Boudin & Cajun Recipes
 
Recipes & Ideas from Local Louisiana Chefs & Home Cooks
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These recipes are provided as a service so people from outside Louisiana can bring a little down-home Louisiana cooking and some true Cajun dishes to their own tables.  The recipes have been selected and tested in order to ensure that even the "untrained" Louisianian may achieve culinary success.
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The Recipes
  • Award Winning Gumbo (coming - December 2009)
  • Crawfish Etouffe In the Style of the Champions (December 2009)

Recipes are being tested and added regularly.


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For All Your Cajun Food Needs:
Bourques Supe Store
Useful and Important Louisiana Cooking Terms, Techniques, & Tips

 Ingredients and Products - Most of these recipes can be easily made outside of Louisiana.  The main ingredients are common (or suitable substitutes can be found) and the spices and such can usually be bought locally or ordered for delivery.  BoudinLink.com suggests: (We are working with an online retailer to formulate the best offerings, check back for info at the end of Feb. 2008) *******

A Shopping List!! - What you need - and help getting it outside of  Louisiana. - Coming 

Spices - 
Cajun food does not neeed to be "hot." It frequently has some "heat" from cayenne in the spice blend that people typically use.  But it need not be mouth-burning to be real.

Spice Blends - Virtually every country store and many companies have their own spice blend.  While they are all different in some way, they are essentially seasoned salt.  So, when you use them you are salting and flavoring the food.   Here are a list of some of the many spice blends with notes on those that are more readily available outside of Louisiana and suggestions for ordering others.
Check out our SPICE PAGE here! 
Sweet P's

Slap Ya Mamma
- This is what you say about something that is really tasty and took a lot of work and love to produce: "Man, that is 'slap your mamma' good!"  It is also the name of a delightful spice blend.

Peppered - "Hot" How hot is something?  Another way of asking about the heat in a dish is to inquire if it is "peppered."  Folks are really inquiring about the level of cayenne pepper in a dish.

Smothered - Cooking something "down" (long andd low - - - -like for  1.5 to 2 hours or more) and thereby creating tender meat and a rich gravy.
Magnalite - A preferred and time honored brand of pots and pans in Cajun Country and beyond.  Still available.  Essentially a heavy alluminum  cookware.  A key in Cajun cooking is often making sure that you do not use non-stick.  The crisping and browning that happens on the bottom of a pan (and that does not happen in a non-stick) is part of the flavor profile that develops in Cajun cooking (any real cooking for that matter).



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