| The Classics |
| This was a Lenton meal when I was growing up, now we have it anytime.This is the basic brown stew gravy, so you can make this dish with any seafood or meat..Meatball stew or pork stew can be made from this basic recipe. Boiled eggs are a wonderful addtion to this dish. |
| Anyone who thinks frogs are just for little kids to put in their pockets and play with, have never eaten fried frog legs or frog sauce piquant. In this dish most cajuns will use the head and body carcuss for the sauce piquant and save the legs for frying. Most people think frogs taste like chicken......I say it taste even better than chicken. Speaking of which, as the recipes notes you can use use instead of frog meat, chicken or catfish. Both are totally wonderful in this dish.
This recipe came out of The Tobasco Brand Cookbook that I bought at a half-price bookstore. I could not figure out why they wanted to get rid of it. Oh well, Lucky Me! |
| Pickling is one of the oldest methods of preserving foods. Pickling is the preserving of food in an acid (usually vinegar), and it is this acid environment that prevents undesirable bacteria growth.
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| Fall always reminds me of sugar cane, syrup and popcorn balls. My favorite as a young child. |
| One of the more popular classic Cajun sweet pastry. I can still smell the aroma wafting out the kitchen when these were cooking. |
| A true Cajun classic. |
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| My mothers recipe. |
| A Cajun dish so common, it's in everyone's recipe box. One of my personal favorites. |
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| Cajun kids around Acadiana love goulash. |
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