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 boulette (la boo-let) – meat ball
Boulette refers to a ball. In the case of food it is a meat ball or seafood ball. The boulette can be fried or cooked in a sauce. This recipe cooks the shrimp boulettes in a rich creole gravy. It can be served like a soup with french bread or over rice with french on the side.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Boulettes”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!!
Continue reading “Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce”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: le maquechou (lu mak-shoo) – fried corn
The modern version of this dish is spelled differently from the original Cajun dish. It was a dish made with fried corn, green bell pepper, onion and sometimes garlic. Over the years, it has been changed and modernized to tastes. Today it has the addition of celery and can also have tomatoes, beans and anything the creator wants to add. It always starts with corn.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Maque Choux”Cajun French: le gombo de volaille (lu gom-bō d’vō-la-ee) – chicken gumbo
Creole cooking continues as our topic for this month. The gumbo is based on the creole sauce we prepared in April. The sauce is prepared and chicken, sausage and stock are added. Serve the gumbo with rice and use Filé powder to thicken.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Creole Chicken & Sausage Gumbo”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 persil (lu pair-see) – parsley
Creole cooking is our topic for this month. We will begin with a Creole sauce which can be used in various ways, either as a sauce or a base for other recipes. Shrimp Creole is on the menu for this month. The sauce can also be used as a topping for chicken or fish. Below is a recipe for shrimp creole using our Creole sauce.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Creole Sauce for Shrimp Creole”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!!
Continue reading “Cajunville Shrimp Dip”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”