I have been looking over the Cajun site while having my coffee this morning. Now I am hungry.

I saw recipes for food that I had forgotten about. I really learned to cook after I was married and my menu tended to be more suited to his preferences.

I think I may offer something new for the family to try when I am feeling experimental again.

LOL! Every time I work on this site I wind up making yet another Cajun meal for Rod and I...he's thrilled about it!

I'm even sneaking in a Cajun dish or two when I'm preparing meals centered around other cuisines. One of the greatest things about Cajun cooking, IMO, is that it has its roots in several cultures, so it fits in nicely with unrelated dishes.

Since we're closing in on the end of summer, and the corn is still fresh from the farm, I'm going to post a recipe that I hope will tempt you into experimenting (actually, returning to your roots :love: ) very soon.

could you post some recipe`s for 2 people i love cajun food but never get a chance to cook any [there not big fans in england, we are limited to cajun chicken] some of your dishes sound divine but are a bit big. thanks for any help <img src="/images/graemlins/laugh.gif" alt="" />

please excuse the typing, i have a cranky baby in arms which leaves me one hand to type.

to deborah....i think some cajun dishes are similar in basic ingredients to or work well with dishes from other cultures. i love chinese food because it's based on chicken, rice and noodles which are familiar to me.

to king of sin.....many of my favorite cajun dishes are better when warmed up the next day. beans, rice dishes, stews and gumbo can be cooked in large quantity and frozen for later. some dishes were intended as cheap ways to feed large families and would be a lot of trouble and possibly wasteful to cook in smaller portions.

Hi king of sin! Welcome to the Cajun forum! I'm very glad to hear you think the recipes sound good, and I hope you'll try some of them. Maybe you'll start a Cajun food trend on your side of the Atlantic!

XLadyRogue is right...most of these dishes taste even better when they've had a chance to let their flavors marry; I always make the biggest pot of basic Jambayala that I can -- it freezes well and I like having delicious leftovers on hand for those days when I'm not inspired to cook.

But...I know what you mean...I have a two-person household, too, and to make matters worse, I'm allergic to seafood and shellfish, so when I make something containing those ingredients, I'm cooking for one (R loves seafood and shellfish too much for me to not make it lol).

If the recipe is not a baked product like cake or bread, what I generally do is just divide the recipe. I might divide it (for example, in a Gumbo recipe) by 2, or, in the case of seafood or shellfish recipes, by 4.

Cajun cooking is very flexable; you don't have to follow any recipe exactly, so adding a bit more or less of a certain ingredient isn't going to make that much of a difference.

However, if you need help breaking down a specific recipe, just e-mail me or post in the forum and I'll be glad to assist you.

And...in the meantime, when I post my recipe for Eggs Sardou, it'll be to serve two, because that's how I usually make it (and if I'm making larger quantities, I just multiply the ingredients!).

Hi XLadyRogue! I hope that baby is feeling better and is cooing and gurgling sweetly as only babies can do!

I very much agree with your "comfortable ingredients" thought...I think I "took to" Cajun cooking so easily because my background in Italian cooking had made me familiar with so many of the ingredients: tomatoes, onions, eggplants and garlic, for example.

It's always easier to work in new cuisines when one is familiar with at least some of the ingredients. It takes time to build up confidence when working with ingredients one's not familiar with (sorry for stating the obvious lol), but that's how I grew as a cook, and is why I can take on a new cuisine for a dinner party without experimenting with it before hand. <img src="/images/graemlins/smile.gif" alt="" />

Watch for the Eggs Sardou recipe for two that will appear on the Cajun site tomorrow.

Remember, the recipe can be doubled (or more) simply by multiplying the ingredients.

This is a great brunch recipe that wows 'em every time!

the baby is growing and trying to mimic words she hears. she also wants to eat, i can't say that i blame her.

Most of my most treasured memories involve my son's baby years. I hope you enjoy these times as much as I did. <img src="/images/graemlins/smile.gif" alt="" />

I do! My two older children are out of baby years, I am very happy to have an infant again.

Hmmmmm...I don't think I've ever tried Cajun food. How does it taste? Is it gooooooood? Is it expensive? Does it envolve a lot of ingredients? Is it, ok I'll stop the questions. <img src="/images/graemlins/laugh.gif" alt="" /> :rolling:

Cajun foods call the bayous of Louisiana home. They are not to be confused with Creole foods whose origins are planted in New Orleans. Both Cajun and Creole dishes have become world famous. There isn't anything quite like them.

Cajuns use a lot of seafood, beans and roux in their dishes (I am sure I am forgetting something). The dishes are usually not as spicy (as in hot) as Creole food. There are some dishes that are shared as both Creole and Cajun even though the base of the dish leans more towards one of the cultures.

If one is in Louisiana then no, the dishes are not expensive. Historically, Cajuns were fishermen and not very wealthy on a whole. Their dishes were based on foods they could catch and grow to feed their large families. If one is outside of Louisiana, the ingredients may be difficult to find and pricy to purchase.

My family is from New Orleans and Lake Charles Louisiana. All were/are excellent cooks.
Happy to run across this site!
Where are the recipes?
Thanks

Did you ever hear the saying "A BAD Cajun cook is like an Ivory-Billed Woodpecker... They're probably out there, but I don't ever expect to see one, even if I go looking for it."