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Mardi Gras is February 24, 2009
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CAJUN -
(ka-jen) -
Native of Louisiana descended
from French-speaking immigrants. The French-Canadians fled Acadia, Nova Scotia, after the French
lost the colony to Britain in 1755. They made their way to southern Louisiana,
where they colonized the area and most still remain. The term 'Cajun' came from
the American Indians, who had trouble pronouncing 'Acadians',
so they became 'Cajuns'. They have had a strong influence on
Louisiana's food, society, culture, traditions and music, which is still
obvious, today. Their language is not 'true' French, but more
of a "slang" French, and in some areas of Louisiana is still,
today, spoken fluently and is a real joy to hear, even if you can't understand it. Cajun cooking
was originated among the Cajuns by many influences, such as Creole and Spanish. It
is characterized by the use of a dark "roux"(*)and lots of sauted seasonings, mainly chopped bell peppers, onions & celery (for
Creole influence add garlic and chopped tomatoes). To my way of thinking there is nothing more tasty than Louisiana cooking!
"Most people eat to live, Louisianans live to eat!"
(*) Mixture of oil or butter and flour - there are three main kinds - white roux, light
brown roux and dark roux (used mostly for the coloring and strong flavor).
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Something tasty ...
New Orleans Turkey Basting Sauce
Makes 1 quart
1
quart water
½ cup salt
1 ounce Louisiana hot sauce
3 ounces Worchestershire sauce
1 teaspoon garlic powder
1½
ounces garlic juice
1½ ounces onion juice
1 teaspoon meat tenderizer
Mix all ingredients in sauce pan and bring to a boil. Reduce
heat and let simmer for at least 15 minutes. Remove from heat and let cool. This sauce may be used on meat, poultry or wild
game. You can adjust the seasonings for your taste by adding different spices, changing amounts or changing the water for
some other liquid, such broth, beer, fruit juice, etc. Just let your creatived juices go wild! Left over sauce can be stored
for several weeks in the refrigerator.
**NOTE**
Use at least ½ ounce of sauce per pound of turkey, meat or vegetable
casserole for basting & flavor. If injecting, then use 1 ounce of sauce per pound of turkey or meat. When injecting turkey,
remember to only break the skin as little as possible for the juices turkey. When injecting meat, always inject at the top
only so the flavor runs through the meat. If the salt amount is too much for your health reasons, then cut down to your tolerance
or use your favorite substitue.
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Bienvenue* to our site, ami*. Mersi* for dropping in for a visit. Here ya'll find Cajun Gift Baskets, Louisiana
Souvenir Baskets, Mardi Gras Party Kits, Gift Certificates, Aunt Sally's Pecan Pralines, Louisiana Coffees, Bourbon
Street Drink Mixes, A Birthday Club, FREE Cajun recipes, Cajun history, Holiday Trivia & Jokes, Charities
& Fundraiser discounts and more. I hope 'dat ya'll
enjoy youselfs and maybe find something ya'll like! Come back real soon, Appreciez*!
[*Bienvenue-Welcome / *Mersi-Thank
you / *ami-friend /
*Appreciez-enjoy]
THANKS to
those in the Armed Forces, where ever they may be serving - abroad or in the states, THANK
YOU for the sacrifices you and your families are making. Our thoughts are with you always, especially
during the holidays. Thank You and PLEASE Stay
Safe! Please know that you ARE appreciated!!!
For questions, comments
or requests send email:
¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥
Checkout my "NEW & Improved"
Cajun Gift Baskets, today. To order in time
for the Holidays, please order by :
Dec 12th
for Hanukkah, Dec 15th for Christmas, Dec
16th for Kwanzaa, Dec 22nd for New
Year's, Jan 16th for Chinese New Year, Feb 1st for Valentine's Day and Feb
14th for Mardi Gras.
I can take orders later than the above mentioned
dates, but "cannot guarantee ontime delivery", since I have no control over other companies.
Order straight from the website -or- send order in an email to d_boudreaux@lycos.com, either way PAY thru PayPal, using the before mentioned email
address. It's safe, secure and hassle FREE. And remember, you DON'T have to be a member -or- even
have a PayPal account to use it!! You can send a cashiers check or money order to: Debra Boudreaux - 148 Veronica Drive - Picayune, MS 39466
But remember this will take an additional 5-7 days.
PLUS my FREE
GIVEAWAY is back for a limited time! Enter today
for a Free gift basket giveaway on December 31,
2008 drawing. One
entry per month. Then return in January for a new
giveaway (drawing on January 31, 2009) and the last Free Giveaway drawing will be on February 28, 2009.
Return each month to enter.
Click Here to go straight to the Giveaway entry form.
For Customer Comments, Click Here
¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥
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"Hope you have an enjoyable
visit!"
"Come Back soon"
For Boudreaux's
Cajun Holiday Recipes,
instant Cajun recipes for your holiday season,
you can print out today,
just click below on the
Recipe Box.
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Baskets Available NOW !!
