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Sep 19 2004 10:18PM
Kaplan, LA
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The makings of bread pudding is one dish that you can add or not add ingredients. For instance, you can not have any fruits such as pineapple or raisins. Or you can have one without the other. Nuts or No Nuts. Vanilla or other flavorings. Cinnamon or Not. Nutmeg or Not. The dish lends itself to its creator. Just like gumbo, the ingredients to be included or not are endless. I made this up when my son Robbie visted from England.
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Sep 22 2004 11:17AM
Kaplan, LA
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Beets were used in former days to dye Easter eggs for the Cajun Easter Egg Hunt. You know Cajuns love to hunt even at a very young age!
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Sep 22 2004 11:18AM
Kaplan, LA
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Here chicken and bacon,two Cajun favorites, are coupled with another favorite - the eggplant.
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Sep 22 2004 11:19AM
Kaplan, LA
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Cajuns use corn to make their ever popular Macque Choux dish. You can make this same dish with frozen corn & one can of cream corn instead of milk. Again another part of my son's requested dishes when he visits from London.
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Sep 19 2004 10:29PM
Kaplan, LA
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Eggplant Bacon Stuffing |
Alberta (Bert) Leblanc |
This stuffing can be used with any meat dish. Absolutely delicious. You can use this to stuff any of your poultry meats including cornish hens.
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Sep 19 2004 10:30PM
Kaplan, LA
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This is a relatively new popular Cajun dish. It closely relates to Monkey Bread (recipe on site), a long time popular bread.
This reciple is the kind of thing that once you make it - everyone HAS to have the recipe so they can make if for their families! It's easy to make yet people will think you slaved over the oven for a day!!! Very sweet and tasty! Yummy!
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Sep 19 2004 10:32PM
Kaplan, LA
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Lemon Spaghetti |
Alberta (Bert) Leblanc |
I like to serve this with my Shrimp Fra Diavolo Dish
Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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Sep 22 2004 11:20AM
Kaplan, LA
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Okra gumbo, a Cajun favorite, uses okra as a base instead of roux.
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Sep 22 2004 11:20AM
Kaplan, LA
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My kids love this dish.
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Sep 19 2004 10:48PM
Kaplan, LA
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This shrimp dish was awesome..This Cajun used low carb pasta to go with this dish...you know, sometimes Cajuns do marry Italians and their cusine intermarry too.
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Sep 19 2004 10:56PM
Kaplan, LA
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Fresh Seasoned Shrimp for Any Recipe |
Alberta (Bert) Leblanc |
Shrimpboats are a coming.....Louisiana is such an exceptional place to get fresh seafood. Fresh shrimp are always a treat to cook with no matter what the dish. They cook quickly and add a taste unique among seafood.
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Sep 22 2004 11:21AM
Kaplan, LA
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This is one of the prettiest bakes I've made. I love this recipe because its easy to make and really filling.
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May 31 2004 2:00AM
Kaplan, LA
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Sep 22 2004 11:22AM
Kaplan, LA
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This probably doesn't have its root in Cajun history but it's still mighty tasty!
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Sep 19 2004 11:01PM
Houston Texas
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Can't you just smell it? Yum! PawPaw's restaurant in Lake Charles, La. cooked up some mighty fine food. This was one of his more famous dishes or which he shared with any patron who asked.
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