cajun Newsletter

Cajun & Creole

September 5 2007 Cajun & Creole Newsletter

The Cajun Connoisseur From BellaOnline

Laissez le bon temps rouler!

From Your Editor

Have you heard the latest buzz?  Big, thick, juicy steaks are in!  Not just any steaks either, but those delicious ones that used to be served in steakhouse restaurants.  So light up the barbeque and grill up your favorite cut of beef - Cajun style.   Cold side dishes, prepared in advance, are perfect accompaniments to grilled steak, especially if the weather is still hot in your neck of the woods. The links below include my favorite Cajun style steak recipe and an assortment of side dishes. 

Steakhouse Steaks - Cajun Style

Is there anything better than a big, juicy, Cajun Grilled Steak? Easy to prepare, delicious to eat, thick New York steaks, seasoned with Cajun spices are grill to perfection in under 30 minutes. If you really want to kick up the heat, use my Cajun Dry Rub instead of commercial Cajun seasoning.  Just rub on the meat about 15 minutes before cooking. 

Sides dishes or 'sides', as they are often referred to, really round out the meal when you are serving grilled meat.  I usually make 1 or 2 chilled salads because they can easily be in advance.  A few of my personal favorites include Creole Rice Salad, Southern Pea Salad, and of course Creole Potato Salad.  Select 1 or 2 starchy sides, a fresh green vegetable, like my Louisiana Style Fresh Green Bean with red pepper flakes, and serve with a crunchy baguette.  It's the perfect meal for your next Sunday barbeque. 

I hope you all had a wonderful summer and that the remainder of 2007 is a happy and healthy one for you and yours.  Our Creole and Cajun community is always interested in your questions and comments, so please feel free to join our Forum.  If you know of a great Cajun Festival or event or have a comment about one you recently attended, please add it to our list.  If you are looking for a new Cajun or Creole restaurant in your area, ask the question in our forum -- maybe a member can offer you some suggestions.

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 comments and submit. I will personally answer as many questions as I can.

With Warmest Regards,

Sandie Jarrett
Editor, Cajun & Creole Site

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