Beignet Bourée and Shrimp Etouffee

This looks delicious. I don’t think I could say it any better, or would do it any differently!

Cajun Food, Louisiana History, and a Little Lagniappe

We cook some different dishes down here in south Louisiana. Boudin, jambalaya, gumbo – all distinctly Louisiana cuisine. One Louisiana culinary creation we serve at the Coffee House in The Cajun Village is a “Beignet Bourée”. This dish is essentially a combination of two Louisiana favorites: beignets and just about any Louisiana entree you can think of. At the Coffee House, we like to serve Beignet Bourée with Shrimp Etouffee. Below are recipes for the beignets as well as the etouffee. All you have to do is stuff/top the beignet with rice and etouffee, and your Beignet Bourée is ready to serve!

Beignets

The secret is in the rolling process. The recipe is about as simple as they come – flour and water to make the dough, oil for frying, etc. The only real trick to making a tasty beignet is in the rolling process; the dough can’t be too thick…

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Green, green, green soup: French flageolot bean with Cajun Chaurice sausage and Kale

   A little French bean, and a little Cajun sausage…when the two collide, it’s a happy combination!         You will need:  1 1/2 cups dried flagelots 2 cups diced onion 1 medium red pepper, diced 1/2 cup …

Kale “No-Spinach” Pie

Well, the kale is still growing in my neighbor’s garden!! The little bit that is left is getting overrun by butternut squash, honeydew squash, and soon, spaghetti squash.     But, I was able to get a grocery bag full …

In the Spirit of Kofta Kabobs: Meatballs on a Stick

Tired of serving the same old hamburgers and hotdogs to our friends at our weekend get togethers, I asked my husband if he minded if I made something a little different. Using a blend of venison (mixed 80:20 venison/beef) and …

Three-Grain Butter Pie Pastry

  One of my all-time favorite pastry doughs!  This is from a master pie maker, better known for his pie making skills.  Ken Haedrich has written numerous articles and cookbooks.  My favorites are the savory baking recipes, the soup and …

Lentil, Arborio and Kale Soup with Preserved Lemon

  A pictorial recipe….If you have made preserved lemons, and are looking for ways to use them up, here is one.  Be sure to NOT salt the soup, as the preserved lemons should have enough salt to season the whole …

Happy Desk Lunch: Strawberry Radish Chicken Pecan Salad

Radishes courtesy of my neighbors garden… they are beautiful!       A little bit of this, and a little bit of that… You will need: 1/2 cup cooked chicken, chopped, 1 cup fresh strawberries, sliced 1/4 cup pecans, toasted …

Strawberry Pavlova

Strawberry Pavlova…. My daughter’s first recipe! She entered this in her 4H cooking competition this week, and placed 3rd. I don’t know much about 4H, but it is very big in our area. She is a 4th grader, and apparently, …

Distinctively Louisiana: Muscadine Pepper Jelly

Delish!!                   Muscadine Pepper Jelly…. If you are a fan of muscadine jelly, but have never heard of muscadine pepper jelly, this is a real treat for you.  Muscadine jelly is a …

Chilled Cucumber Soup

With summer produce just beginning to roll in down here on the coast, it’s time to start collecting some recipes to highlight your favorite garden’s bounty.  Here is one of my favorite recipes.  It’s quick, easy, as well as cool …