| Main Dishes & Casseroles |
| Another great version of a Cajun classic. |
| As a dietician graduate, one of my labs was supervising the preparation of a classic cajun meal. I picked up my Mom's recipe for frying frog legs and received an A in the assignment. |
| This could be called the "All American Tomato Chicken" as it appeals to everyone. This dish can be served with rice, pasta, noodles and creamed potatoes. Not yet rated |
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| A heart healthy dish easily prepared in your oven. For a great taste variation, add one pound crawfish or shrimp. |
| An ingredient used in this recipe is Owens Sausage. In 1928, C.B. (Clifford) Owens and his wife Kate leased a 100-acre farm in Richardson, Texas, with a dream of making country-style sausage. Their start was modest – joining with a neighbor who delivered butter and eggs to about 50 customers every Saturday. C.B. thought the customers would want some good country sausage to add to their breakfasts. C.B. and a few farm hands made the sausage, while Kate made the sausage sacks from sheets and flour sacks. They used the best ingredients, including hams and
tenderloins (similar to how Cajuns prepare their smoked sausage). Owens Foods grew from a farmhouse kitchen operation to one of the nation’s leading regional sausage producers.
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| This quiche dish is a great delight and so easy to prepare. Makes you feel like a French Chef. Not yet rated |
| Classic as Cajun comes. Stuffed bell peppers are a wonderful treat for Cajuns and their guest. |
| This is a wonderful party or wedding dip. Serve in a hollowed out sour-dough bread with chips or minature bread pieces. Not yet rated |
| A classic Cajun dish that can be frozen. Prepare a large batch to be enjoyed over and over again. |
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| The perfect mushroom sauce for the broiled flank recipe on this site. Of course, it's uses are not limited to just this one dish. Not yet rated |
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