Cajun Food Where You Find It
Cajun French: la farine (la far-eeñ) – flour
Green Bean Casserole was always on the holiday table. And yes, it always was made with Cream of Mushroom soup. We’ve taken this dish to another level. No cream of mushroom soup! This is truly Not Your Mama’s Casserole!!
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Not Your Mama’s Green Bean Casserole”Cajun French: le cachat (lu ka-sha) – squash
Squash casserole was a holiday dish in our families. The squash was cooked down until you couldn’t tell it was squash. Then shrimp or ground meat was added along with seasonings, topped with cheese and baked. This recipe was developed because we were looking for a different to make squash casserole. Some of the squash remains firm along with onions, andouille and other seasonings and ingredients. This dish is perfect for any meal and especially during holidays and birthdays.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Squash Bake”Cajun French: le riz (lu ree) – rice
A pirogue is a small flat bottomed boat originally made of Louisiana cypress. The pirogue is designed to move through the very shallow water of the Louisiana marshes. It can also easily be turned over to drain any water that gets in the boat. We have seen pirogues that were carved from a single cypress tree, meaning no seams. Many Cajun cooks have “pirogue paddles” to use when cooking, for stirring the pot. On the tenth day of Christmas we are going to stir up a Shrimp Creole Casserole.
John, like many Cajuns, are known to “stir the pot” having no connection to cooking. It means they like to get things going, pit one against another in fun.
Mais C’est Bon!
Enjoy! Continue reading “Tenth Day of Christmas – 10 pirogue paddles”
