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Classic Boudoin (Boudin)
By :
Realcajunrecipes.com
This is one the best classic boudoin out there.
Crawfish Boudoin (Boudin)
By :
Realcajunrecipes.com
Boudin, one of the more popular Cajun delicasies which can be purchased from just about every supermarket, convenience store and restaurants, is basically a rice dressing stuffed in casing. Take your favorite meat, most popular are pork, crawfish and shrimp, add seasonings and rice, stuff it all in a sasuage, add a soda or beer and you have a great Cajun lunch or supper.
Cracklins /Grattons and Pork Rinds /Baconettes
By :
Realcajunrecipes.com
Although cracklins (grattons in Cajun) are commonly known as pork rinds or baconettes, they are really not the same. True both are both made with pork fat but each has a different method of cooking and a different type cut of meat.
Chicken and Sausage Jambalaya
By :
Realcajunrecipes.com
A Favorite Cajun Classic!
Cajun Crock-Pot Jambalaya - Pastalaya
By :
Realcajunrecipes.com
The Cajun-Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds. Definition from www.idunno4recipes.com
Gumbo Making 101
By :
Realcajunrecipes.com
Gumbo 101 - A step by step of making a gumbo.
The Art of Drying Shrimp (Cajun Dried Shrimp)
By :
Realcajunrecipes.com
Dried Shrimp – The recipe for the next best thing to having fresh shrimp......Ok, you now have 50 pounds of those little bitsy shrimp that you know you do not want to head and peel. What do you do with them? At once you get a flashback of all the delicious meals your Mom, Grandma and Pa had prepared with dried shrimp and try to remember how to do it. You think a while and then you remember all the steps that were done to prepare this delicacy.
Chicken and Andouille Gumbo
By :
Realcajunrecipes.com
This gumbo is a favorite of my family. My aunt taught me how to make it. Editor's Comment: Andouille Sausage in a dish is used as flavoring agent.
Houma Gumbo
By :
Realcajunrecipes.com
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 Huma. The name translates literally as "red" and is apparently a shortened form of Saktci-homma, the name of the Chakchiuma meaning "red crawfish
Beignets - A French Doughnut
By :
Realcajunrecipes.com
Beignet is cajun french for "French Donut". Cafe Du Monde in New Orleans popularized this tasty, classic Cajun treat.
Chicken Fricassee
By :
Realcajunrecipes.com
This is an old cajun classic that has a many variations. This is my version.
Crawfish Etouffee (Etoufee)
By :
Realcajunrecipes.com
A Cajun dish so common, it's in everyone's recipe box. One of my personal favorites.
Cajun Boudin Balls
By :
Realcajunrecipes.com
We take a basic classic and make it better! Although not on the heart healthy side, I would take a free coupon on this any day.
Lagniappe Recipe: Crab & Corn Bisque
By :
Janice Faulk Duplantis
Enjoy this excellent French/Cajun recipe for Crab & Corn Bisque, courtesy of Bedrock's gourmet Chef Josef.
How to Make a Cajun Roux
By :
Janice Faulk Duplantis
The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
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