| Main Dishes & Casseroles |
| 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. |
| Salmon Croquettes with a seafood surprise! |
| The crawfish boil is one the most popular Cajun meals. It is very popular at school graduation and Easter time......just about the time crawfish are running low for the end of the season. Cajun crawfish boil seasonings do the trick to perfectly season these little tiny lobsters. This is for the times you can't buy it or do not have it.
A neat addition to boiled crawfish is adding smoked sausage cut in 4 inch pieces and boil along with the crawfish. Makes my mouth water just thinking about it. Not yet rated |
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| Louisiana known as Sportsman Paradise is popular for wild duck, goose and wild game hunting. If you get lucky enough to have wild game for dinner use this marinade; it works great for rabbits and squirrels too.
If you find yourself without anything on hand, fill a container with ice and water. Submerge the meat below the water surface. The ice cold water will help to draw out the blood along with the wild game taste that many have an adversion to. Not yet rated |
| A very basic, classic and delicious sauce for virtually any type fish. Not yet rated |
| Eggplants are a popular food amoung the Cajun. The most popular is the purple eggplant - aubergine violette au de bramms as my Mom would say. Not yet rated |
| Mixing pork meat with vension will help tame the wild gamey flavor. |
| The author is a great Cajun cook and is always conjuring up recipes. Although, she has more choices, she mixes a lil of this and a lil of that just like our mothers and grandmothers did. |
| Here is a jambalaya that your family can enjoy. It has lots of flavor, veggies, and low-fat meats! |
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| The vegetable used to make this dish has several spellings and wordings. They are as seen above: Mirleton - Mirliton - Vegetable Pear - Chayote
The chayote is a more or less pear-shaped member of the gourd family. Several varieties of chayote exist, but the commonly available one has thick apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash.
Though the chayote can be prepared many ways, it is always cooked, never eaten raw. The chayote can be steamed or boiled. It can also be sliced or diced and it can be sauteed or roasted or pickled (see the recipe on site).
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