Cajun Food Where You Find It
Cajun French: la chevrette (la shuv-ret) – shrimp
These ingredients may seem an unlikely pairing. Yet, it is amazing how the flavors blend together and make an outstanding dish. This can be served as a first course or entree. It is the perfect addition to a holiday menu.
Mais C’est Bon!
Enjoy!!
Continue reading “Cajunville Shrimp Stack”Cajun French: la patate douce (la pa-tat doos) – sweet potato
Google had assured us that we could find fresh local bread at Southern Sweet Potato Pie Company. We were not sure we really believed Google but the name was inviting and we were interested. The non-descript building set back off Lapalco Boulevard was nothing special yet walking in all our senses were on alert, the cases were full of sweet pies, cakes and cookies of all shapes, sizes and colors. But no bread could be found. Continue reading “Southern Sweet Potato Pie Company – Marrero, LA”
Cajun French: la patate douce (la pa-tat doos) – sweet potato
Laurie found a recipe for sweet potato black bean chili (http://bit.ly/1csOWxI) from Eating Well on Pescetarian Living Facebook Group. Immediately Laurie was interested; John not so much. But John was willing to give it a try. We adapted the recipe to our liking and it was a hit for both of us.
Mais C’est Bon!
Enjoy!! Continue reading “Sweet Potato and Black Bean Chili with Grilled Shrimp”
Cajun French: la pacane (la pa-kan) – pecan
Leftovers.
What does it mean to you? Some people we know will not touch leftovers; others make extra just to have leftovers. For us, leftovers are the beginning of another meal. Today we had a baked sweet potato, rice, and corn – what to do? There was also fresh shrimp. Creativity started and we ended with stuffed shrimp.
Mais C’est Bon!
Enjoy!! Continue reading “Sweet Potato Stuffed Shrimp with Pecans”
Cajun French: la patate (la pa-tat) – potato
Potato Salad – picnics, family dinners, comfort food. That’s Potato Salad.
How about potato salad with a twist? Instead of using just white potatoes, include equal amounts of sweet potatoes for a flavor twist. This is a very fresh tasting salad that pops in your mouth.
We had boiled shrimp that we added to the plate and wow what a meal!
Mais C’est Bon!
Cajun French: le grue (lu grū) – grits
Warm sweet potato right from the oven – what could be more Southern than that? Add grits and shrimp and your taste buds will be doing the Cajun Two Step.
Shrimp was on the menu for dinner and sweet potatoes were coming out of the oven; the fragrant aroma triggered the flow of creative juices. So began the journey that would be sweet potato grits with shrimp. Wanting to make it Cajun not just Southern, we added Tasso to the grits which gave it a pronounced smoky flavor.
We hope you have as much fun with this dish as we did…..
Mais C’est Bon!
Cajun French: la patate douce (la pa-tat doos) – sweet potato
Sweet, brings a smile, and then the pepper pops, a larger smile and finally ends with a salty kiss.
Sweet and savory gives all sorts of flavors to your mouth. This recipe does just that. Wanting to use Zapp’s Potato Chips as a topping, just did not know on what. Deciding to bake sweet potatoes we realized Zapp’s would be great with the sweetness of the potatoes. There are so many flavors of Zapp’s that it could be hard to decide which to use. Our decision was easy since we had Cajun Crawtators in the pantry. With Zapp’s the option are limitless, kick imagination in and enjoy!
Mais C’est Bon!
Enjoy!! Continue reading “Simple Combinations – Sweet Potatoes & Zapp’s Potato Chips”
Cajun French: le miel (lu mee-el) – honey
Wanting to use our leftover pumpkin for something different, pancakes seemed worth a try. Not just ordinary pancakes yet ones made with Bruce’s Sweet Potato Pancake Mix and coconut milk. Okay we went over the top with these cakes. The cakes eaten with just a touch of honey are very rich with a custard texture. Just remember we warned you about their richness!
Mais C’est Bon!
Cajun French: le plie (lu plee) – flounder
Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.
Mais C’est Bon!
Cajun French: saler (sa-lā) — salt
Choosing to be Locavores makes us very aware of food seasons. Each season has its specialties and none more so than Fall in South Louisiana. Last week we purchased sweet potatoes, garlic, and ears of corn. One morning we had eggs with mushroom and corn. While enjoying breakfast, John stated tomorrow we would fix sweet potato galettes. The recipe below is the new and improved version 2.0, as one of our food testers (Matt, twitter.com/@othermattreed) named it.
Mais C’est Bon!
Enjoy!! Continue reading “Locavore Roasted Corn and Sweet Potato Galette”
