Cajun Food Where You Find It
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: 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”Cajun French – Cuire (Ku-eer) – Bake
This breakfast bake is for more than just breakfast. As RVers, we use it for a meal when traveling. It is also a great grab and go snack as well as an elegant brunch.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Breakfast Bake”Cajun French: le “spinach” (lu “spinach”) – spinach
Spinach Madeleine in its original form was a staple on most south Louisiana tables. John’s mother cooked it every Sunday for our family meal. Once Kraft discontinued their log cheese, cooks searched for a replacement. While using many of the same ingredients, we have altered the recipe for our taste.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Spinach Madeleine”
Laurie’s sister gave us this recipe years ago. We would make it often for after dancing, movies or other events. Over the years we have changed it to suite our taste. The pie can be made ahead and heated when needed. Or freeze it for later use.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Spaghetti Pie”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”
Another Holiday recipe especially for those cold evenings. Eggnog is a great beverage (alcoholic or not) for any occasion from Breakfast to Midnight Supper. We hope it becomes one of your Holiday favorites.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Eggnog”
The Holidays are near and this is perfect for holiday entertaining and gifting. This recipe was given to us by John’s sister, Suzanne, and of course we had to add the Cajunville touch to it. This recipe may become a holiday tradition for you and your family.
Mais C’est Bon!
Enjoy!!
Continue reading “Almond Croissants”
Growing up, Cajun Pap was a staple in our grandmother’s home. Pap was placed over cake, eaten as a custard and given to babies. It is a type of pan custard, cooked in a double boiler and eaten warm or chilled. Either way is delicious. We hope you enjoy Cajun Pap as much as we do.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajun Pap”