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Mardi Gras is February 16, 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 ...
Créole Pecan Cheese Puffs
Makes about 36 puffs
1 cup pecans, chopped
3 cups self-rising flour
4 cups cheddar cheese, shredded
1
large egg, beaten
1 cup butter, softened
2 tablespoon Créole seasoning mix
Mix together cheese, butter, egg and seasoning mix, until blended. Add
flour and pecans, mix well, but do not beat. On floured surface, hand roll stiff dough into logs, 1½ inches in diameter and
about 6 inches long (easiest to work with). Wrap logs in plastic wrap and refrigerator for about 30 minutes. Slice chilled
dough logs into 1/4 inch rounds and place on greased cookie sheet. Bake at 350 degrees for 15-18 minutes or until just
the edges are just golden.
Best when served warm, but good at room temp.
**NOTE**
If dough is not stiff after mixing all ingredients,
then add enough flour until stiff enough to work with.
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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, 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:
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Checkout my "NEW
& Improved" Cajun Gift Baskets, today.
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. Remember, you DON'T
have to be a member -or- even have a PayPal account to use it!!
Or 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.
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 !!
