| Main Dishes & Casseroles |
| This chicken stew once cooked taste so much like chicken fricasse. So easy, so tasty, so much like fricasse! |
| After I moved to Kansas City, Missouri, I ran across a problem: I wanted to make traditional Cajun food, but did not have all of the ingredients I needed available to me. This recipe is representative of the Cajun lifestyle, using what we have around us, and making something great out of it. I chose to use Yellowfin Tuna due to its availability here in Kansas City and for the health benefits associated with tuna. |
| Rich tomato sauce base that may be used for spaghetti meatballs, chicken or seafood and sauce piquant. It also does make a wonderful sauce for lasagna. Very easy and delicious. Beth says, it truly is a great, rich tasting sauce on it's own... Not yet rated |
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| Two ingredients that compliment each other extremely well are shrimp and eggplant. This recipe will prove it. It is easy and les goûts très bon (the taste is very good). |
| From www.answers.com - eggplant, aubergine, brinjal, eggplant bush, garden egg, mad apple, Solanum melongena - all names for eggplant. Cajun just say - brahams! Question - do you use a potato peeler or a paring knife to peel your eggplants?
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| Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!! |
| Cajuns love their seafood. This "soup for the Cajun soul" can be made with crab, shrimp, crawfish, all three or in combination with each other. Experiment with the mixtures of the seafood available in your area. |
| One of the more popular classic Cajun soups made easy; this one will really "hit the spot". |
| Rib-eye steak is a boneless cut from the rib section of beef. The “eye” in its name refers to the round cross-section of a muscle that is not well exercised, so rib-eye steak is very tender. Not yet rated |
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| Sometimes you may want seafood Etouffee', but find that you only have chicken on hand...well, I guess we gonna use chicken.
I am dedicating this recipe to my Nannie, now gone from this earth. As the daughter of a trapper/trader she learned to cook early...sometimes it was only with the "crawdads" she caught with dough balls and a safety pin.
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