The Cajun
The Cajun
Giclee Print

Newcomb, John
Buy at





Introducing Magazines: Over 1,000 print and digit titles!
Barnes & Noble 

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Paul Prudhomme's Cajun Shepherd's Pie (McIlhenny Company)

"Acadians love to have a good time, and their good times usually
include food,  lots of it. This legacy runs very deep... and I hope
there is no end in sight..."

~ Emeril Lagasse

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


Have a heart for
New Orleans







Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks  










Hot Peppers
Hot Peppers
Photographic Print

Buy at











Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
Photographic Print

Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Atchafalaya Swamp Near Gibson in the Heart of 'Cajun Country', Louisiana, USA
Atchafalaya Swamp Near Gibson in the Heart
of 'Cajun Country', Louisiana, USA

Photographic Print

Francis, Robert
Buy at




Cajun Shepherd’s Pie

Chef Paul Prudhomme's
Louisiana Kitchen

by Paul Prudhomme, 1984, William Morrow and Co., Inc.

Makes 6 Cajun servings or 8 “no-fat-fad” servings

1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1/2 cup very fine dry bread crumbs
1/4 pound (1 stick) plus 3 tablespoons
unsalted butter, in all
3/4 cup finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell peppers
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Meat seasoning mix:
2 teaspoons ground red pepper
(preferably cayenne)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme leaves

3/4 cup evaporated milk, in all
2 pounds white potatoes,
peeled and quartered
1 teaspoon salt
1 teaspoon white pepper
1 1/2 cups julienned carrots (see Note)
1 cup julienned onions (see Note)

Vegetable seasoning mix:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
(preferably cayenne)

1 1/2 cups julienned zucchini (see Note)
1 cup julienned yellow squash
Very Hot Cajun Sauce for Beef (recipe follows)

Note: To julienne squashes, cut peelings 1/8 inch thick and cut these
into strips 1/8 inch wide and 2 inches long; use only strips that have
skin on one surface. Cut carrots and onions into similar strips.

In a 13-x-9-inch ungreased baking pan, combine the beef and pork. Mix
in the eggs and bread crumbs by hand until thoroughly mixed. Set aside.
In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning
mix. Sauté over high heat about 5 minutes, stirring frequently and scrap-
ing the pan bottom well. Remove from heat and cool. Add the sautéed
vegetable mixture and 1/4 cup of the milk to the meat and mix well by
hand. Form into a 12-x-8-inch loaf and center in the pan. Bake at 450
degrees F until brown on top, about 30 minutes. Remove from oven;
pour off drippings, reserving 2 1/2 tablespoons. Set meat and drippings
aside. Meanwhile, boil the potatoes until fork tender; drain, reserving
about 1 cup of the water. Place the potatoes, while still hot, in a large
mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt
and white pepper. Stir with a wooden spoon until broken up, then beat
with a metal whisk (or electric mixer with a paddle) until creamy and
velvety smooth. (Note: Mix in some of the reserved potato water if
potatoes are not creamy enough.)
In a large skillet (preferably nonstick) combine the reserved drippings
with the carrots, onions and vegetable seasoning mix; sauté over high
heat 1 1/2 minutes, stirring frequently. Add the zucchini and yellow
squash and continue sautéing until vegetables are noticeably brighter
in color, about 3 to 4 minutes, stirring occasionally. Remove from
heat. Mound undrained vegetables on top of the meatloaf, away from
the edges. Layer the mashed potatoes evenly over the top of the vege-
tables and top edges of the meat, using all the potatoes. Bake at 525
degrees F until brown on top, about 8 to 10 minutes. Serve imme-
diately with about 1/2 cup Very Hot Cajun Sauce under each serving.

Very Hot Cajun Sauce for Beef

[Also excellent with Cajun meat loaf, roast beef
sandwiches, hamburgers, and pot roast.]

Makes 3 1/2 cups or about 6 servings

3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon ground red pepper
(preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño peppers (see Note)
1 teaspoon minced garlic
3 cups
[beef stock]

Note: Fresh jalapeños are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible.

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown, Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 degrees F; this prevents the roux from getting too brown.)
In a heavy 2-quart saucepan heat the oil over medium-low heat to about
250 degrees F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white, and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the seasonings and vegetables in the light roux
and the mixture should, therefore, be pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux
mixture by spoonfuls to the boiling stock. Stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and
cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil
from the top and serve immediately.

Featured Archive Recipes:
Cajun Sausage and Chicken with
Black-Eyed Peas and Rice

Cajun Smothered Duck
Cajun-Style Chicken and Eggplant Casserole
Paul Prudhomme's Eggplant Bayou Teche
Paul Prudhomme's Seafood-Smothered Potatoes
Shepherd's Pie
Stuffed Mirlitons

Index - Main Dish Recipes
Do you know what it means
to miss New Orelans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: April 22, 2010.