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 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!
Ingredients;
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, I don’t like to chase my rice all over the plate. A little something sweet always does the thing, with some Traditional fresh brewed coffee.
As always.
Cazan the Cook!

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

Monday, “Traditional”, ( Cajun in a Box) Red Beans!

Get them while they’re Hot & there’s some sausage left!

 It’s all begin’s on Monday, the busy day after a long weekend, taking care of the after affects; the Ladies would, put on a pot of red beans, and let it cook as they took care of the cleaning, wiping down, and generally preparing for the rest of the weeks business. So at the end of the day, the red beans not requiring much work, seasoned and a little sausage or other smoked meat they had, a quick pot of rice, It was soon a Tradition, and It’s sort of like that here at Cajun in a Box.
Mondays are Red Beans & Sausage, our locally sourced smoked Pure Pork & Andouille sausage. prepared in bite size pieces, and then added to the beans after a day of simmering, seasoned with , Black pepper, salt, cayenne, as they  say,  season to taste.


I’ll be cooking some, the slow cooker is full and the prep work all done.
Today we are going to do some fresh cooked, corn bread, & I happened to come across some fresh grown cabbage, fresh out da ground, for a coleslaw, as always, this dish will be served over a bed of rice, Sweet tea, and a fresh brewed cup of coffee.
I am still work on the little something sweet, we’ll see what the bakery has?
Louisiana Red Beans; Ingredients.
1 pound of red beans
1 cup chopped up onions
1 cup chopped up bell pepper
1 cup chopped up celery
1/2 pound andouille sausage
1/2 pound of smoked pure pork
seasonings, black pepper, salt, cayenne
As always, wash your beans, and soak over night, drain, now in a 4 quart sauce pot, saute all of your seasonings and sausage in 2 tablespoons of oil, until this done, (5-7 min)
Let’s put our beans with all other ingredients, cover with cold water, 2 inches over, on high heat, bring to a rapid boil, and reduce to simmer until beans are tender and gravy is rich, thick & creamy, ( a spoon will help with this, mash a few beans until your gravy is right) about 2 hours, on a simmer will cook this recipe.
prep time; 3hours,
Serves 8, over rice
We’ll be enjoying this meal with friends, for “Souper” Dinner.
After a busy day of taking care of the after affects, and the start of another week here on the Bayou!
As always.
Cazan the cook!

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