Cajun Food Where You Find It
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: 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”
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”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”Cajun French: la chevrette (la shuv-ret) – shrimp
These ingredients may seem an unlikely pairing. Yet, it is amazing how the flavors blend together and make an outstanding dish. This can be served as a first course or entree. It is the perfect addition to a holiday menu.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Stack”
Ingredients:
4 ounces butter
1/2 cup all-purpose flour
1 onion, 1/4″ dice
1 1/2 rib celery, 1/4″ dice
1/2 red bell pepper, 1/4″ dice
1/2 teaspoon cayenne pepper
2 lg cloves garlic, minced
3 tablespoons Cajunville seasoning or other Cajun seasoning
2 pounds large Gulf shrimp, peeled
6 cups shrimp stock* or chicken stock
1-2 teaspoon Worcestershire
1 tablespoon Crystal’s hot sauce (or your favorite)
1 bunch green onion, sliced
*If shrimp have shells, boil shells for broth
Directions:
Season with shrimp with 1 Tbl Cajunville seasoning, set aside
Melt butter. Add flour and make roux
Add onion, celery, green pepper
Smother for 5 minutes on medium heat, stirring often.
Add garlic, saute for about 1 minute
Stir in shrimp stock, bring to boil and turn to simmer
Add cayenne, Cajunville seasoning, Worcestershire and Crystal Hot Sauce
Add shrimp, cook about 3 minutes until pink
Taste and adjust seasoning
Serve over rice and garnish with green onions
Enjoy!
Cajun French: le goujon (lu goo-jon) – catfish
Catfish is a common fish in Cajun country. Growing up, we ate it often; mostly fired. As adults, we began experimenting with other ways of cooking catfish. Pan grilled has become one of our favorite cooking methods. Many types of sauces can be added and enjoyed. This recipe uses a simple cream sauce along with pan grilled shrimp.
Mais C’est Bon!
Enjoy!!
Continue reading “Catfish with Shrimp and Cream Sauce”Cajun French: le pain d’mais (lu pain d’ma-ee) – cornbread
Cornbread is a staple in the Cajun house. For breakfast it is served as couche couche, for lunch with beans and dinner as the bread. Cornbread goes with so many meals yet it is rarely a main course. This recipe is the perfect main course, add a salad and dinner is served.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Cornbread”Cajun French: le pain grillé (lu pain gree-ā) – Toast (Bread)
This recipe was originally designed as an appetizer for 4 people. The bread size was large enough to hold two shrimp and veggies. While this is great as an appetizer, it also can be served over pasta, used as a taco filling, pizza or whatever your imagination thinks up. This recipe is quick, easy and versatile. If you have leftovers, they are great the next day!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajun Shrimp on Herb Encrusted Toast Points”Cajun French: la chevrette (la shuv-ret) – shrimp
New Orleans BBQ Shrimp does not have BBQ sauce or anything related to BBQ. In fact, no one is sure how the name came about. What is sure, the original BBQ Shrimp was developed at Pascal’s Manale Restaurant in New Orleans in the 1950s. The recipe was based on a dish had by Vincent Sutro, a regular at Pascal’s, while visiting Chicago. Unfortunately Sutro could not remember the exact ingredients; something about shrimp, butter and pepper. So chef Jake Radosta went into the kitchen, came out with a dish and served Sutro. Sutro said it was not the dish he had in Chicago, but it was better than the dish he had. BBQ Shrimp was born and has been on the menu ever since. Today many restaurants and home cooks prepare BBQ Shrimp, each having their own twist.
Being Cajun, we add our own twist to the recipe. To be honest, it is the way it was prepared in Laurie’s family. The Cajun Trinity is smothered down in olive oil before adding anything else. We like it this way because the trinity gives the gravy some substance, especially when dipping bread.
We admit there is an enormous amount of butter. But then that is what makes the gravy so good. Don’t shortchange on the butter. It is not an everyday dish, so make it and savor every bite.
Mais C’est Bon!
