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

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 Continue Reading

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 Continue Reading