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