| The Classics |
| Shrimp are small animals that live on the floor of oceans and lakes. There are over 2,000 different species of shrimp worldwide just like there are several ways to prepare this shrimp dip that is almost always a constant at weddings and a great dip for hoilday parties. This will easily serve 60 guest. |
| A true Cajun classic. The flavor really is exceptional. This version is meant to be served over rice, pasta or puff pastry. |
| A recent question asked on the Dave Letterman show was "Other than egg, what is your favorite nog?"...Then I had to hear PawPaw say that same joke until the end of Christmas. So to keep him happy, I would make this really delicious NOG; a recipe from Better Home and Garden. Then this year (2007) my daughter who loves soy products, found some Silk Nog. Now we can all write to Mr. Letterman. Not yet rated |
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| One of the fastest ways to make "praw lines" for your holiday cooking or for after services on Sunday! Not yet rated |
| One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or guest parties. Great for holiday cooking and New Years Party. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish. |
| This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ...
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked. |
| Talk about gooood!!!!...They will be asking for more!
***This is a very delicious recipe!!!...Great for large get togethers, parties, family gatherings or holiday baking. |
| Peppers were first cultivated by pre-Incan tribes in tropical South and Central America more than 2,000 years ago. Peppers were introduced into Spain in 1493, to England in 1585, and brought to the United States in the 17th century and quickly found its way into the Cajun Cuisine. The bell pepper is now one of the items found in the Cajun Trinity; the other two being onion and celery with garlic sometimes referred to as the Holy Ghost. This recipe features it all in an easy and quick meal of stuffed bell peppers with great Cajun flavors....... |
| Boudin, one of the more popular Cajun delicasies which can be purchased from just about every supermarket, convenience store and restaurants, is basically a rice dressing stuffed in casing. Take your favorite meat, most popular are pork, crawfish and shrimp, add seasonings and rice, stuff it all in a sasuage, add a soda or beer and you have a great Cajun lunch or supper. |
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