Cajun Food Where You Find It
Cajun French: l’ail (l’a-ee) – garlic
Cajunville Chicken and Spinach is an easy recipe for dinner. What makes this recipe interesting is the crisping of the chicken skin. This may be a simple dish which has deep flavors. Garlic bread goes great with the flavors.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Chicken & Spinach”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: le cachat (lu ka-sha) – squash
This stuffing is perfect for garden squash, bell peppers, cabbage and many other vegetables. Top whatever you stuff with Cajunville Marinated Feta.
Mais c’est bon!
Enjoy!!
Continue reading “Cajunville Stuffed Squash”Cajun French: le fromage (lu frō-maj) – cheese
Marinated feta was prepared for the Cajunville Stuffed Squash. It is also good as an appetizer, salad topping, bread dipping and many more ways to use. Instead of feta, mozzarella pearls can be substituted for feta.
Mais c’est bon!
Enjoy!!
Cajun French: la cuillère (la kū-ee-air) – spoon
Spoonbread is soft and creamy unlike crumbly cornbread. The dish can be eaten as an entree or as a side. Pour crawfish etouffee over and it is an elegant entree. Use it as a side for gumbo. Anyway you serve it, the dish will be enjoyed.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Crawfish Spoonbread”Cajun French: la boulette (la boo-let) – meat ball
Boulette refers to a ball. In the case of food it is a meat ball or seafood ball. The boulette can be fried or cooked in a sauce. This recipe cooks the shrimp boulettes in a rich creole gravy. It can be served like a soup with french bread or over rice with french on the side.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Boulettes”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: l’oeuf (l’uf) – egg
John’s grandmother always made crepes, never pancakes. She would spread them with butter and a little sugar and roll them. This is an excellent way of eating crepes and it always brings memories for John. This month we are taking them up a notch with jam or jelly, whipped cream and berries and syrup. Anything you like is acceptable with crepes. Use your imagination.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Crepes”Cajun French: le gombo de volaille (lu gom-bō d’vō-la-ee) – chicken gumbo
Creole cooking continues as our topic for this month. The gumbo is based on the creole sauce we prepared in April. The sauce is prepared and chicken, sausage and stock are added. Serve the gumbo with rice and use Filé powder to thicken.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Creole Chicken & Sausage Gumbo”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”