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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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Free Cajun Recipe                
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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