original BBQ Shrimp was developed at 
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!
Calorie overload during Mardi Gras – yes that was us. So, we were ready for some down home cooking. What better than Shrimp Etouffee – simple, easy, good Cajun cooking. We even made it easier by using dry roux. That is not always our method, but Mardi Gras wore us out; we needed easy.
