Annie's Cajun Corner

When I first visited Cajun Country, I didn't know the difference between a crocodile and a crawfish! Being a native New Yorker, I had no idea what to expect of life in Louisiana.  But my best friend, Char, honored me by asking me to be her new baby's godmother, and I was bound and determined to be there at the christening.  No stand-ins for me!  Char and I had never met although we had been best friends for years and years.  We were penpals; we'd shared everything from the birth of her children to the death of her father, my father, her husband, and more.  The only glitch was that we had never met in person.

When I stepped off of the plane in Lake Charles, LA, I panicked!  I was calm in the airport and calm on the airplane, but now faced with my best friend in the flesh, a new baby as my goddaughter, and an entire family of her's to meet, I was shell shocked and disappointed that I had never really read up on Cajun culture.  I didn't know anything about it, and I was scared to death.

Later on in the trip I visited New Orleans (and have since been back to Sulphur, Lake Charles, and New Orleans -- but I think it's time for another visit!) and fell in love with that city.  It was Mardi Gras, there were 1,000,000 partying people on Bourbon Street where my hotel was located, and I was there all alone.  It was an exciting time, to say the least!

Here are some of my favorite places in beautiful New Orleans!

The Riverwalk

This statue of Andrew Jackson, victor in the Battle of New Orleans, stands in front of the Riverwalk Marketplace

Pat O'Brien's "World Famous Hurricane"

The Bead Man of New Orleans

Evod Newton in the French Quarter

Did you know that the Royal Mardi Gras colors were selected in 1872 for the first Rex Parade in honor of the Grand Duke Alexis' visit to New Orleans.  The purple stands for Justice; green for Faith; gold for Power.

Here Are Some Photographs Annie Snapped in New Orleans and On The Bayou

Bourbon Street by Day

The Royal Sonesta Hotel (A Touch of Paradise in the French Quarter!)

Do You See The Gator in This Photo???  

Our Guide was Cajun.  He had lived on The Bayou for All of His Life.

A Beautiful Bayou Sunset!

Heaven Help Us -- Annie's Cookin'!

Here Are Some of My Favorite Cajun Recipes

Red Beans and Rice

1 Ham Bone

1/2 pound ham, cubed

1 lb. dried red beans

1 large onion, chopped

1 cup chopped green onions, tops and bottoms

1/4 cup chopped parsley

1/4 cup chopped green pepper

1/2 teaspoon basil

2 bay leaves

1/4 cup butter

Salt and cayenne pepper to taste

Put beans in a heavy pot with enough water to cover, bring to a rolling boil for a couple of minutes, then soak overnight in the same water.  In the morning, bring to a boil again and add all other ingredients.  Reduce heat and simmer for at least three hours.  Beans should be creamy, but most will remain whole; serve with smoked sausage and fluffy white rice.

Blackened Redfish

Please remember that although those of us in the North consider blackened foods to be Cajun, they are NOT!  They are good though.

3 sticks unsalted, melted butter

1 Tablespoon sweet paprika

2-1/2 teaspoons salt

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. ground red cayenne pepper

3/4 tsp. white pepper

3/4 tsp. black pepper

1/2 tsp. dried thyme leaves

1/2 tsp. dried oregano leaves

6 (8 or 10 ounces each) fish fillets cut about 1/2 inch thick

This recipe is best done outdoors due to the intense smoke.  Heat a large cast iron skillet over very high heat for about 10 minutes.  Dip each fillet in melted butter, coating well.  Sprinkle seasoning mix generously on both sides of fillet, patting in by hand.  Place in hot skillet.  Pour 1 tsp. melted butter on top (be careful it doesn't flame up!).  Cook over high heat until underside looks charred, about two minutes.  Turn fish over and pour another teaspoon butter on top and cook until done.  Serve with melted butter.

Crawfish Etouffee'

1/2 tsp. black pepper

1/2 tsp. red cayenne pepper

4 tablespoons butter

3 tablespoons flour

1/2 cup chopped green onions

1-1/2 cups finely chopped onion

2 cloves minced garlic

1/2 cup chopped celery

1 cup tomatoes

1 teaspoon tomato paste

2 cups fish stock

2 cups crayfish meat

1/4 cup chopped parsley

2 teaspoons salt

In large saucepan melt better, remove from heat, stir in flour until smooth (roux).  Return to heat; stir for 10 minutes until roux is dark brown.  Stir in onions and celery; cook 10 minutes more.  Add paste to fish stock; stir into roux.  Add tomatoes, crayfish, parsley, and seasonings. Cover and simmer 20 minutes.  Serve with rice.

Creole Jambalaya

2 cups canned tomatoes, chopped    

1 cup raw rice

3 bay leaves

1 cup water including tomato liquid

1-1/2 pounds raw whole cleaned shrimp

1 cup diced ham

2 tablespoons butter

1/2 cup chopped onion

1/4 cup chopped celery

Saute' onions green pepper, celery, garlic in melter butter.  Add shrimp and ham.; fry about 5 minutes.  stir in tomatoes and cook 10 minutes.  Stir in rice and seasonings and liquid.  Bring to boil; cover.  Simmer until rice is done, about 30 minutes.