Wednesday, June 13, 2012
Shrimp Fricassee (Stew)
Shrimp Fricassee (Stew)
Ingredients:
3 – 4 tablespoons roux
1 – 2 cups water
2 medium onions, chopped
1 pound raw shrimp – peeled and deveined
Borel’s Cajun Zing Seasoning to taste
Directions:
Place roux and water in heavy pot; heat till rolling boil; add onions, shrimp and Borel’s Cajun Zing Seasoning to taste. If more spice is desired without the salt; add Borel’s Cajun Zing No Salt Seasoning.
Simmer on low 45 minutes to 1 hour.
Serve over hot rice.
Thursday, May 31, 2012
Red Beans & Rice
Red Beans & Rice
Ingredients:
1 pound dried red beans
1 pound smoke sausage
1 ham bone
1 large onion, chopped
1 cup chopped green onions (tops and bottoms)
1/4 cup chopped green pepper
1/4 cup chopped fresh parsley
1/4 cup butter
Borel’s Cajun Zing Seasoning to taste
1/2 pound smoked sausage
Directions:
Wash and sort beans; cover beans with water and let soak over night.
Bring bean mixture to a boil; remove from heat and drain water.
Cover beans with water then bring to a boil again.
Once boiling; add remaining ingredients.
Cover and simmer 2 hours or until beans are tender.
Add more water during cooking, if necessary.
Add smoked sausage and simmer for about 40 minutes.
Serve over hot rice.
Ingredients:
1 pound dried red beans
1 pound smoke sausage
1 ham bone
1 large onion, chopped
1 cup chopped green onions (tops and bottoms)
1/4 cup chopped green pepper
1/4 cup chopped fresh parsley
1/4 cup butter
Borel’s Cajun Zing Seasoning to taste
1/2 pound smoked sausage
Directions:
Wash and sort beans; cover beans with water and let soak over night.
Bring bean mixture to a boil; remove from heat and drain water.
Cover beans with water then bring to a boil again.
Once boiling; add remaining ingredients.
Cover and simmer 2 hours or until beans are tender.
Add more water during cooking, if necessary.
Add smoked sausage and simmer for about 40 minutes.
Serve over hot rice.
Wednesday, May 30, 2012
Cajun Dictionary
Cajun Words or Cajun Culture Slang
Andouille (ahn-do-ee) A spicy country sausage used in Gumbo and other Cajun dishes.
Bayou (bi-yoo) The streams crisscrossing Louisiana.
Beignet (ben-yea) Delicious sweet doughnuts, square-shaped and minus the hole, lavishly sprinkled with powdered sugar. Sometimes served with café au lait (coffee with chicory and milk).
Bisque (bis-k) A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters.
Bon Appetite! (bon a-pet-tite') Good appetite - or "Enjoy!"
Boucherie (boo-shuh-ree) A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.
Boudin (boo-dan) Hot, spicy pork mixed with onions, cooked rice, herbs, and stuffed in sausage casing.
Bourre (boo-ray) French for "stuffed”, it is the name of a Cajun card game which requires the loser of a hand to stuff the pot with chips.
Café au Lait (kah-fay-oh-lay) Coffee with steamed milk.
Cajun (cay-jun) Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. Cajuns were happily removed from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking.
Cayenne (ki-yan) A hot pepper that is dried and used to season many Louisiana dishes.
Chicory (chick-ory) An herb, the roots of which are dried, ground; roasted and used to flavor coffee.
Couche-Couche (koosh-koosh) A popular breakfast food, made by frying cornmeal and topping it with milk and/or cane syrup.
Courtbouillon (coo-boo-yon) A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.
Crawfish (craw-fish) Crawfish, sometimes spelled "crayfish," resemble lobsters, but are much smaller. Locally, they are known as "mudbugs," because they live and grow in the mud of freshwater bayous. They can be served many ways: in etouffees, jambalaya, gumbos or, simply boiled.
Creole (cree-ol) The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers. The term has expanded and now embraces a type of cuisine and a style of architecture.
Dirty Rice Pan-fried leftover cooked rice sauteed with green peppers, onion, celery, stock, liver, giblets and many other ingredients.
Etoufee (ay-too-fay) A succulent, tangy tomato-based sauce. A smothered dish usually made with crawfish or shrimp. Crawfish and Shrimp etouffees are New Orleans and Cajun country specialties.
Fais do do (fay-doe-doe) The name for a party where traditional Cajun dance is performed. This phrase literally means "to make sleep," although the parties are the liveliest of occasions with food, music, and dancing..
File (fee-lay) Ground sassafras leaves used to season, among other things, gumbo.
Fricassee (free-kay-say) A stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to simmer in the thick gravy.
Gumbo (gum-boe) A thick, robust roux-based soup sometimes thickened with okra or file'. There are thousands of variations, such as shrimp or seafood gumbo, chicken or duck gumbo, okra and file' gumbo.
Jambalaya (jum-bo-lie-yah) Louisiana chefs "sweep up the kitchen" and toss just about everything into the pot. A rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes.
Joie de Vivre (zhwa-d-veev) An attitude towards life
King Cake A ring shaped oval pastry, decorated with colored sugar in the traditional Mardi Gras colors, purple, green, and gold, which represent justice, faith, and power. A small plastic baby is hidden inside the cake. Tradition requires that the person who gets the baby in their piece must provide the next King Cake.
Lagniappe (lan-yap) This word is Cajun for "something extra," like the extra donut in a baker's dozen. An unexpected nice surprise.
Laissez les bon temps rouler
(lay-zay lay bon ton rule-ay ) Let the good times roll!
Levee (le-vee) An embankment built to keep a river from overflowing; a landing place on the river.
Maque Chou (mock-shoo) A dish made by scraping young corn off the cob and smothering the kernels in tomatoes, onion, and spices.
Mardi Gras (mardi graw) Commonly known as Fat Tuesday, it is the day before Ash Wednesday, the first day of the Roman Catholic season of Lent. It's also the day of the Biggest Party on Earth!
Pain Perdu (pan-pear-doo) Means "lost bread"; a breakfast treat made by soaking stale bread in an egg batter, then frying and topping with cane syrup or powdered sugar.
Pirogue (pee-row) A Cajun canoe.
Po-Boy A sandwich extravaganza that began as a five-cent lunch for poor boys. Always made with French bread, po-boys can be stuffed with fried oysters, shrimp, fish, crawfish, meatballs, smoked susage and more.
Praline (praw-leen) The sweetest of sweets, this New Orleans tradition is a candy patty made of sugar, cream and pecans.
Red Beans & Rice The traditional Monday meal in New Orleans, red beans are cooked with ham or sausage and seasonings, and served over rice.
Roux (rue) Base of gumbos or stews, made of flour and oil mixture.
Sauce Piquante (saws-pee-kawnt) Means "spicy sauce"; is a spicy stew.
Tasso (tah-soh) Strips of spiced pork or beef which are smoked like jerky and used to flavor many dishes; a sort of Cajun pepperoni.
Vieux Carre (voo ca-ray) French, meaning "old quarter," and referring to the French Quarter.
Zydeco (zi-de-co) A relatively new kind of Creole dance music that is a combination of traditional Cajun dance music, R&B, and African blues.
Andouille (ahn-do-ee) A spicy country sausage used in Gumbo and other Cajun dishes.
Bayou (bi-yoo) The streams crisscrossing Louisiana.
Beignet (ben-yea) Delicious sweet doughnuts, square-shaped and minus the hole, lavishly sprinkled with powdered sugar. Sometimes served with café au lait (coffee with chicory and milk).
Bisque (bis-k) A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters.
Bon Appetite! (bon a-pet-tite') Good appetite - or "Enjoy!"
Boucherie (boo-shuh-ree) A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family helps to process the different cuts of meat, like sausage, ham, boudin, chaudin, chops, and head cheese. Each family gets to take home their share of the yield. This process was done in late fall to provide meat throughout the cold months.
Boudin (boo-dan) Hot, spicy pork mixed with onions, cooked rice, herbs, and stuffed in sausage casing.
Bourre (boo-ray) French for "stuffed”, it is the name of a Cajun card game which requires the loser of a hand to stuff the pot with chips.
Café au Lait (kah-fay-oh-lay) Coffee with steamed milk.
Cajun (cay-jun) Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. Cajuns were happily removed from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking.
Cayenne (ki-yan) A hot pepper that is dried and used to season many Louisiana dishes.
Chicory (chick-ory) An herb, the roots of which are dried, ground; roasted and used to flavor coffee.
Couche-Couche (koosh-koosh) A popular breakfast food, made by frying cornmeal and topping it with milk and/or cane syrup.
Courtbouillon (coo-boo-yon) A rich, spicy tomato-based soup or stew made with fish fillets, onions, and sometimes mixed vegetables.
Crawfish (craw-fish) Crawfish, sometimes spelled "crayfish," resemble lobsters, but are much smaller. Locally, they are known as "mudbugs," because they live and grow in the mud of freshwater bayous. They can be served many ways: in etouffees, jambalaya, gumbos or, simply boiled.
Creole (cree-ol) The word originally described those people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers. The term has expanded and now embraces a type of cuisine and a style of architecture.
Dirty Rice Pan-fried leftover cooked rice sauteed with green peppers, onion, celery, stock, liver, giblets and many other ingredients.
Etoufee (ay-too-fay) A succulent, tangy tomato-based sauce. A smothered dish usually made with crawfish or shrimp. Crawfish and Shrimp etouffees are New Orleans and Cajun country specialties.
Fais do do (fay-doe-doe) The name for a party where traditional Cajun dance is performed. This phrase literally means "to make sleep," although the parties are the liveliest of occasions with food, music, and dancing..
File (fee-lay) Ground sassafras leaves used to season, among other things, gumbo.
Fricassee (free-kay-say) A stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to simmer in the thick gravy.
Gumbo (gum-boe) A thick, robust roux-based soup sometimes thickened with okra or file'. There are thousands of variations, such as shrimp or seafood gumbo, chicken or duck gumbo, okra and file' gumbo.
Jambalaya (jum-bo-lie-yah) Louisiana chefs "sweep up the kitchen" and toss just about everything into the pot. A rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes.
Joie de Vivre (zhwa-d-veev) An attitude towards life
King Cake A ring shaped oval pastry, decorated with colored sugar in the traditional Mardi Gras colors, purple, green, and gold, which represent justice, faith, and power. A small plastic baby is hidden inside the cake. Tradition requires that the person who gets the baby in their piece must provide the next King Cake.
Lagniappe (lan-yap) This word is Cajun for "something extra," like the extra donut in a baker's dozen. An unexpected nice surprise.
Laissez les bon temps rouler
(lay-zay lay bon ton rule-ay ) Let the good times roll!
Levee (le-vee) An embankment built to keep a river from overflowing; a landing place on the river.
Maque Chou (mock-shoo) A dish made by scraping young corn off the cob and smothering the kernels in tomatoes, onion, and spices.
Mardi Gras (mardi graw) Commonly known as Fat Tuesday, it is the day before Ash Wednesday, the first day of the Roman Catholic season of Lent. It's also the day of the Biggest Party on Earth!
Pain Perdu (pan-pear-doo) Means "lost bread"; a breakfast treat made by soaking stale bread in an egg batter, then frying and topping with cane syrup or powdered sugar.
Pirogue (pee-row) A Cajun canoe.
Po-Boy A sandwich extravaganza that began as a five-cent lunch for poor boys. Always made with French bread, po-boys can be stuffed with fried oysters, shrimp, fish, crawfish, meatballs, smoked susage and more.
Praline (praw-leen) The sweetest of sweets, this New Orleans tradition is a candy patty made of sugar, cream and pecans.
Red Beans & Rice The traditional Monday meal in New Orleans, red beans are cooked with ham or sausage and seasonings, and served over rice.
Roux (rue) Base of gumbos or stews, made of flour and oil mixture.
Sauce Piquante (saws-pee-kawnt) Means "spicy sauce"; is a spicy stew.
Tasso (tah-soh) Strips of spiced pork or beef which are smoked like jerky and used to flavor many dishes; a sort of Cajun pepperoni.
Vieux Carre (voo ca-ray) French, meaning "old quarter," and referring to the French Quarter.
Zydeco (zi-de-co) A relatively new kind of Creole dance music that is a combination of traditional Cajun dance music, R&B, and African blues.
Crawfish Etouffee
Crawfish Etouffee
Ingredients:
2 lbs. fresh crawfish tails with fat
2 medium onions - chopped
1 ½ bell pepper - chopped
2 teaspoons chopped garlic
1 stick butter (1/2 stick per pound of crawfish or shrimp)
2 tablespoons flour (1 tablespoon per pound of crawfish or shrimp)
1 can golden cream of mushroom soup, or cream of shrimp
Borel’s Cajun Zing Original
Borel's Cajun Zing No Salt Seasoning
Directions:
Melt butter at low heat
Add onions, bell pepper and garlic
Sauté slowly at very low heat until onions are transparent
Add flour, stirring frequently to prevent lumps and sticking
Cook until a dark medium brown in color
Add can of cream of mushroom soup and golden cream of mushroom soup
Season with Borel's Cajun Zing Orginal Seasoning to taste
Cook for 30 minutes, stirring frequently
Adding water as needed
Add crawfish tails or shrimp and Borel’s Cajun Zing seasoning to taste
Cover and cook for 25 minutes stirring frequently
Taste for seasoning. If more salt is needed add Borel's Cajun Zing Original Seasoning.
If more spices are desired, add Borel's Cajun Zing NO Salt Seasoning for great taste without adding salt.
Serve hot over cooked rice
Authentic Cajuns (Borel & Boudreaux), located in the heart of Cajun Country!
Borel's Cajun Zing Seasoning is a family owned and operated business. Its owners, Carl Borel and Claudia (formerly a Boudreaux- mais how Cajun is dat!), have developed a tantalizing blend of Cajun spices & flavors to add a "Cajun Zing" to any dish you prepare. Born and raised in the heart of Louisiana's Cajun Country, Carl and Claudia have over 40 years of down-home cooking experience with friends and family and, now, have taken "Borel's Cajun Zing Seasoning" recipes world-wide for all to enjoy.
From our Cajun home to yours, Borel's Cajun Zing Seasoning is a wonderful way to add great Cajun flavor to any meal you cook.
Borel's Cajun Zing Seasoning "A Taste of Cajun" try some today!
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