| The Classics |
| Ken's recipe request asked: "My mother used to make croquinoles and a Steen syrup coating
to dip them in. I know she cooked the syurp then let them set. They were gummy but good." Ken also adds - "Very good and better if you add a little crushed pecan on each while still warm".
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| Shayne writes: Hey MawMaw. I'm seeing alot of courtbouillon recipes, but all of them are tomato based. Coming from a long line of Cajuns from Gueydan, Delcambre, Erath, Lake Charles,Choupique, and New Iberia, etc.. I believe a true courtbouillon is a clear/white based gravy and not tomato based. I know that there are many variations to Cajun recipes like etoufee. Here is my MawMaw Ruby's version. Thanks to my MawMaw
Broussard in Gueydan who helped put together this recipe. |
| Jodie asks - "I am looking for the Bar-b-que shrimp recipe that was published in the cookbook that came with Hitachi rice cookers years ago". MawMaw searched many antique stores, searched the internet extensively and asked her many friends if they had an old Hitachi cookbook which had this recipe. MawMaw struck "gold" when one of her friends was moving and found it in a stack of "old stuff". Most everyone knows that although Hitachi makes many appliances, almost every Cajun who switched cooking their rice from the top of the stove and bought a rice cooker called it by it's manufacturer name - a Hitachi!
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| Sometimes you may want seafood Etouffee', but find that you only have chicken on hand...well, I guess we gonna use chicken.
I am dedicating this recipe to my Nannie, now gone from this earth. As the daughter of a trapper/trader she learned to cook early...sometimes it was only with the "crawdads" she caught with dough balls and a safety pin.
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| Honey Bear Barbque move over - you have competetion! A delicious old fashion homemade bar-be-que sauce; use on ribs, chicken, hamburgers or any type meat you want to have bar-b-que sauce on! Delicious to for sandwiches. Not yet rated |
| Cajuns love their seafood. This "soup for the Cajun soul" can be made with crab, shrimp, crawfish, all three or in combination with each other. Experiment with the mixtures of the seafood available in your area. |
| There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety. What are frequently called yams, especially in the Southern U.S., are in fact sweet potatoes. The two are not related, even though they look similar and are used in pretty much the same way. Not yet rated |
| Many Cajuns refer to corn as macque choux (mach shoo). Originally however this was an Indian word meaning corn. |
| Note that this recipe is prepared to feed the masses at large family reunions, vendors street fairs, school events, food festivals and politcal gatherings. Kaplan, LA in the year 2005 celebrated its first Cajun Food Festival. All types of fun Cajun foods are served. Make plans to attend in April/May 2006. Dance to many of the great local Cajun Bands including Wayne Toups.
Rice production in Louisiana were greatly affected with the intrusion of salt water from the storm surge during Hurricane Rita. |
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| The aroma of the yeast being added to the mixture can only be beat by the smell of the this bread cooking. Make a memory - bake this today! |
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