| Main Dishes & Casseroles |
| Low country pilau (Okra) loaded with crumbled bacon. From wordnetweb.princeton.edu/perl/webwn -Pilaf is defined as rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes. This dish fits that description! Not yet rated |
| From the author: This is a Fried Turkey Recipe everyone will love. No hot, no weird spices that produce a non traditional Thanksgiving Turkey Flavor, this recipe is a garlicky, buttery, flavorful original Cajun Deep Fried Turkey. I worked for years perfecting this recipe and it is absolutely the best traditional, original Cajun Deep fried turkey you will every taste until you cook another one.
Not yet rated |
| Did you know: The following recreational fishermen and hunters are not required to obtain a basic recreational fishing license, saltwater license, basic hunting license, big game license or migratory waterfowl conservation stamp, but must have proof of age in their possession whenever fishing or hunting:
1.Residents who reached age 60 prior to June 1, 2000.
2.Residents and non-residents younger than 16 years of age
Source: LA Dept of Wildlife and Fisheries
This recipe calls for Everglade Seasonings which is also known as Monkey Dust. It is made of salt, spices, monosodium glutamate, dehydrated garlic and onion, sugar, papain.
|
|
|
| WBRZ of Baton Rouge, LA has a spotlight segment that celebrates a "Chef of the Month". The Chef featured was the chef from Juban's Creole restaurant. This recipe is timely as mirliton are in season at his time and relatively inexpensive. Not yet rated |
| The largest member of the drum family, redfish, Sclaenops ocellatus, are widely sought by recreational fishermen, and until 1988 were an important commercial and popular restaurant fish. One of the favored fish of the Cajun fisherman. Not yet rated |
| Our recipe submitter writes: I'm not Cajun, just an ole Mississippi boy, but my Granddaughter married a boy from Mamou so I feel like I'm part of the family. I think all of my Cajun friends will like this dish. Not yet rated |
| Delicious pork roast prepared on a grill. This recipe was given to me by my Cajun cousin, Sally Sonnier Hand. It may have originated with her dad, Uncle Otis Sonnier. Wherever it came from it is a delicious Cajun way to cook a pork roast and I think it will become a family favorite so don't lose the recipe. |
| This recipe was given to me by my grandmother.
It comes from her mother I guess it was a simple recipe to feed alot. |
| This is a popular recipe request. This recipe is one of the classics and as with the old recipes, cooks use a lil of this and a lil of that. Between MawMaw and Bert, the beginning of the semblance of a recipe has been created. This recipe calls for an ingredient many Cajun cooks had and that was 'judgement'.
Maw-Maw likes what Chef Folse says about grillades - Grillades may be found on the sharecropper's breakfast table or on the grand buffets of New Orleans.
|
|
|
| Cajuns think boudoin is the perfect meal than someone thinks of something to make the dish even more interesting. There is hardly anything that taste better than two or three carbs together. Not yet rated |
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 Next |
