| The Classics |
| 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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| Cajuns never wasted any part of the hog being slaughtered. This recipe backs up that statement. For those who can not attend the boucherie or are away from home, but would love to make hog head cheese, you can generally find what you need to make this at most Chinese or Hispanic markets or look for 99 Ranch market types of stores. The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good. Hogs' head cheese is also known as souse.
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| I can rememeber the first time I heard about King Cakes and the subsequent ride I took to New Orleans to enjoy it's uniqeness and savor it's wonderful flavor. My friend, Ricky, will always be remembered for introducing me to King Cakes. The tradition that started n New Orleans has spread all over Cajun and Creole Country that now one has only to drive to their local bakery or supermarket. Or if you live away from Cajun County ordering online is very easy to get one delivered to your front door or office party. See our site article story on the History of King Cakes and the tradition. King Cake a Mardi Gras classic! |
| Old fashioned bread pudding with a different look but wonderful taste less a few calories. I made this when my children were on vacation snowboarding in Lake Tahoe. |
| In Cajun country everyone and everything is related. This dish is a cousin to Cajun Fried Turkey; Cajuns figured if deep fried turkey taste great why can't you do the same with an ordinary chicken. This fairly new dish to Cajun cooking is worth a try if you have a deep fat fryer pot that most Cajuns have on hand to boil crawfish or to deep fat fry a turkey.
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| Making a good thing better and faster. Quick and easy dish. Very flavorful! |
| Know how to tame an alligator......Cook it in a gravy of etouffe' over rice...OK OK it won't tame the beast but it sure will tame the hunger. This is an interesting note on the crocodile - The crocodile cannot move his tongue. The whole tongue is rooted to the base of his mouth. So he can’t stick out his tongue at you, but you can always stick your tongue out at him. Did anyone ever notice an alligator do that?
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| Flavorful(just as the Cajuns can make it), creamy tomatery sauce w/chicken over noodles or rice!
Really simple to prepare just requires attention. |
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