The Boucherie

Much of Our Heritage  came from community butchering’s “la bouchere” a social event, it provide help, and a bond of community, providing  a way to avoid waste & spoilage, an extended Cajun family would pitch in and share, La boucherie de compagnie. In the spirit of cooperation, & sharing in the feast, turning into a social event, with our Famous fais do do!

Traditions today continue along the same lines, Our Cajun Supper clubs, among family & friends, turns into, I’ll cook on Monday night, you cook on Tuesday night, She’ll cook on Wednesday night, you get it. Sharing of food, ideas, recipes, Our entertainment, and great company, and Family ties!

Cultures came together, and the results, Authentic Cajun Food, Cajun Music, “Cajun”!


During the boucherie, parts were gathered up and things were made, the kidneys,liver, heart, lungs, & tongue, washed and processed, cut into bite size pieces, and cooked slowly in a brown simmering gravy, seasoned with bellpepper, onions, celery, green onions. Seasoned with salt, black pepper, & cayenne.  “debris“. This would be eaten during the day served over rice.

Evening favorites included, Grillades, served over grits, & pork Jambalaya, made with the trimmings of the bones. served many times over “white beans“.

All these foods, are seasoned with Cajun Tradition, Heritage, & Culture !

Boucherie’s  happen today, and it’s as always, people working together, Experiencing the Cajun Way, a common, desire Providing fresh meat, passing down Traditions, expressing our common Human Heritages, Sharing our Cultures. Be it yours, Mine or Ours, The Joie de vivre in Cajun Country continues, and as always, Laissez les bon temps rouler!

You say that like dis,”lay – say le bon tom roo-lay” Let the good times roll!

As always!

Cazan the Cook.

“Experience eating Cajun , everyday, It’s what we do”!

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