Cajun Food Where You Find It
Cajun French: le poisson (lu poo-a-son) – fish
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
Mais C’est Bon!
Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!
Mais C’est Bon!
Cajun French: la breme (la brem) – eggplant
Having one piece of grilled tuna we wanted to do something that would serve two. Along with the tuna we had grilled eggplant from another meal. Clean out the frig and make a worthy meal – that was the plan. The result was this salad and yes it is very worthy and we think healthy.
Mais C’est Bon!
Enjoy!!
Cajun French: la pomme (la pom) – apple
Bringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.
Mais C’est Bon!
Enjoy!! Continue reading “Apple Tart”
Cajun French: faim (fain) – hungry
Leaving church Sunday, as usual John was lobbying for donuts. Laurie was shaking her head fervently as we walked to the truck. The truck just so happened to be parked near Joie de Vivre Coffee & Culture Café with an outdoor sign of “What’s Cooking!” Laurie’s eyes veered to the sign and gazed upon Crawfish Flatbread. John was easily convinced and in we went to try the beckoning flavors. Continue reading “Joie de Vivre Coffee and Culture Café Revisited”
Cajun French: la céleri (la sel-ree) – celery
Calorie overload during Mardi Gras – yes that was us. So, we were ready for some down home cooking. What better than Shrimp Etouffee – simple, easy, good Cajun cooking. We even made it easier by using dry roux. That is not always our method, but Mardi Gras wore us out; we needed easy.
Mais C’est Bon!
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”
South Louisiana’s climate allows growing seasons all year long. No matter the time of year there is always something being harvested. The farmers markets in the area offer an array of vegetables and fruits on a regular basis. As we travel north, the farmers markets we find are generally seasonal. In our travels this is one aspect we have to continually remember as we search for local produce. Continue reading “End of the Season”
Cajun French: le cachet (lu ka-sha) – squash
Visiting different farmers markets as we travel not only affords us various and unique vegetables but also opportunities to meet chefs, bakers, farmers, and other shoppers. The Independence, Iowa farmers market was no different. We were fortunate to visit with Chef Michael Murray-John and enjoy his vegetable curry. Michael who now lives in the Twin Cities with his wife and daughter, Lola, was previously the chef/owner of two restaurants in Wabasha, MN. We purchased his curry spice packet, which made fixing the curry very easy. Along with the packet we received the spice recipe needed to duplicate the dish. We added our own touch – onion and garlic. It is well worth the numerous spices needed…
Mais C’est Bon!
