High Plains Bison Cajun Sausage Jambalaya

August 31, 2010 by admin  
Filed under Cajun and Creole

Watch Chef Forrest prepare an easy stove stop recipe for Jambalaya using High Plains Bison Canjun Andouille Sausage…



Suggested Reading:

Lafcadio Hearn's Creole CookbookLafcadio Hearn's Creole CookbookFirst published in 1885, this was the first Creole cookbook ever printedoa rare collection of recipes from leading New Orleans chefs of the day, as well as from Creole housewives.

Cajun chicken salad – Recipe

July 16, 2010 by admin  
Filed under Cajun and Creole

This is an great summer salad, you can make it spicy if you like, but i suggest you use mild cajun spices. With some dark bread this goes great with an barbeque! Hope you like it !…



Suggested Reading:

Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2)Justin Wilson #2 Cookbook, The: Cookin' Cajun (v. 2)Justin Wilson, who radiates charm, warmth, and the earthy joie de vivre of storied Cajun country, is also a great chef and has assembled in this volum... Read More >

Cajun potatoes

June 7, 2010 by admin  
Filed under Cajun and Creole

A Cajun Recipe…



Suggested Reading:

The Picayune's Creole CookbookThe Picayune's Creole CookbookNew Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most ... Read More >

Cajun chicken pasta recipe

February 4, 2010 by admin  
Filed under Cajun and Creole

Another delicious recipe brought to you by: mouthwateringsensations.com Ingredients • 4 ounces linguine pasta • 2 skinless, boneless chicken breast halves • 2 teaspoons Cajun seasoning • 2 tablespoons butter • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 4 fresh mushrooms, sliced • 1 green onion, chopped • 1 cup heavy cream • 1/4 teaspoon dried basil • 1/4 teaspo…



Suggested Reading:

The Encyclopedia of Cajun & Creole CuisineThe Encyclopedia of Cajun & Creole CuisineChef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dy... Read More >

Roux

August 2, 2009 by admin  
Filed under Cajun and Creole

variety of soups and sauces, including my creamy potato soup recipe. My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce. Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick. After 3-5 minutes, you’ll…



Suggested Reading:

Dictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian CommunitiesDictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian Communities

The Dictionary of Louisiana French (DLF) provides the richest inventory of French vocabulary in Louisiana and reflects precisely the speech of the ... Read More >

Next Page »

All trademarks and copyrights owned by their respective owners and are used for illustration only
Kokopelli Creative Web Design
Bear
Fraldinha | Grocery Shipper | Absinthe Shop | Homemade Cookie Recipes | Mexican Food | Craft for Food | Cajun Meal