Cajun Food Where You Find It
Cajun French: le limon (lu lee-mon) – lemon
What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.
Mais C’est Bon!
Cajun French: le chou (lu shoo) – cabbage
This week at the Red Stick Farmers Market, we purchased a bunch of Chinese Cabbage leaves. The leaves were to be used as wraps; we just were not sure for what. Waiting for inspiration we placed the leaves a glass of water adding beauty and freshness to our counter. While preparing Sunday breakfast, the leaves were calling and wraps were beginning. Just wilting the leaves adds a nutty flavor to the wraps.
Mais C’est Bon!
Enjoy!! Continue reading “Green Wraps”
Cajun French: la crabe (la krab) – crab
While reading about Sandy’s RV search in her blog, Food and Fond Memories, she also talked about having a crab, shrimp and avocado stack from Bahama Breeze. Ok, my mouth was watering and I wanted a stack. Fast forward to the Red Stick Farmers Market and my mouth still watering. We chose items to make our stack local: crab, shrimp, persimmons, and greens. Thanks Sandy!
Mais C’est Bon!
Enjoy!! Continue reading “Crab and Shrimp Persimmon Stacker”
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!!
The farmer’s market was alive with color this Saturday. Nothing was more brilliant than the yellow squash. They were so yellow; it was as
if we were looking at the sun!
Squash is so versatile that it is hard to decide how to cook the squash.
The below recipe is a quick and easy meal or side dish. In fact, you can make two different entrees or side dishes with the basic recipe.
Mais C’est Bon!
Enjoy!!
