Cajun in a Box, Pig Stand .
We offer our exclusive Custom Cooking service; “1 cooked pig at a time.”
Choose from a whole cooked pig, leg roast, pork belly, our Famous Chaudin, fresh cracklings right before your eyes. Custom cooked for you & your Family & Friends.
Cochon de Lait
Similar to a our boucherie, the cochon de lait is a food event that revolves around pork. Traditionally, a suckling pig was chosen for the event, but in modern cochon de Lait, adult pigs are used. Cajun in a box, Unlike the our family boucherie, We offer to source & cook a Traditioanal Cochon de Lait, around 20 pounds,with the all the Traditional sides of Your choosing.
We can cook a Traditional Cochon de Lait for 2 to 12 persons.
We always Cook & Season our Cochon de Lait !
With Cajun Tradition, Heritage & Culture.
We’ll begin with “Dirty Rice”.
A dish named for the dark color because of the liver & giblets.
6 cups cooked white rice.
1/2 pound chicken giblets.
1/2 pound of chicken livers.
1/2 cup butter.
1 cup chopped onions.
1 cup chopped celery.
1 cup chopped bell pepper.
1Tbsps minced garlic.
1 cup chicken stock.
1/2 cup chopped green onion tops.
1/2 cup chopped parsley.
Season to taste, ( black pepper, salt, Cayenne).
We’ll poach our giblets, for 30-40 minutes until tender, chop fine, and set aside, Now in a heavy bottomed Saute’ pan melt butter, & brown livers, 15-20 minutes, until dark brown, remove & cool, using the same pan, Saute’ onions, celery, bell pepper,& garlic until wilted. Let’s coarsely chop livers, returning livers & giblets, add our chicken stock, bring to a low boil, cook until liquid is reduced to 1/4 cup, Lets add our rice, mixing all ingredients.
Season to taste.
Cajun in a Box, “Spicy Coleslaw”!
6-8 cups shredded cabbage.
1 small onion, grated.
1 carrot, grated.
1 tbsp. minced parsley.
1/2 cup tbsp. sugar.
1/4 tsp dry mustard.
1/8 tsp garlic powder.
1/2 tsp celery seed.
Salt & black pepper to taste.
Toss your cabbage, onions, parsley until well mixed.
Mix your dressing, and pour over, cabbage mix, Chill & serve.
Family Potato Salad!
6 large peeled potato’s.
8 eggs boiled/peeled/chopped up.
1/2 cup Mayonnaise.
!/4 cup Yellow mustard.
Season to taste.
I boil potato’s & eggs together, for 12-15 minutes.
remove eggs & peel, cool potatoes, separate egg white from yolk, and mash yolk, and season to taste, dice egg whites, add to yolk, blend in may & mustard, using a large mixing spoon, fold into potato’s, blend well and season to taste.
These meals, are always finished with a little something sweet. and a fresh brewed pot of coffee.
Cazan, the Cook.