Category: Appetizer

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Cajunville Caviar de Courgettes

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!!

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Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce

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!!

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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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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 Deconstructed Deviled Eggs

Cajun French: l’oeuf bouilli (l’uf boo-ee) – boiled egg

Deviled eggs are found on southern tables for most events from funerals to tailgating and everything in between. Most southern brides receive a “Deviled Egg Platter” as a gift, sometimes more than one. Cajunville is taking deviled eggs to the next level by deconstructing them and piping the mixture into pastry cups. With Carnival Season upon us, this dish makes a great first course, party tray or parade watching food.

Mais C’est Bon!

Enjoy!!

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Cajunville Swamp Dip

Cajun French: la feve (la fev) – bean or pea

This is one of our evolving recipes. We first developed this recipe in 2012 and it has definitely evolved and improved. It is called a dip yet it can be used in many ways. Stuffing for a tomato, as a salad placed in a butter lettuce cup or endive boat, vegetable for an entree, topping for grilled fish or combined with rice. Let your imagination go wild. Have fun with our Swamp Dip.

Mais C’est Bon!

Enjoy!!

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