Cajun Food Where You Find It
Cajun French: le jambon (lu jon-bon) – ham (smoked)
In south Louisiana, as well as all over the south, New Year’s day has food traditions. In south Louisiana, we eat cabbage and black eyed peas. Black eyed peas are eaten for luck and cabbage is eaten for money. In our Cajun tradition, we brought these two ingredients together into a gumbo. Also in the gumbo is smoked sausage, andouille and ham.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Black Eyed Pea Gumbo”Cajun French: le beurre (lu bur) – butter
We celebrate bounty from the bayou with bounty from the yard. Pan fried chicken breast topped with shrimp cream sauce topped with 3 large pan fried shrimp. This is served with a side of rice pilaf. Wonderful weeknight meal or elegant dinner party entree.
2 servings per recipe
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Bayou Chicken”Cajun French: le béquine (lu bā-keen) – bacon
Most people enjoy a BLT sandwich and John is one of those. This recipe takes the BLT to a new height – BLT Galette. We use all the goodness of the BLT, then add pimento cheese and wrap it all in a crust. It is topped with lettuce and garlic aioli. As an entree this will serve four.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville BLT Galette”Cajun French: la moutarde (la moo-tard) – mustard
Although shrimp cakes can be used in many ways, this recipe will be served on a bed of greens topped with a cajun sauce. Our shrimp cakes are mostly shrimp with a small amount of bread crumbs; just enough to hold the shrimp together. Another to serve these shrimp cakes is as a shrimp burger. Make them smaller and use as an appetizer. However you serve them, they will be delicious.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Cakes”Cajun French: le riz (lu ree) – rice
The ultimate Cajun comfort food, at least for us. When we aren’t sure what to cook, a rice bowl is always our option. This one has sauteed shrimp and various vegetables. This recipe is easy, fairly quick and oh so satisfying. The recipe can be made with any protein and vegetables. It is also good as a vegetarian dish.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Rice Bowl”Cajunville Potato Salad
Cajun French: la patate douce (la pa-tat doos) – sweet potato
The original recipe of this potato salad was made using the leftovers from a crawfish boil. Over the years the recipe has grown in flavor to the recipe below. It has a depth of flavor which dances around in your mouth.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Potato Salad”Cajun French: le poulet farci (lu poo-lā far-see) chicken (baked)
Cassoulet is a French peasant dish from medieval times. Ours has been updated to fit modern times using chicken, a cast iron skillet instead of a cassoulet pot and shorter cooking time. This recipe is not a traditional cassoulet; it is our version. Need an easy weeknight meal, this is the perfect dish.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Cassoulet”Cajun French: le maïs (lu ma-ee) – corn
This recipe is based on Virgie’s, John’s mom, shrimp & corn soup. It was one of her favorite dishes to prepare. We have taken her soup to the next level and made it into a bisque. We think she would approve. This recipe is perfect for a weeknight meal as well as an elegant beginning to a dinner party.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Corn Bisque”Cajunville Shrimp Stock
Cajun French: l’oignon (l’on-ee-on) – onion
Shrimp with shells on; don’t throw away the shells. Make homemade stock for your next soup, bisque or stew. This easy, simple recipe will give you the perfect shrimp stock. We do not heavily season the stock; we want the final dish to incorporate the seasonings. The Cajun trinity and garlic is all the seasoning used. This is because that combination goes into almost every dish we make.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Stock”Cajun French: la chevrette (la shuv-ret) – shrimp
Cornbread is a staple in south Louisiana. Anytime there are greens cooking, cornbread will be baking. We’ve taken cornbread and stepped it up to dinner party status. Our pantry always has a box of Jiffy Corn Muffin Mix, it’s easy, quick and good. So this recipe uses the mix with much added flavor.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp & Corn Fritter”