Cajun Granny.com

South Lafourche .... A Little Bit of Paradise






I live in Galliano, Louisiana. This town is located between New Orleans and the Gulf of Mexico. It takes about an hour and a half to get to New Orleans and about one hour to get to Grand Isle, Louisiana which is the only inhabited barrier island Louisiana. Bayou Lafourche was used as the highway to the rest of the world until they invented the car. Houses were built along the bayou and boats were docked in front of the Houses. After the automobile was invented, they build two roads along each side of the Bayou. The first one built was on the west side of the bayou and is now known as Louisiana Highway 1, a very long road. Then they built a road on the east side of the bayou which is known as Highway 308. At first ferries were used by residents to cross the bayou and get to the other side. We now have six bridges to cross the bayou. They are fine when they are working, but it's a nightmare when one of them goes out. I love on highway 308 and the bridge near me is always broken. When my children were still living here (before they grew up and left to live with their wives/husbands and children), they had pirogues to cross the bayou when the bridge was out. I have four children and they each had their own pirogue. Not a bad way to live.

A little bit of History

Between fifteen and twenty thousand years ago (before I was born) Lafourche Parish was formed. It was well above sea level at the time. An abudant amount of sediment was being deposited by the Mississippi River. It flowed to the west of Lafourche Parish through what is now Bayou Teche and Bayou black. Seven thousand years ago, Lafourche parish WAS covered entirely by water. This water came from melting glaciers which caused sea level to rise.

Approximately five thousand years ago the river divided into three channels. When the river changed again, these three channels became bayous. These channels are now known as Bayou Lafourche, Bayou Sale and Bayou Teche. Building of the Lafourche Delta started about four thousand years ago. The source of the sediment to build this delta was Bayou Terrebonne, Bayou Black and Bayou Blue.

Bayou Blue broke out of the Lafourche Channel near Cut Off approximately two thousand years ago and build land as far east as Grand Isle. Upper and Central Lafourche were built from the older and deteriorated Teche Delta. South Lafourche developed over the past five hundred years including the creation of the Fourchon, East Timbalier and Grand Isle.

About one hundred years ago, the natural cycle of delta-building stopped and large amounts of land began to be lost. Since then the wet lands have experienced a net loss in land because the sediment is no longer spread over the land. With the building of levees the sediment is now channeled down the river to the Gulf of Mexico. We will continue to lose land. It cannot be stopped unless everyone agrees to have their homes flooded every year. With the new sediment being deposited, it would build up again. Do you think people will agree to have their homes flooded every year? I dont' think so. So before all of this wonderful place is gone, I want to tell everyone about it. This is a wonderful place and when it is gone, the world will lose something very unique and special.

Introductions

Hi! My name is Judy Duet I am a retired school teacher. I taught for 28 years at Larose Cut Off Junior High School. I miss the children very much. I am a Catholic and my church is Our Lady of Prompt Succor in Golden Meadow Louisiana.

I have four children, 7 Grand-children, and 5 great grand-children. they are the most important things in my life. Without them, my life would have no meaning. They define me.

First Child: This is my son Eric. He passed away on February 6, 1993. I miss him so much. May he rest in peace. He has 2 daughters, Kolour and Erin, and 4 grand-sons, Tristant, Adam, Kamryn and Jude. He also has a Grand-daughter named Kyndal. November 28-1958 to February 6 1993

Second Child:This is my son Clint and his wife Shelly. They have two children, Chet and Meg. Clint graduated from Nicholls State University. He is a safety engineer as well as owning his own Towing Business and tug boat "Tampa Bay."

Third Child: This is my song Rickey and his wife Sandy. He has three children, Justin Zeke and Haley. Rickey and Sandy recently bought a house in Grey Louisiana (betwen Houma and Thibodaux). It's a beautiful home with a huge yard. Rickey also owns his own Towing Business and tug boat "Capt. Eric Duet."

Fourth Child: This is my daughter Vicki and her husband Al. They were married on October 14, 2006. Al is a very nice persona nd everyone loves him. he fits right in with her brothers' sense of humor. They are both so happy. Vicki graduated from Nicholls State University as an accountant. She is living a life of retirement since Katrina ravaged their home and they rebuilt.

This is one of the only pictures I have of all four kids together grown up. Because of their work it was always hard to get them altogether at one time, much less get a picture of it. This photo was taken at Clints wedding.

This picture was taken when my children were still very young. This is mardi gras Day.

First Grandchild: This is my grand-daughter Kolour. She is 33 years old. She has 4 children, Tristan, Adam, Kamryn, and Kyndal. Her boyfriend's name is John.

Second Grandchild: This is my grandaughter Erin. She is 26 years old. She has one son whose name is Jude Eric. Her boyfriends name is Dustin.

First great-grandchild: Tristan. He is Eric's first grand-child. Tristan is now 11 years old. He was diagnosed with Autism at age 3. He loves to play ball and he loves ball caps. He usually wears one of his Papa's hats and holds another in his hand at the same time.

Second and Third Great Grand Childs: Adam and Kamryn. Adam is nine years old and very very smart. He likes trains and my Harry Potter wands. He has a great sense of humor already. Kamryn is five years old. We've gotten to be good friends since Kolour has been helping me with doctors visits. He loves trucks.

Fourth Great Grand Child: Jude Eric. This is Erin's son. He was born just this summer so haven't really gotten to appreciate his personality yet.

Fifth Grandchild : This is my grandson Chet. He is 21 years old. He is presently going to college at Nicholls state university. He has been dating Sadie for several yaers now. He is a real sweetheart.

Sixth Grandhild : This is my grand-daughter Meg. She is 16 years old going on 30. She has a cute little Volkswagon Bug her parents bought her. She goes to a private high school, Le'cole D'Cabinacey. She has been dating Shaun the last couple years. She killed her first deer while hunting last month. She is such a hoot, she named her deer "Automn."

Fourth Grandchild: This is my grandson Zeke. He graduated from The Houston School for Funeral Services a couple years ago and is working at a Funeral home in Lafayette where he presently lives. Zeke loves his job as a mortician. In this picture with him is Mr. Crowley, his very unique dog. He is so well trained and behaved he can come visit his granny anytime.

Seventh Grand-child: This is my grand-daughter Haley. She is 14 years old. She loves to work on her computer. She used to live next door to me but she moved away to Carencrow. I miss her very much. I barely get to see her. I miss her quirkly escentric personality so much, she always made me laugh.

Third Grandchild: This is my grandson Justin. He is 24 years old. He has been going to college, working and playing his music. He is now playing the drums as well as the guitar. His girlfriend Sarah is in the picture with him. They came over for a weekend to visit relatives. I enjoyed his visit very much and hope they come again soon.

Cajun Recipes

Cajun Recipes

These recipes are very good. Before I decide what I will cook, I put a pot of rice to cook then work on it. Everything goes well with rice. The Corn and Shrimp soup is a new recipe, I think it's fantastic. This is a collection of my recipes, my mother's recipes and that of friends and family who have shared their recipes. Enjoy!

Chicken and Oyster Gumbo

Mr.s Eula Collins

Ingredients

1 large chicken (cut into pieces)

1 large pice of salt meat (diced and parboiled)

1 pint of oysters intheir liquid (more can be used if desired)

1 large onion, diced

3 serving spoons of oil

3 serving spoons of flour (1 use Wonda flour)(more may be needed for desired consistency)

Directions:

Put the oil in a large pot (dutch oven) and heat for a while. When the oil is hot, add the flour. The consistency should be like a thin paste (If it's too runny, add more flour. If it's too thick, add more oil). Keep stirring until the color of the roux is dark brown (be careful not to burn it). Add the onions. Stir for a little while to wilt th eonions. Add salt meat. Stire a while until all is coated with roux. Add chicken. Stir again until chicken is coated with roux. When the roux is shiny again (or you can't stir anymore) add about a pint of water. Stire some more. Add another pint of water. Lower the heat and go sit down for a little while (Until it starts bubbling). Pour all of this into a gumbo pot and add enough water to within 2 inches to the top. Cook for aobut 2 hours on low heat, stirring occassionally. (Watch the chicken, when the leg meat starts breaking apart it is almost ready). Stir in the oysters and their liquid. Bring back to a toil. turn off heat and add File' if desired. Serve over white rice with potato salad and french bread. (or crackers).

Red Beans (vegetarian style)

Mrs. Eula Collins

Ingredients:

1lb of red kidney beans

1 large onion (chopped)

1 bell pepper (chopped)

1 cup vegetable oil

Directions:

Put beans in a dutch oven or similar size pot. Wash the beans and drain them 3 times. Put beans in pot with enough water to fill the pot half way. Bring to a boil. Skim the top to remove any skum that is produced. When the water is reduced to half, add the onions bell pepper and vegetable oil. Add more water, almost to the to. leave about 3 inches for boiling. Cook until the beans are tender and breaking apart. If the beans are fresh, about 1.5 hours. Longer if they are not. Serve over white rice with pork chops, sausage or any kind of seafood which has been fried.

Shrimp Stew

Judy C. Duet

Ingredients:

1 bag (2 lbs) of shrimp (peeled and deveined)

2 tbsp of flour (Wonda)

2 tbsp of Vegetable oil

1 large onion (chopped)

3 stems of Celery (chopped)

1 large potato cut into cubes

1/4 bell pepper (Chopped) *(optional)

Directions:

Put the oil in a dutch oven. When it is hot, put in the flour and stir. When the roux is cooper colored like an old penny, add onions and celery. Stir. When onions are limp add about 1 cup of water ( or Shrimp stock, if you have it. Can be made by boiling head and peeling from shrimp). Stir. When it is shiney, add about 3 cups of water/stock. Cook for about 1 hour. Add shrimp and potatoes. Cook until potatoes are done and the sauce is like a thin gravy. Serve over white rice with a side of potato salad.

Chocolate Peanut Butter Fudge

Judy C. Duet

Ingredients

1 tablespoon of Hershey's cocoa

3 cups sugar

1/8 teaspoon of salt

1 1/2 cups of evaporated milk

3 tablespoons of peanut butter

1/8 cup butter or margarine

1 teaspoon of vanilla extract

1/2 cup of cold water in a cup

Directions:

Butter a large platter or cookie sheet. Get the cold water ready in a cup and put it near your pot. Combine all dry ingredients; cocoa sugar and salt. Mix them well. When mixed, add mix and stir well. Bring to a boiland lower heat. Cook until a small ball forms when a drop is placed into the cold water. (you will have to keep changing your water between tries). When a small ball forms, remove from heat and add peanut butter, butter, and vanilla extract. Stir quickly (it will be hardening). Pour into buttered dish or sheet and allow to cool. Cut into squares before serving.

Shrimp Mold

Carol Robichaux

Ingredients:

1 quart of boiled shrimp (reserve liquid)

1/2 cup mayonnaise

1/2 cup ketchup

4 tablespoons of sweet relish

6 hard boiled eggs

4 tablespoons unflavored gelatin (i.e. knox)

1 cup of liquid reserved from boiling shrimp

garlic powder and onion powder to taste (optional)

Directions:

Boil the shrimp, save 1 cup of the liquid. Cool it. Place the liquid and gelatin over a low fire and stir until gelatin is completely dissolved. Grind up shrimp and eggs. Add all ingredients to the juice and mix well. I add garlic and onion powder and this time, stir well and pour into the mold and chill.

Chicken Sald for a crowd

Rena Pierce Gautreaux

Ingredients:

3 chickens

2 dozen eggs (8/chicken)

1 jar pitted olives (the tall skinny jar)

6 large dill pickles

Chicken broth saved from boiling chickens

Mayonnaise

Directions:

Boil Chicken reserving some of the broth. Debone the chicken and put the meat into a large bowl. Grind chicken in a grinder or food processor. Return meat to bowl. Grind or Chop Eggs and add to chicken. Chop up pickles and olives and add to chicken. Add mayonnaise and a little chicken broth. Keep adding mayo and broth until it is the right consistency for spreading. (If I'm going to make the sandwiches the next day I add a little more mayo and broth because the liquid will get absorbed over night.). We buy 4 loaves of bread for this recipe. It is great for adult birthday parties, small showers or children's birthday parties.

Pepper Steak

Judy C. Duet

You will need one pound of steak (any cheap beef will do, flank steak, chuck steaks, etc). Slice the meat into thin strips. Marinate the sliced meat for 15 to 30 minutes. (I double the ingredients in the marinade. This is a favorite of the children and they like plenty of sauce on their rice).

Marinade:

1/4 soy sauce

2 tablespoon dry sherry (or white whine)

1 teaspoon sugar

2 teaspoons corn starch

1/4 cup water

Ingredients:

2 tablespoons cooking oil

4 cloves of garlic

4 teaspoons peeled and grated ginger root (optional, I don't use it)

2 green onions (chopped)

1 large onion (sliced, diagonal cut)

2 green peppers (sliced diagonal cut)

Directions:

Add tbsp. of oil to hot wok or frying pan. Stir fry the garlic ginger and green onions for about 30 seconds. remove from pan.

Add half of the meat and stir fry for about 3 minutes (until all the pink is gone) Remove meat and stir fry the rest of the beef. Save the marinade.

Add 1 tbsp. of oil to the wok and stir fry the onions and green peppers for about 2 minutes. (I liked them cooked more than this so I cook them until they are slightly limp) Push Vegetables aside and add marinade to the center of the wok and stir until it is thick and bubbly. Blend in the meat and green onions and garlic. When it has heated through and beef has cooked thoroughly, remove from heat and serve it over rice.

Cajunized Egg Rolls

Judy Duet

Ingredients:

SAUCE

2 tablespoons water

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon corn starch

1/8 teaspoon ground red pepper

1/8 teaspoon black pepper

SAUCE Directions:

For sauce, stir together all of the above ingredients, set this aside.

Ingredients for EGG ROLL

1 tablespoon cooking oil

2 clovs garlic (minced)

1 green or red bell pepper (chopped)

2 or 3 cups finely chopped cabbage

4 green onions (thinkly sliced circles, makes about 1/2 cup)

8 to 16 oz meat ... can be chicken, beef, pork or shrimp or any combination of them or all of them. My fav is Chicken beef and pork

1 package egg roll wrappers.

Directions for EGG ROLLS

Pour oil into the work. Heat it up on medium heat. Stir fry garlic for about 15 seconds. Add green/red pepers. Stir fry for 30 seconds. Add cabbage and green onions. Stir fry for 2 or 3 minutes or until crisp tender. Remove vegetables. Add meat to wok. Stir fry until all pink is gone. Push meat to the sides of the wok and stir in sauce (that you set aside earlier) into the middle of the wok. Cook and stir until sauce is thick and bubbly. Add all cooked vegetables and stir all ingredients until they are coated with sauce. Cook and stir about 1 minute more or till everything is heated through. remove from wok/skilled and cool.

When filling is colled, make the egg rolls. I will set myself upa t the table with my filling, my wrappers, a small bowl of water in it, and a spoon. Seperate one wrapper. Put about 1 1/2 tablespoon of meat/veg mixture onto the wrapper. Spread it out. Wrap it up starting from one corner, pulling the two sides in as you roll and seal the final edge with a little water. (See wrapper cartons for more detailed instructions on filling and wrapping.)

Fry egg rolls in about 2 inches of cook oil in the wok. Watch them very carefully as they burn easily. Turn egg rolls so they will become golden on each side. Remove egg rolls when both sides are a golden fried color and drain on paper toweling. Serve with a sweet and sour sauce.

Hog Head Cheese

Walter Guildry

(This is a friends recipe, not mine, but a lot of people have asked for it. I am looking for one using turkey meat instead of the hog's head)

Ingredients:

1 hog head

4 pig feet

4 pig hocks

1 pig tongue

1 pig heart

1 1/2 lbs of pig liver

Pork meat and fat from hog

4 large onions (quartered)

(For second cooking)

4 cups green onions and tops (chopped)

1/2 cup parsley (minced)

salt and pepper to taste

Directions:

Put first seven indgredients in a stock pot. Cover with water and boil. Skim off the foam that raises on top. Add onions. Remove all fat that settles on top. Remove meat from stock, Reserve stock. Debone and cut meat.

Now for the Second cooking. Season meat with salt and pepper. Put meat back into the pot with stock. Add green onionsn and parsley. Leet cook over low heat until mixture has consistency of soft jello. Pour into ungreased pans and let set until firm. Chill. Eat and Enjoy!

Chicken Soup

Judy C. Duet

Ingredients:

1 chicken cut into pieces (it can be put in whole and deboned after)

1 large onion (Chopped)

3 stems celery (chopped)

1 1/2 cups of white rice

Salt & pepper to taste

Directions:

Put the chicken into a large pot (6qts) Fill the pot with water (about 2 inches from top). Put it on the stove and bring it to a boil. Skim the foam that comes up on the top and discard. Boil for about 10 minutes then add onions and celery. Season with Salt and Pepper to taste. Boil for about 20 minutes then add rice. Cook for about 20 more minutes and serve. (my kids always like a lot of rice and they liked the rice overcooked, so I would boil it for about 30 minutes instead of 20) Eat with saltine crackers. This is perfect for cold rainy day or if you're not feeling well. It also warms up the whole house.

You might be a cajun if.....

You might be a Cajun if....

You Use your pirogue for an ice chest.

Someone yells duck and you run to get your shotgun.

The only plant you have growing in your yard is roezoes.

You name your dog and cat Boudreaux and Thibodaux.

If you can get to your best fishing spot in 15 minutes.

You wear your shrimp boots (Leville Keds) to church.

You travel by boat more than by car.

You live... "Up the Bayou" ..."Down the Bayou" ... or "Across the bayou."

You take your family trawling for a vacation.

These next nine were sent in by Thad Dufrene.... Thanks Thad)

Watching "Wild Kingdom" inspires you to write a cookbook

Watching "Wild Kingdom" gives you an appetite.

Watching anything gives you an appetite.

The food in the school cafeteria included Gumbo.

The food in the school cafeteria was actually good.

Your school mascot was a fish.

You're able to fish crafish off your back porch or better yet your front porch.

Your lst names ends with the letter "X."

You start an angel food cake with a roux.

These were contributed by family and friends and I'm sure there are more to come....

You think the head of the United Nations is Boudreaux-Boudreaux-Guillory.

You think a lobster is a crawfish on steriods.

You think Boudin, hoghead cheese and bud is a bland diet.

You think groundhog day and boucherie day are the same holiday.

You take a bite of 5-alarm chili and reach for the Tabasco.

Fred's loung in Mamou means more to you than the Grand Ole' Opry.

You have an "Envie" for something instead of a craving.

You use a No. 3 washtub to cover your lawn mower or outboard motor in yoru yard.

You use a gill net to play tennis, badmitton or volleyball.

You use two or more pirogues to cover your newly planted tomatoes to protect them from a late frost.

The hosepower of your outboard motor is greater than the motor in your car.

You pass up a trip abroad to go to the crawfish festival in Breaux Bridge.

Your favorite TV talk show is "OKRA Winfrey."

Your children's favorite bedtime story begins with "First you make a Roux..."

Your school teaches the four basic food groups as broiled seafood, boiled seafood, fried seafood and beer.

You are asked to name the "Fab Four" and you answer "Paul Prudhomme, John Folse, Justin Wilson and Vernon Roger."

Cajun Card Games

Bouree`

1. Put up your "mease" (Ante Up). We usually played 5 cents ante and 25 cents if you are bouree`d (dont' win a hand).

2 Dealer hands out 5 cards to each player (If you have 5 or less players a widow hand can be dealt. This is an extra hand that can be bought by one of ht eplayers).

3. The dealer turns over his 5th card. This is the trump for the game (If dealer turns over a heart, hearts are trump, if a club is turned over, club is trump, etc.)

4. Each player will decide if they want to stay in or pass (You must have at least one trumpt o stay in). The player to the dealer's left will tell how many cards he/she wants (if he/she has no trumps, then the widow hand can be bought .... this is optional).

5. Each player tells the dealer how many cards they want. When a ard is played, you must follow suit. If you dont' have one of whatever is played, you can play a trump card or any other card.

6.  At the end of play, the one who wins the most hands (tricks) -wins, and takes the pot. If you fail to win a hand (Trick), you must pay 25 cents - Bouree` (This goes into the next pot).

PEDRO`

1. This is a cajun game for 4 players, no more and no less. You play with a partner...the person sitting across from you.

2. The dealer hands out 9 cards to each player (this is done 3 at time till 9 cards are given).

3. Now the bidding begins. You bid on how many points you think you can make. The point cards are: Ace (1 pt.) Jack (1 pt.) 10 (1 pt.) and the two 5 cards: PEDROS (5pts each). A PEDRO is a 5 card in the color of the suit that wins the bid.  Who ever has the ace cards automatically scores that point when played. The same goes for the 2, the player automatically makes that point when played.  The rest of the point cards go to whoever wins the hand with the higest trump card. Bidding tips: If you have an ace and a 2 in the same suit, you can bid 7 points.  You cannot loast either of these points and will play your partner for a Pedro (5). If you have Ace, King, Queen, Jack, 10 and 2 in the same suit, you can bid 14-28. This means that if you get all the points, you will score 28 points, but if you dont' make it you will only be down (lose) 14 points.  The bidding starts with the player to the left of the dealer. He can bid or pass. Then keeps going around (clockwise) ending with the dealer. The minimum bid is 6. If no one bids, the dealer must bid at least 6 points and will call the suit/trump. You want to get the bid so that you can call trump so it's to your advantage to bid. If you partner bids six, it tells you that he doesn't have much so you should try to break (outbid) him if possible. The person with the highest bid gets to call trump (the suit).

4. Now that you knwo what the trump is, players will discard non-trump cards and draw more cards. Keep all the tumps and the five of the same color (i.e. If hearts is trump and you have the 5 of diamonds, keep it. It is a Pedro and is worth 5 points). If you have 2 trump cards, you will draw 4 cards to make a totoal of six cards. This goes around clockwise until you get to the dealer. The dealer gets what remains in the deck. This is great if lots of cards are left, but sometimes you get none. If you have more than 6 trump cards, you will have to bury cards on the first hand. You cannot bury a point card.

5. The person who won the bid leads off. He/she can lead with whatever card they wish. You dont' have to lead with trump. If you bid with the Ace and 2, you lead with the Ace and hope your partner has the Pedro. Then you automatically get the point for the 2 card whenever it is played, thus making your seven point bid. If you have two pedros in your hand, you lead with an off card (non-trump) and hope your partner realizes what you have and thus takes the lead if possible.

6. Whatever is played, you MUST follow suit. If you have a pedro and are the last to play when off cars are led and you don't have an that offcard, you can play the pedro and win that hand.

7. The highest trump card wins the hand and will lead off the next hand. At the end of the hand, the two teams count up the cards and points are assigned. There is a total of 14 points. If one side scored 7 points, the other side will have seven also. If one side has 10 then the other side scored 4 poitns.

8. If you got the bid and didn't make it, you are the number you bid in the hole. (i.e. If you bid 7 and only make six points, you must subtract 7 or add a -7 to your score).

9. You can play to 52 points or 104. The score you play to depends on the time you have.

10. If a hand ends with the only trump cards being played are the two pedros`,  the Pedro that is in the suit bid is the one that wins the hand and 10 points. (i.e. you are in Diamonds and the hand ends up two off card and the Five of Diamonds and the Five of Hearts. The hand goes to the player who played the Five of Diamonds).


It is always better to have at least one experienced player in the group, but it's not necessary. If you are all novices, you can play together and in the Cajun way, change the rules to satisfy your group. Important part is to JUST HAVE FUN!