The Acadian

testing his new ping.fm account

Wed, 04 Feb 2009 22:44:32 -0500

testing his new ping.fm account

Black Eyed Pea Dressing with Andouille

Tue, 11 Mar 2008 10:20:00 -0400

This is one of my favorite recipes. It’s cheap and easy to make and the flavor is musky, smokey, and it really sticks to your ribs. It balances nicely with catfish.

1 medium Onion chopped

1 tbsp Garlic minced

1/4 cup Oil

Salt, Black Pepper, Cayenne to taste

1 pound Black Eyed Peas (2 cans)

1/2 pound Andouille sliced

1 quart Water

1/4 cup chopped Parsley

1/4 cup chopped Green Onion Tops

pinch of Chipotle powder

1 tbsp Liquid Smoke

Light Roux (optional)

In a large pot, saute onion in oil until clear, add garlic and continue for 1 minute. Add remaining indredients and bring to boil then reduce and simmer, uncovered for 45 minutes. To thicken, stir in Roux in small increments until you’ve reached the desired consistency. Serve over rice. Remember, it’s thinner when it’s hot, it will be a lot thicker tomorrow as leftovers.

Some additional tips:

If you know how to smoke meats or can get Andouille smoked user this instead and eliminate the liquid smoke.

If you want a smoother consistency, puree the peas in a food processer before adding to the pot.

You can also use dried peas and cook for 1.5 hours, You wont need roux but you may need to add water

Fried Catfish Filet, Sweet Bread, Black Eyed Pea Dressing with...

Tue, 11 Mar 2008 09:50:16 -0400

Fried Catfish Filet, Sweet Bread, Black Eyed Pea Dressing with Andouille, Shrimp and Lobster Etouffee, Sweet Potato Fries

All styled up...

Thu, 06 Mar 2008 13:10:03 -0500

and ready to go.

My New Food Blog

Mon, 03 Mar 2008 13:53:50 -0500

This is my first attempt at a food blog. I love to cook and I love to blog so why not, right? A lot of my friends ask me for cooking advice and ideas for meals and now they can easily see what I’ve been cooking and how to pull off the big flavors. I am a huge fan of cajun cooking. To me nothing else come close to flavor and appetite appeasement. I’ve been cooking cajun meals for ten years now. My first introduction to it was at a boy scout camp in Georgia. The camp site next to ours was occupied by a troop from Louisanne. They had made a giant pot of jambalaya and invited us over to share. It was so delicious that I asked my Mom to make it for me when I got home from camp. She had no idea so I went and found a recipe and went to work, I was 14. I’ve never stopped cooking cajun. I’ve been in commercial kitchens since I was 14 as well. I’ve learned a lot about cooking and food preparation. I might only be 24 but as a close frind of mine once said… “You cook like a southern grandmother.” Which I took as a huge compliment. So enough of this blah blah blah, let’s get cooking!