Cajun Food Where You Find It
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 pacane (la pa-kan) – pecan
Summer is in the air. This recipe is perfect for any picnic, outdoor meal and even snack time. Cajunville Broccoli Salad is a salad with sweetness yet not overly sweet. It can be eaten stand alone or with ham, pork or any of your favorite entrees.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Broccoli Salad”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!!
Continue reading “Lucia’s Risotto”Cajunville Potato Salad
Cajun French: la patate douce (la pa-tat doos) – sweet potato
The original recipe of this potato salad was made using the leftovers from a crawfish boil. Over the years the recipe has grown in flavor to the recipe below. It has a depth of flavor which dances around in your mouth.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Potato Salad”Cajun French: le farre (lu far) – rice dressing
Need a dish for a joyous occasion? We have the perfect recipe – Cajunville Holiday Rice Dressing. The recipe is based on John’s Mom’s rice dressing recipe with a kick. We add cranberries and pecans.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Holiday Rice Dressing”Cajun French: la farine (la far-eeñ) – flour
Green Bean Casserole was always on the holiday table. And yes, it always was made with Cream of Mushroom soup. We’ve taken this dish to another level. No cream of mushroom soup! This is truly Not Your Mama’s Casserole!!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Not Your Mama’s Green Bean Casserole”Cajun French: le jardinage (lu jar-deen-aj) – vegetables
This pasta salad has been a staple in our recipe box for over forty years. During our sailing life chapter, this was a go to recipe. It is easy to make, travels well and keeps great in an ice chest. As so many of our recipes, this one has evolved over time yet the basics never changed much. Whether you RV, sail, picnic or just need a quick salad, this can be your go to. If you need a main meal, add protein to the salad and you have a perfect meal.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Travel Salad”
Old Cajun recipe prepared by our grandmothers and mothers. Great entree or side. Don’t like eggplant, trust us. You will like this with the flavors of shrimp, andouille and seasoning. Give us a chance. We have never steered you wrong.
Mais Ces’t Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Eggplant au Gratin”
This dish is a parade in your mouth. There are a multitude of flavors for your palate to enjoy. It is an easy dish which can be enjoyed as an appetizer, side dish, dip or even a main course. Bring it along for parade watching, tailgating or any gathering. It is easy to make and can be made ahead and refrigerated adding the chips just before serving.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Mardi Gras Corn”Cajun French: le fromage (lu frō-maj) – cheese
It’s all about the cheese. This is called Mac & Cheese for adults – it is rich, ooey and gooey. Adding the andouille sausage gives it another flavor level. This dish can stand along or be used as a side.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Mac & Cheese”