Vendredi / Friday/ is “Fish day”!


Catfish courbouillon !

Our Friday catfish courbouillon, cooked fresh, within minutes of serving , with Cajun in a Box, seasoned fried fish on the side, this meal served with Cajun country rice, included is our famous corn macque choux , Cajun seasoned field peas with snaps, hand tossed Buttermilk coleslaw for the “freshest fish” on the bayou.

First plate for the cook!

Fried on the side!

Fillets fresh from Da, bayou.

Sauce is ready for fish.

Our Buttermilk coleslaw tops off this Fish dinner,

Butter milk Coleslaw!


2 cups
1 cup
3 tablespoons
white sugar
1 teaspoon
celery seed
½ teaspoon
black pepper (ground)
2 (16 ounces) packages
coleslaw mix (shredded)

Fresh as a spring morning! great mix & crunchy slaw!

As always we have a little something sweet, and our Traditional fresh brewed,  after meal Coffee.

As always Cazan the cook.
“Experience eating Cajun , everyday, It’s what we do”!







Jeudi / Thursday/Chicken & sausageGumbo!

Jeudi / Thursday/Chicken & sausage gumbo.

Our most popular Thursday meal, fresh made roux, and our locally sourced ingredients, add the at “Grandma’s house” flavors to this traditional Cajun Country meal, served with fresh cooked Cajun country rice, home made mustard potato salad, fresh baked corn bread, with a side of baked sweet potato.

Gumbo for 2.

When I make a gumbo for Us! I use  deboned chicken, and our favorite smoked Andouille sausage.

I like to debone my chicken and make a stock, I believe it adds to the gumbo flavor, just as the eggs, The eggs are traditional ingredient, when you are cooking  yard birds eggs show up sometime, and were added with some other ingredients, such as hearts, gizzards, and feet !

If you have never knawed on a foot well, you are missing all the fun.

Just as a drum stick bone was used as a teether, You know !

As always, you make a roux!  then Sauteed, ( fry quickly in a little hot fat.)the other parts, the trinity, and sausage, the chicken,

We’ll blend this and simmer for a while, lets make the rest of our Gumbo for two, our mustard potato salad, and rice, I always cook a cornbread, and sweet potatoes, since I am in the kitchen.

It seems there is always a little something sweet, and our fresh brewed coffee, after our meals.

I know it’s the same at your house, but if it’s not. Please feel free to let me know and Cajun in a box, will make your Cajun dream meal come true!

Contact us today!

As always Cazan the cook.

“Experience eating Cajun , everyday, It’s what we do”!



Mercredi /Wednesday/ Stuffed “Beef roast” w/ Sauce Rouille !

Our Cajun in a Box, slow cooked beef roast, is browned down and seasoned before cooking in a sauce rouille, (“rusty gravy”), there are many definition s of a sauce rouille, today it’s a brown gravy!



4 pound roast.

4 small carrots.

4 small quartered turnips.

2 cloves of garlic.

1/2 cup chopped parsley.

1/2 cup chopped onion.

1/2 cup chopped celery.

6 stalks green onions.

Let’s stuff our roast, using a pointy stick I pierce the roast and insert, the green onion stalks, & garlic, traditional way, and you could also puree & inject.

Rub our roast with salt, black pepper, cayenne,  adding 1/2 cup oil to our pot, we’ll brown this roast till you can’t stand it,  Adding the rest of our ingredients,

1 cup beef broth.

2 cups of chopped onions.

sliced carrots.

quartered turnips.

1/2 cup chopped celery.

1/2 cup water.

Set you temp to medium and cover, cook for 2-3 hours, stir and adjust as needed. Season to taste.

I always, build my gravy before slicing this roast, and having all the sides done, and we are ready, for another Cajun in a Box, meal, here on the bayou!

We love our rice here in Cajun Country, I always use a medium grain, I remember there used to be a small mill in every village of South Louisiana, it was always such a incredible dusty place, with the cat’s and the small ladder back chair, at the door. Check out, Cajun Country rice.

Let’s decide on our sides,  smothered navy beans seasoned with bite size Caramelized Tasso, seasoned baby Lima beans, & our hand tossed  crunchy coleslaw.

The tradition of coffee after a meal, started where? I don’t know, but it’s always the same around our table. The something sweet, is  the most often topic, and usually ends up on the other side of the debate team!

As always!

Cazan the cook.

“Experience eating Cajun , everyday, It’s what we do”!

Tuesday is”Pork backbone Fricassee” on the Bayou !

 Fricassee,  especially a Pork backbone Fricassee is a method of cooking meat in which it is cut up & “sautéed” & “braised”, & served in it’s sauce.
That’s what a fricassee is, so  now let’s cook one.

A Cajun Country, down home, roux based, meal with 3’s and some spring time, sweet tea, a wedge of lemon, a slice or two of Country Miche, sliced thick, with a pat.

Our 3’s will be old fashioned Cajun smothered potato’s w/ caramelized Tasso bites, Cajun in a Box, seasoned slow cooked field peas with our delicious corn Maque choux!

Let’s cook something!
3 pounds of pork back bone, (country style ribs)
1/2 cup flour
1/2 cup oil
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
1 cup chopped green onions tops
1/2 cup chopped celery
6 cups water
seasonings, black pepper, salt, cayenne
In your favorite Dutch oven, lets brown our meat, brown it until you start picking pieces off to eat, set aside, “Make a roux”, you know how you like it. Add all the seasonings except your parsley, let’s cook this over medium heat until done, (15 minutes) Add pork backbones, (I hope you haven’t pick it all), stir well, Saute 15 minutes, and Add water and parsley, We’ll cook this about (50 Minutes) until tender, Add water to maintain volume & thickness, Let’s season to taste.

We will serve this over fresh cooked Cajun country rice, I always use med grain, I don’t like to chase my rice all over the plate. A little something sweet always does the thing, with some Traditional fresh brewed coffee.
As always.
Cazan the Cook!

“Experience eating Cajun , everyday, It’s what we do”!

Monday, “Traditional”, ( Cajun in a Box) Red Beans!

Get them while they’re Hot & there’s some sausage left!

 It’s all begin’s on Monday, the busy day after a long weekend, taking care of the after affects; the Ladies would, put on a pot of red beans, and let it cook as they took care of the cleaning, wiping down, and generally preparing for the rest of the weeks business. So at the end of the day, the red beans not requiring much work, seasoned and a little sausage or other smoked meat they had, a quick pot of rice, It was soon a Tradition, and It’s sort of like that here at Cajun in a Box.
Mondays are Red Beans & Sausage, our locally sourced smoked Pure Pork & Andouille sausage. prepared in bite size pieces, and then added to the beans after a day of simmering, seasoned with , Black pepper, salt, cayenne, as they  say,  season to taste.

I’ll be cooking some, the slow cooker is full and the prep work all done.
Today we are going to do some fresh cooked, corn bread, & I happened to come across some fresh grown cabbage, fresh out da ground, for a coleslaw, as always, this dish will be served over a bed of rice, Sweet tea, and a fresh brewed cup of coffee.
I am still work on the little something sweet, we’ll see what the bakery has?
Louisiana Red Beans; Ingredients.
1 pound of red beans
1 cup chopped up onions
1 cup chopped up bell pepper
1 cup chopped up celery
1/2 pound andouille sausage
1/2 pound of smoked pure pork
seasonings, black pepper, salt, cayenne
As always, wash your beans, and soak over night, drain, now in a 4 quart sauce pot, saute all of your seasonings and sausage in 2 tablespoons of oil, until this done, (5-7 min)
Let’s put our beans with all other ingredients, cover with cold water, 2 inches over, on high heat, bring to a rapid boil, and reduce to simmer until beans are tender and gravy is rich, thick & creamy, ( a spoon will help with this, mash a few beans until your gravy is right) about 2 hours, on a simmer will cook this recipe.
prep time; 3hours,
Serves 8, over rice
We’ll be enjoying this meal with friends, for “Souper” Dinner.
After a busy day of taking care of the after affects, and the start of another week here on the Bayou!
As always.
Cazan the cook!

“Experience eating Cajun , everyday, It’s what we do”!


Sunday’s “on the bayou”!

In the summer time, the family interactions, are more involved, Pop’s off to work, the house is always buzzing,  the kitchen first, you never got up to find the kitchen empty, basic appliances,  kitchen table, large enough for the family, most  meals eaten out on the back porch, or under a tree if there’s a breeze ,”Brise”.

Cajun Country 2 most important things,

Family, & Cooking“!

A day to day, season to season existence, in Cajun Country, meant everyone had a place, and learned each in succession, So we grew, together as well as individuals.

At Memer’s & Pepere’s, the day started earlier, So the kitchen is a buzz before daylight, and most of the days food is cooked, then placed in the garde -manger, “Larder”, you learned early in life,

“accept when offered”.

The smoked meats, were used the most, for seasonings, and to change up a dish, When the fall hunting season went well, we would smoke rabbits, & geese, used for beans, sides, a smoked meat gumbo on a fall day goes far, You can invoke a nostalgia Just by mentioning, having an Avoir envie for a smoked meat gumbo, the same for a squirrel gumbo, Wild life sauce piquant, rabbit, duck, alligator, chicken, turtle, they my favorite’s.

Time is passing, today just as when it seemed it took a week for Sunday to get here. People say it’s Sunday already, But it is a blessing to have the chance at it.

So It’s Sunday already, and We start early, before the daylight, It’s because, life is meant to be lived. We have lots to do, and get ready for Sunday, and We hope you do too!

It’s like ma-mere say’s “You better eat today, You may not be able to eat tomorrow!”

Cazan@Cajun in a Box

“Experience eating Cajun , everyday, It’s what we do”!




Let’s get ready for Friday!

Friday, around here should be spelled “fry day” ! We love our seafood but during lent, here in Cajun Country there is chance the biggest meals of the week will be fry day.
I love a fish sauce, almost any sort will do, with a helping of rice, seafood sauce , and sides, with a fresh salad or coleslaw, corn on the cob, well I guess i should stop there and get to the point.
I always serve fried on the side with a cat

Fried on the side!

fish sauce, a shrimp sauce, oysters sauce or a crawfish sauce. a little fried on the side goes a long way, I want to mention that when I fry frog legs, there is always a sauce made with the body and front legs, I cut the lips off, skin-em and gut-em cook the rest, an E’touffee, with fried on the side.
I want to talk about frying for Friday.
Deep fried shrimp, oysters, catfish, or frog legs.
Our prep time will be about: 30 minutes and this recipe will serve 6, hungry Cajuns.
Lets do the batter:
1 egg
1 cup of milk
1 cup of water
4 tbsps. yellow mustard
Season to taste, black pepper, salt, cayenne
Lets, mix this up in a bowl about 1 quart. set aside
Ingredients to fry.
a pound of each seafood, ( shrimp. oyster, catfish, frog legs)
vegetable oil
4 cups of yellow corn meal or cornmeal
Season to taste, black pepper, salt, cayenne
Always be careful with hot things. what ever method you use to fry, use caution.
So we have made our batter, and blend our dry ingredients, dip your fish in the egg batter , then seasoned corn flour and fry a few pieces at a time, until golden brown, and floating, cook all pieces, and serve fresh out the grease. Serve it as a side or an Entre.
I know y’all have your favorites to go with all this. Here on the bayou, it all goes with either a shrimp creole, and oyster stew, catfish couvillion. or a frog etouffee, with, Fried on the side.
As always.
Cazan the cook!

“Experience eating Cajun , everyday, It’s what we do”!


Some of the first things you remember are sights, sounds, smells, the happy sounds, the aroma’s of home, a day, in spring, or a puppy, The Ingredients of our lives, sometimes overwhelms, us.
I guess one of the first things I asked Mom for , I remember, getting back from school, I asked “Why we never have Doughnuts?”
Mon-Mere being who she was, Said would my dear little boy, like some doughnuts. Me not knowing, said Oui, Mon- Mere! She said OK.
Well you know, you are excited to get something new, I didn’t know what a doughnut was, just been told, that’s the thing to have, so that’s why I asked.
The very next morning, running into the kitchen, smelling something, Just knowing that I was going to have the thing to have, imagine To see those same old Croquesignoles, sitting in my plate with the same old powdered sugar spread on them, and the same old cane syrup at hand, Me being who I was, Asked, “What’s this”
Mon-Mere, never missing a chance to teach me, asked, Don’t you know?
I rushed right in to the fray, and said, It’s the same old thing! Well you know that didn’t sound all that good after I said it.
But, Mon-Mere, said you should not ask for things that you don’t know what they are!
That’s doughnuts, you been having for breakfast all your life, so eat up.
So when is a Crouquesignole not a doughnut” I guess when you call it a beignet.
Here is my recipe for Cajun doughnut’s just like mon-Mere used to make, Please enjoy them Like We do!

1 1/2 cup sugar
2 eggs/med
1 tablespoon butter, melted
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg fresh ground
1/2 cup milk
2 teaspoon vanilla flavoring
Blend sugar, eggs, and butter together in a large bowl.
In a separate medium-size bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
Measure milk in a measuring cup and add vanilla whisk,
Alternately mix the flour mixture and milk mixture into egg mixture until well blended.
Cover the bowl with plastic wrap and refrigerate for about an hour.
When ready to fry heat your oil in a pot or fryer to 375 degrees.
Take donut mixture out of the refrigerator and 1/2 of the dough onto a floured counter surface.
Knead about 12 times then roll out onto counter being sure counter and roller have plenty of flour on them or dough will stick and not lift off of surface easily after being cut.
Roll dough into a rectangle shape about 1/4″ thick. Cut dough with a pizza cutter about 2″x 3″, then cut 2 slits with a butter knife into them pull open a little
Drop 3 or 4 donuts (depending on how large your pot or fryer is) into hot oil I use a long-handled tongs
After about 1 minute and 20 seconds turn donuts over and cook for another minute and 20 seconds.
Remove donuts to drain on paper bag. Sprinkle a lot with powdered sugar and enjoy this with your breakfast, or afternoon Coffee.
As always.

P.S. Best simple mix, for ” Croquesignoles” 

Order yours Today!

“Experience eating Cajun , everyday, It’s what we do”!

The Boucherie

Much of Our Heritage  came from community butchering’s “la bouchere” a social event, it provide help, and a bond of community, providing  a way to avoid waste & spoilage, an extended Cajun family would pitch in and share, La boucherie de compagnie. In the spirit of cooperation, & sharing in the feast, turning into a social event, with our Famous fais do do!

Traditions today continue along the same lines, Our Cajun Supper clubs, among family & friends, turns into, I’ll cook on Monday night, you cook on Tuesday night, She’ll cook on Wednesday night, you get it. Sharing of food, ideas, recipes, Our entertainment, and great company, and Family ties!

Cultures came together, and the results, Authentic Cajun Food, Cajun Music, “Cajun”!


During the boucherie, parts were gathered up and things were made, the kidneys,liver, heart, lungs, & tongue, washed and processed, cut into bite size pieces, and cooked slowly in a brown simmering gravy, seasoned with bellpepper, onions, celery, green onions. Seasoned with salt, black pepper, & cayenne.  “debris“. This would be eaten during the day served over rice.

Evening favorites included, Grillades, served over grits, & pork Jambalaya, made with the trimmings of the bones. served many times over “white beans“.

All these foods, are seasoned with Cajun Tradition, Heritage, & Culture !

Boucherie’s  happen today, and it’s as always, people working together, Experiencing the Cajun Way, a common, desire Providing fresh meat, passing down Traditions, expressing our common Human Heritages, Sharing our Cultures. Be it yours, Mine or Ours, The Joie de vivre in Cajun Country continues, and as always, Laissez les bon temps rouler!

You say that like dis,”lay – say le bon tom roo-lay” Let the good times roll!

As always!

Cazan the Cook.

“Experience eating Cajun , everyday, It’s what we do”!




Let’s cook something.

Big Mamou has been cooking for some time now, it’s always the same, fresh, hot, plenty, Some days it’s a long gravy and another cup of rice, The gravy seasoned with what ever we have for meat, seasoned the Cajun in a Box, way. The trinity Sauted and the sauce rouille, thickened to stick to the Louisiana grown rice, (medium grain).
Today when I cook it’s always with 3’s, I like a choice of sides that compliment each other. I am sure it’s the same for y’all and meals are a focal point of Cajun Country life, it’s what we eating tomorrow?

Growing up harvesting, and processing all of our food, it made for some interesting stories, and many of these have been recounted at more than one table.
The best time of the day in the spring and early summer, was when the “souper” Dinner was almost ready, right at dusk, My job was to water the garden and pick something fresh to go with our evening meal, I would lay the hose in between the rows and then pick a few tomato’s even a slightly green one, it adds so much , Then the next row, I would pick some peppers, a hot one (Cayenne) and then mild banana peppers, a little further up the row, some red radish, washing it all with the hose, and stepping over to the cucumbers a couple will do. In a special place along the fence next to the cucumbers, was some Traduccion melon frances, “cantalopes”
It was always a side during the melon season. Having prepare the fare from the jardin, it is supper time.
Most days there were no left overs, and if it were the rice was eaten at breakfast in a bowl of milk or covered with a fried egg, the way we cooked the rice there was always a crust lining the rice pot called “Graton”.
Our days always started at daylight, and we had to be in the house and tub by dark, they never had to fuss much because we played so hard in the weather, we were hot, tired dirty, and the bath did the trick, sometime some one would go to sleep on their rice & gravy!
Well It’s been a while now, that the day starts at day light, even for the great grands, and the day ends right at dark, with a bath and supper with a little something from the garden.
Tonight was grillades, in a rouille, and sides, with a little something sweet, on the side.
I could talk a little bit about what I am cooking tomorrow, but I have to eat!
As always.
Thank you!

“Experience eating Cajun , everyday, It’s what we do”!