If you enjoyed A Red Gravy For Your Fish, you’ll like this same gravy cooked with chicken thighs served over pasta just as much. The slow cooking marries this rich sauce and dark meat so well I think it’s better than any pasta sauce I’ve ever had. I guess you could call this a Cajun … More A Red Gravy For Your Chicken, Too
On one of my last visits to Kaplan I picked up some catfish from my friends, James and Patricia LeDoux, who have a crab and fishing business. They started fishing at White Lake 3 years ago to supplement their income then went full-time when James was laid off after 35 years of working … More Fish Court-Bouillon
My Pa Pa Trahan was part of a big family that lived on a rice farm just south of Louisiana’s Highway 335, south of Kaplan. He and four of his brothers married and homesteaded in the same area. They continued to grow rice, accumulating more land and raising their families near one another. I don’t … More A Red Gravy For Your Fish
I think I was in my late teens when I first put a bite of this rich, cheesy pasta blessed with crawfish in my mouth. I could not get enough of it! There ought to be a Hallelujah chorus sung every time a dish of Crawfish Fettuccine comes out of the oven all bubbly and smelling good. … More Crawfish Fettuccine (Or Shrimp If You Prefer)
Picking up a few things in my hometown grocery store, Jade Foods, the other day (for a new blog recipe) I was elated to discover it is getting a fresh update in its produce section, deli and cashier lanes. Can’t tell you how exciting this is for our small town of Hamburg, Arkansas! The third … More Jicama, A Buried Treasure
It was early morning and as I was getting ready for the day to head back home I heard a stirring in her kitchen. I hurried because I didn’t want to miss a thing. Almost too late! She already had the cornmeal mush in her black iron skillet. It was puffed up on the … More Couche-Couche, A Cajun Delicacy
Dehydrating fruit is something I just started doing. I’m such an amateur, but I wanted to share how easy it is and what I’ve learned so far. The drying process is used to preserve food by removing most of the moisture in order to stop bacteria from surviving. You can either use an oven at a … More Five Days of Figs: Day 5, Oatmeal Cookies With Dried Figs
My Great-Aunt Mary Lou made the best fruit tarts. My favorite, of course, was her fig. She was my grandfather’s sister and he would take me to visit her in her home just up the road. It was the same house where they both grew up in with their parents and 10 other siblings. One … More Five Days of Figs: Day 4, Fig Tart Cookies
Another way to preserve figs is to cook them with strawberry jello. The fig does such a good job at disguising itself in this jam that most people think they are eating strawberries. Spreading it on a piece of toast is the most common way of enjoying it, but it’s fun to discover others. … More Five Days of Figs: Day 3, Strawberry Fig Jam
I started making fig cakes when I had an oversupply of preserves in my pantry. So many figs and what to do with them? I remembered having a fig cake recipe somewhere and after a little searching and comparing with other recipes I came up with this one. I was always needing a sweet something … More Five Days of Figs: Day 2, Fig Cake
