Cajun Food Where You Find It
Cajun French: le farre (lu far) – rice dressing
Need a dish for a joyous occasion? We have the perfect recipe – Cajunville Holiday Rice Dressing. The recipe is based on John’s Mom’s rice dressing recipe with a kick. We add cranberries and pecans.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Holiday Rice Dressing”Cajun French: le saumon (lu sō-mon) – salmon
Salmon en Croute is the perfect dish for any holiday table. In fact, it is the perfect dish for any gathering. This is an elegant yet easy dish to prepare. en Croute means in crust and the salmon is wrapped in puff pastry.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Salmon en Croute”Cajun French: la farine (la far-eeñ) – flour
Green Bean Casserole was always on the holiday table. And yes, it always was made with Cream of Mushroom soup. We’ve taken this dish to another level. No cream of mushroom soup! This is truly Not Your Mama’s Casserole!!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Not Your Mama’s Green Bean Casserole”Cajunville Shrimp PoBoy
Cajun French: le genou (lu j’ñoo) – knee
Our Cajunville Shrimp PoBoy was inspired by Little Big Cup Restaurant in Arnaudville, LA. They make a similar one with shrimp, crawfish, crab and andouille. Ours is made with shrimp and andouille in a cream sauce with lump crab meat on top. This is not your typical poboy. The dish brings back memories of cypress knees in the swamps of Louisiana.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp PoBoy”Cajun French: Noir (Noo-ar) – Black
Cooking can be exhausting during the Dog Days of Summer. This salad is the perfect recipe for the summer heat – no cooking. It also can be used in various ways other than a salad – in a wrap, stuffed tomato, bed for chicken, fish or other protein. Be creative and make it your own.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Black Eyed Pea and Corn Salad”Cajun French: la crême (la krem) – cream
Looking for an easy weeknight meal or an elegant dinner party entrée? Here is the perfect recipe. If you are not a pasta person, this sauce is excellent over fish, steak, vegetables or just use your imagination.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Cream Sauce with Pappardelle”Cajun French: le jardinage (lu jar-deen-aj) – vegetables
This pasta salad has been a staple in our recipe box for over forty years. During our sailing life chapter, this was a go to recipe. It is easy to make, travels well and keeps great in an ice chest. As so many of our recipes, this one has evolved over time yet the basics never changed much. Whether you RV, sail, picnic or just need a quick salad, this can be your go to. If you need a main meal, add protein to the salad and you have a perfect meal.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Travel Salad”
Old Cajun recipe prepared by our grandmothers and mothers. Great entree or side. Don’t like eggplant, trust us. You will like this with the flavors of shrimp, andouille and seasoning. Give us a chance. We have never steered you wrong.
Mais Ces’t Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Eggplant au Gratin”
This dish is a parade in your mouth. There are a multitude of flavors for your palate to enjoy. It is an easy dish which can be enjoyed as an appetizer, side dish, dip or even a main course. Bring it along for parade watching, tailgating or any gathering. It is easy to make and can be made ahead and refrigerated adding the chips just before serving.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Mardi Gras Corn”Cajun French: l’oeuf bouilli (l’uf boo-ee) – boiled egg
Deviled eggs are found on southern tables for most events from funerals to tailgating and everything in between. Most southern brides receive a “Deviled Egg Platter” as a gift, sometimes more than one. Cajunville is taking deviled eggs to the next level by deconstructing them and piping the mixture into pastry cups. With Carnival Season upon us, this dish makes a great first course, party tray or parade watching food.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Deconstructed Deviled Eggs”