Watermelon ! Watermelon!, Ice cold Watermelon here!

Remember the watermelon man, driving slowly down a dusty street, my street, toot the horn once a block, hollering, Watermelons. It would stir quite a scramble, especially that first time of the season. They would always make you wait, sometimes even till tomorrow, Wow how they expect a watermelon to Continue Reading

Summer solstice / June 21 2018/ “Cajun style, Crawfish étouffée “

Today is the longest day of the year, the official first day of summer. they say the sun is directly over the Tropic of Cancer, making it the longest day of the year, with a stretch of 17 hours of daylight. So it begins and what to do with all Continue Reading

Sausage Sauce Piquant / Cajun in a Box style.

Starting early, the day progresses after the decisions  & List have been made! All of this is done during morning coffee, & Dijiner, today it’s just some bread and a dap of jam, You know the difference between “jelly & jam”, Jelly is made with juice, & jam is made Continue Reading

Vendredi / Friday/ is “Fish day”!

  Catfish courbouillon ! Our Friday catfish courbouillon, cooked fresh, within minutes of serving , with Cajun in a Box, seasoned fried fish on the side, this meal served with Cajun country rice, included is our famous corn macque choux , Cajun seasoned field peas with snaps, hand tossed Buttermilk Continue Reading

Jeudi / Thursday/Chicken & sausageGumbo!

Jeudi / Thursday/Chicken & sausage gumbo. Our most popular Thursday meal, fresh made roux, and our locally sourced ingredients, add the at “Grandma’s house” flavors to this traditional Cajun Country meal, served with fresh cooked Cajun country rice, home made mustard potato salad, fresh baked corn bread, with a side Continue Reading

Mercredi /Wednesday/ Stuffed “Beef roast” w/ Sauce Rouille !

Our Cajun in a Box, slow cooked beef roast, is browned down and seasoned before cooking in a sauce rouille, (“rusty gravy”), there are many definition s of a sauce rouille, today it’s a brown gravy!   Ingredients. 4 pound roast. 4 small carrots. 4 small quartered turnips. 2 cloves Continue Reading

Tuesday is”Pork backbone Fricassee” on the Bayou !

 Fricassee,  especially a Pork backbone 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, so  now let’s cook one. A Cajun Country, down home, roux based, meal with 3’s and some spring Continue Reading