Big Mamou Enterprises Real Time Cajun

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Breakfast (Dejeuner) on the Bayou!

Dejeuner on the bayou for me, comes early, and it comes in as many types of food as I have in the house, fried eggs & rice, left over rice & Milk, Corn bread, with milk, & figs, maybe a left over link of sausage,

Love breakfast.

Today we are doing a favorite,   Coush – Coush.

You just can’t make this in advance, I always get up a little early to fix, this breakfast,  late riser’s always seem to miss this freshest of breakfast.

A real Cajun breakfast, always cook some bacon, or sausage with this meal, using sweets, such as cane syrup, drizzle it on and add your milk, or not, it really sticks to your ribs, and of course it’s famous cousin, Couch Couch et Caille, this is fresh milk clabber with sugar or cane syrup added was a real treat among Us.

A simple meal to make, our breakfast as well as any meal here on the bayou, is always seasoned with our Culture, Traditions, & Heritage, I use a little Cayenne sometimes Too!

Today being “Fry-day” on the bayou has always been fish day, and today is not different. We are cooking fish, and as always fried on the side. The “Coubillion”, sauce is done, and waiting for the fish.

I was told one time, “many men go fishing all of their lives without knowing it is not fish they are after.”

I don’t know who said that, but Me, here on the bayou, I really like catching, I hook & Cook!

It’s all about fresh fish out da water.

How about a quick recipe for you!


1/2 cup cooking oil

1/2 cup flour

1 large onion chopped

1 large bell pepper chopped

1 cup celery chopped

5 cups water or fishstock

2 -3 pounds catfish fillets

1 tsp salt

1 tsp black pepper

1 tsp red pepper

1 cup tomato sauce

1/4 cup chopped parsley

 Start with a large heavy pot and add your oil, heat and add flour make a roux, golden brown not dark, then add your onions, bell pepper, celery and wilt together, add you stock/water  reduce the heat to low and let your sauce simmer  Now in a bowl add the salt, pepper  7 cayenne, blend well, Season the fillets and drop into sauce adding parsley and tomato sauce, stir gently not to break your fish, cook for 20 minutes, and it’s ready to serve on anything you like! 

serves 6-8

Today as everyday, our meals are topped with a little something sweet, and a fresh brewed cup of coffee.

As always!

Cazan, the Cook!

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