Cajun Food Where You Find It
Cajun French: le chou (lu shoo) – cabbage
This is a different take on a hot dog. Andouille or Cajun smoked sausage is used for the meat. Everything else builds the flavors of the dog from sweet to hot. We call it a five napkin dog since the flavors may drip down your arm. Celebrate July 4 or any summertime get together the Cajun way.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Andouille Dog with Swamp Sauce”Cajun French: recette (ru-set) – recipe
Pot Pie is a comfort food for most southerners as well as many others. While pot pie isn’t necessarily a Cajun dish, we are taking it to a Cajun level. Our pot pie is made with red beans and rice topped with cornbread along with lots of Cajun ingredients. Our red beans and rice are going up a notch to make a one dish meal. This may just become one of your favorite comfort foods.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Red Bean Pot Pie”Cajun French: la saucisse (la sō-sees) – sausage
This recipe makes a great appetizer for football season as well as for an elegant meal. It can also make an entree by doubling the amount. The skewers can be used in so many ways. The white remoulade is very versatile. Toss boiled shrimp for a shrimp cocktail, use as a sandwich spread, dip for vegetables, so over fish, chicken or steak and so many more uses. Be creative!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce”Cajun French: la pacane (la pa-kan) – pecan
Summer is in the air. This recipe is perfect for any picnic, outdoor meal and even snack time. Cajunville Broccoli Salad is a salad with sweetness yet not overly sweet. It can be eaten stand alone or with ham, pork or any of your favorite entrees.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Broccoli Salad”Cajun French: la saucisse (la sō-sees) – sausage
Italian meets Cajun and there is pastalaya, all the goodness of jambalaya with pasta replacing rice. It is quicker to cook than jambalaya. Pastalaya adds a new dimension to Cajun cooking.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Pastalaya”
This dish is a parade in your mouth. There are a multitude of flavors for your palate to enjoy. It is an easy dish which can be enjoyed as an appetizer, side dish, dip or even a main course. Bring it along for parade watching, tailgating or any gathering. It is easy to make and can be made ahead and refrigerated adding the chips just before serving.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Mardi Gras Corn”Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
en Papillote is a method of cooking. Cooking in a bag, what fun. It is fun and also can be elegant. This recipe is for chicken, yet fish, vegetables and tofu could be used. The ingredients are for 1 serving. It is a complete meal cooked in a bag and is served in the bag also. Have fun, be creative and try different combinations.
Mais C’est Bon!
Enjoy!!
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”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 poisson (lu poo-a-son) – fish
While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.
Mais C’est Bon!
