Category Archives: veggies

Broccoli salad aka broccoli crack and happy birthday to my mama 

Ok so this is one of my absolutely favorite recipes in the history of me cooking, which is a really long time. My mama had me cooking at the age of 12 (I mean not full time but she let me help and I am glad I was able to) and I have tried many a recipe and I am telling you…this one is top 10. I have never made it for anyone and they did not love it. It’s like crack. Broccoli crack. So healthy crack. Not nearly as damaging as regular crack. Much more colorful crack and packs a nutritious punch…it’s awesome! I am not sure how I got off on this track and I imagine you all are wondering if I am actually on crack…that answer is no. I am just tired and get into one subject and have a hard time shifting gears…but I am shifting now. Anywho, my parents aka Bernie and Stephen aka BB and Poppy came to town last weekend and Big Daddy cooked a prime rib roast in honor or my mama’s birthday. I made the Pioneer Woman’s whiskey gravy to go over it and then made this amazing broccoli salad  to serve along the side of it (and some tasty garlic mashed potatoes). It was pretty darn amazing if I have to say so myself. Once again, the broccoli salad was a hit and our plates were so pretty…it’s an irresistible combo. This broccoli salad is as comfortable on the side of burgers and hot dogs as it is beside prime rib roast. That speaks volumes of its versatility and supreme awesomeness. So make it.  It’s one of Paula Deen’s recipes, so you know it’s good. You will love it, your family will love it, they will love you more and it’s just an overall win. And who could not use a win?!  Exactly. 



BB and one of her babies


Happy birthday BB



makes my heart smile

Broccoli Salad 

Makes 6-8 servings 
Stuff you need~
1 head broccoli, cut into small florets
6 slices of bacon, cooked crispy and crumbled
1/2 finely chopped red onion 
1/2 cup golden raisins 
8 ounces sharp Cheddar, cut into small chunks 
1 cup mayonnaise 
2 tablespoons white vinegar 
1/4 cup sugar 
1/2 cup halved cherry tomatoes 
What to do with the stuff~

Add chopped and washed broccoli to a large serving bowl. Toss in raisins, crumbled bacon, cheese, and raisins. Add halved cherry tomatoes.   In a small bowl, whisk together mayo, sugar and vinegar. Pour this over the broccoli mixture and toss gently to coat well. 

*if making for a large crowd, make sure to double this recipe. It goes quickly and people go crazy. It’s addictive. 

*you can make it the day you are serving it but it is really good when you make it the night before.

as marty in Madagascar says…crackalackin!!!

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Chicken and cabbage stir fry and the family that gets sick together…drives each other crazy

So we have been sick in the cajun mama household. Looking around, I know it could be so much worse, but I will straight up say, 4 sick kids and a sick mama es no bueno. My youngest started running fever on Christmas Day and it just sort of spiraled from there. We fell like neatly placed dominoes. Christmas 2015…the Christmas of the fonk. But truthfully it was so much more than that. Even in the hazy eyes of the after illness, in my cough syrup induced haze, I know it’s not all that bad. And bad moments don’t make a bad life. Having some time together (albeit time where everyone is coughing and a little cranky) has not been so bad. There has been some cabin fever, lots of eye rolling, some “get out of my face!” And “mama he Is coughing on me!!” But we have also had lots of family time to take naps…

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Dress the dog up in scarves…

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Play games…and pose for selfies…

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Have group discussions…

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Choreograph dances…

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And get lots of puppy kisses…

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So all in all, we have been pretty lucky. We have all been together and we have laughed a lot. I can honestly say one thing that has not happened a lot is cooking. Whatever we had left us with little appetite. It’s been lots of cereal and sandwiches around here. But the other day, my best friend posted a link to a recipe for cabbage and chicken stir fry and I had to make it. Nearly everyone in our family loves cabbage and it is super cheap, so that makes it a great option! The recipe came from http://www.pomanmeals.com and I really like this blog. This cabbage and chicken stir fry was absolutely lip smacking de-licious! Now, I kind of added a few things and I will give you the recipe the way I made it, but I wanted to make sure ya’ll got the original website, because I must always give credit where credit is due. If you love cabbage and you love stir fry, try this recipe. I am telling you…you will be so happy you did. I ate it for breakfast this morning ya’ll. It’s that good!!

Cabbage and chicken stir fry

Stuff you need~

2 tablespoons canola oil
3 chicken breasts, cut up into cubes
Kosher salt and black pepper
2 tablespoons butter
1/2 head of cabbage, cut up into chunks
3 cloves garlic, minced
1/2 large onion, cut into large chunks
1 carrot, peeled and cut diagonally into large chunks
Chicken stock
Cornstarch OR Tony’s instant roux*

*If you don’t have this stuff…get some! My daddy swears by it at the camp and BD came home after a stay at the camp and said “must have this stuff! Your daddy loves it!!”

What to do with the stuff~

Heat the oil in a large skillet over medium heat. Add the chicken to the warmed up oil. Now sprinkle with kosher salt and black pepper. Just let the chicken brown on one side. don’t disturb it for a few minutes. This gives it that nice stir fried effect. After one side is done, I flipped it with a spatula and Cooked the other side. I did not mess with it much.

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Ok, now you may need to work in batches as to not overfill the skillet. The chicken cooks quickly So it’s not a big deal. Remove the chicken from the skillet and set aside.

Next add the butter to your skillet. Let it melt. Toss in the garlic, the carrots and onion. Let them cook a few minutes, and then add in the cabbage. Don’t stir much so the cabbage stays crisp and does not turn to mush. Using a spoon and spatula I kind of tossed the cabbage around, making sure it all gets in that butter. Just cook for about 5-10 minutes as cabbage becomes tender crisp. You can add a little salt and pepper here as well. Be judicious with your salt addition though (I am sensitive to salty flavors and don’t use a bunch so maybe you need or like more. Do your thing. You are your own boss!)
Next, I removed the veggies from the pot. I just placed them in a bowl and set aside. I added in my chicken stock. Now what I used was Knorr concentrated stock. I keep this stuff on hand all the time. I diluted with a cup of water. Let it come to a boil and then sprinkle in about 1 tablespoon of Tony’s instant roux. Cook over medium high heat and whisk well. Let the sauce cook down for a few minutes or until it is thickened up some. Add veggies and chicken to this yummy sauce. Serve over hot cooked brown or white rice. Plum larapin’ as my daddy would say.

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as delicious as I imagined it would be

Since this is New Year’s Eve, I want to take a moment, on my last post of 2014, to say I wish you and yours an abundance of blessings in the coming year. I look forward to sharing plenty of tales from the trenches and the kitchen. So much inspiration for tastier food and an abundant life, right where we are. No need to go to a restaurant to eat good every night. We can keep it simple, keep it real and eat good (and for less!!) at home. Not every night because that is no fun (and completely unrealistic) but more often than not. There are so many recipes for us to share…so enjoy your New Year’s Eve and I will see ya’ll back here sooner than later in cajun mama’s kitchen for some more inspiration. Thank you for reading along and letting me be a part of your life and for being a part of mine. More of that in 2015 please. Happy new year.

Loretta’s corn salad

So Big Daddy is a Farm Bureau insurance agent. They are an amazing company with a reputation for excellent personal customer service. The people who work for FB are mostly just good people. Good ole folks. From the secretaries, to the managers, to the agents and the adjusters. They are family people who are hardworking and sincerely just want to help. Naturally, the secretaries there need to be extra hard working and amazing because they deal with the public and are the right hands of the agents. When BD started working there many years ago, he had an amazing secretary who is so amazing and still such a big part of our lives, it would be wrong not to mention Renee. She is an amazing cook and I imagine I have several of her recipes to share. She moved and took another job with a different agency, but still Farm Bureau. Love us some Renee and no one can replace her. She delivers a big sack of Christmas goodies to BD every year and he cannot wait to tear into them. In fact the other morning as he was brewing his coffee, he asks me if I could make some cinnamon bread (coffee cake) and I was all like “um…who do I look like? Renee?” I am not sure even if I had her exact recipe (Renee? Can I have it?) I could make mine as good as her’s. She is a great cook, baker, friend, mom and grandmother and I am not sure I qualify. So when she left, we wondered if they would ever get another amazing secretary. There have been some good ones in between but one day, Loretta walks in and BD knew. She was going to be great. And she is. Now there are 2 great secretaries. Big shout out to my girl Tanya…the Desoto Parish FB cake baker!!

Boy is Loretta ever amazing. Our kids adore her. She babysits them and they push us out the door. She is hilarious, big hearted and has a big laugh that makes you smile when you hear it. She keeps a tree in her house that she decorates even in the summer. She is one of a kind. We love us some Loretta. So one year, they had an agency Thanksgiving feast (pretty sure Loretta made that happen) and she made chicken and dressing (omg so good…recipe to be shared later) and a corn salad that made me want to do a happy dance. So so so so good. She emailed me the recipe in time for Christmas that year and I made a batch. It is perfect. I made so much though that we had a ton leftover. So BD took the rest to Bayou LaGrue and it was gone that night after dinner.
So cut to last week and BD tells me he signed me up to make Loretta’s corn salad for their upcoming agency feast. I was a little annoyed to be honest. Like “who do I look like, Loretta?! That is her signature dish!! I cannot do it justice!” I mean, I am supposed to make her dish for her?! What!? But then I remembered I am a food blogger, dang it and my readers might love this recipe. So I will make it and blog the recipe and it will be ok. And it was. And now we have corn salad for their office feast and some for our family dinner. Score! This recipe is a winner. It is fresh and tangy but sweet. It’s just a great fresh side for any meal. It provides some lovely colors for your plate (my mama taught me that was important so I try to make sure our plate is colorful). I think you will love it and I am pretty sure it will be a mainstay for your Thanksgiving, Christmas, and Easter dinners and many meals in between. Loretta is not great at giving exact measurements in her recipes (none of the great cooks are) so I am having to improvise. You can half the recipe or you can add to it depending on how many folks you are feeding (I am channeling my inner Loretta here). You will love this recipe and if you know Loretta or ever meet her, you will love her too. Thank God for Loretta (and her corn salad recipe). Love you Lolo!

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Loretta and her hubby, Ken

Loretta’s corn salad

serves a bunch of folks…like 12

stuff you need

2 cans Mexican corn, drained
2 cans shoe peg corn, drained
4 carrots, peeled, halved and chopped 2 stalks celery, sliced
1 bell pepper, seeded and chopped (I used green because that is what I had but the red adds color)
1 can petite diced tomatoes, drained (optional)
1 zucchini, halved and then chopped
1 small purple onion, diced
1 cup grape seed oil
1 cup vinegar
2 cups sugar
Kosher salt and black pepper

what to do with the stuff

Ok, add all the veggies into a big bowl. Simple enough. Cover and put in fridge until the dressing is cooled.

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love all the colors!

Now, In a small saucepan, bring grape seed oil, vinegar and sugar to a boil. Once boiling, whisk fairly consistently
while the mixture boils for about 4-5 minutes. The sugar should be completely dissolved or almost anyway. Like this…

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keep whisking if the sugar is still stuck at the bottom.

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ah whisk it, whisk it real good! Chi chi chi chi chi chi chi

Allow the mixture to cool. Pour over corn salad and stir in between pours. Add as much of the mixture as you think is good. Those fresh veggies should be good and evenly covered with that sweet dressing. Yum. Sprinkle with some kosher salt and black pepper for some kick and there you have it!!!

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Sweet corn salad full of fresh veggie goodness…you are so perfect

Happy Thanksgiving to all of you, my awesome readers. I don’t claim to know much, but I do know how important you reading what I write means to me. I appreciate your support, your comments, your encouragement and you just being along for the ride with me. I am grateful for all of you. And so much more. Hope your turkey day is wonderful and full of joy and blessings. When I count my blessings, I count you twice. Much love from my family to yours. ~AMB

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a few of my top blessings at the tree farm yesterday. If local, check out http://www.weaverschristmastreefarm.com. It’s a great experience that you will want to make a family tradition.

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My handsome Farm Bureau agent helping get our tree at the tree farm. I am grateful for such a strong sweet husband. Love that man.

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so grateful for this fur baby. He has the big job of healing hurts and bringing joy…and he does fine. We love him so.

Thanksgiving recipe round up

I have always loved Thanksgiving. Of course, I love the food. Turkey and dressing is one of my favorite foods. I guess the time of year also has something to do with my love of this holiday. The people who sit around the table with me make it a pretty great day as well. Another reason still that it is my favorite is that it is the beginning of the holiday season. So many reasons to love Thanksgiving, it’s hard to pick just one. Along those lines, so many reasons to love Thanksgiving dinner and I am about to give you a few more. This a roundup of my favorite Thanksgiving recipes…some I have posted before and some are brand new. I think there is something to please everyone here. It’s a few days early, but as we move into our month of counting our blessings, I want you to know that having the opportunity to share my stories, some recipes, laughter and tears with y’all is one of the blessings I will count. Thank you for continued support, encouragement and cooking and learning right along with me, in the kitchen and in life. Much love and many blessings…~AMB

Scrumptious sides | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/04/30/scrumptious-sides/

Cream cheese corn recipe | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/05/26/cream-cheese-corn-recipe/

Momee’s cornbread dressing | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/11/24/momees-cornbread-dressing/

Chocolate Bourbon Pecan Pie | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/11/11/chocolate-bourbon-pecan-pie/

Pea and asparagus casserole and coming home | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/03/09/pea-and-asparagus-casserole/

Corn Pudding

Corn pudding

Makes about 8-10 servings

stuff you need

1 box Jiffy corn muffin mix
1 can cream style corn
1 can whole kernel corn, drained
3/4 cup sour cream
1 stick mostly melted butter

what to do with the stuff~

Butter a 9 x 13 baking dish well. Preheat oven to 400 degrees. Stir together all ingredients and pour into buttered dish. Bake for 40-50 minutes or until completely set in the middle.

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if food is a religion, can I get an amen?

Mini green bean casseroles
Serves 16

Stuff you need~

2 cans jumbo home style biscuits (16 in all)
2 cans cut green beans, drained
1/2 cup milk
1 can cream of mushroom soup
1 1/2 cups shredded cheddar cheese
1 1/3 cups french fried onions (about a can)

What to do with the stuff~

Spray a muffin tin with cooking spray. Preheat oven to 350 degrees. Roll out each biscuit to 4 inch circles (I just kind of gently stretched mine out). Press a biscuit into each muffin cup.
Mix together drained green beans, milk, soup, 2/3 cup of the French fried onions, and 1 cup of the cheese in a large mixing bowl.
Spoon equally divided amounts of the green bean mixture into each biscuit cup.
Bake for 20 minutes or until biscuits are golden browned. Sprinkle remaining cheese and French fried onions over each cup. Return to oven for about 5 minutes or until the cheese is melted. Let cool on wire rack for 5 minutes or so.

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fun, different and so delicious!

Sweet potato soufflé
(A Trisha Yearwood recipe)

Serves 8

stuff you need~

For soufflé

5 medium sweet potatoes
2 large eggs
1 cup sugar
1/2 cup (1 stick) butter, slightly softened (at room temperature)
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt

Topping

1 cup finely chopped pecans
1 cup brown sugar
1/3 cup all purpose flour
1/4 cup (1/2 stick) butter, softened

what to do with the stuff~

Preheat oven to 400 degrees. Butter a 2 1/2 quart baking dish.
On a foil covered baking sheet, bake the sweet potatoes for 1 hour or until they are soft. Allow them to cool. Peel and add the potato flesh to a large mixing bowl and mash until smooth. Add the remaining soufflé ingredients and using a electric mixer or standing mixed until combined well. Spoon the mixture into your prepared baking dish.

For the topping–in a medium bowl, stir together all ingredients until they are mixed well together. Spoon several large dollops of topping over the sweet potatoes (see photo). Bake for 30 minutes or until the the topping is slightly browned. Let stand 5 minutes before 5 minutes.

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I ❤️ sweet potatoes

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so true.

Rainbow Pasta Salad and lots of the good stuff know, I learned from my friends

So I have told ya’ll about my very good friend Betsy before, right?  I will give ya’ll a little more back story here because it is relevant to the recipe…well, mostly.  Ha ha!  Ya’ll know I love to tell a good story, right?  Anyway, I met Betsy back in 2005 when my oldest started MDO at First Baptist here in Shreveport.  Her oldest, Maggie, was in class with Ben.  I had 2 kiddos, aged almost 2 and 6 months old.  We had just moved from Keithville and I was still convinced I could absolutely be the perfect mom and all the other delusions we new mommies by into.  It’s true, girls.  Betsy is what you would call, shy, when you first meet her.  Friendly, but a little aloof and seems perfect beyond words.  It is a little intimidating.  We would make a little small talk, but she worked in the MDO and was always on her way to her own class.  Lo and behold, round about April, I was pregnant with #3 and she was pregnant with #2, now known as Aubrey and Annie.  We would meet in passing and exchange hellos.  Come fall, my Kayla was old enough and I put her in MDO with Ben and Betsy was her teacher.  We were both hugely pregnant and would talk about due dates and Kayla’s progress, which coincidentally, was not good.  You know how daycares and MDO’s always say “she will stop crying as soon as you leave and be fine.  We will call you if there is a problem.” Kayla was one of those rare babies that did not stop crying.  She in fact, sat in Betsy’s barely there lap and would sob inconsolably.  So, I would come and get her early everyday.  Keep in mind, I am due any day with baby #3 and my 18 month old was a mama’s girl.  I was experiencing mommy guilt, self doubt, mommy fear at it’s most primal…whatever you want to call it.  Aubrey came along in October and then Annie at the end of November.  I eventually took Ben and Kayla out of MDO because Aubrey kept getting so sick and finally got a stomach bug at 5 months old and I said enough.  I am not going to lie or sugarcoat it.  Having 3 kids, 3 and under and a husband who worked or hunted all the time was to say the least overwhelming.  I guess I had a little postpartum depression now that I look back on it.  Baby number 3 was a blessing and also a knockdown punch I was not expecting.  She cried all the time if she was not being held and I was just at my wits end.  So, fast forward to a year and half down the road, I was expecting baby #4 and Ben would be starting kindergarten in the fall.  I decided to try MDO again.  So I went back to the only place I really knew, First Baptist.  Little did I know how glad I would be that I made that decision.  I found out Betsy was also expecting a baby boy and was due in June. I was expecting a baby boy in July.  Well…as luck (or I say, God’s plan) would have it, that summer, right before I had Lucas, I saw Betsy in the Target parking lot.  I have goose bumps as I write this as I can see just how meant to be it was.  I admired her newborn baby boy, Jack Henry and made small talk.  Well, cut to the fall, and the girls started MDO.  Aubrey and Annie were in the same class and every day Betsy was not working at MDO, I would see her in Target.  We would laugh and joke about “ha ha see you in Target every time!  How funny!”  We exchanged phone numbers, but I was still adjusting to motherhood with 4 kiddos and did not see much of a future in our friendship.  I had not made friends very easily since moving to Shreveport and I did not have high expectations.  Well, somehow, we managed to carve out a nice little friendship and we banded together with some other moms and formed a nice posse that included about 6 moms and in excess of 25 kids.  Yeah, we were a motley crew at best.  Betsy and I spent lots of time together with the kids and without.  I ended up being her teaching partner for a year before they moved.  I loved those Tuesdays and Thursdays and I frankly loved spending time with my friend.  This pasta salad recipe is only one of the many things I treasure from our time together.  For someone who says she doesn’t cook, she sure does have some flipping awesome recipes.  Ya’ll know the rest of the story…they moved to South Louisiana so her hubby could join a practice and the rest of their story could unfold.  I miss her everyday and I know she misses me, but life has moved on for both of us and we have made our way.  She is still one of my good friends and our kiddos still love each other, even if we don’t see each other often.  And a few of those friendships still remain strong and that is a gift that keeps on giving.  (I am talking to you Lexie B)  You see, some things, like our friendship, are just meant to be.  God kept putting us in one another’s path until we realized…hey, I like this girl!!!  She likes Target as much as I do and she gets me.  She just gets me.  Thank God for friends who get us, right?  Those crazy years were made much more bearable because of Bets.  In many ways, she taught me how to be a mom.  She taught me how to pack lunches for my kids…no really, she is a mastermind at packing lunches kiddos love. She taught me how to make really delicious brownies.  She taught me you can never go to Chick fil A too often and how to do really good arts and crafts.  She taught me how to get over myself and roll with it with a little grace and not worry so much.  She taught me to laugh at myself.  And she taught me to trust in friendship again and that I was lovable just as I was.  Hot mess and all.  She is the yen to my yang.  This rainbow pasta salad is a perfect example.  For years I had wondered, how in the heck do the restaurants make such deliciousness?  Well, in walks Betsy to show me.  So delicious and yet so easy.  Too good to be true.  And yet…totally true.  Just like our friendship.  Love ya Bets. ~AMB

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friendship is indeed a gift

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A good friend gives your cozy coupe a push when you need it.  

Rainbow Pasta Salad 

Stuff you need~

1 package of rotini pasta, cooked al dente and then rinsed with cold water

5 cups of chopped vegetables (you can use anything but I use cucumbers, tomatoes, carrots, purple onion)

1/2 – 1 cup of cheddar cheese and/or Mozzarella cheese cubes

1/2 cup Salad Supreme seasoning

8 ounces or 1 cup of Italian dressing

What to do with the stuff~

Put your cooked, drained and cooled pasta in a big bowl.  Toss in your chopped veggies and cubes of cheese.  Stir in the seasoning blend and the Italian dressing.  Add more if you think it needs it.   Toss well so that the seasoning and dressing coats every last noodle.  You will be so happy and full of joy when you take a bite of this yumminess.  It will make you smile and want to give some to your friend.  Do it.  She might just love you for life!!

Shout to my girl Bets for this and so many other wonderful things she introduced me to!!!

*For this batch I added in some penne pasta because I needed to stretch it a little further to feed a large group.  I added a little more salad dressing and seasoning accordingly.

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The secret ingredient 

 

this is a potluck go to recipe.  It makes a ton and pleases everyone

So full of color and flavor…you will love it and so will your friends

Love, evolution and Cajun Mama’s coleslaw

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sweet tangy coleslaw. I love you.

Yes.  Yes.  I know.  Coleslaw?  What in the world?  This chick posted about potato salad yesterday and now she is posting about coleslaw.  Yes I am.  But hear me out.  All coleslaw recipes are not created equally.  Even in the great state of Louisiana, there are major differences in our coleslaw recipes.  I never knew this.  But ya’ll, and I am not exaggerating, I had NEVER been to Shreveport before 1994.  No I am not lying.  I am dead dang serious.  I came up here with my mom to see BD’s mom when she was sick (back when he was just Clay, my childhood friend.  Before the whole falling madly in love, marriage and 4 kiddos thing) and I remember passing a Home Depot and thinking “wow!  This is not a little podunk town.  They have a Home Depot!”  Please keep in mind that I am from Alex. and we did not have a Home Depot at that time.  Not sure where I got my notions from.  I was 19 and living in BR and going to LSU and thought I was hotsy totsy.  This was August and please keep in mind that by the next January, I was a  Northwestern demon and that was that.  So, I was a drifting college student who did not know Shreveport was a big city.  Anyway, as far as I know, when you live in Central Louisiana (at least when I was young), you took field trips to one of 3 places if you got out of town.  Houston (back in the day we went to Astroworld), New Orleans, or Natchitoches.  So as far as I was concerned, LA stopped after Natchitoches.  How ironic that I now live in Shreveport, right?  And I love it here.  Go figure.  My whole life seems to be a lesson in irony.  Or maybe I protest too much and try to run the show and God likes to show me in funny little ways that he is the boss and I will enjoy the path he chose. ( I am NOT dating some country boy in Keithville!!  Nope, I dated him and married him.  Thank heavens God knows what he is doing and has the power!) Either way.  I know I am where I am supposed to be, coleslaw differences aside.  Oh yeah, I am supposed to be talking about coleslaw.  Blogging ADD is no joke.  Excuse me when I go off on my trips down memory lane.

Ok, so before I was a Shreveport gal, I only knew of one kind of coleslaw.  And we never ate it with BBQ.  Never.  Seriously, not ever.  At least not in my family.  The main times I can remember eating coleslaw was with grillades and rice and gravy and maybe fried fish or at a boucherie.   my cabbage is not shredded fine enough.  It is a work in progress, just like my potato salad.  I had a friend who is from Alex. and has roots in Avoyelles like me (Denee I am looking at you) and she asked me to post a recipe.  So, I will do my best.  It definitely takes me back.  And I have to say, while mayo based coleslaw had its day in the sun for me…I think I prefer it this way.  Just not with grillades.  Please note, I will make adjustments to the recipe as I get better at making it.

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Lovely cabbage…

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Straight forward, simple, uncomplicated.  Perfect.

Cajun Mama Coleslaw 

Stuff you need~

A head of cabbage

1 cup vinegar

1/2 Cup sugar

2 teaspoons salt

1 teaspoon pepper

yes, that is it…don’t make it too complicated

What to do with the stuff~

Ok, cut the bottom hard part off of the cabbage.  You don’t need that.  Now cut the head of cabbage in half and in half again.  Now, here is where I have some adjustments to make.  Taking a good heavy knife, shred the cabbage very fine, into little ribbons.  If I had to give a measurement, I could say a 1/4″ thin strips.  Fine.  But really, it is not the end of the world if it is thicker.  Again, work in progress.  Add the cut cabbage to a colander and wash well.  Let it dry or get some paper towels and soak up the excess moisture.  Ok…now dump the washed cabbage into a bowl.  In a separate bowl, whisk together your other ingredients.  Adjust accordingly to suit your family’s taste.  Pour over the cabbage and then toss the shredded cabbage with the vinegar mixture.  Let it sit in the fridge for about an hour if at all possible to let the flavors soak into the cabbage. You are ready to go.  Sweet, salty, crunchy, tangy…all the good stuff together.

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BD and I…circa 1978…he was my best friend.  We ate vinegar based coleslaw and loved being together.

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Circa 1996…finding our way…in love and coleslaw.  We were evolving. 

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Circa a month ago…still straightforward and not fussy as this coleslaw recipe.  He is still my best friend.  Gotta love evolution.