Archive for February, 2010

Is the Creole/ Cajun food in New Orleans the best food in the world?

It is awfully good but anywhere in Louisiana is also very good.So, it would be a matter of taste.

Do you know a good internet site for Bluegrass music?

Or any other music with fiddles? Cajun, maybe? Not Scottish or Irish as I already already have those. Thanks in advance.

http://nfo.net/lnx/zydeco.html

Is hope for the strong and the weak ? How many people feel they need no hope? Life is full of hope?

Every mornin’ at the mine you could see him arrive
He stood six foot six and weighed 245
Kinda broad at the shoulder and narrow at the hip
And everybody knew you didn’t give no lip to Big John

Nobody seemed to know where John called home
Just drifted into town and stayed all alone
He didn’t say much he kinda quiet and shy
And if you spoke at all you just said hi to Big John
Somebody said he came from New Orleans
Where he got in a fight over a Cajun Queen
And a crashin’ blow from a huge right hand
Sent a Louisiana fellow to the Promised Land Big John

Then came the day at the bottom of the mine
When a timber cracked and men started cryin’
Miners were prayin’ and hearts beat fast
And everybody thought that they’d breath their last cept John
Through the dust and the smoke of this man made hell
Walked a giant of a man that the miners knew well
Grabbed a saggin’ timber and gave out with a groan
And like a giant oak tree he just stood there alone Big John

And with all of his strength he have a mighty shove
Then a miner yelled out there’s a light up above
And twenty men Scrambled from a would be grave
Now there’s only one left down there to save Big John
With jacks and timbers they started back down
Then came that rumble way down in the ground
And the smoke and gas belched out of the mine
Everybody knew it way the end of the line for Big John

Now they never reopened that worthless pit
They just placed a marbled stand in front of it
These few words were written on that stand
At the bottom of this mine lies a big big man Big John

That is wonderful. My son and I have almost every movie he ever made and we loved him, still do. He was a manly man and a man’s man too. There will never be another one like him. Big John. Big wonderful John.

Sometimes hope is all that keeps me going when I am too tired to go. Without hope the world would just crash and burn.

Parents, has your heritage influenced your parenting? (please read)?

If so, in what ways? It could be in terms of actual parenting style (I know in some cultures the oldest child has a lot more accountability), but also in terms of what you teach them about your culture. For example, my husband and I are Cajun. We’ve gone out of our way to make sure they know French (Cajun French is a dying language), we tell them the old stories and teach them of traditions, we cook Cajun food, and we’re Catholic.
If you want to include what your heritage is, that would be great. Thanks! Just curious.

Well, my husband and I are originally from France (we moved to California last year), so three of our four children were born there. I’m pregnant with our last baby, who will also be born here. I want to make sure my younger son and the new baby know about the traditions and all of that. Also, we’ve been teaching our kids French along with English. We make French food and we’ll try to visit our family back home as much as possible, but we want them to know that it’s important to recognize your heritage, but still have some American aspects.

Cajun Festival 2009 at Breaux Vineyards

6/20/09 Noon quick shots of our 12th Annual Cajun Festival. Yes, it is very bright and sunny! Come out to DC’s Wine Country!

Duration : 0:2:24

Read more…

Boudin Sausage Cajun Recipe : Demonstration of How to Stuff Boudin Sausage

A visual demonstration on using a stuffer for making Boudin sausage; learn this and more in this free online cooking video series taught by expert chef Karl James on Cajun food.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:1:55

Read more…

Cajun Music

First song is “Evangeline Special” from Iry LeJune and the second song is “Jambalaya” from Jo-El Sonnier

Duration : 0:5:17

Read more…

Diving the Great Cajun Reef

Cajuns are people from Louisiana. There are nearly 3000 structures in the gulf of mexico, most in Louisana, together they make a massive artificial reef which I christened “The Great Cajun Reef” probably the largest congregation of artificial reef in the world. Diving beneath these platforms there is a treasure trove of life where before there was only muddy bottom. The platforms (and in Pensacola way, old shipwrecks) provide a structure for reef to grow. I am a huge advocate of the rigs to reef program.

Duration : 0:5:0

Read more…

She makes Boudin, she eats homemade boudin.

The Cajun Wife makes delicious homemade boudin at brother-inlaw’s house. The brother-inlaws get together to play a live Cajun song on the accordion and guitar.

The music used in this video is:
Jimmy C. Newman
Boudin

Beausoleil, L’amour ou la Folie
(available at Amazon)
Danse Caribe
It’s a sin to tell a lie

Duration : 0:9:56

Read more…

Who has a Recipes for Cajun food?

http://answers.yahoo.com/question/index;_ylt=AmNqkDu_hvYyYGQJY7csch3sy6IX;_ylv=3?qid=20081113100807AAbG1tP

Put down anything to get 10 points
anyting on Chicken or anything

Jambalaya!

2 lbs Italian/green onion sausage (crumbled)–
Saute in large pan.
3 packs frozen chopped seasoning (bellpepper, onion, celery)–
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired….shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben’s works great!), depending on how large your pot is.
Cover and cook on "hi" for 15 minutes or so; then turn down and cool, stirring occasionally until tender!