| The Classics |
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| A faster way to make roux......for gumbo, stews, fricasse........or as the old joke; you want to make a chocolate cake in Cajun land..first you make a roux. Roux is the basic for many Cajun dishes. |
| Couche-Couche is a cereal eaten with warm milk or Cafe au lait (coffee-milk). It can take the place of bread or rice or cornbread in dressings. It is delicious served with fried
eggs and sliced tomatoes for breakfast. A real Cajun classic. |
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| A special treat in Acadiana is crisp, sugary and light oreilles de cochon. Translated this term means "Pigs Ear". See the cooks rhyme and reason for this. Not yet rated |
| Tarts are a Cajun Classic as well was Johnny Janot. Johnny Janot enjoyed success as a radio deejay in Eunice, LA and Beaumont, TX. He hosted the very popular Cajun Bandstand radio show on KLVI during the 1970's. He also recorded songs in the country, rockabilly and Cajun genres, many of which are included on a Swallow compilation available from Floyds Record Shop. Johnny was also a top ambassador for the Cajun heritage, a way of life built around deep feelings. As he would say, "It's the good times and the hard times. It's good friends and simply letting the good times roll." He had a way of making you feel proud that you were a Cajun and wishing you were even if you weren't. Mr. Janot passed away in 1984.
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| Fresh Picked Fig Preserves |
| One of my favorite foods of all-time growing up. It was what I had for many snacks and even dinner sometimes. |
| Cooking figs take patience waiting for the sugar to turn into syrup. But as any Cajun will tell you it is well worth the wait. Great with Cush Cush and for making fig tarts and fig cakes. |
| Traditionally Cajuns prepared the red beans and sausage then served the beans and sausage over rice which is the way this dish is prepared. This is a different from some fast food chicken places in which the rice is cooked with the bean and sausage mixture. |
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| Great version of the popular sweet potato casserole. |
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