| Main Dishes & Casseroles |
| From www.answers.com - eggplant, aubergine, brinjal, eggplant bush, garden egg, mad apple, Solanum melongena - all names for eggplant. Cajun just say - brahams! Question - do you use a potato peeler or a paring knife to peel your eggplants?
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| Sauce Piquant - A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chciken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!! |
| 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. |
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| One of the more popular classic Cajun soups made easy; this one will really "hit the spot". |
| Rib-eye steak is a boneless cut from the rib section of beef. The “eye” in its name refers to the round cross-section of a muscle that is not well exercised, so rib-eye steak is very tender. |
| 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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| 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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| 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. |
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| Mom knew how to get us to eat our spinach. When she cooked this there was never any left. So who said Popeye was the only one who liked spinach? Not yet rated |
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