Tag: louisiana

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Shrimp Grillades and Grits

Cajun French: le grue (lu grū) – grits

 

What started out as left over crawfish and carrot tops over girts for breakfast turned into Shrimp Grillades and Grits. Traditionally grillades are slow cooked meat in rich gravy. We enjoy grillades and since we no longer eat meat wanted to try shrimp grillades. Today was the day and what a dish! Another difference to the traditional grillades is the shrimp do not cook in the gravy. The shrimp are pan fried and plated in the gravy just before serving. As usual we used shrimp from the Anna Marie.  Even though this dish is very rich, it is not high fat. The richness comes from using red wine in the gravy. We plated the dish on plates with a shrimp design. Wanting to highlight the design as well as the food we plated the dish two ways.

Mais C’est Bon!

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Island Pasta

Cajun French:  l’ile (l’eel) – island

 

Friday was travel day, so Thursday night supper was going to be an easy dish of mushrooms and pasta.  Yet, like most of our dishes, it evolved and evolved.  Mushrooms and garlic were cooked and pasta was cooking; then we saw the ripe avocado.  Okay that sounds good.  Here’s a fresh tomato; that sounds good also.  The dish was still easy; it just had more depth of flavor to it.

Our newest evolution – Island Pasta.

Mais C’est Bon!

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WesMar Farms Dairy Market

Cajun French:  le cabri (lu ka-bree) – goat (general)

NOTE: This market is no longer operating

The goats were staring at us through the fence, curious creatures. Then we saw a group of people visiting; drinking coffee and eating fresh baked bread and sweets. We must be in the right place – WesMar Farms Dairy Market in Moreauville, LA.

What are two Pescatarians doing at a dairy market? That is the question we asked ourselves the first time we visited the WesMar Farms Dairy Market. Never ones to pass up an opportunity to visit a farmers market of any kind, we ventured to WesMar to see what was offered. Continue reading “WesMar Farms Dairy Market”

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Tenth Day of Christmas – 10 pirogue paddles

Cajun French: le riz (lu ree) – rice

 

A pirogue is a small flat bottomed boat originally made of Louisiana cypress. The pirogue is designed to move through the very shallow water of the Louisiana marshes. It can also easily be turned over to drain any water that gets in the boat. We have seen pirogues that were carved from a single cypress tree, meaning no seams. Many Cajun cooks have “pirogue paddles” to use when cooking, for stirring the pot. On the tenth day of Christmas we are going to stir up a Shrimp Creole Casserole.

John, like many Cajuns, are known to “stir the pot” having no connection to cooking. It means they like to get things going, pit one against another in fun.

Mais C’est Bon!

Enjoy! Continue reading “Tenth Day of Christmas – 10 pirogue paddles”

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Ninth Day of Christmas – 9 oysters stewing

Cajun French: l’huitre (l’ū-eet) – oyster

 

In Louisiana oysters are eaten any way imaginable and then some, come up with another way and we will give it a try. Today for the ninth day of Christmas, we are sautéing oysters and serving them over orzo. Orzo may not be Cajun in the truest since, yet Cajuns take what is available and use it. We had locally made orzo from Pappardelle’s in Colorado and Louisiana oysters from Houma; so we decided to marry the two and dinner is served.

Mais C’est Bon!

Enjoy!! Continue reading “Ninth Day of Christmas – 9 oysters stewing”

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Seventh Day of Christmas – 7 fleur de lis

Cajun French: le pain perdu (lu pain pair-dū) – French toast

 

Fleur de Lis means flower of the lily and is a stylized design of the lily, present in threefold petals. The Acadian flag has three Fleur de Lis on a blue field which represents the French origin of the Acadians.

Traditionally, the Fleur de Lis has been used to represent French royalty and is strongly associated with St. Louis IX, King of France, and Patron of the City of New Orleans. The Fleur de Lis is a state symbol of Louisiana and is associated with many cities having French heritage including New Orleans, Lafayette, and Natchitoches.

Pain Perdu, French Toast or Lost Bread, is a favorite of Cajun children and adults as well. It is called Lost Bread since the bread used is stale and good only for bread pudding, bread crumbs or Pain Perdu. We have been known to purchase a loaf of French Bread and let it get stale so we can make Pain Perdu. Any bread may be used yet French Bread makes the best Pain Perdu.

Mais C’est Bon!

Enjoy!! Continue reading “Seventh Day of Christmas – 7 fleur de lis”

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Sixth Day of Christmas – 6 Cypress Knees

Cajun French: le cypre (lu seep) – cypress

 

The Bald Cypress Tree is the official tree of Louisiana. This majestic tree grows in the swamps and wetlands of Louisiana and loses its needles in the fall, giving the tree a “bald” appearance. The tree will grow in any wet area, yet the cypress in the swamps will form knees that grow up from the roots. The knees are thought to help the tree with long term survival – giving stability and aiding in oxygen.

In the Cypress Tree swamps, fishing is great and is a favorite pastime of many Cajuns. To honor this area on the sixth day of Christmas, we grilled catfish.

Mais C’est Bon!

Enjoy!! Continue reading “Sixth Day of Christmas – 6 Cypress Knees”

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Fifth Day of Christmas – 5 poule d’eau

Cajun French: la poule d’eau (la pool doo) – water hen (a coot)

 

A poule d’eau is a wild game bird or small duck, a hen of the water. The bird is also known as the American Coot. These small birds are excellent for use in gumbo. No longer eating animal meat, we consider the poule d’eau in that category; we are giving you a recipe from Bayou Blue, LA. Bayou Blue is located in coastal Louisiana known for great hunting, fishing and cooking.

Mais C’est Bon!

Enjoy!! Continue reading “Fifth Day of Christmas – 5 poule d’eau”

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