Shrimp and Tamale Casserole

Cajun French: la casserole (la kas-rol) – casserole

 

Farmers markets not only offer fresh local items, they also offer local homemade items. Finding fresh homemade vegetarian tamales at the Red Stick Farmers Market made our mouth’s water. We purchased six warm tamales and knew lunch was ready. Very few times we can remember being disappointed with a farmers market purchase, yet the tamales are now on that list. The vegetables tasted like a bag of frozen mixed vegetables that was defrosted and added to the tamales – no taste except the mesa. What to do with the tamales? We are victims of the “starving children in China” generation – eat all your food. Deciding the tamales needed sauce and seasoning, a casserole was in the works blending Cajun with Mexican.

Mais C’est Bon!

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Stuffed Trumpets

Cajun French: trompette – trumpet

 

What would “swamp pop” music be without trumpets? The horns add a quality that make “swamp pop” a distinctive music. On Saturday night in south Louisiana “swamp pop” music can be found in dance halls and juke joints in most cities and towns.

The oyster mushrooms we purchased at the Red Stick Farmers Market reminded us of trumpets and “swamp pop” music. Wanting to make the mushrooms as distinctive as “swamp pop” we decided to stuff the trumpets. They were served with grilled salmon and grilled asparagus. John said the salmon and asparagus were the accompaniment that the main player was the mushrooms.

Mais C’est Bon!

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Shrimp and Beet Greens Wraps

Cajun French: la bétrave (la bāt-rav) – beet

 

The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.

Mais C’est Bon!

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Louisiana Seafood Crowning Stuffed Portabella Mushrooms

Cajun French: Louisiane (Loo-ee-zee-on) – Louisiana

 

Valentine’s Day Dinner

Romantically speaking, oysters say it all. Combine fresh Louisiana oysters with fresh Louisiana shrimp and crab and romance is in the air. We paired this trio with a stuffed portabella mushroom that will leave your taste buds sizzling. Light candles, chill your favorite wine, grab your honey and you will have a night in paradise.

Mais C’est Bon!

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Thanksgiving Breakfast – Salmon et al Wrap

Cajun French: le saumon (lu sō-mon) – salmon

 

It is Thanksgiving morning and since we are pescatarians no turkey is in the oven. We are having a laid back morning; coffee and scones in bed. And now it is breakfast time – what is in the frig? What started out to be a mushroom omelet with salmon on the side turned into a wrap with lots of raw vegetables. This is a breakfast for any holiday.

Mais C’est Bon!

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Flounder Cakes with Citrus Sauce

Cajun French: le limon (lu lee-mon) – lemon

 

What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.

Mais C’est Bon!

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Catfish Des Allemands

Cajun French:  le goujon jaune (lu goo-jon jon) – catfish (yellow)

 

Sweet and tender catfish come from the Outlaw Katfish Kompany, Des Allemands, Louisiana and we wanted to keep that flavor.  We decided to bake the catfish and serve it on a Cajun Grain Jasmine Rice dish with a citrus topping made with Plaquemines Parish L’Hoste Navel Oranges and Bocage Honey.  These items were purchased from the Red Stick Farmers Market in Baton Rouge, La.

Mais C’est Bon!

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Shrimp and Green Chile Cajun Pasta

Cajun French: la soupe (la soop) – soup

 

This is a Mexican sopa seca, “dry soup”, which we have made Cajun. The reason it is called “dry soup” is that the pasta cooks in only the amount of liquid it can absorb. The dish lends itself well to being served as a side without seafood or meat. It is a great pot luck dinner dish.

Mais C’est Bon!

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Thanksgiving Stuffed Flounder

Cajun French: le plie (lu plee) – flounder

 

Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.

Mais C’est Bon!

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Crabmeat and Pasta

Cajun French:  l’ail (l’a-ee)  –  garlic

 

Having crabmeat and greens in the frig and needing to use them, we decided to put them together and serve with pasta and lots of garlic.  This dish will make everyone smile and go back for seconds and thirds.  The dish could be turned into a casserole and would be great for a pot luck.

Mais C’est Bon!

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