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.