| Main Dishes & Casseroles |
| This is an easy no bake main dish - a classic made simple. |
| This homemade Andouille sausage is the real thing, and it IS spicy! It's great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do. |
| I cook this with rabbit, since I have an abundance of them, but chicken, duck, quail, or venison will work too, whatever you have on hand. If you can't find andouille sausage,use plain smoked link sausage, or try to find a hot link sausage. That’s the good thing about gumbo – you can’t hardly mess one up after you have a good roux made. Mais dat's the truth, yeah mon ami!
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| I ate these this weekend at Holly Beach and it reminded me of being at the Vermilion Parish baseball parks playing softball and watching my brother pitch.
Mom told me the secret to their burgers is the extra butter that's added and the Evangeline Maid buns. These burgers, like all other burgers, go great with beer! |
| According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good filet mignon. |
| This is one of my mom's favorite dishes. |
| We have always loved crawfish fettucini but didn't quite care for all the cheese. It seemed to make it too thick and sometimes too dry. The changes I made also stretches the serving quite a bit. |
| Petite Pois means 'little pea' in Cajun French. This is my adaptation of the Petite Pois recipe found at ImACajun.com. Although this is a classic Cajun dish, this is the first time I remember having it. The sweetness from the peas mixed so well with the smokey flavor of the roux. I *loved* it and so did everyone else in my house! Photo courtesy of ImACajun.com. Not yet rated |
| Cajuns have added many dishes that are not native to their original eating habits. This is one of them; an easy way to make would be enchiladas. It is easy and quick and good. |
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| While I was growing up my dad, Dan Robicheaux (deceased), made this "sauce" when we'd camp, cooking over a campstove. In 1996 I won 1st Prize in the SW Louisiana State Fair Sauce Piquante cook-off with this recipe |
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