She-Crab stew, Fricassee of blue crab!

Here in Cajun Country, Cajuns have always loved their fricassee or stewing, These meals are served with white rice with your favorite sides, here at "Cajun in a Box" it's your choice. So ;lets cook some crab fricassee, lets do our prep while the the fricassee is simmering, take your large dutch oven and brown your tomato paste over a medium heat, whisk in your 1/4 pd melted butter, add your 2 cups of stock. Cook for 10 minutes, as your sauce is simmering  add the trinity & your favorite amount of minced garlic, (I believe garlic is a personnel thing)  simmering 10 minutes longer. Add your worcestershire sauce, sugar, bay leaf, and your halved crabs & simmer an hour, as always watch your heat, add a little water or stock to keep the sauce from getting to thick or thin.

We'll season  to taste,this is when you build you sauce, flavor it up just the way you like, with the sauce spreading over your plate of rice  oh so pretty. Now that's done, we will add in our crab meat, carefully , some say fold it in!

work your sauce to suit you and cook no more than 5 minutes, having  prepared all your sides, and other meal items, Dish your She crab, fricassee, over hot rice, and enjoy all the people you must love, that you cooked this delicious meal for!

As always



  1. 1 1/2 pds lumpcrabmeat.
  2. 1 dozen small crabs, cleaned & halved
  3. 1 6oz can tomato paste
  4. 1/4 pound melted butter, unsalted
  5. 2 8oz cans tomato sauce
  6. 2 cups hot water or shellfish stock.
  7. 2 cups of diced onions,
  8. 1 cup of diced  celery
  9. 1/2 cup of diced bell pepper
  10. 1 tbsp minced garlic, or to taste
  11. 1 tbsp worcestershire sauce, even a tbsp is a mouth full
  12. 2 tbsps sugar, cane sugar
  13. 1 bay leaf
  14. salt & black pepper to taste,
  15. a little caynne pepper to taste, take this addition slowly.

Our Wednesday, Menu!

Chicken & Sausage in a tomato & okra, gravy, over rice, our 3’s. Your choice of our sweet tea or our fresh lemonade, served with a slice of country miche, w/pat, as always a little something sweet.

Chicken & sausage tomato okra gravy

Our 3’s are a mixture of sides popular in Cajun Country cooked and served with that Cajun flair, depending on the season and availability, we always try to source locally, and offer fresh from the garden, field, boat, or butcher. We rely on local folks carrying on Cajun Country Traditions, and crafts.

3’s made fresh every day!

Come and experience Cajun Food Prepared Just for you!

As always.


Tuesday on the Bayou.

I believe the weatherman, it’s going to be Hot, with a chance of rain, and the humidity & Dew point are unbelievable,

Tuesday here @Cajun in a Box. We are cooking our Famous Meatball Fricassee, served over rice, just like Mama use to do, and we always offer a working man’s lunch. Today our 3’s will be field peas, with snaps, mach choux, and smothered potatoes with  tasso, and as always a slice of Country Miche with a pat, and our little something sweet.

Meatball Fricassee

Our Thunder storms have been on a regular daily occurrence, and as you travel around the area You will get wet. It helps the grass and our need to cut it, so it always woks out.

Our Sweet tea, and lemonade with you meals, are available by the gallon.

We will see you soon.

As always.

Cazan the Cook.


Wednesday, on the bayou!

We are prepping for a small dinner, with friends, Lets do some smothered chicken in a tom & okra gravy, with a piece of Pure pork sausage, fresh from a local butcher. while the hours while away, I checked the bayou for action and tide, in is in and set a small pot for bait crabs, there was an old friend looking for fresh fish this morning it’s finger mullets by the thousands.

going up the bayou

Well lets get back to the browning and seasoning of the bird, and we will cook 2 cups of rice, it yields about  6 cups cooked with 1/2 cup per serving, I have to admit most of the guest will eat a cup or a cup and a 1/2, with the sides we prepare, 3’s always and a slice or two of fresh baked country Miche , with a pat or smear of butter. We always make a brown gravy then add our okra, and tomato’s, be sure to season it with a can of Ro-Tel, sodium free followed by the Cajun in a box seasonings.

Our 3’s will be  seasoned with slab bacon and blk pepper green beans,  a fresh pot of slow cooked navy beans with a touch of Tasso, for that smoke,  and a fresh batch of pinto beans.

I like to brown my sausage before i add it to any dish, I really like to slice off a tail and make a fold over with some yellow mustard, just  a snack you know!

We do lemonade and sweet tea, for our gatherings, and then a little something extra, It’s a custom to finish a meal with sweets & fresh brewed coffee, most like it sweetened with sugar, and a spoon of coffee mate, to finish it off!

The table is always set with some lagniappe, Condiments, like 3 types hot sauce, 2 Tabasco peppers, slice banana peppers, and a jar of bread and Butter pickle slices, just if you want.


Saturday on the Contraband!

We started our day with fair temps, and we deal with the humidity,wow! but the water was off with the rain early in the am, so I tried a poping cork with shrimp and the first one was really at the top of his class, the next two were slow getting here 3 are enough , but we are blessed to have them for a fresh fish Couvillion, couveon, courtbouillion, or even an Etouffee”

with some rice, salad and corn or your favorite sides, It will make a meal

Fish camp fare,

Well as always.



Thursday Weekly menu, Let’s Roast.

On Thursday’s we offer  our Stuffed Pork roast, in our sauce Rouille,   We serve this over a bed of rice, with our signature 3’s  with your choice of our sweet tea, or our fresh lemonade, as always served with a slice or 2 of fresh baked country miche w/pat.

included with our meals, is a little something sweet.

I’ll cut this one short, the roast is ready to be sliced.



Andouille & Childhood!

When I was a little boy, I always wanted to help, do things, with the big people, because in those days it was children seen not heard. So wanting to help and be part of the group was natural, as that was where the people were, as always it was mostly about food, it seemed like it took a lot of time to prepare our food, not the meal itself but all that goes with it, It began with weeding, and then feeding, and then helping to catch and then cleaning, and as the year went by you were working. Every day there were plans to be made, laying out a new bed in the garden, repairing a fence gate, or shelter in the barnyard.

Seasons and coming of seasons brought new and interesting things, New smells and taste, Having a naturally curious nature served me well, and sometimes to my food tasting downfall. It was Cazan will try it Cazan will eat anything! Sound familiar, well that’s how I got my attention I was not a very picky eater.

Getting to my story, about Andouillette

Andouille (French pronunciation:   ahn-DWEE) is defined as a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings

Andouille is French in origin, and was later brought to the United States through Louisiana by French immigrants. In the United States, the sausage is most often associated with Cajun cooking Andouille sausages are sometimes referred to as “hot link” sausages.

Now andouille and many Cajun things are a bit different than some you buy in the grocer today, it is sort of like a chicken you buy at wal mart, and cook and a yard bird, that you catch, wring it’s neck and then scald and pluck, and gut, and then singe the feathers of and cut up and then make popeye’s with it.

It is almost the same but,

I want to continue but more on this later, in our Cajun food section.

As always.

Cazan the Cook.

Let’s Eat Cajun.

Cajun in a Box offering

Cajun cuisine   is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Monday’s Red Beans & 3’s

Our Friday seafood Pop-Up

Friday’s we love to cook seafood, and when we can we will do a popup for up to 16 guest, the last one was so great, it always features locally sourced seafood, Louisiana grown rice, and  sides, and salads, even the little something sweet at the end of the meal, will be locally sourced.

So if you are up to it, contact us for our menu, and our plans for the next “Cajun in a Box” , Pop-up.

As always