“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!

Louisiana, ( Cajun in a Box) Red Beans!

It’s all began 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!

Let’s get ready for Friday!

Friday, around here should be spelled “fry day” ! We love our seafood but during lent, here in Cajun Country there is chance the biggest meals of the week will be fry day.
I love a fish sauce, almost any sort will do, with a helping of rice, seafood sauce , and sides, with a fresh salad or coleslaw, corn on the cob, well I guess i should stop there and get to the point.
I always serve fried on the side with a cat

Fried on the side!

fish sauce, a shrimp sauce, oysters sauce or a crawfish sauce. a little fried on the side goes a long way, I want to mention that when I fry frog legs, there is always a sauce made with the body and front legs, I cut the lips off, skin-em and gut-em cook the rest, an E’touffee, with fried on the side.
I want to talk about frying for Friday.
Deep fried shrimp, oysters, catfish, or frog legs.
Our prep time will be about: 30 minutes and this recipe will serve 6, hungry Cajuns.
Lets do the batter:
1 egg
1 cup of milk
1 cup of water
4 tbsps. yellow mustard
Season to taste, black pepper, salt, cayenne
Lets, mix this up in a bowl about 1 quart. set aside
Ingredients to fry.
a pound of each seafood, ( shrimp. oyster, catfish, frog legs)
vegetable oil
4 cups of yellow corn meal or cornmeal
Season to taste, black pepper, salt, cayenne
Always be careful with hot things. what ever method you use to fry, use caution.
So we have made our batter, and blend our dry ingredients, dip your fish in the egg batter , then seasoned corn flour and fry a few pieces at a time, until golden brown, and floating, cook all pieces, and serve fresh out the grease. Serve it as a side or an Entre.
I know y’all have your favorites to go with all this. Here on the bayou, it all goes with either a shrimp creole, and oyster stew, catfish couvillion. or a frog etouffee, with, Fried on the side.
As always.
Cazan the cook!