Recipes by Dale Begnaud
Dale’s Shrimp Corn Macque Choux
Delicious entree or side dish made of fresh corn and shrimp; easy, versatile, and quick to cook. Ingredients 2 sticks butter 4 cups fresh cut corn or fresh frozen 2 cans ROTEL brand tomatoes (tomato with green chilies) 1 can cream of mushroom 1 can cream of shrimp 2 medium ...
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Momma’s Fig Bars
...most people have tried, they simply do not compare to the fresh fig. Treat yourself next time you see a fig tree that is ripe for picking. Most Cajuns are willing to share their figs! Comment J’aime ces figues! In Memory of Dale’s Mom – Meredith Begnaud. Ingredients 1 1/2 ...
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Spinach Shrimp Casserole
Dale’s Kitchen In Memory of his Mom – Meredith Begnaud 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?  Ingredients 2 (10 oz) packages frozen spinach 1 tsp ...
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Cracklins (Cracklings) /Grattons and Pork Rinds /Baconettes
...skin, pork fat and pork meat all attached. Pork Rinds, on the other hand, use only the pork fat. Virtually any piece of pork that has skin or fat attached to it can be used to make cracklins. What my long time Cajun friend, Dale Begnaud, told me was that ...
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Tender Ribs
Ribs contain a substantial amount of connective tissue. Therefore, many cooks boil the ribs to get them tender. The length of time needed to tenderize will vary. The secret to great ribs is to cook them at low temps for long periods of time. Ingredients 1 pack/rack of ribs 1 ...
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Mama’s Cajun Style Courtbouillon
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 courtbouillon is generally flavored differently than some because ...
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Baked Fish w/Tomato Sauce
A popular fish dish, great for red fish or red snapper. Ingredients 4 bacon slices 2 cups chopped onions 2 (16 oz) cans whole tomatoes 1 tbsp chopped parsley 1/8 tsp thyme 2 bay leaves Salt and pepper to taste 5 pounds red fish or red snapper 1 can Rotel ...
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Duck Etoufee (Stew)
This recipe maybe made with tame or wild duck. Ingredients 1 to two or more duck(s) of choice 1/2 cup oil (butter optional for more flavor) 1/2 cup flour 1 large onion chopped 1 small bell pepper chopped 1 to 2 ribs of celery chopped 3 pods of garlic finely ...
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Ju Ju’s Creamy Pralines
Pralines – An easy, rich-tasting candy classic. Ingredients 2 cups sugar 3/4 tsp baking soda 1 cup Carnation evaporated milk 1 1/2 tbsp butter (Parkay) 2 cups pecan halves Directions Step 1 Combine sugar and baking soda in a 3 1/2 quart saucepan. Mix well and stir in evaporated milk. ...
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French Quarter Steak
The French Quarter is the oldest and most famous section of the city of New Orleans, Louisiana. It stretches along the Mississippi River from Iberville Street to Esplanade Avenue and back from Decatur Street to Rampart Street. It is also known as the Vieux Carre (“Old Quarter” in French) and ...
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Cajun Catfish Gumbo
This is a great gumbo recipe from the Houma, Louisiana area. Great anytime but perfect during Lenten season. Ingredients 2 1/2 quart chopped onions 21/2 quart green onions chopped 11/4 quart chopped celery 5/8 quart bell pepper chopped 30 pods of garlic chopped 30 seven ounce catfish filet cut in ...
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Houma Gumbo
There are many ways to make gumbo with roux, without roux, with okra, without okra, with file’ and without file’. This gumbo’s basic base and flavor is created with file’ which are ground sassafras leaves. Houma is located in Terrebonne parish in Southern Louisiana. Sometimes given as Ouma (French) or ...
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A Cajun’s Way of Cleaning Gar (Garfish)
The fish are difficult to dress, but the meat cooks up white and flaky, and tastes delicious. Like any other flavorful white-meat fish, gar can be baked, stewed, fried, grilled or broiled. Garfish have a low to medium fat content and the flavor is sweet to mild. They are usually ...
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The Art of Drying Shrimp (Cajun Dried Shrimp)
In the days when there were no refrigerators, people used to cure their meats and fish with salt. It has been soaked in a salty solution and then dried until it is very hard, much like people used to do over a hundred years ago. Salt is considered antibacterial because ...
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Gaspergou (Goo) Etouffée (Etoufée)
A fish stew made with the goo fish. The goo fish is the nickname for a freshwater drum; known as a gaspergou or sheepshead. This fish is similar to carp. Ingredients 6 lbs goo fish, cut in large pieces 1/4 cup water 1 tsp salt 1 tsp black pepper 1 ...
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