Low carb cajun burger-making the hamburger buns part 1
April 22, 2010 by admin
Filed under Cajun and Creole
This low carb cajun burger recipe come as a 3 part series. We will make the cajun buns, then the cajun mayonnaise and last we will make the cajun burger pattie. I hope you all enjoy this one as much as I did. This cajun burger is spicy and delicious. Please visit my website for the full recipe )…
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French, Cajun, Creole, Houma: A Primer On Francophone LouisianaIn recent years, ethnographers have recognized south Louisiana as home to perhaps the most complex rural society in North America. More than a dozen F... Read More >
How to boil freshwater blue crabs, cajun style
February 27, 2010 by admin
Filed under Cajun and Creole
INSTRUCTIONS AND RECIPE FOR BOILING LOUISIANA FRESHWATER BLUE CRABS, CAJUN STYLE. ALSO SERVING SUGGESTIONS, GARNISHMENTS. EXTREMELY YUMMY!…
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Cajun & Creole: 50 Classic Recipes: The very best of spicy cooking New Orleans style--all the traditional dishes shown step-by-step, from Seafood Gumbo to JambalayaTwo deliciously distinctive cuisines united in one comprehensive, easy-to-use volume. Elegant and sophisticated Creole cooking ideas are presented alongside hearty and rustic Cajun food, so you'll never be stuck for inspiration.
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…
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Dictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian CommunitiesThe Dictionary of Louisiana French (DLF) provides the richest inventory of French vocabulary in Louisiana and reflects precisely the speech of the ... 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…
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Good Time Eatin' in Cajun Country: Cajun Vegetarian Cooking (Healthy World Cuisine)The wonderful flavors and spices of Cajun cooking are now available to vegetarians. Donna Simon shows us how to make delicious vegetarian versions of File Gumbo, Boulettes, Red Beans and Rice, Blackened Tofu and much, much more.
How to make catfish courtbouillon : adding catfish to a creole style catfish courtbouillon recipe
July 27, 2009 by admin
Filed under Cajun and Creole
Learn about adding the most important part, the catfish, when cooking atraditional Creole style catfish court bouillon in this free cooking video on making your own catfish courtbouillon recipe. Expert: Karl James Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired. Filmmaker: Dana Glover…
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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New OrleansGumbo, Jambalaya, Crawfish, Etauffee, < Beefbrisket, Bananas Foster, Mississippi < Mud Cake. . . They Are Cajun and Creole < Delicacies That Imbue The... Read More >
