cajun Newsletter

Cajun & Creole

May 5 2009 Cajun & Creole Newsletter

The Cajun Connoisseur From BellaOnline

Laissez le bon temps rouler!

May is here and the weather is finally warming up.  The weeds in the vegetable patch are being replaced with young tomato and pepper starts.  The artichokes are in full production and the onions bulbs are sprouting.  As my Dad used to say (and still does) "Spring has sprung!"  


Why not celebrate the season with an easy to prepare family brunch?  I have several 'secret weapons' that I keep for family brunches.  They are tasty, easy to prepare, and always a big hit. 


Breakfast Entrees

  • Cajun Breakfast Bread Pudding - If you are looking for a delicious new dish to serve for brunch or even dinner, try my Cajun Breakfast Bread Pudding Recipe. It is made with sautéed vegetables, chunks of spicy Cajun sausage, eggs, and cheese. It can even be assembled up to 1 day before baking.  Variations for Country Style or Mexican Style Breakfast Bread Pudding are included with the recipe!

  • Eggs Sardou  (sahr-doo) Classic and elegant, Eggs Sardou is a French Creole egg entree created at Antoine's Restaurant in New Orleans.  Explore links to learn more about this unique dish and its creator plus some delicious recipes for preparing Eggs Sardou in your own kitchen.

  • Pain Perdu (pan per-doo) Recipe - This delicious Creole classic, like many other classics, has humble beginnings. Frugal Creoles created this baked ‘French Toast’ dish in order to use up day old bread.

Breakfast Sides


Cocktails, with or without the addition of alcohol, make any meal more festive.  Polish glassware with a soft cloth to bring sparkle to your bar or table.  

  • Bellinis - a delicious Italian classic made from white peach puree.  Stirrings makes a yummy mix that makes it quick and easy.  Great with sparkling wine or with Sprite!

  • Bloody Marys - made with spicy vegetable juice or from a mix like Mr. & Mrs. T's.  Plain or with vodka (don't waste the good stuff on this cocktail!), add a splash of hot sauce, a slice of lemon, and a stalk of celery.

  • Ice cold Sparkling Apple Juice and Sparkling Wine

  • Fresh hot coffee and orange juice or your favorite beverage.

Links to Recipes and Articles:

  • Visit the Cajun & Creole Site on BellaOnline for more delicious recipes and food ideas

  • Join our  Cajun Forum to share your Mardi Gras recipes and stories. 

I hope to hear from you sometime soon, either in the Cajun Forum or in response to this email message. If you have any questions regarding Cajun, Creole or New Orleans recipes, please feel free to contact me. Just CLICK Here , scroll down to the comment box, fill in your comment(s) and submit. If you are commenting about a recipe, please supply the recipe title!  I will personally answer as many questions as I can.


With Warmest Regards,

Sandie Jarrett
Editor, Cajun & Creole Site

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