Sunday, July 03, 2016

Original Bayou Country 4th of July Meals and Appetizers

Fourth of July celebrations are immensely popular with the French Acadians (Cajuns) of south Louisiana. This is largely so because they cherish their freedom, too. In fact, Cajuns struggled  for independence from the British Empire long before the first Fourth of July.

Thus, in the spirit of independence, Cajuns do not always adhere to preparing the traditional foods in celebration of that event, i.e., burgers, hotdogs, barbecues, etc., unless the foods have been "Cajunized" with a variety of traditional spices common to Acadiana.

Hence, searching for something different and unique to serve your family and friends this 4th of July holiday... something independent of the same old traditional meals... something revolutionary... something with a medley of explosive flavors, should not be a problem. Examine the recipes in the following list of suggestions to learn how easy it is to make these delicious Cajun foods.

These spicy fried catfish nuggets are positively delicious! There is no doubt your friends will ask for the recipe. Not a problem. Just send them over to where they can learn how to prepare this and other delicious meals, too.

The following short-list is a small sampling of the many kitchen-tested and original recipes you will discover when you visit our website.

  1. Fried Catfish Nuggets
  2. Bacon-Wrapped Cajun Burgers 
  3. Cajun Dirty Rice (Rice Dressing) 
  4. Homemade Habenero Potato Chips 
  5. Char-grilled Ribeye Steaks
  6. Lemony Fried Catfish Nuggets
  7. 3-Meat Cornbread Dressing
  8. Indoor Smoked Beef Brisket
  9. Slow Cooked Red Beans Over Rice
  10. Cajun Style Deviled Eggs
Bon appetite! God bless.

E. Pluribus Unum... ("Out of Many, One") Pray for the freedom fighters.
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Wednesday, June 29, 2016

Ancient Discovery of Cajun Technology (Cajun humor)

New York, New York

After having dug to a depth of 10 feet last year, New York scientists found traces of copper wire dating back 100 years and came to the conclusion that their ancestors already had a telephone network more than 100 years ago.

Los Angeles, California

Not to be out-done by the New Yorkers, in the weeks that followed in southern California, an archaeologist dug to a depth of 20 feet and shortly after the headlines in the LA Times newspaper read: "California archaeologists have found traces of 200 year old copper wire and have concluded that their ancestors already had an advanced high-tech communications network a hundred years earlier than New York." 

Carencro, Louisiana

One week later, a local newspaper in south Louisiana reported the following: "After digging as deep as 30 feet in his pasture near Carencro, (Lafayette Parish, Louisiana), T-Boy Boudreaux, a self-taught archaeologist, reported that he found absolutely nothing! T-Boy has therefore concluded that 300 years ago, Cajuns had already gone wireless."

Thank God for T-Boy.

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Thursday, March 17, 2016

Molly Maguires Irish Beef Stew

Molly Maguires Irish Beef Stew has always been a favorite of mine during the annual Saint Patrick's Day celebration. I hope you enjoy it as much as we do.


Irish Stew
  • 2 lbs. beef chuck, cubed
  • 3 Tbs. all-purpose flour
  • 2 Tbs. olive oil
  • 1 lb. carrots, peeled and cut into chunks
  • 6 med. potatoes, peeled and cut into chunks
  • 1 onion, cut into chunks
  • 2 cloves garlic, minced
  • 2 cups beef broth                                               
  • 1 (6 oz.) can tomato paste
  • 1 (12 oz.) can Irish stout beer
  • 1 Tbs. corn starch
  • 3 Tbs. cold water


  1. heat the oil in a large skillet over medium heat
  2. dredge beef chunks in the all-purpose flour until they are well coated
  3. fry in the hot oil until browned
  4. put carrots, potatoes, onions and garlic in a large slow cooker
  5. layer the browned meat on top of the vegetables
  6. mix together the beef broth and tomato paste
  7. pour into the slow cooker along with the beer
  8. cover and cook on high for 6 hours or on low for 8 hours
  9. during the last hour of cooking (before serving), dissolve the cornstarch in the cold water and stir it into the broth to thicken the stew.
Makes 6 - 8 servings.

Irish Punch
Irish Whiskey Punch  (borrowed from: (World's Best Bars)

This is the genuine Irish beverage. It is generally made with one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.

69th Regiment Punch

Recipe: (In earthen mug.)

1/2 wine-glass of Irish whiskey.
1/2 do. do. Scotch do.
1 tea-spoonful of sugar.
1 piece of lemon.
2 wine-glasses of hot water.

This is a capital punch for a cold night.

In his 1863 book, Cups and their Customs, George Edwin Roberts paid a loving tribute to Whiskey Punch when he wrote: “This is said to be the most fascinating tipple ever invented; and, to quote the words of Basil Hall, ‘It brightens a man's hopes, crumbles down his difficulties, softens the hostilities of his enemies, and, in fact, induces him for the time being to think generously of all mankind, at the tiptop of which it naturally and good-naturedly places his own dear self.’”

While virtually every recipe book that mentioned Irish whiskey contained Irish Whiskey Punch, during the early 1800s variations had already cropped up. Oxford Night Caps, first published in the 1820s, and considered the first book devoted entirely to drinks, included this Leander Punch:

And, for those of us who would like to celebrate St. Patrick's Day in style here are a couple ways to do it: Waterford Irish Lace 10-Inch Bowl  and Godinger Dublin 6-Piece Crystal Whiskey Decanter Set.

Who remembers the 1970 film "The Molly Maguires" starring Sean Connery and Richard Harris? Here is the movie trailer.

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Wednesday, February 10, 2016

How to Make Spicy-Hot Cajun Pork Sausage Links (Video)

To make a delicious and spicy homemade Cajun sausage with a hint of Italian, try this wonderful recipe.


  • 12 lbs. pork (net) with 20% fat content, cut into pieces small enough for grinder
  • 7 tsp. garlic salt with parsley
  • 7 tsp. fennel seeds (cracked)
  • 7 tsp. crushed red pepper
  • 7 tsp. black pepper
  • 3 tsp. pickling salt (regular will do in a pinch)
  • 3 tsp. ground red pepper
  • half can cold beer (cold water is fine)

Cut the pork meat into manageable pieces and small enough to pass through your grinder. (We should not run grinders more than 10 minutes before letting the motor cool.) Grind all of the pork one small handful at the time and include a couple pieces of cut-up jalapeno pepper between each handful of meat that you grind to get an even distribution.

Next, place all of the ground pork and peppers into a larger container. Mix all of the seasonings in about 1/2 can of cold beer or ice-cold water (enough to pour out the seasoning mix evenly over the meat).

After distributing the seasoning over the ground pork begin mixing. This is the secret. The more you mix everything together -- the better your sausage will taste. Don't skimp on mixing. Mix thoroughly for at least 10 minutes.

Finally, pass the mixture through your machine once more using the largest cutting plate and sausage attachment and start forming your links. After awhile the length of the links will come to you naturally so don't worry if you get a few of them longer or shorter than the rest. The point is to have fun while you are working knowing you will be treating your family and friends to some of the best tasting homemade sausage links they have every had.

Enjoy! Ahheee!! (It don't get no better than this.)
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