cajun Newsletter

Cajun & Creole

September 15 2006 Cajun & Creole Newsletter

The Cajun Connoisseur from BellaOnline

Are you looking for a delicious meal to kick off the beginning of the Fall season? Why not try a delicious bowl of steamy hot gumbo? Gumbo is one of those ‘melting pot’ dishes that we Americans are so famous for.

If you are still craving summer vegetables, but want something to warm your tummy, Cajun Ratatouille just might satisfy that craving.

If you love Cajun seasonings (and who doesn’t?) why not make your own? All it takes is a few readily available ingredients and a few minutes of effort. In our Cooking 101 section, you will find recipes for making several seasoning blends, including Classic Cajun Seasoning. The Cajun Tri-Tip Rub is amazing on steaks, roasts, chicken, shrimp, and burgers. Watch for more seasoning recipes in the coming weeks.

For me, Fall means turning on the oven and baking and one of my favorite things is to begin the weekend with Pain Perdu and a cup of steamy Café au Lait. Pain Perdu is a delicious way to use up day old French or any hearty bread. It is wonderful served hot with butter and maple or a fruit based syrup for breakfast. As a dessert, top with Bananas Foster for a decadent treat!

1) Seafood Gumbo with Chicken
2) Cajun Ratatouille
3) Classic Cajun Seasoning Blend
4) Pain Perdu Recipe

Seafood Gumbo With Chicken Recipe
This easy gumbo is perfect for the beginner. It is simple, flavorful, and full of delicious seafood. Serve over steamy hot rice for a dish that will warm you from the tip of your nose to the tip of your toes. Gumbo and hot crispy garlic toast make the perfect meal on chilly fall afternoons.

Cajun Ratatouille
When the garden is overflowing with vegetables, I always think Ratatouille. It lends itself to so many different spice blends, but is exceptionally delicious when seasoned with Cajun spices.

Classic Cajun Seasoning Blend
A classic blend of herbs and spices to spike up any Cajun dish!

Pain Perdu 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.


I hope you enjoy my Fall Favorites and that they become favorites in your home too. For even more
great Cajun & Creole recipes, please visit -

To participate in free, fun online discussions, this site has a
community forum all about Cajun & Creole located here -

I hope to hear from you sometime soon, either in the forum or
in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends,
because we all love free knowledge!

Sandie Jarrett, Cajun & Creole Editor

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