Cajun Food Where You Find It
Cajun French: le persil (lu pair-see) – parsley
Looking for an easy, yet elegant meal? Our Mushroom Galette is perfect. This dish fits any meal and is an excellent meal starter. Add a salad and it is lunch or light supper. Top with a fried or poached egg and it is breakfast. Drizzle with a balsamic vinegar reduction and it is the perfect meal starter. This dish will fit any occasion.
Mais C’est Bon!
Enjoy!
Continue reading “Cajunville Mushroom Galette”
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: la feve (la fev) – bean or pea
This is one of our evolving recipes. We first developed this recipe in 2012 and it has definitely evolved and improved. It is called a dip yet it can be used in many ways. Stuffing for a tomato, as a salad placed in a butter lettuce cup or endive boat, vegetable for an entree, topping for grilled fish or combined with rice. Let your imagination go wild. Have fun with our Swamp Dip.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Swamp Dip”Ingredients:
9 oz bag oyster crackers
1 Tbl ranch dressing mix
1 ½ tsp Cajunville Cajun Seasoning
2 tsp dill
¼ tsp cayenne pepper
¼ cup olive oil
Directions:
Place dry ingredients in mixing bowl
Combine with a whisk
Add oil and whisk until all dry ingredients are combined
Add oyster crackers
Fold oyster crackers with mixture coating crackers
Fold again every 10 minutes
It will take approximately 30 minutes for mixture to be absorbed
Store in airtight container
Note: Goldfish Crackers can be substituted for Oyster Crackers
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 riz (lu ree) – rice
Rice is a staple in Cajun kitchens. Growing up it was rice & gravy with meals. Now rice is used in many ways. Rice pilaf can be made with various ingredients. For this recipe carrots, green peas, red bell pepper and spinach are used. This dish adds color to any meal and can be used in different ways. It can be molded in a food ring, scooped with an ice cream scoop or served using a spoon. Any way you serve it, it will add color and flavor to your dish.
Mais C’est Bon!
Enjoy!!
Continue reading “Rice Pilaf”Cajun French: le pain (lu pain) – bread
There is something about kneading bread that acts as therapy. For me, it is relaxing and therapeutic – just plain enjoyable. This bread recipe has been developed over time with much testing and adjusting. It is now our go to bread recipe. I use it for all breads adding sweetness where necessary. We do not travel with a mixer so all bread is made by hand. If you use a bread hook or bread machine, you will have to try and decide what works for you.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Bread”Cajun French: la patate (la pa-tat) – potato
Louisiana had a significant number of Irish immigrants and many assimilated into the Cajun Culture. This dish honors the Louisiana Irish Cajuns as well as St. Patrick. Our dish of beer potatoes can stand on its own or act as a side for many entrees.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Beer Potatoes”