Cajun Food Where You Find It
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: 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: la poule d’eau (la pool doo) – water hen (a coot)
A poule d’eau is a wild game bird or small duck, a hen of the water. The bird is also known as the American Coot. These small birds are excellent for use in gumbo. No longer eating animal meat, we consider the poule d’eau in that category; we are giving you a recipe from Bayou Blue, LA. Bayou Blue is located in coastal Louisiana known for great hunting, fishing and cooking.
Mais C’est Bon!
Enjoy!! Continue reading “Fifth Day of Christmas – 5 poule d’eau”
