Cajun Food Where You Find It
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: 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”Cajun French: la saucisse (la sō-sees) – sausage
Italian meets Cajun and there is pastalaya, all the goodness of jambalaya with pasta replacing rice. It is quicker to cook than jambalaya. Pastalaya adds a new dimension to Cajun cooking.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Pastalaya”Cajun French: Le chou (lu shoo) – Cabbage
This recipe celebrates one of the holidays special to south Louisiana – Mardi Gras. The colors of Mardi Gras – Purple, Green and Gold shine in our Mardi Gras Salad. There is a sweetness to the salad, so it goes well with pork or chicken. Included is a chicken recipe to accompany the salad.
C’est Bon!
Enjoy!!
Continue reading “Cajunville Mardi Gras Salad”Cajun French: le jambon (lu jon-bon) – ham (smoked)
In south Louisiana, as well as all over the south, New Year’s day has food traditions. In south Louisiana, we eat cabbage and black eyed peas. Black eyed peas are eaten for luck and cabbage is eaten for money. In our Cajun tradition, we brought these two ingredients together into a gumbo. Also in the gumbo is smoked sausage, andouille and ham.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Black Eyed Pea Gumbo”Cajun French: le beurre (lu bur) – butter
We celebrate bounty from the bayou with bounty from the yard. Pan fried chicken breast topped with shrimp cream sauce topped with 3 large pan fried shrimp. This is served with a side of rice pilaf. Wonderful weeknight meal or elegant dinner party entree.
2 servings per recipe
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Bayou Chicken”Cajun French: le béquine (lu bā-keen) – bacon
Most people enjoy a BLT sandwich and John is one of those. This recipe takes the BLT to a new height – BLT Galette. We use all the goodness of the BLT, then add pimento cheese and wrap it all in a crust. It is topped with lettuce and garlic aioli. As an entree this will serve four.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville BLT Galette”