Hi and welcome to Today’s Cajun Kitchen!
Because I grew up in south Louisiana, over the years I have been in many Cajun kitchens. My mama comes from a long line of Cajuns and has had many recipes and techniques passed down to her. Our family tree has been traced all the way back to Acadie and even further back to France. My mom wasn’t a very hands on teacher when I was growing up. I’ve only recently learned from her although I have been witness to her many bouts with etouffée, stuffed bellpeppers, and crawfish bisque. Nowadays we share recipes and stories over a hot iron skillet and I am constantly amazed at how intricate and well thought out Cajun dishes are.
I originally learned to “make a roux” and other tricks of the trade from my former mom-in-law. She was my first teacher and she was a very good one. She too came from a long line of Cajuns and was more than helpful to me when I was a new wife and mom. Trust me, I couldn’t boil water. It was her who really fed my desire to appreciate the art of cooking and keeping home. She ignited a flame in me that has only grown since.
My dad’s parents (French Canadian and Scotch-Irish) also taught me a good bit about cooking. My grandpa could whip up some eggs and grits like no one else could and the man loved his seafood. He taught me about the finer points of cuisine: fried green tomatoes and cornbread. Mmm, hmmm. Grandma isn’t bad herself. She was the resident chef for holiday parties and get togethers. I have all of her handwritten recipes and I am cooking them and reminiscing… one by one.
Overall, Today’s Cajun Kitchen is where I post recipes and videos and tutorials about the lessons I learned and recipes that were passed down to me. All of the dishes I share will be Cajun inspired. I can’t help it. It is who I am. However, that doesn’t mean that I will only post about authentic Cajun dishes. To do that I’d have to cook over an open fire and smoke my own andouille. Instead, I will purpose to share with you what the Cajun kitchens of today are like and what dishes we prepare. It will be a nice mixture of old world and new. Oh, and I try to cook with more natural, healthy ingredients as opposed to some of the former ways of cooking Cajun dishes. You won’t clog your arteries or drop dead of a massive coronary when testing them out. Cause this ain’t ya mama’s kitchen, you know.
There is no schedule for postings. It is just published when I feel the inspiration to do so. Or as we would say, when I get an envie to.
Today’s Cajun Kitchen also participates in our local church’s Helps Meals Ministry where we provide meals served with love and encouragement to families welcoming new babies, those going through surgery or illness, or others suffering loss of a loved one.
