| The Classics |
| Classic as Cajun comes. Stuffed bell peppers are a wonderful treat for Cajuns and their guest. |
| 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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| A heart healthy dish easily prepared in your oven. For a great taste variation, add one pound crawfish or shrimp. |
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| The most classic of our sweets is the sweet tart (small pies with filling). These can be filled with any filling of choice although the fig, coconut, bouille and blackberry are some of the all-time favorites.What makes it great is that these delightful pies can be frozen if they last that long. |
| Another great version of a Cajun classic. |
| This bourbon flavored bread pudding reminds me of New Orleans and it's famous Bourbon Street. Easy, fun and outrageously good. |
| As bread got older or was not quite fresh, rather than throw it away, the classic dish of bread pudding was created. Several versions have evolved but French Bread or homemade bread is the more popular bread choice for the pudding. |
| Rockefeller should have only two R's, one at each end, but not one in the middle. However the spelling is so popular both ways, we have decided to list both spellings for the recipe. Not yet rated |
| As fishermen, our freezer was always stocked with redfish and catfish. My mother, Meredith would make this Cajun dish that we enjoyed as children. I now make it for my children; it is one of the favorite meals. The Cajun version of courtbouillion is generally flavored differently than some because of the roux used to make this dish. |
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| Add this delightful rum sauce to any type of your favorite bread pudding. Captain Morgan never had it so good! And his friend Jack Daniels! |
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