Cajun Food Where You Find It
Cajun French: le chou (lu shoo) – cabbage
This is a different take on a hot dog. Andouille or Cajun smoked sausage is used for the meat. Everything else builds the flavors of the dog from sweet to hot. We call it a five napkin dog since the flavors may drip down your arm. Celebrate July 4 or any summertime get together the Cajun way.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Andouille Dog with Swamp Sauce”Cajunville Shrimp PoBoy
Cajun French: le genou (lu j’ñoo) – knee
Our Cajunville Shrimp PoBoy was inspired by Little Big Cup Restaurant in Arnaudville, LA. They make a similar one with shrimp, crawfish, crab and andouille. Ours is made with shrimp and andouille in a cream sauce with lump crab meat on top. This is not your typical poboy. The dish brings back memories of cypress knees in the swamps of Louisiana.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp PoBoy”Cajun French: l’ail (l’a-ee) – garlic
Fresh poboy bread, pork boudin, and red beans; all leftovers – what to do with them? The boudin needed some help since it was not well seasoned and the red beans were very well seasoned. The bread from Champagne Bakery in Breaux Bridge, LA was begging to be eaten and so the Cajun Creole Poboy was built. Add Cajun seasoning and garlic and dinner is served…
Mais C’est Bon!
