Cajun Food Where You Find It
Cajun French: l’oeuf (l’uf) – egg
John’s grandmother always made crepes, never pancakes. She would spread them with butter and a little sugar and roll them. This is an excellent way of eating crepes and it always brings memories for John. This month we are taking them up a notch with jam or jelly, whipped cream and berries and syrup. Anything you like is acceptable with crepes. Use your imagination.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Crepes”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!!
Continue reading “Cajunville Breakfast Bake”Cajun French: pétrir (pā-treer) – knead
Cajuns are an adaptable people. We take what the area offers and make it our own. So we wonder why it took not only a non-Cajun, but also a non-native Louisianan to develop the Boudin King Cake. Granted Dr. Boudin (Bob Carriker) has been living in the Lafayette area since 1997; he is not native. He calls Louisiana home and has come to embrace our culture and food. In honor of Dr. Boudin and his Boudin King Cake, we have made our own, adapting it to our tastes.
One bread recipe will make a very large king cake. We made ours in our Dutch oven so we adjusted for the size of our pot.
Mais C’est Bon!
Enjoy!! Continue reading “Let’s Eat Cake – Boudin King Cake”
Cajun French: le matin (lu ma-tain) – morning
Start with melt in your mouth French bread from Champagne’s Bakery in the heart of Acadiana (Breaux Bridge). Next add a link of crawfish boudin from Poche’s Meat Market in Breaux Bridge, LA, with one crawfish tail in the entire length (we were trying to rescue the boudin). Next we added eggs (after all it was morning) and boiled shrimp and breakfast was served.
Mais C’est Bon!
With an early morning marathon of four farmers markets, our new personal best, we turned to our immediate food need – breakfast. We were famished! After asking a few locals we decided on Dwyers’s Café in downtown Lafayette, LA. Continue reading “Dwyer’s Cafe – Lafayette, LA”
Cajun French: déjeuner (dā-ju-nā) – breakfast
Breakfast time and we have a frig full of leftovers, now what? Time for a Frittata made with whatever we have; a little of this and a little of that. This recipe cannot be duplicated but it does show how leftovers can be creatively used. Add fresh fruit and veggies and breakfast is served.
Mais C’est Bon!
Cajun French: le piment fort (lu pee-mon for) – pepper (hot)
What do you do with left over beans and rice? Bean Patties.
What do you do with left over bean patties? Eggs Beanedict.
If you are like us, there always seems to be beans and rice left even after eating leftovers. Trying to come up with a way to use the beans and rice in a creative manner, we decided on bean patties. They had a great flavor and we served them with grilled salmon. Ok, now we had two bean patties leftover. Thinking breakfast we decided to top them with fried eggs and one thing led to another. Eggs Beanedict was born and enjoyed.
Mais C’est Bon!
Cajun French: l’oignon (l’on-ee-on) – onion
Quick and easy wrap for breakfast or light supper using eggs, mushroom and avocado. The sauce could be used with other dishes or as a base for a dip. This recipe lends itself to creative thinking. The addition of pine nuts adds crunch as well as richness.
Mais C’est Bon!
Cajun French: la famille (la fa-mee’l) – family
Typical of family gatherings, there is usually too much food and the wedding festivities were no disappointment. After a week of one meal after the other, we laid off for a day and then just had to push the envelope. Breakfast is our favorite meal to eat out — we enjoy sitting with a cup of coffee and discussing the goings on and our plans for the next few days. Continue reading “Joe Momma’s Breakfast Eatery, Eagle, Idaho”
Cajun French: déjeuner (dā-ju-nā) – breakfast
The smell of boiling crawfish permeates the air during Spring in south Louisiana. It is rare that we eat all the crawfish we boil. I think we intentionally boil more than needed so we have leftovers for use later. So it was Friday, we ended up with a few crawfish tails left. The tails along with an ear of corn and three potato halves would make a great omelet filling.
Mais C’est Bon!
