| Main Dishes & Casseroles |
| Cajuns love to get together and play cards games like booray (bouree) and euchre. While you fix this dish shuffle yourself a hand of Louisiana cards and play while it bakes. This dish is so easy and great for small dinner card games or any party or gathering. Taste so much like roux based chicken fricasse without the time it takes to make the roux. This dish would work if you substituted pork and added potatoes. Now it is pork stew fricasse. |
| Ben Franklin, in a letter to his daughter, proposed the turkey as the official United States bird. In 2000, the average American ate 17.75 pounds of turkey. I can understand why. Turkey is good eating. The heaviest turkey ever raised was 86 pounds, about the size of a large dog. Most season a turkey only on the outside of the skin. The trick for better flavor is to season the turkey breast underneath the skin. This method imparts the flavor throughout the breast meat.
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| In Lake Charles, La., there was a wonderful Cajun restaurant that served one of the best courtbouillions around.
Sarah writes, "I also enjoyed PawPaw's Catfish Courtbouillion and didn't know if you guys
had the original recipe? I visited PaWpAW'S in the early 90s and asked for the recipe and they gave it to me - ON LETTERHEAD!"
This is that recipe. You will note that on our web site we have another PawPaw's Catfish Courtbouillion. Apparently PawPaw updated the recipe over the years and handed out that one as well.
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| This dish contains most of the variety meats that Cajuns call debris. It consists basically of the organs such as liver, heart, kidneys, tripe, spleen (melt), the honeycomb (la platin), brain, lungs and sweetbreads (pancreas). There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal's pancreas, and neck (AKA throat or gullet) sweetbreads, an animal's thymus gland. Although not used to make debris, the tail, feet and tongue are also considered variety meats.
Variety meats from younger animals, as was generally slaughtered at the boucherie in my day, are milder and more tender than those from mature animals. Although my experience with variety meats has been with calves, debris may be made with beef, veal, lamb, pork or poultry organs.
Editor's Note: a recipe request for Chef John Folse.
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| My husband and I love turkey meat. Our supermarket has ground turkey at such bargain prices I decided to make my stuffed bell peppers with it and then ended up using products in our pantry to complete the ingredients. This is an original recipe and is simply delightful. Not yet rated |
| In the olden days, fresh seafood was not always available or was the abilty to freeze seafood around. Our parents would turn to canned shrimp off the grocer's shelf.
Sometimes you just do not have fresh or frozen shrimp on hand and are hungry for a seafood casserole. This will work for you using canned shrimp and crabmeat. |
| I love beets; I could just serve them up as an appetizer. If you like this idea............you are invited to my Cajun any thing goes with beets Party.
Not yet rated |
| Extra chicken and no idea as to what to serve for a different kind of breakfast? This recipe will serve the bill and reap you ooh's and ahhh's and c'est si bon chere!!!! Not yet rated |
| There are so many ways that you can cook chicken. This dish was a classic dish prepared by the ole' Cajun farmers wives when the workers and her husband came out of the fields. Not yet rated |
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| One of the best chicken pies you will ever eat. If you are ever in Breaux Bridge, LA, stop and get a piece of this delicious dish. Not yet rated |
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