| Main Dishes & Casseroles |
| As a kid growing up on the Mississippi Gulf Coast (bout 60 miles from New Orleans. We lived next door to the Breaux family. Mrs. Breaux made this recipe quite often. Several years later I visited with Mrs. Breaux and sweet talked her into giving me her recipe. It's easy to make and always a hit. Try it, you'll like it!
There are even instructions on taking a break....You know like you deserve a break today........ |
| Cajuns love their unique name reflected in the recipe title. |
| In cajun country everyone and everything is related. This dish is a cousin to Cajun Fried Turkey; Cajuns figured if deep fried turkey taste great why can't you do the same with an ordinary chicken. This fairly new dish to Cajun cooking is worth a try if you have a deep fat fryer pot that most Cajuns have on hand to boil crawfish or to deep fat fry a turkey.
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| This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ...
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked. |
| One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or guest parties. Great for holiday cooking and New Years Party. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish. |
| Get your rice cooker out tonight and cook up a meal that will be dynomite. One of our visitor wrote - " I used ground beef, and instead of Tony's Seasoning I used Cajun Spice and a couple of dashes of hot sauce, and I used the crock pot as I don't have a rice cooker, put it on high for 2 hours, and then low to keep it hot. " I will definitly make again/
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| These waffles can be made ahead and frozen for those mornings where it is RUSH, RUSH, RUSH. Pour Steens Cane Syrup and you have a wonderful breakfast start. |
| Cool weather and leaves changing colors mark the beginning of the Annual Louisiana Cattle Festival. The Cattle Festival in Acadiana draws large crowds for good eating and good times.
Here a fast cattle fact....Hamburger meat from 1 steer would equal 720 quarter-pound hamburgers, enough for a family of 4 to enjoy hamburgers each day for nearly 6 months.
Need a fast and easy beef dish, do try this one. |
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| Redfish are found in fresh water as well as salt water and are a popular catch amoung Cajun fishermen. Fisherman tip: Redfish feed best at dawn and dusk - fish them then.
The red snapper is one of the most sought after fish in the Gulf of Mexico. Snappers are often the most abundant fishes around oil platforms shipwrecks, and artificial reefs. Since many Cajuns work around water and love to fish, this red sauce fits the bill when either the redfish or red snapper is brought home for dinner.
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