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Cajun News Network (CNN) Our membership campaign has begun! That's right if you, your group or organization would like to participate in the planning of the future cultural center, the current coalition members would like to hear from you. Brick and mortar grants are needed to begin the construction, but the culture and people who make it are the biggest part. Any donations are welcome, and can be arranged by contacting us at the bottom of our webpage or mailing to our physical address. If you mail in a contribution, we will not only holler with glee, but we will send you a "I support the Cajun Cultural Center" button of your very own!! |
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Folklorist/Project Director:
Lynn Hadley
LAFrancais:
Alces Adams
Members:
Gail Adams
LAFrancais:
Melanie Boulet
LCC:
Henri Boulet
TLBB:
Tom Butler
CODOFIL:
David Cheramie
CFMA:
Roland Cheramie
HCC:
Windell Curole
CHF:
Hamilton Dantin
BCC:
Kirk Defelice
Bob Faulk
LAFrancais:
Bobby & Cida Gisclair
Lorraina Guidroz
BCC:
John Allen Guidry
Andre Guidry
CCM, Inc.:
Leroy Martin
CHF:
Robby Matherne
Members:
Sherry Robichaux
Rochelle St. Marie
Celeste UzeeLinks Section
Cajun Recipes
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Alzina Toups' Shrimp Etouffee
In a 3-qt.saucepan cook onion in hot oil and butter, until tender. Add green pepper, celery, garlic, and tomatoes and chilies. Cook, uncovered, over low heat for ten minutes, stirring occasionally. Add paprika, green onion, parsley, and shrimp. Cook five minutes more, or until the shrimp turn pink. Serve over hot cooked rice. Makes four servings.
Shrimp Boulettes by LeBlanc
Grind together first five ingredients. Add salt, pepper, and eggs. Stir mixture well. Drop by heaping tablespoonful into heated oil in deep skillet. Cook until golden brown, turning once. Serves 6-8.
White Beans Larose-Style
Wash and rinse beans, cover with 2-3 quarts of water and let soak for thirty minutes. Over medium heat, boil beans until the water turns yellow. Remove from heat and drain. Combine beans and fresh water(2-3 qts.), add salt meat and onion, and cook over medium heat for about one hour. When beans start to get soft, add salt and pepper, cooking oil, green onions, parsley, and garlic. Continue to cook for another thirty minutes, until the sauce thickens. Serve over rice. Serves 8-10.
Down the Bayou the tradition is red beans, rice, and smoked sausage on Monday, and white beans, rice, and fried fish on Friday.
Chef Randy Cheramie's Bread Pudding
Soak the old bread in the milk. Crush with hands until well mixed. Add eggs, sugar, vanilla, and fruit. Pour butter in bottom of thick pan, add mixture to pan, and bake in a bain marie(water bath) in 350 degree F, pre-heated oven for aproximatley 3/4-1 hour. Let cool. Serve with a splash of whiskey on top.
