Cajun Food Where You Find It
Cajun French: le riz (lu ree) – rice
Rice is a staple in Cajun diets. There are many Cajuns who think rice should be served at every meal in some form, mainly rice and gravy. Rice is also important in many other cultures and Mujadarrah, lentils and rice, is one example. There are numerous recipes for this dish and for ours we added cayenne pepper and garlic, the Cajun influence.
Mais C’est Bon!
Enjoy!! Continue reading “Mujadarrah”
Cajun French: le vent (lu von) – wind
We saw a recipe where the shrimp were peeled and deveined with the head and tail remaining. Sounded interesting so we decided to give it a try. Laurie is the shrimp peeler so she began. It is not difficult just time consuming, thankfully we only had a dozen to “peel”. There are two advantages to shrimp peeled in this manner; plates beautifully and eats easily.
This dish reminds us of lazy days enjoying meals on the dock with gentle cooling breezes.
Mais C’est Bon!
Enjoy!!
“Vieux To Do” is this weekend in the French Quarter in New Orleans, LA. This festival is three in one: Creole Tomato, Cajun Zydeco Music, and Seafood Festivals. To get ourselves ready to eat, drink, dance and thoroughly enjoy the heat we are preparing a shrimp dish along with a creole tomato salad. We have Zydeco music on, opened a favorite bottle of wine and we are ready to cook. Join us as we enjoy the bounty South Louisiana offers…
Mais C’est Bon!
Enjoy!!
Continue reading “In Honor of Vieux To Do: Shrimp, Creole Tomato, & Zydeco”
The farmer’s market was alive with color this Saturday. Nothing was more brilliant than the yellow squash. They were so yellow; it was as
if we were looking at the sun!
Squash is so versatile that it is hard to decide how to cook the squash.
The below recipe is a quick and easy meal or side dish. In fact, you can make two different entrees or side dishes with the basic recipe.
Mais C’est Bon!
Enjoy!!
Squash blossoms have always been fascinating yet we never experimented with them. At this week’s Farmers Market the blossoms were in full bloom and were calling to us. Okay, more to Laurie than John, yet he was on
board to experiment. Of course, now that we are not eating animal fat, we had to develop a stuffing not using cheese or sausage. Cajun Jasmine Rice was to be the base of the stuffing, now we needed something to bind it with. The following recipe is the result of our thinking outside the box.
The process is time consuming although fun when done with another person.
Mais C’est Bon!
Enjoy!!
Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day. This week it is Pinto Beans. We cooked these on Sunday and used them all week in various ways from entrees to side dishes. Monday was traditional bean day since Monday was also wash day. It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.
Mais C’est Bon!
Enjoy!!
Port Allen, LA – Laurie and I are fans of farmers markets and the fresh treasures they hold. On our last visit to the Red Stick Farmer’s Market in Baton Rouge, LA, we purchased fresh shrimp direct from the shrimper, carrots from the farmer who grew them, along with parsley and green onions. Using these fresh ingredients along with others we created the following recipe.
Enjoy! Mais C’est Bon!!
