Tag: cajun

  • Cajun Favorites

    Cajun Favorites

    ** This blog post contains Affiliate links. By clicking and shopping, you are helping me to keep my blog running and allowing me to continue doing what I love!

    If I’m being honest, this post is way past due! One of my most asked questions is “Mitzi, where did you get your big pots… what does Josh use to cook his gumbo in?” For the longest, I didnt have an answer. I inherited my grandmother’s aluminum Magnalite pots and we recieved a few for our wedding, but the company is no longer. You could go to many places in South Louisiana and purchase Cajun Ware, but they weren’t online for my out of town friends to purchase.

    That is until I found these options that I have linked in my Amazon Storefront! I love my aluminum cookware. Its sturdy and can be passed from generation to generation, I have my grandmothers and it’s still going strong. Now, I do have to say, they are not dishwasher friendly. They will turn and become dull if you run through the dishwasher and they will turn black if you boil straight water in them. I was always taught from an early age that those two things were big no-no’s with my “magnalites/cajun wares.”

    Now, after sharing my favorite Cajun cookware, it’s time to share Josh’s. He loves to cook in cast iron. We tracked down a big 18qt Dutch Oven from Don’s Specialty Meats in Scott, LA a few years ago and he uses that pot to cook everything! He also enjoys using it to cook on our outside burners during the fall/winter. I wish that I could have found an 18qt to link, but I could only find a 12qt and Cast Iron looks to be in limited supply right now. I will be on the lookout and update my storefront with inventory as it becomes available.

    Also linked are our FAVORITE cooking spoons! We use them daily. We love to have both the short cooking spoon and the longer spoons in our arsenal and these really are the best! Now, I know what you are going to tell me, “Jar roux, Mitzi, REALLY?!” Mais, yeah!! I can cook my own roux with the best of them, but there are times when you end up accidentially burning it, discover your flour is bad, or are in a rush and don’t have the extra time to devote to making a roux. Kary’s is our favorite to have on hand in a pinch. Honestly, some of our best Gumbo feedback has been from making it from a jarred roux! I’ve also linked my favorite cookbooks, Cajun power items, and a few other staples that are a must in our Cajun household!

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  • Mardi Gras Mambo

    Mardi Gras Mambo

    Growing up in South Louisiana was amazing. I was lucky enough to be born into the Cajun culture and for that, I am forever thankful. We are born with a spice for life, family is everything, there is a festival every weekend and we love any excuse to make a huge meal and celebrate. A huge part of our culture is Mardi Gras, a huge celebration that runs from the Epiphany until Ash Wednesday. It wasn’t until I moved to the Houston area almost 9 years ago, did I realize that everywhere else, it really is just Tuesday.

    I also found myself explaining to strangers that I do bring my children to Mardi Gras and that the celebration is not at all what they were thinking. Yes, you do have some debaucheries associated with the celebration, but to South Louisianans, it is So. Much. More.

    It’s taking turns bringing King Cakes to dinners and the excitement of seeing who ends up with the baby (they get to bring the next cake). It’s getting to the parade route bright and early to grab a good spot and tailgating until the parade makes its way to you. It’s dancing to all of the music around you, cooking out, and eating more king cake. It’s watching your kids throw their hands up for more beads and getting so excited when they catch a football, or a fancy light up toy, or a huge bag of beads. It’s searching for the “good parades” and making the short drive to experience them. The goal for every parade being who can collect the most beads. Seriously, each kid brings a massive shopping bag or garbage bag and we almost always accomplish our goal and fill them to the brim.

    It’s getting invited to a ball, spending all day getting your hair and makeup done and getting to wear a beautiful ball gown. Enjoying the Krewe’s presentation, mingling with your friends and watching the performance/parade. It’s the suspense of getting to your table to see what sussies will be sprinkled around for you. Dancing until your feet hurt and then taking your shoes off and dancing some more.

    It’s waking up at the crack of dawn to load your beads on a float and make sure your daquiri is iced down. Its throwing beads out to the crowds, tossing footballs and stuffed animals to little boys and girls. Its hopping off of the float at the end and enjoying the after party and listening to a live band play. It’s the music, listening to songs such as La Danse de Mardi Gras and Mardi Gras mambo and feeling it in your soul. Mardi Gras music is an experience and we listen to it every evening throughout the season and have dance parties in our kitchen.

    My fondest memory as a little girl was watching the parade with my grandparents, aunts and uncles and my mom and grandmother teaching me how to throw both hands in the air, wave them and yell “throw me something mista” until I lost my voice. So, while everywhere else is just Tuesday, I will always choose to celebrate the season and always make sure that my babies know the joie de vivre of the season and their culture. And on Wednesday, we will go to mass to receive our ashes and make our Lenten promises in preparation for the Easter season.

    … and my sweet Mardi Gras baby will always have an authentic King Cake every year for his birthday, even if his MaMa has to overnight it from Louisiana.

    After parade fun celebrating G’s birthday and H taking his first bite of king cake. And my sweet mama in the background making sure that everyone had the perfect slice.

    Laissez les bon temps rouler! Let the good times roll!

  • Red Beans and Rice

    Red Beans and Rice

    Believe it or not, there are two southern staples that I have been trying to love for as long as I can remember. The first thing is sweet tea (or any tea for that matter). I have seriously been sipping on tea for years and while I have come to like some teas, I just can’t get my taste buds on board on liking sweet tea. The second thing is beans! Any sort of beans! My mom always had a rule and that was to taste a spoonful of everything on my plate before I could move on to something else. It is still a rule in my home, and I have to say that after almost 34 years, I finally eat beans! The recipe below is not your typical made from scratch recipe, and I typically wont eat any Cajun food that is made from a mix or a can, but this recipe works. We all love it and is the perfect fast and easy comfort food for cold and rainy nights. Now I’m handing my keyboard over to my husband so he can tell y’all exactly how to make it, because the Texan perfected it before the Cajun! Ha!

    The recipe is pretty simple and doesn’t take long to make (30 min or so). You will need the following ingredients:

    • 1/2 tsp Cajun Seasoning
    • 1/2 tsp Dried Basil
    • 1/4 tsp black pepper
    • tsp cooking oil
    • 1 bay leaf
    • 1 lb smoked sausage (your preference) sliced and halved
    • 4 slices thick cut bacon, chopped
    • 1 1/2 cups chopped creole seasoning (aka holy trinity). We buy the precut seasoning from HEB
    • 1 cup chicken broth
    • 3- 16 oz cans Trappey’s red kidney beans with chili gravy
    • 1- 27 oz can Blue Runner creole cream style red beans
    • Cooked rice (amount depends on how many people, but at least 3 cups)

    Heat the oil in medium size pot (preferably cast iron or Magnalite) and cook the chopped creole seasoning (vegetables) until soft and translucent. Once the vegetables are soft, add in the cut up sausage, bacon, Cajun seasoning, basil and black pepper, and cook until lightly browned and bacon is soft. This is the key to the flavor, you will want to make sure the sausage is cooked enough to release the juices and bacon is soft and not cooked too long. You don’t want crispy bacon for this recipe.

    You then add the cans of beans and how ever much stock you prefer to get the consistency you want. I prefer mine thicker and not too runny. Bring to a boil, then reduce to a simmer and cook for 20 minutes stirring occasionally. You will want to taste at this point as I usually add more Cajun seasoning or salt to preference. Serve over cooked rice and garnish with fresh cut green onions if you like.

    *** please note that if you like creamier beans, use 2 cans of Blue Runner beans and 1 can of the Trappeys. We have made this recipe both ways but prefer a creamier style. It still yields the same amount. It is quick, easy and Ca c’est bon!!