Avatar Posted by sweettooth 100 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes | Tags: lump crab corn beignets
This recipe was posted on Lou Ana Cooking Oil website. Maw Maw's Uncle Bill won the original art poster contest for the 100th birthday celebration of Lou Ana Oil. What is most interesting is that Uncle Bill had a crawfish mascot also named Alfonce. How interesting when things comes full circle. MawMaw halved the recipe and still made 20 beignets. read more »
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Avatar Posted by sweettooth 100 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes | Tags: smothered potatoes sausage tasso
The recipe is from the book - Rice Cooker Meals by Neal Bertrand and the recipe impressed my husband; not only for the taste but for the ease of cooking the dish. He was surprised we could press the button, leave and go Stine Lumber and not have to worry about anything burning and then come back home and the meal is done. I actually used only half the butter called for in the recipe. read more »
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Avatar Posted by sweettooth 106 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes | Tags: kicked cajun cake yum yum cake
From- http://www.merriam-webster.com/dictionary/yum-yumMain Entry: yum–yum Pronunciation: ˈyəm-ˈyəm Function: interjection Date: 1878 —used to express pleasurable satisfaction especially in the taste of food read more »
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Avatar Posted by sweettooth 107 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
These pistolettes are very simple to make and so good! You can take your biscuits and gravy with you!
This recipe is easily modified to your personal taste. Many things could be added such as cheese, onion, Tabasco sauce, your imagination is the limit. read more »
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Avatar Posted by sweettooth 107 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water,seasonings, and uncooked rice are added. read more »
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Avatar Posted by sweettooth 107 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
Many may be turned off by the thought of this dish but this is absolutely a delicacy. Is not sucking crawfish heads considered a delicacy. Yep this sure can be debatable; we can switch the subject to Brain Quotes from http://www.saidwhat.co.uk/keywordquotes/brain

A man who works with his hands is a laborer; a man who works with his hands and his brain is a craftsman; but a man who works with his hands and his brain and his heart is an artist.- Louis Nizer

If little else, t read more »
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Avatar Posted by sweettooth 107 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
From the 4-H Club website - Feeding one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money or expensive buildings and equipment and it can be completed in about four months. The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals. "Hog" will generally refe read more »
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Avatar Posted by sweettooth 107 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
This is a traditional Monday food in New Orleans. Everyone has their own recipe for Red Beans & Rice, most of which probably change a little with each cooking. On a Monday the ladies of the house would put on a pot of red beans to cook all day while they tended to the laundry. This inexpensive dish also makes wonderful party food. Don't forget the Tabasco or Bruce Louisiana's Red Hot Sauce. read more »
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Avatar Posted by sweettooth 129 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
Excellent as side dish with any meat or as a main dish served with vegetables. This recipe was adapted from a Louisiana Cajun recipe which
traditionally uses pork. Fun facts from deliciousorganics.com. Choose firm, plump, smooth, smaller eggplant that are light for their size, though some people prefer the heavier ones. The heavier, the more seeds; the more seeds, the more bitter. Male eggplant have fewer seeds. Look for a round shallow indentation on the bottom for a male (females have read more »
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Avatar Posted by sweettooth 129 days ago (http://www.realcajunrecipes.com)
Category: Cajun Recipes
Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? read more »
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