Strictly Cajun

Please pay 'tench for at least a millisecond, it could be interesting and you might

get a chuckle or two, and that's not all bad in this hectic, cyberspace cyclonic

world in which we live. Now, that said. . .

When you're a Cajun by executive proclamation, not by blood, an explanation is

in order, and here it is. . .Being know for making excellent beef jerky, moving

from East Texas to Louisiana, and having a friend(?) with a sense of humor(?)

who owned a printing press resulted in labels that read: Straight from Castor,

Louisiana... Cajun Clark's Handmade Beef Jerky...Made from all natural ingredients in

Clark's own kitchen, just for your enjoyment. This product is not for sale under any

circumstances.

Yep, you got it. da ol' mon Caj used the labels, gave away some beef jerky, and

as they say, the rest is history. And now that you know more than you ever

wanted to about how River Rat bestowed this honorary moniker, it's past time to

get to the Cajun Recipes.

Whoa! Thanks go to several fine folks who contributed their recipes for this

section. There's Patti, Sandy, and what's-her-name. Now let's do it, there has to

be something interesting for supper.

Here's what da ol mon Caj received from "what's-her-name," Austin, Texas.

Shrimp & Crab Stew

cup flour

/2 cup oil

can tomato sauce

cans Ro-Tel tomatoes

cans crab meat

Peeled shrimp

Tabasco sauce

Worcestershire sauce

bay Leaves

Salt

Pepper

Make roux with flour and oil. Does not have to be as dark as you would make it

for gumbo. Add enough water to thin to add tomato sauce, Ro-Tel tomatoes,

Tabasco sauce, Worcestershire sauce, bay leaves, salt, pepper. Let simmer and

add more water if necessary. Mixture should be thick as a stew is and to serve

over rice. Add crab meat and shrimp. Cook until shrimp are done.

Cajun Baked Catfish

Vegetable cooking spray