Cajun Food Where You Find It
Cajun French: l’ail (l’a-ee) – garlic
Having purchased a bunch of young kale at the farmers market, we were trying to decide how to use it in a different way. Pasta sounded good since we had not made anything with pasta in a while. We also had farmers market Creole red onion, peppers and garlic; so veggie pasta it would be. There were two stuffed crabs left that would add more flavor. A side salad of tomato, avocado, and shallots would round out the meal.
Mais C’est Bon!
Enjoy!!
Cajun French: la crabe (la krab) – crab
Des Allemandes Outlaw Katfish Kompany sells stuffed crabs, along with live crabs, soft shell crabs, and catfish, at the Red Stick Farmers Market. We enjoy making crab cakes yet when the Outlaw Katfish Kompany’s stuffed crabs are available we opt for them. Each stuffed crab is loaded with crab, seasoning and just the right amount of bread. We headed home with our usual four stuffed crabs and decided to jazz them up.
Mais C’est Bon!
Enjoy!!
Louisiana’s favorite greens include Mustard, Collard, and Turnip. The more gourmet greens like Kale and Chard can be found at farmer’s markets yet not so much at the local grocery. We have had Kale and Chard in the past; yet, it was from a friend’s garden and the greens were mature and we now know, past their prime.
Because of our past experience, we would not give the young Kale or Chard at farmer’s markets a second glance. Finally we decided to give young Swiss Chard a chance and it was well worth the effort. Last week at the market, there was young Kale and we purchased some. The recipe below is the result of much experimenting. We like it and yes, we will purchase more young Kale.
In the south, we were used to cooking greens down with pot liquor and serving them with cornbread. We now realize that young greens are great just sautéed!
Mais C’est Bon!
Enjoy!!
