| The Classics |
| Nan Boone's delicious syrup cake was enjoyed by the LeMaire and Faulk family for many years before the recipe was finally passed on to other family members. Nan Boone was often asked for the recipe but always said it was "a little bit of this and a little bit of that". After trying to get the exact amount out of Nan Boone for years, her daughter, "Nanny" Ouida, watched over her shoulder as she made the syrup cake. Nanny wrote down all the instructions and passed it around the family. Nobody else could make it like Nan Boon until about a decade after her death when her great niece was able to perfect the recipe. She made it so well that a member of the Steen's family personally complimented her on it. She also won grand prize overall at one of the Steen's family cooking contests. |
 a Caillé | Annie Mae Abshire - a great Cajun mawmaw |
Annie Mae, our first recipe submitter, wrote: "This is the way I make old time cottage cheese." - May 2003
In memory of his grandmother on her 2006 passing, Brandon, Co-editor of the website, writes : Annie Mae Abshire was born, raised, married and lived in Kaplan, LA for all 88 years of her life. She was a loving mother, grandmother and great-grandmother who will be missed by all. With her passes a part of our Cajun heritage - memories, language, food and experiences - unique to Southwest Louisiana. We love you mawmaw. I'll miss your oatmeal, gumbo, pralines and figs... but most of all, your laugh and your smile. - Not yet rated |
| As a dietician graduate, one of my labs was supervising the preparation of a classic cajun meal. I picked up my Mom's recipe for frying frog legs and received an A in the assignment. |
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| Old Fashion like Maw-Maw used to cook for hours and hours. With the vanilla wafers!
EVERYONE WANTED IT DAILY BUT IT WAS TOO MUCH TROUBLE!! Here it is and takes no time to make. |
| Petite Pois means 'little pea' in Cajun French. This is my adaptation of the Petite Pois recipe found at ImACajun.com. Although this is a classic Cajun dish, this is the first time I remember having it. The sweetness from the peas mixed so well with the smokey flavor of the roux. I *loved* it and so did everyone else in my house! Photo courtesy of ImACajun.com. Not yet rated |
| Used with gumbos or any rice and gravy dish in Cajun Country. Chayote is a gourd-like squash that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle. Chayote is also called mirliton and the French call it christophene.
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| Another classic praline recipe for holiday gift giving or just to keep for yourself. Not yet rated |
| Gumbo 101 - A step by step of making a gumbo. One of the most popular dishes shared by our Cajun military personnel. |
| Cajuns love to get together and play cards games like booray (bouree) and euchre. While you fix this dish shuffle yourself a hand of Louisiana cards and play while it bakes. This dish is so easy and great for small dinner card games or any party or gathering. Taste so much like roux based chicken fricasse without the time it takes to make the roux. This dish would work if you substituted pork and added potatoes. Now it is pork stew fricasse. |
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| These fresh melt in your mouth rolls are the same type rolls you enjoyed as a kid when you went to school. |
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