cajun Newsletter

Cajun & Creole

November 28 2006 Cajun & Creole Newsletter

The Cajun Connoisseur From BellaOnline

Contents of this issue

  • From your Editor

  • Herb Crusted Roast Tenderloin of Beef with Port Reduction Sauce

  • Cajun Turkey Breast

  • Classic Crawfish Étouffée

  • Red Beans and Rice

  • Holiday Gift Ideas for your Favorite Cajun Cook

From Your Editor

I love everything about entertaining, from the planning stages to the final goodbye when we are alone, and the house is quiet.  We sit in front of the fire, sipping a glass of Champagne and muse over the evening's events.  This year, we will host several gatherings, from a casual Tree Trimming Party with thick, rich, Seafood Gumbo With Chicken served with warm crusty artisan bread to an elegant Christmas Open House for family and friends, old and new, with Roast Beef Tenderloin. 

No matter what holiday you choose to celebrate, from December through January is a great time to get together with family and friends.  And what better food to serve than delicious, soul warming Cajun cuisine?  Whether it's as simple as Dirty Rice or as elegant as Classic Crawfish Étouffée, nearly everyone enjoys the lively flavors of the Bayou.

I hope that the coming New Year brings you health and happiness.

With Warmest Regards,

Sandie Jarrett
Editor, Cajun & Creole Site


Recipe for Herb Crusted Roast Tenderloin with Port Wine Sauce - for an elegant presentation, when only the finest will do, Roast Tenderloin with Port Wine Sauce will wow even the toughest critics. 

Recipe for Cajun Turkey Breast - delicious, moist, and everyone's favorite, Cajun Turkey Breast is quick and easy to prepare.

Recipe for Classic Crawfish Étouffée - thick and spicy, Crawfish Étouffée makes an elegant presentation on the dinner or buffet table.

Recipe for Red Beans and Rice - a long time Louisiana favorite, a bowl of steamy hot Red Beans and Rice is a delicious meal when served with a green salad and hot baguettes.


Spice up your holiday gift giving this year!

What cook or foodie doesn't love to receive new seasonings as gifts?  This year, make your own seasoning blends to give as gifts.  Recipes are readily available in books, magazines and on the Internet.  Package your creations in little jars or tins, add a label and you have a tasty gift for your favorite cook.  To get you started, try my Classic Cajun Seasoning Blend Recipe, Basic Chicken Seasoning Blend Recipe, Blackened Fish Seasoning Blend Recipe, and don't forget my Cajun Dry Rub Seasoning Recipe.  Please feel free to share your favorite seasoning blends with food lovers on our Cajun & Creole Forum


I hope to hear from you sometime soon, either in the forum or in response to this email message. Your feedback is important to me. Have fun passing this message along to family and friends, because we all love free knowledge!

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