Cajun Food Where You Find It
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 pain d’maïs (lu pain d’ma-ee) – cornbread
Black-eyed peas are a must in our home on New Year’s Day. It is one of those traditions and it must be carried on. We have been known to bring dishes with us as we travel and heat them in a hotel room – just so we carry on tradition.
This year, 2015, we decided to break from tradition. No, we still cooked black-eyed peas; we just did it a little differently. We cooked our black-eyed peas and cornbread together as a layered bake.
Mais C’est Bon!
Enjoy!! Continue reading “Black-eyed Peas and Cornbread Bake”
Cajun French: déjeuner (dā-ju-nā) – breakfast
The smell of boiling crawfish permeates the air during Spring in south Louisiana. It is rare that we eat all the crawfish we boil. I think we intentionally boil more than needed so we have leftovers for use later. So it was Friday, we ended up with a few crawfish tails left. The tails along with an ear of corn and three potato halves would make a great omelet filling.
Mais C’est Bon!
Cajun French: le jardinage (lu jar-deen-aj) – vegetables
Pizza has the reputation of high fat, high calorie food. Because of this pizza is something we enjoy yet rarely indulge in. We had a whole wheat pizza crust and were trying to decide what to do with it. Grilling is a favorite way of cooking for us and so Grilled Pizza was on the menu. Not only grill the pizza but also grill the vegetables that would go on the pizza. This process is a labor of love and does take some time, yet the end product is worth every minute of preparation and cooking. We took what would have been high fat and calorie and made it healthy.
Mais C’est Bon!
Cajun French: l’écrevisse bouilli (l’ā-krū-vees boo-ee) – boiled crawfish
Crawfish boils bring family and friends together to enjoy the bounty of south Louisiana. Every Cajun family has their own “special” boiling recipe and most are willing to share to prove it’s the best! Besides the enjoyment of the boil itself, one of the best parts is the left over crawfish. Most families plan their boils so there is crawfish left to incorporate in other dishes. Our Saturday afternoon boil was no different and we had crawfish to make our Crawfish Boil Fritter. This is a sweet savory dish and makes a great start to any meal.
Mais C’est Bon!
Cajun French: la sauce aux tomates (la sos ō tō-mat) – tomato sauce
Salmon was the main dish and we were looking for a side. In the frig we found fresh ears of corn, homemade tomato sauce and left over spaghetti – that was a good start. We first decided to roast the corn, then we added the sauce and finally the pasta and a side was born. The salmon was grilled with rosemary seasoned with salt, pepper and lemon juice.
Mais C’est Bon!
Cajun French: saler (sa-lā) — salt
Choosing to be Locavores makes us very aware of food seasons. Each season has its specialties and none more so than Fall in South Louisiana. Last week we purchased sweet potatoes, garlic, and ears of corn. One morning we had eggs with mushroom and corn. While enjoying breakfast, John stated tomorrow we would fix sweet potato galettes. The recipe below is the new and improved version 2.0, as one of our food testers (Matt, twitter.com/@othermattreed) named it.
Mais C’est Bon!
Enjoy!! Continue reading “Locavore Roasted Corn and Sweet Potato Galette”
Cajun French: la poutine (la poo-teen) – pudding
Any leftover or stale bread we have is frozen for later use as breadcrumbs or pudding. Having accumulated various types of bread we decided to make pudding. After sorting the bread which included whole wheat, French corn bread, cranberry and walnut, and sundried tomato and garlic, we realized it was not suitable to cook with fruit. Wanting to use all the bread we decided to make a vegetable pudding. It is great as a side dish or with eggs for breakfast.
This is not the usual corn pudding recipe. Give it a try for something different with corn.
Mais C’est Bon!
Enjoy!!
Cajun French: l’huile d’olive (l’ū-eel d’ō-leev) – olive oil
Here is another simple combination that makes a quick meal. This particular dish could be served for any meal. Its freshness is tasted in every bite. By using cayenne pepper and sweet corn the dish is savory and sweet.
It is a great combination!
Mais C’est Bon!
Enjoy!!
Cajun French: le maïs (lu ma-ee) – corn
There is nothing like a cool salad on a hot summer day on the bayou.
This dish uses some great Cajun flavors to make this unique salad. Just imagine yourself sitting on a dock with feet dangling in the water eating this salad and sipping a glass of crisp white wine.
Mais C’est Bon!
Enjoy!!
Continue reading “Bayou Side Shrimp Salad with Cajunville Vinaigrette”
