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