Signs of spring are everywhere, in Cajun Country and it is a delight to drive around, especially if you are in a convertible! The better to feast your eyes on the bursting forth of Spring and with a full view of the sky, too. I took this pic while stopped at the red light, where I spend a large amount of time waiting. Fortunately, this house on the corner, has a nice yard and garden, so there is always something beautiful to look at while waiting for the light to turn green. Finally, Spring is here! Hope that ya'll get to get out there and enjoy it!
This tulip tree is almost in full bloom.
And the cherry trees are starting to bloom.
This one is in full bloom!
Here is a wonderful dish that goes well with so many things. This is a special recipe that has been handed down for generations, in my family. It compliments a beef roast, ham, or chicken dish, perfectly and is easy to make. Known as "Dirty Rice", or rice dressing and it is almost always on the Cajun table, and is especially good with Barbeque. Enjoy!Spicy Cajun "Dirty Rice" Dressing
1 cup onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup green bell pepper, chopped fine
1/4 cup red bell pepper, chopped fine
2 tsp's minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
(or 1 lb. lean ground beef)
1/2 pound lean ground beef
1/2 pound lean ground pork
(or 1 lb. lean ground beef)
1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1 tbs. or more, Cajun seasoning
2 tbs's Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
1 1/2 cups beef stock or broth
3 cups cooked rice
First, make a light roux.
2 tbls.'s flour
2 tbls.'s vegetable oil
Brown the flour in the oil in heavy skillet and stir constantly until it is a medium brown. (about 10 minutes) Lower heat and add the vegetables and garlic and stir for 5 minutes, adding a little bit of water, if needed, to prevent sticking. Cook for 5 minutes, stirring constantly. remove from heat and set aside.
In separate large, heavy frying pan, cook the beef, pork, and giblets and stir and cook until browned. Drain excess oil and add the Worcestershire sauce, beef stock, and prepared roux, mix well, and cover and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Add a few shakes of Tabasco if you want it spicy. Delicious! Serves 6
Salt and Tabasco, to taste
1 tbs. or more, Cajun seasoning
2 tbs's Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
1 1/2 cups beef stock or broth
3 cups cooked rice
First, make a light roux.
2 tbls.'s flour
2 tbls.'s vegetable oil
Brown the flour in the oil in heavy skillet and stir constantly until it is a medium brown. (about 10 minutes) Lower heat and add the vegetables and garlic and stir for 5 minutes, adding a little bit of water, if needed, to prevent sticking. Cook for 5 minutes, stirring constantly. remove from heat and set aside.
In separate large, heavy frying pan, cook the beef, pork, and giblets and stir and cook until browned. Drain excess oil and add the Worcestershire sauce, beef stock, and prepared roux, mix well, and cover and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Add a few shakes of Tabasco if you want it spicy. Delicious! Serves 6
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Many thanks to all of you who have commented and emailed me with advice on how to fix a problem that I've been having for about a week, now. Wishing ya'll many lovely Springtime moments! Merci beaucoup for stopping by!
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