"Vien manger, Beb!" ........... Ca c'est bon!"

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OLD-TIME CAJUN RECIPES

(We don't eat just gumbo and jambalaya.)

Cajun Don Thibodaux gave me this award for my recipes.

People all over the country are familiar with the old song about jambalaya and file' gumbo. Cajun cooking has been put into the national, and even international, spotlight by chefs like Paul Prudhomme and Justin Wilson. I won't bore you with Cajun recipes that you can find in almost every cookbook. I have searched the web and I have found many supposedly authentic Cajun recipes. Things like chili, goulash , salmon recipes(there's no salmon in the bayou-they'd choke on the garbage!)???? Sounds more like Mexican, Hungarian, and Eskimo to me. What I have put together is a collection of very common Cajun recipes that you will probably never find in a recipe book. Most are foods that I have eaten and cooked all my life and so have all the other people in this area.Most of our Cajun ancestors were poor people. The food was very common. It was made mostly of ingredients they caught or grew themselves. My reason for including these recipes is to let others know a little more about Cajuns. You will notice that just about every recipe has rice, onions, or garlic. Most of them don't even look good, but they are delicious(except for 1 or 2). And they all taste better cooked in a black pot. In recipes with garlic and creole type seasoning(Tony Chachere), you should put as much as you like. There is never too much garlic for me.


Click on each one for the recipe.

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Smothered Corn(Etoufeed corn)

Corn Soup

Ragout d'patate

Etoufeed green beans or cabbage

Routeed pork, beef, or chicken

Fricaseed chicken

Oyster Soup

Beans and rice

Seafood boulettes

Weenie spaghetti

Fried weiners and rice

Dirty rice

Smothered potatoes

Etoufeed meats

Fried Seafood/rice

Crabs/rice

Remoulade

Ris Au Lait(Milk and Rice)

Squash pie

Cracsioles

Fig preserves

Blackberry dumplings

Petit Pois with Tomato Gravy

CHO-LO-LO

Pense

Eggplant with Chicken

Coon and Sweet Potatoes

Sugar Popcorn

Beignets

Boiled Egg Spaghetti

Smothered Corn

This is one of Jordan's favorites.

Ingredients:1 Creole onion(chopped), 1 bell pepper(chopped), garlic, 1 small can of tomato sauce, 2 cans of corn, 2 cans of cream-style corn,Salt meat or smoked sausage,cut into bite size pieces,cooking oil, and Tony Chachere seasoning

Brown the onions, garlic, and peppers in the oil. Then add tomato sauce and brown it. Add the remainder of the ingredients and cook until the meat is done. This can be eaten over rice or alone.

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Corn Soup

Corn soup is made with the same ingredients and procedures as smothered corn, except water is added to make it a consistency of soup, and short macaroni is added when it is almost done. I prefer Ditali but elbow macaroni is fine. Some people add chunks of potatoes to cook in the soup and also corn on the cob.

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Ragout d'patate

Ingredients:1 large onion,garlic,4-5 lbs.potatoes,1 lb. of smoked sausage or meatballs OR one half pound of each,salt and pepper

Directions:Brown onion and garlic in oil. Put in the potatoes that have been peeled and cut into 2 inch chunks and stir frequently until golden in color. Add the sausage and enough water to finish cooking the potatoes. As the potatoes soften, mash about one third of them to turn the water into a potato gravy( how thin/thick is up to you;add enough water to get the gravy to the thickness you prefer). The meatballs, if you use them, are to be put in after the water. Season. When the meatballs and the potatoes are done and the gravy is thick enough, it is ready to be served over rice. A cucumber and vinegar salad is good with this.

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Beignets

Ingredients:.

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Etoufeed green beans or cabbage

Ingredients:fresh green beans or cabbage, 1 onion, salt meat, potatoes,cut in chunks(optional),salt and pepper

Directions:Brown onion in oil. Add cabbage or green beans and salt meat and enough water to cook them. Cook until all water has evaporated, then let the green beans or cabbage continue to cook or be etoufeed in the oil and onion for about 10 minutes while stirring often to prevent them from sticking to the bottom of the pot. Serve with rice.

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Routeed pork, beef, or chicken, even rabbit

Ingredients:Chicken,rabbit(cut up),pork(chunks), or beef(chunks),garlic, creole seasoning

Directions:Cook meat in black pot until tender. Some meats may require a long cooking time and added water to help tenderize it. It is best served over rice with roast potatoes and etoufeed green beans.

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Fricaseed chicken, pork, beef, or seafood(crabs,shrimp,oysters)

Ingredients:1 large onion(diced),0ne half cup flour, one half cup cooking oil, 2-3 pounds meat or seafood, 3-4 large, peeled potatoes, cut into chunks, garlic,diced Ro-Tel tomatoes(optional) /h4>

Directions:Make a roux by browning the flour and cooking oil, stirring constantly. When it is dark brown, add the onions and garlic and continue stirring until the onions are soft. Add the meat and about 5 cups of water and cook until the meat is tender and the gravy is thick and creamy. Add potatoes and tomatoes and cook until potatoes are done. Serve over rice. This is great with potato salad if you don't put potatoes in as part of the recipe.

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Oyster soup

Ingredients:1 diced 0nion, garlic, 1 small can of tomato sauce,1 pound smoked sausage, 1 dozen oysters with juice, ro-tel diced tomatoes, one half pound of uncooked spaghetti,salt

Directions:Brown the onions and garlic in oil. Add tomato sauce and brown for a few minutes, stirring constantly,add about 7 cups of water, sausage chunks, and oysters. Bring to a boil then add the spaghetti to cook in the pot. Not much salt is needed. Serve with hot French bread, if possible.(shrimp can be used instead of oysters)

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Beans and rice

Ingredients:red or white beans(2 pounds),garlic, 1-2 onions(chopped),salt meat(SHOULD BE BOILED BEFORE USING IN BEANS) or smoked sausage(as much as you want)1 tsp. liquid crab boil, 1 tsp. liquid smoke,1 cup cooking oil, salt

Directions:Soak beans in water overnight. Drain and add more water. Don't worry about putting too much; it'll cook down(you will probably have to add more as it cooks). Add onions, crab boil, and liquid smoke. If you use salt meat, it can be put in at this point.Let the beans cook until they begin to get soft, then add sausage and cooking oil and salt. When beans are soft, begin mashing enough of them to turn the water into a creamy sauce. When that happens, the beans are done. Serve over rice, of course. Many people eat red or white beans with a side order of fried fish, fried shrimp, sausage,or routeed beef. When I was in elementary school, the cooks would slap a slice of lunch meat on top of the beans(We wouldn't eat the lunch meat until we cleaned it off with our napkins)

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Seafood boulettes

Ingredients:boiled crab meat or ground boiled shrimp(1 pound), 1 onion, 1 green pepper, garlic, hot sauce, 4 slices of bread, salt, flour

Directions:Grind the onion,pepper, and garlic. Drain and save the juice to soak the bread in. Combine all ingredients, mixing well. Form into patties. Roll in flour, and fry. Delicious for Po-boys or in a seafood platter!

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Weenie spaghetti

Ingredients:1pound of Kosher or beef weiners, 1 chopped creole onion, garlic, 1 small can tomato sauce, creole seasoning,1 pound thin spaghetti

Directions:Brown onion and garlic. Stir in tomato sauce and cook for a few minutes, stirring constantly. Add weiners, cut into small chunks. Add water(enough to cook the spaghetti in). When the water is boiling, add the spaghetti. Stir often to prevent spaghetti from sticking together. When the noodles are done and the sauce is not watery, it is done.

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Fried weiners and rice

Ingredients: weiners(as many as you want),cooked rice

Directions:Fry the weiners in a skillet . Serve them over rice. That's it, and this is good,too! I prefer to slightly burn the edges of the weiners. We also eat Fried eggs and rice, green beans and rice, almost any meat with rice, but instead of using butter on the rice, we put the grease from the meat on it. That's what makes it so good.

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Dirty rice

Ingredients:1 pound ground meat, 1 chopped creole onion, 1 bell pepper, garlic, uncooked rice, creole seasoning

Directions: Brown onions, peppers, and garlic in oil. Add ground meat, cook, then drain grease. Add 3 cups uncooked rice and stir until the rice is golden in color. Add the normal amount of water you would use to cook rice and add seasoning. Cover and reduce heat until rice is done.

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Smothered potatoes

Ingredients:3-4 lbs potatoes,peeled and cut into small pieces, 1 chopped onion, garlic, fresh chopped parsley, salt

Directions:Brown onion and garlic in oil. Add potatoes and cook over low heat until potatoes are tender. Just before turning off the heat, add the parsley(as much as you like).

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Remoulade

Ingredients:Mayonaisse, mustard, ketchup, hot sauce, black pepper, diced onion(optional)

Directions:This is a sauce for eating boiled seafood. Everyone puts the amount of each ingredient that they prefer. Some put a lot of mustard, some don't,etc. Mix all together and dip sefood in it. It is delicious. I don't eat boiled seafood without it.

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Petit Pois with Tomato Gravy

When I was little, I ate this so often. I finally got sick of it. I haven't eaten it since 1959. But it sure does sound good right now.

Ingredients:1 onion, garlic, boiled salt meat(as much as you like),2 medium potatoes(peeled, cut into 1 inch chunks), 1 small can tomato sauce, 2 cans of Petit pois peas

Directions:Brown onion and garlic. Add salt meat and tomato sauce and brown for a few minutes. Add 1 1/2 cups of water with the potatoes. When potatoes are just about done, add the peas and heat for a few more minutes. Serve with rice.

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Squash pie

Ingredients:PIE:About 5 squashes, boiled and cut into small chunks..3 T. flour....5 T. baking powder....3 cups sugar.....5 egg yolks...2 large cans Pet milk....2 T. vanilla....MERINGUE: 5 EGG WHITES ....3 TEASPOONS SUGAR.....BEATEN UNTIL FLUFFY AND THEN ADD TO PIE INGREDIENTS to bake.

Directions:Drain squash, place in large rectangular buttered baking pan, add 1 block of butter on squash to melt. Mash squash well and put milk into it. In a large bowl,mix flour, baking powder, sugar, egg yolks,milk and vanilla in large bowl. Then pour over the squash in pan. Bake at 350 degrees for as long as you like...no not really... I don't know how long ...just until it is the consistency of bread pudding.

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Cracsioles

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Fig preserves

Ingredients:figs, sugar(amount depends on how sweet you like it)

Directions:Put a little water to the bottom of the pot. Put as many figs as can fill the pot. Add sugar and cook down until there is a thick brown liquid and the figs have turned brown in color. The figs should remain whole. This is good as a dessert with bread and cold milk.

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Blackberry Dumplings

Ingredients:

For Blackberry mixture (this depends on how many blackberries you have). Blackberries

Sugar 1-2 cups--depending on how sweet you like it

Put blackberries in a large pot and cover with water about 3 inches above level of blackberries. Add sugar and bring to a boil.

Dumplings:

4 T. butter

1 cup of milk (1/2 whole, 1/2 Pet)

2 eggs

3 1/2 cups flour (NOT self rising)

2 teaspoons vanilla

3 teaspoons baking powder

Mix all dumpling ingredients together. When blackberry mixture is boiling, add dumpling mix to it, ONE TABLESPOON at a time. (To avoid a big dumpling mess, dip your tablespoon in the hot blackberry mixture each time BEFORE taking a tablesppon of dumpling mix. The dumpling should come off the spoon easily into the blackberries if you do this). Cook the dumplings between 10-15 minutes. Spoon out the DUMPLINGS(open one up first to be sure they're done) onto a large rectangular (deep)pan. Continue this until all your dumplings or blackberies are gone. Be sure to keep some of the blackberry mixture to pour over your cooked dumplings that are in the pan.

Directions:

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Etoufeed meat

Ingredients:Chicken or beef or rabbit(about 3 pounds), 4-5 sliced onions, 2 chopped bell peppers, garlic, creole seasoning/h4>

Directions:Brown onions, peppers, and garlic. Add meat and water,about 2 cups . Cook until the meat is done. Serve over rice. Good with roast (routeed )potatoes.

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Fried Seafood

Ingredients:Any type of fried seafood, rice

Directions:Cook rice, cook seafood, serve together. I have lived on the East Coast, the West Coast, the Mid South and the Midwest and NOWHERE have I seen anyone eat fried seafood with rice. But it sure is good.

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Ris au lait

Ingredients:Milk, rice

Directions:Fill a glass with the scrapings from the bottom of a rice pot(the part of the rice that has turned hard and brown--the gratin). Add milk to the top of the glass. Eat with a spoon. This is something I used to watch my old aunt, Anecia Esponge, eat as a dessert. I never wanted to try it. Not too many people still eat this.

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Egg/meat/seafood(shrimp or crab)Spaghetti

Ingredients:2-3 chopped creole onions, 1 small can tomato sauce, garlic, boiled eggs,spaghetti,1 pound, creole seasoning(any type of meat or seafood can be substituted for the eggs)

Directions:Brown onion and garlic in oil. Add tomato sauce and cook for about 2-3 minutes, stirring constantly. Add water, not too much. You will want a thick tomato gravy. Boil eggs and spaghetti separately. Peel and cut eggs in half, then add to spaghetti sauce. Serve over noodles or the macaroni/spaghetti can be added to the pot and cooked along with the sauce. This is called an etoufee d'macaroni.

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Boiled Crabs or Boiled Fish with Rice

Ingredients: Boiled crabs or fish, rice

Directions:Cook rice separately. Then serve together.This was a meal eaten by many very poor families on Grand Isle.

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[Old Homes] [Old Homes,Part 2] [Cemetaries] [Lighthouses] [People Long Ago,Part 1] [Superstitions] [Cajun Talk/Slang][Digging Up the Past]

CHO-LO-LO

Ingredients:1/2 cup cooking oil,4 large onions, 2 med. bell peppers,4 cloves garlic, parsley, 1 1/2 pints of oysters

Directions: Brown the onions, bell peppers, garlic in oil. Add one cup of water. Cook until onion mixture is thick. Add parsley and oysters and cook for about 15 minutes.

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Pense(tripe)

Directions:Brown 4 onions, 2 bell peppers, and 4 cloves of garlic in oil. Add 1 small can of tomato sauce. Add the pense that has been cut into bite-size pieces and cook for about 20 minutes. Eat over rice or with fresh French Bread.

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Sugar Popcorn(sweet Toc-toc

Ingredients: Oil, Popcorn, sugar, water

Directions:

Make the popcorn and set aside. Cook water and sugar until very thick. Pour over popcorn. This used to be a treat we would eat on New Years Day.

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Coon with Sweet Potatoes

Ingredients:raccoon, vinegar. garlic, sweet potatoes

Directions:Marinate the little coon overnight in vinegar and pepper. Brown him with garlic, black pepper and oil in a black pot, stirring often, and adding water often until it is nice and tender and you are sure the little rascal is dead.( at this point if you don't like coon, put him out front in the garbage can, where you always found him each morning)If you do like coon, fry sweet potatoes in oil and serve the coon and potatoes over rice.

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