Tag: rv cooking

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Cajunville Caviar de Courgettes

Cajun French: le cachat (lu ka-sha) – zucchini

This dish dates back to Ukrainian culture. When protein foods were scarce and expensive, vegetable-based spreads were made. Zucchini, courgettes in French, was the main ingredient and while we keep zucchini we add other summer squash along with tomatoes and onions. We top it on bread spread with whipped ricotta. The recipe can be used as a main course, appetizer or side vegetable.

Mais C’est Bon!

Enjoy!!

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Cajunville Andouille Dog with Swamp Sauce

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!!

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Cajunville Red Bean Pot Pie

Cajun French: recette (ru-set) – recipe

Pot Pie is a comfort food for most southerners as well as many others. While pot pie isn’t necessarily a Cajun dish, we are taking it to a Cajun level. Our pot pie is made with red beans and rice topped with cornbread along with lots of Cajun ingredients. Our red beans and rice are going up a notch to make a one dish meal. This may just become one of your favorite comfort foods.

Mais C’est Bon!

Enjoy!!

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Cajunville Shrimp & Andouille Skewers with White Remoulade Sauce

Cajun French: la saucisse (la sĹŤ-sees) – sausage

This recipe makes a great appetizer for football season as well as for an elegant meal. It can also make an entree by doubling the amount. The skewers can be used in so many ways. The white remoulade is very versatile. Toss boiled shrimp for a shrimp cocktail, use as a sandwich spread, dip for vegetables, so over fish, chicken or steak and so many more uses. Be creative!

Mais C’est Bon!

Enjoy!!

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Cajunville Crepes

Cajun French: l’oeuf (l’uf) – egg

John’s grandmother always made crepes, never pancakes. She would spread them with butter and a little sugar and roll them. This is an excellent way of eating crepes and it always brings memories for John. This month we are taking them up a notch with jam or jelly, whipped cream and berries and syrup. Anything you like is acceptable with crepes. Use your imagination.

Mais C’est Bon!

Enjoy!!

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