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

Shrimp BoureeWe 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!


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 … Continue reading

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 … Continue reading