| The Classics |
| 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. |
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| 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.
Not yet rated |
| Flavorful(just as the Cajuns can make it), creamy tomatery sauce w/chicken over noodles or rice!
Really simple to prepare just requires attention. |
| This recipe is from an old-time farmer who never let a turtle get by. If he was traveling along the road checking his crop or Sunday driving, you best believe he would stop his truck without hesitation (don't be behind him) and get the turtle crossing the road to make his favorite turtle sauce piquant.
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| One of the treats Cajuns are known for is pralines (praw'lins). Cajuns have to always try to make it's food better and if not better different; it is in our nature. The basic recipe od pralines has been modified time and time again; each one unique and each one just as tasty. Try this unique type of praline. |
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| If you have been to Menard's Restaurant in Erath, Louisiana, you would know that he made one of the best rice dressings around. This recipe smells and taste much like his. Although the restaurant is no longer around, at least you can still enjoy that flavorful rice dressing.
In getting this recipe I found that a good Cajun cooks' secret to a good rice dressing is using ground pork as the main ingredient in lieu of grond beef. |
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