At the end of last month, as I visited with my new friend “Lizbeth”, she pulled a dish out of her ice box and said I just had to try her Cajun Caviar on crackers. Before I could say, “Oh my gosh! This is sooooo good”, she was writing the recipe for me from memory. I decided right then and there I would make it for the first BWA and see how my guests enjoyed it.
I know that people really can’t “roll in the grave”, which is what, if it were humanly possible, my teetotaling Great Grandmother Adelaide would have been doing last night while I was bottling up and capping said spirits in the kitchen long after everyone else had begun to slumber. Maybe the fact that I waited to do this late at night, in quiet solitude means somewhere back in my ancestry, there might have been some moon shiners doing the same thing in the backwoods of northern Alabama. But wait, Great Grandmother was a teetotaler.
FIRST: YOU DO NOT MAKE A ROUX (roo)!!!
Seriously. I mean that, I really do. If you are “roux challenged”, then fret no more. This little recipe right here is going to set you free. And it’s just in time for all those leftover mudbugs that nobody ever wants to peel, and because most of us stuff ourselves to the point of bursting the day of the crawfish boil, we don’t care to see another boiled bug until maybe next weekend!
Just remember, you heard it here first: The term “LOLLI – CAKES”. Dotter and I made cake balls and turned them into lolli-cakes. Come see what we did!
Here’s a recipe for fried bread for use in Indian Tacos
Okay, to some of you, dirty rice smacks of disgust–picturing rice you scooped up off the floor and used again, right? And what the heck are field peas, anyway? I mean, how generic can a pea be, right?