| Main Dishes & Casseroles |
| Have you ever heard of the dish called gumbo "vert' vah? If you have not, this is a dish with spinach cooked with ground meat or ground turkey. My kids love it and request it alot. Some people can't get over how they ask for it. My grandmother used it as a main dish.
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| Once you have tasted this dish, you'll prepare it
over and over.....
Editors Note: Courtbouillon compliments the taste of almost any fish. |
| Gotta Love this Chef, his cooking and his comments: Chef Rico writes -I got Canadian Cajun blood back on my Mom's side which makes me 1/32nd Cajun. I'm sure it's all in my right foot cos that's the one that taps the hardest when I play Clifton Chenier on the stereo. The left foot is definitely Irish. It can be confusing. LOL
Editor's' note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish. |
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| This gumbo is a favorite of my family, My aunt taught me how to make it. |
| Cajun are really a unique culture and there are regional differences in both language and food.
There are so many different types of gumbos. The file' and a small amount of roux are used for the thickening agent. |
| Black-Eyed Pea Soup With Cornbread Dumplings - the cornbread dumplings can be used for other dishes. |
| Because it is hard to find, fried cow's brain is a treat for my family. |
| Dem' Cajuns gotta watch what they eat sometimes. So dey have to do like everybody else and try dat Atkins. This dish is very Atkins friendly at 5 net grams of carbs per serving and is very filling. Not yet rated |
| Boiled shrimp is a favorite meal of the Cajuns. Here is a different way to "ball" shrimp. |
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| When you are a displaced Cajun and do not have access to fresh sausage, here is an easy alternative - Make them yourself.
On a typical boucherie day when the hog is slaughtered and the sausage is prepared, the sausage links which are soft are hung outside on a clothes line until dry at which time the sausage will firm up. The day has to be a sunny cool day as the sun is needed to melt the fat in the meat.
When away from home, securing the meat needed for the sausage is as close as your local meat vendor or supermarket.
Use our "scale this recipe" to adjust your servings. Not yet rated |
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