Recipes
Peach Glaze Parfait with Warm Whiskey Sauce
Peaches and cream has a whole new meaning with this recipe! The sauce can be used on bread pudding or fruitcake also. Peaches can be round or shaped like donuts, with a pit instead of a hole, have yellow or white flesh and skin, and be either clingstone or freestone. ...
Read more
Sesame Benne’ Candy – Fudge or Pralines
When I was a little girl, I remember an aunt would make candy with sesame seeds… this is the recipe! The Cajun word for sesame is benne and roasting them brings back wonderful childhood memories. Recipe submitted by a website visitor. Ingredients1 cup sesame seeds 1 pound box light brown ...
Read more
Steen’s Syrup Dip for Pig Ears or Croquinoles
Ken’s recipe request asked: “My mother used to make croquinoles and a Steen’s syrup coating to dip them in. I know she cooked the syrup then let them set. They were gummy but good.” Ken also adds – “Very good and better if you add a little crushed pecan on ...
Read more
Maw Maw Ruby’s Gueydan Courtbouillon
Shayne writes, “Hey MawMaw. I’m seeing a lot 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. ...
Read more
Frozen Fruit Salad
This is a wonderful dessert that can be prepared, frozen and served when needed. Ingredients2 cups sour cream 2 tbsp lemon juice 3/4 cup sugar pinch salt 1 can (9 oz) crushed pineapple 1/4 cup chopped pecans 1 sliced bananaDirectionsStep 1Layer in the following order: sour cream, lemon juice, sugar, ...
Read more
Sugarless Fig/Pear Preserves
Everyone knows Cajuns love their figs. Diabetes is unfortunately a problem in Cajun Country, therefore regular processed figs should not be eaten by a diabetic. This recipe will allow the Cajun to have his “figs” and eat them too! Ingredients4 cups figs or pears, cooked 2 tbsp lemon juice 1 ...
Read more
Hitachi Rice Cooker Bar-B-Que Shrimp
Although Hitachi makes many appliances, almost every Cajun who bought a rice cooker called it by its manufacturer name – a Hitachi! Although not BBQ’ed these shrimp have a buttery smoky flavor Ingredients2 - 3 pounds shrimp (depending on how many will fit into your insert dish) 1/2 stick butter ...
Read more
Cheese Puff
An appetizer for all seasons and all parties. They can be prepared ahead of time and cooked right before serving. Ingredients1/2 pound butter, softened 2 cups flour, sifted 1/4 tsp cayenne pepper 1 pound grated sharp cheddar cheese 1/4 tsp dry mustard 1 tsp garlic powder 2 tsp green onions, ...
Read more
Chicken Étouffée (Etouffee)
Sometimes you may want seafood ÉtouffĂ©e, 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 ...
Read more
Homemade Maple Syrup
An old fashioned and inexpensive method of preparing your own pancake and waffle syrup. There are many variations such as adding a little vanilla extract, or any flavor extract you prefer. Plus you have hot syrup with no fuss! So when you reach out and find you are out of ...
Read more
Cajun Made Mosquito Repellant
This is a “recipe” for a great mosquito repellant. 10 parts water to 1 part vanilla extract. Pour into a spritzer bottle and spray it on you. There is the added benefit of smelling like a cookie. Remember this though – Mosquito repellents don’t repel; they hide you. The spray ...
Read more
Cajun Made Bar-Be-Que Sauce
Honey Bear Barbecue, move over – you have competition! A delicious old fashion homemade bar-be-cue sauce for use on ribs, chicken, hamburgers or any type meat you want! Delicious for sandwiches. Ingredients10 large onions 2 garlic 1 quart Mazola Corns Oil 1 stick celery 1/2 large bell pepper 1/2 cup ...
Read more
Beet Relish
This delicious relish is great served with smoked sausage, ham or any other meat. It is especially delicious served with lots of hard boiled eggs! Ingredients2 cans #303 one pound whole beets 1/2 cup white vinegar 1/4 cup sugar 1/2 tsp salt 1 small bottle horseradishDirectionsStep 1Grate beets and drain ...
Read more
Howard’s Cajun Power Ribeye and Onions
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. Ingredients3 medium ribeye steak 4 - 6 tbsp oil salt and pepper to taste ...
Read more
Crab and Shrimp Soup (Bisque)
One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard. Ingredients1 (10 oz) box frozen corn 1 medium onion, chopped 1 block butter 1 can Campbell’s cream of shrimp soup 1 cup water 5 tbsp flour ...
Read more
Crab (Shrimp or Crawfish) Corn Chowder
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. Ingredients1 block margarine or butter (8 tbsp) 1 cup onions, finely chopped 1/2 medium ...
Read more
Cheesy Corn Maque Choux
I had often wondered what “maque choux” meant in French. My friend, Howard, was smart enough to inform me that macque choux was the native American Indian word for corn. Cajuns took these words to the limit. They prepare a great variety of many corn dishes. Ingredients1 frozen 12 oz ...
Read more
Louisiana Candied Yams
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 ...
Read more
Green Beans With Garlic-Herb Butter
Green beans have many common names – string beans, pole beans, snap beans, zydeco – just to name a few. Two of my favorite ways to eat green beans is to break it off the plant and eat it fresh; the other is pickled. I just wonder if I could ...
Read more
Cabbage Casserole III
“De chou” (day shoo) is the Cajun word for cabbage. Beats MawMaw’s childhood nick name of “cabbage head,” don’t you think? Ingredients1 head cabbage 1 large onion, chopped 1/2 cup bread crumbs 2 cloves garlic, chopped 1/2 block butter 1/2 cup bell pepper 1/4 cup half and half cream 1/4 ...
Read more
