| The Classics |
| 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. |
| 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 ground beef. |
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| This is my Grandmother's recipe. She made it every Fourth of July. This is a rich and delicious ice cream recipe. |
| A Classic Cajun Custard Pie. You will see why this was a favorite for children and the 'big people'. Try it today! |
| This corn recipe is as simple as they come. Just as easy as it is good. |
| When you have loads of fresh cucumbers and can't eat them all up, why not pickle them using this easy recipe. |
| This "crawfish bread" at a party is a big hit. It is relatively easy to prepare. I have served it mainly as an appetizer but did serve it once as an entree. |
| My grandmother made these cookies all the time. These are very good with coffee. |
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| Another Cajun Classic using the basic roux recipe and ground beef from the family boucherie was and is a popular dish used to feed the masses or the hungry Cajuns! Or instead of the meatballs the same basic stew is perfect to make a crab stew; add shrimp for flair and flavor! |
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