On Being a Cajun
Make your own free website on Tripod.com
hosted by tripod
E-mail this page to a friend Tell me when this page is updated
Welcome to My Home Away From Home
Here on the Web
francofete banner
cajunUnion Justice Confidence cajun2
What is a Cajun??
According to the history books, a Cajun is a
descendant of a hardy group of Nova Scotian
exiles who settled along the bayous and marshes
of South Louisiana. The name Cajun (they tell us)
is a contraction of "Acadienne--Acadian." So much
for the textbook!! In other parts of the world
little girls are made of sugar and spice and
everything nice, while little boys are made of
snips and snails and puppy dog tails.

Little Cajun children are made of gumbo, boudin
and sauce piquante--crawfish stew and oreilles de
cochon. A Cajun child is given bayous to fish in,
marshes to trap in, room to grow in and churches
to worship in.

A Cajun likes fiddles and accordions in his music
plenty of pepper in his courtbouillon, shrimp in
his nets, speed in his horses, neighborliness in
his neighbors, and love in his home.

A Cajun dislikes: People who don't laugh enough,
fish enough, or enjoy enough of all the good things
God has given to the Cajun Country.
He doesn't like to be hurried when he is resting
or distracted when he is working. He doesn't
like seeing people unhappy, and he'll do all he
can or give when he can't.

A Cajun likes to dance and laugh and sing when
his week of hard work has ended.
And just as Saturday night at the fais-do-do
replenishes his store of energy and personal
balance so that he can meet the next week's
chores with vigor--Sunday at church refreshes
his spiritual and moral values and keeps
strong his always sustaining faith.

A Cajun can be stubborn as a mule and ornery
as an alligator. If he sets his head on
something, he'll fight a circle saw before
he'll yield to your opinions.
You'd as well argue with a fence post as try
to convince a Cajun.

And, as fun-loving as he is, a Cajun can work
as hard and as long as any living man. He
carved out Acadiana by hand from the swamp
and marshes and uncultivated prairies.
But when the work is done and the argu-
ment is ended, a Cajun can sweep you right
into a wonderful world of joie de vivre
with an accordion chorus of "Jolie Blon"
and a handful of happy little words, five
little words to be exact:
"Laissez Les Bon Temps Rouler!"
(translated to "Let The Good Times Roll!")


Visit Dr. Feelgood and Mr. Music Machine
Visit Joe and Todd on the Swamp
and Roll Show. Click above to see
the air times of the show.
"Laissez Les Bon Temps Rouler"
My name is Prudence Fruge' Menier and I am from
Eunice Louisiana. I attended school in Basile and am a 1989 Basile
High School Fighting Bearcat graduate. I love being from Louisiana
due to the fact that our culture is unlike any you will experience
and so diverse in its ways. My husband is a butcher and makes all
the traditional Louisiana foods, boudin, sausage, cracklins(gratons)
andouille, you name it he does it. To describe what some of these
things are I will include a slight description below.

Boudin is a sort of dirty rice cooked and
stuffed into a casing. Sort of like sausage but this
has rice in it.
It is made with:
Pork Meat Ground Coarsely
Pork Liver Ground Coarsely
Onion Tops or Scallions
And Of Course some Cajun Seasoning

All of this is cooked down until the pork is nice and brown
then it is placed by the spoonful (the old fashioned way) into
a grinder with the stuffing attachment. The casing can
be bought at any store that sells groceries and can be
found in the Cold Cuts Section if that store carries
it. The casing is soaked in a pan of warm water to
loosen it up and clean it from the factory residue.
Then it is put on the end of the stuffing attachment
on the grinder and the meat mixture goes into the
casing. Then the boudin is steamed about ten minutes
and ready to serve. BON APPETIT!!!

This is a little disgusting so I won't
say too much about it. Basically what is done is the
guts from a pig are cleaned, guts are stuffed with
guts and then it is smoked. TOLD YOU IT WAS NASTY!!!!!

These are the skin from the pig
taken and cut into one inch squares and then
fried in their own grease. This process takes
about two hours as you must cook them slowly
to achieve the taste and shelf life of them.
Mais Cher Ca C'est Bon Oui!!!!
If you are interested in learning more about our
culture, email me atPrudence Menierand I will be
happy to answer any questions you might have.
Sign In     Take a Peek
Credit For Everyone!
Apply For Our Award

main page