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.




Let’s cook something.

Big Mamou has been cooking for some time now, it’s always the same, fresh, hot, plenty, Some days it’s a long gravy and another cup of rice, The gravy seasoned with what ever we have for meat, seasoned the Cajun in a Box, way. The trinity Sauted and the sauce rouille, thickened to stick to the Louisiana grown rice, (medium grain).
Today when I cook it’s always with 3’s, I like a choice of sides that compliment each other. I am sure it’s the same for y’all and meals are a focal point of Cajun Country life, it’s what we eating tomorrow?

Growing up harvesting, and processing all of our food, it made for some interesting stories, and many of these have been recounted at more than one table.
The best time of the day in the spring and early summer, was when the “souper” Dinner was almost ready, right at dusk, My job was to water the garden and pick something fresh to go with our evening meal, I would lay the hose in between the rows and then pick a few tomato’s even a slightly green one, it adds so much , Then the next row, I would pick some peppers, a hot one (Cayenne) and then mild banana peppers, a little further up the row, some red radish, washing it all with the hose, and stepping over to the cucumbers a couple will do. In a special place along the fence next to the cucumbers, was some Traduccion melon frances, “cantalopes”
It was always a side during the melon season. Having prepare the fare from the jardin, it is supper time.
Most days there were no left overs, and if it were the rice was eaten at breakfast in a bowl of milk or covered with a fried egg, the way we cooked the rice there was always a crust lining the rice pot called “Graton”.
Our days always started at daylight, and we had to be in the house and tub by dark, they never had to fuss much because we played so hard in the weather, we were hot, tired dirty, and the bath did the trick, sometime some one would go to sleep on their rice & gravy!
Well It’s been a while now, that the day starts at day light, even for the great grands, and the day ends right at dark, with a bath and supper with a little something from the garden.
Tonight was grillades, in a rouille, and sides, with a little something sweet, on the side.
I could talk a little bit about what I am cooking tomorrow, but I have to eat!
As always.
Thank you!

Redfish Courbouillon (coo-boo-yon)

Redfish Courbouillon,

a stable here on the bayou, Cajun Cuisine  is our passion, this dish has been cooked as many ways, as there are cooks.
Prep time; 1 1/2 hours
Serves 6.

Fried on the side!

Here in Cajun Country, courbouillon, has come from fish poaching to a wonderful, rich, roux based fish stew, this recipe can serve for any fish you would like to cook.
I love to cook a whole fish , but many of my guest prefer fillets, same with catfish, the bones put them off, but I always say the bones makes a difference!
Redfish court-bouillon.
1/2 cup of flour
1/2 cup oil
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1/2 cup hopped parsley, last thing you use.
4 cups water
salt, black pepper, cayenne pepper to taste.
3 pounds redfish fillets.
we will start of by making our roux, a light roux, blond roux, even a nice blond butter roux, will do.
add your onions, celery, bell peppers, Saute until clear.
add all ingredients except; fish, parsley, blend well and simmer, make your court-bouillon, 1 hour will give you enough time to visit, and prepare your sides, more on that later.
season to taste.,
If you are using fillets, cut into serving size, and add to your cooked sauce, it don’t take long for this fish to cook.
a tip, don’t stir your sauce after you add your fish, it will break apart, so lift your pot and twist it side to side, swirl it a bit. so the fish don’t break up

we’ll add our water to make our volume, remember that your sauce should cover your rice, with a smooth rich consitency, taste your sauce and adjust seasoning as needed.
I am going to serve this fish over rice, with sides of buttered corn, smothered green beans, and a simple salad with a vingarette. as always sliced country miche, with a pat.
As always, a little something sweet. with a fresh brewed cup of coffee.

As always.

Cazan the cook!

Crawfish Bisque!

Lets talk about the sauce for this bisque, I well remember that when I was a youngster, I didn’t know that you boiled crawfish, We would harvest these and process them using everything we could, tail meat, fat, claws, shells, Twist off the tail, and you could process them or cook them right away, that’s my “favorite”.
This Bisque will be a Cajun Country bisque, and it is still found in Cajun Country today.
Ingredients for Stuffing.
50 lb live crawfish, wash crawfish, purge shrimp
4 large onions quartered
1 bunch celery
3 large bell peppers
1 fresh bunch parsley/ stems removed
1 cup chopped green onion tops
2 cloves garlic
season to taste, black pepper, salt I use pink Himalayan salt, cayenne
6 slices of bread
4 eggs beaten
flour to roll your heads in
We have to scald the fish, and process, removing tail meat and fat into separate container’s,
You’ll need 325 heads for this recipe, clean the heads, careful not to break the beak, once clean/ refrigerate, grind all the seasonings, bread & tails, set aside 1/2 pound of meat for sauce.
We’ll stuff the heads with this bisque stuffing, roll in flour, and bake at 350 degrees for 30 minutes.

Ingredients for sauce.
2 cups chopped onions
1/2 cup chopped celery
1 cup chopped bell pepper
1 clove chopped garlic
2 cups oil
2 cups flour
1 cup chopped parsley
1 cup chopped green onion tops
1/2 pound crawfish tails
fat from the heads, set aside
season to taste, black pepper, salt, cayenne
4 quarts of boiling water
I your Dutch oven heat the oil & add the flour, “First you make a roux”, stir until golden brown or the brown you want,
Let’s add all the ingredients, set aside the chopped parsley, add the tail meat, blend well, Saute for 10 minutes, add the fat and 1 qt hot water, stir until well blended. We’ll bring to a rabid boil and reduce to simmer for an hour.
We’ll season to taste, and add parsley.
This sauce we’ll use in just a bit.
You might be saying this is the works, but as with all great things, “It will be appreciated”.
This recipe will take care of a family event, to be shared and remembered until the next one.
As always.
Cazan the Cook.

“Pork backbone Fricassee”.

Fricassee, is a method of cooking meat in which it is cut up & sautéed & braised, & served in it’s sauce.
That’s what a fricassee is, now let’s cook one. A Cajun Country, down home, roux based, meal with 3’s and some spring time, sweet tea, a wedge of lemon, a slice or two of Country Miche, sliced thick, with a pat.

Our 3’s will be old fashioned Cajun smothered potato’s w/ caramelized Tasso bites, Cajun in a Box, seasoned slow cooked field peas with our delicious corn Maque choux.

Let’s cook something!
3 pounds of pork back bone, (country style ribs)
1/2 cup flour
1/2 cup oil
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 cup chopped green onions tops
1/2 cup chopped celery
6 cups water
seasonings, black pepper, salt, cayenne
In your favorite Dutch oven, lets brown our meat, brown it until you start picking pieces off to eat, set aside, “Make a roux”, you know how you like it. Add all the seasonings except your parsley, let’s cook this over medium heat until done, (15 minutes) Add pork backbones, (I hope you haven’t pick it all), stir well, Saute 15 minutes, and Add water and parsley, We’ll cook this about (50 Minutes) until tender, Add water to maintain volume & thickness, Let’s season to taste.

We will serve this over fresh cooked Cajun country rice, I always use med grain, A little something sweet always does the thing, with some fresh brewed coffee.
As always.
Cazan the Cook!