| Main Dishes & Casseroles |
| 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 |
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| 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 |
| 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 |
| These will remind you of dining in New Orleans at Middendorf's restaurant. |
| This dressing is sure to please everyone with its bold, tasty flavor and easy to use recipe. |
| Hog maw or shodin is a pig's stomach commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It's usually available only by special order and should be stored in the refrigerator for no more than 2 days; unless of course you have slaughtered the hog yourself. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry.
Cajun's typically refer to the stuffed stomach as stuffed shodin pronounced "show dan". |
| Today's pork isn't the meat that inspired phrases like "fat as a hog" and "eat like a pig." In fact, today's pork has an average of 31% less fat, 14% fewer calories and 10% less cholesterol than the pork your parents and grandparents ate when they were young. Farmers today are breeding and feeding hogs to produce leaner meat. |
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| Maque Choux is a Cajun dish made with corn, cream, bell peppers and tomatoes. It makes a good accompaniment to ham and chicken and is even good for breakfast served with bacon. In this recipe it is used to "smother" sautéed chicken. We found this recipe posted by Debra at www.frenchfood.about.com
As Debra says.....Je vous souhaite bon appétit!
Cajuns also add crawfish or crabmeat to their Maque Choux. Not yet rated |
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