RV Cooking – Page 6 – RV Cajun Cooking

April 23, 2022April 23, 2022

Rice Pilaf

Cajun French: le riz (lu ree) – rice

Rice is a staple in Cajun kitchens. Growing up it was rice & gravy with meals. Now rice is used in many ways. Rice pilaf can be made with various ingredients. For this recipe carrots, green peas, red bell pepper and spinach are used. This dish adds color to any meal and can be used in different ways. It can be molded in a food ring, scooped with an ice cream scoop or served using a spoon. Any way you serve it, it will add color and flavor to your dish.

Mais C’est Bon!

Enjoy!!

March 22, 2022March 22, 2022

Cajunville Bread

Cajun French: le pain (lu pain) – bread

There is something about kneading bread that acts as therapy. For me, it is relaxing and therapeutic – just plain enjoyable. This bread recipe has been developed over time with much testing and adjusting. It is now our go to bread recipe. I use it for all breads adding sweetness where necessary. We do not travel with a mixer so all bread is made by hand. If you use a bread hook or bread machine, you will have to try and decide what works for you.

Mais C’est Bon!

Enjoy!!

March 18, 2022March 18, 2022

Cajunville Beer Potatoes

Cajun French: la patate (la pa-tat) – potato

Louisiana had a significant number of Irish immigrants and many assimilated into the Cajun Culture. This dish honors the Louisiana Irish Cajuns as well as St. Patrick. Our dish of beer potatoes can stand on its own or act as a side for many entrees.

Mais C’est Bon!

Enjoy!!

February 12, 2022February 12, 2022

Cajunville Breakfast Bake

Cajun French – Cuire (Ku-eer) – Bake

This breakfast bake is for more than just breakfast. As RVers, we use it for a meal when traveling. It is also a great grab and go snack as well as an elegant brunch.

Mais C’est Bon!

Enjoy!!

January 14, 2022January 14, 2022

Cajunville Spinach Madeleine

Cajun French: le “spinach” (lu “spinach”) – spinach

Spinach Madeleine in its original form was a staple on most south Louisiana tables. John’s mother cooked it every Sunday for our family meal. Once Kraft discontinued their log cheese, cooks searched for a replacement. While using many of the same ingredients, we have altered the recipe for our taste.

Mais C’est Bon!

Enjoy!!

December 31, 2021December 31, 2021

Cajunville Spaghetti Pie

Laurie’s sister gave us this recipe years ago. We would make it often for after dancing, movies or other events. Over the years we have changed it to suite our taste. The pie can be made ahead and heated when needed. Or freeze it for later use.

Mais C’est Bon!

Enjoy!!

December 10, 2021December 10, 2021

Cajunville Cornbread

Cajun French: le pain d’mais (lu pain d’ma-ee) – cornbread

Cornbread is a staple in the Cajun house. For breakfast it is served as couche couche, for lunch with beans and dinner as the bread. Cornbread goes with so many meals yet it is rarely a main course. This recipe is the perfect main course, add a salad and dinner is served.

Mais C’est Bon!

Enjoy!!

November 13, 2021November 13, 2021

Cajunville Eggnog

Another Holiday recipe especially for those cold evenings. Eggnog is a great beverage (alcoholic or not) for any occasion from Breakfast to Midnight Supper. We hope it becomes one of your Holiday favorites.

Mais C’est Bon!

Enjoy!!

November 12, 2021November 12, 2021

Almond Croissants

The Holidays are near and this is perfect for holiday entertaining and gifting. This recipe was given to us by John’s sister, Suzanne, and of course we had to add the Cajunville touch to it. This recipe may become a holiday tradition for you and your family.

Mais C’est Bon!

Enjoy!!

September 11, 2021September 11, 2021

Cajun Pap

Growing up, Cajun Pap was a staple in our grandmother’s home. Pap was placed over cake, eaten as a custard and given to babies. It is a type of pan custard, cooked in a double boiler and eaten warm or chilled. Either way is delicious. We hope you enjoy Cajun Pap as much as we do.

Mais C’est Bon!

Enjoy!!