boudain
blood sausage
cracklin
gumbo
dirty rice

 

How old are the kids? Smoked Cornish game hens stuffed with boudin sure are good. Pyburns Grocery on Almeda near Bass Pro Shops has some good boudin.

 

gumbo - either chicken and sausage or shrimp. simple and never met a person that didn't like it.

 

this is a very easy to do great tasting recipe for etouffe.. leave out the cayenne or just a tad for some spice, 1/4 tsp should be enough.. the 1 1/2 tsp in the recipe makes this dish actually pretty darn hot for most I've served it to... you can substitue in shrimp and it's great

http://www.gumbopages.com/food/seafood/etouffee-marc.html

 

Who needs sides? Jambalaya is a meal in itself. Maybe add a salad and some garlic bread and call it good.

 

I actually agree with you on this one … ha ha ha ha ha ha ha … jambalaya sides are usually either salad, or garlic bread, or potato salad … never gets much more fancy than that unless you're going to fry some crab fingers.

By the way guys, blood sausage isn't Cajun. At all … and, dirty rice is a great side, but with a rice dish?

 

It may not be jambalaya, but here's an extremely easy (and tasty) dirty rice recipe.

http://2coolfishing.com/ttmbforum/showthread.php?t=112440

 

I love this recipe. Fixed it several times for family and large groups, everyone loves it.

 

800 lbs of jambalaya and blood sausage is a good dish

 

oh yeah

 

Cajun Food

Red beans and rice with some good andouille sausage. Hard to beat dat! Make it the crock pot and it's easy.

 

I have been recruited to cook a cajun mea for my daughters class. Main course will be Jambalya. Looking for other ideas and recipes too..... I can grill or smoke most anything, haven't got much experience with cajun dishes.

All ideas are appreciated.

Jambalaya is really an easy dish to fix up for a large group of people. I can help with a recipe if you decide to go that way. When I serve Jambalaya I usually accompany it with a Corn Macque Choux. It's also simple to make and the sweetness of the corn gives a great contrast to the jam. Macque Choux is basically a mixture of cream style and whole kernel corn with bacon onions and some rotel tomatoes.

I would be happy to help walk you threw it if you decide to go with Jambalaya.

 

How about the recipe for the corn moo cow or how ever you say it. That looks good.

 

This is how I do it!
Brown about 1/2 lb bacon in a pan, add a medium diced onion and 2 stalks celery and cook till onions clear. add a little black pepper and cook for 2 minutes. Then add 1 can of rotel tomatoes and cook till most of the juice has cooked off. then add one large can of sweet cream style corn, cook for a few minutes. Then add 1 bag of frozen whole kernel corn. cook till corn is done. For seasoning I use a small amount of black pepper, a couple pinches of sugar and then finish with some Tonys or your favorite all purpose seasoning.

Then you will have some corn moc chew!

 

Correct me if im wrong, but You can spend 2 weeks easy on the big easy NEW Orleans fine Cajun restaurants than anywhere in the USA... OP just want a recipe or 2..

OP ? 4 u. what age group is 2cool cooking for ? IT has good influence on what recipes of authenticity can be suggested. Either way great ideas are always found soon on 2cool

 

Chicken/Sausage Gumbo

 

Trout or redfish Court boulloin (sp?) with some crusty french bread is hard to beat.

 

You beat me to it, just don't use the heads....WW

 

I make a large pot of Jambalaya ever now and then, my boys will eat some when they come over but my wife will not. My wide thinks I make it too spicy. I will let you know a secret that I do, I cut up my shrimp into small pieces so that there is shrimp in every bite, it sure cuts down on the folks that look for the shrimp to devour and leave the rest behind. I cut mine up into about 4 pieces depending on the size.

Have you tried o make a Roux? That leads to all sorts of different things, like Ettouffee.

 

Kids are 11-12 range. Some, my daughter, the spicer the better. Others don't even kow what spice is....have to be careful with that.

 

I've got a great recipee for crawfish pie that'll make 'em jump through a knot hole for a bite. BUT, $15 for a pound of frozen crawfish tails kinda makes it cost prohibitive.

If you are willing to try it, no one will be disappointed.

 

make some COO-BEE-ON w/ sheepshead.....thats whats Cajun for sure...