A Cajun Christmas

[CajunCamper]

If you've never seen the Christmas bonfires on the Mississippi River Levee here in Louisiana check out the link below.

Just to let you know these bonfires go on for miles and the tradition is that they are lit on Christmas Eve to light the way for "Papa Noel" (that's cajun for Santa Clause)

Some of the participants dress up in cloths from the late 1700's and 1800's to add the historical feel to the event.

Enjoy

http://www.youtube.com/watch?v=mcPWKpJ7A0U&feature=related


CajunCamper

[fallsrider]

Yikes! How long are their marshmallow sticks?   :p

[CajunCamper]

Yikes! How long are their marshmallow sticks?   :p

That's funny.....

By the way, most of the food consumed at the bonfires will be traditional Louisiana recipes such as Gumbo (both Seafood Gumbo and Chicken and Sausage Gumbo), Shrimp and corn soup, Jambalaya. Many will enjoy an old fashion "Cochon de lait" which is a cajun pig roast. A Cochon De Lait is as much about cooking the pig as eating it. The prepping and cooking starts early in the morning and the eating doesn't start until the evening. By that time the pig is tendor, juicy and full of flavor and the cooks are so drunk they don't even care about eating the pig. It's a lot of fun to be part of the cooking crew. Most of the time the actual crew that does the cooking is about 5 to 6 guys but you may have as many as 15 to 20 others guys there to help with the drinking and the telling of the fishing and hunting stories. Boy if I could make my money stretch as much as the fishing and hunting stories that are going to told are, I would be in good shape.

The great thing about these bonfires is that it brings the whole community out together. We have folks comming in from all over the country to be a part of this. The other cool thing is that, each bonfire is build by a different family or a club, or just a group of friends  and everyone has something different cooking at their bonfire.

Cajuns also love to cook for others and share their food and drink. Those that are out there cooking and building bonfires love to invite total strangers to join them in eating a bowl of Gumbo and a cold draft beer or whatever they're cooking and drinking.

It really is a cool experience.

CajunCamper

[fallsrider]

That does sound like fun! Between New Orleans and Lafayette, I think I've been to Louisiana four times. I don't think I've ever had a cajun dish I didn't like. I especially liked the crawlfish.

There's a local sandwich shop close by here that has a different soup-of-the-day each day during the week. Tuesday is Cajun Gumbo. I don't know how authentic it is, but it sure does taste good! That, and a tuna melt sandwich on sunflower bread makes a great lunch.

Thanks for the video. Those are some incredible fires!

[MotherNature]

CajunCamper, I have to ask you about 'authentic' gumbo recipes.  I use a recipe from 'Southern Living' magazine (my mother-in-law subscribes).  It calls for cajun smoked sausage (the closest thing available in the Philly area is Polish Kielbasa (delicious in its own right (think Easter bbq) but not gumbo-ish) so I use locally made andouille (not sure of spelling)).  Otherwise, I keep to the magazine recipe (chicken, okra, file powder, hot sauce, worcestershire, bay, garlic, peps, onion, thyme).  I know that it can't be truly southern (because of the sausage issue) but is it close enough?  If not, any tips would be appreciated!
P.S. I had a laugh about your reference to the drinking by the cooks (I call it "cook's privilege") it seems as if my roux is never done until I've had about 2 beers (hey, you have to do something to pass the stirring time!)

[CajunCamper]

CajunCamper, I have to ask you about 'authentic' gumbo recipes.  I use a recipe from 'Southern Living' magazine (my mother-in-law subscribes).  It calls for cajun smoked sausage (the closest thing available in the Philly area is Polish Kielbasa (delicious in its own right (think Easter bbq) but not gumbo-ish) so I use locally made andouille (not sure of spelling)).  Otherwise, I keep to the magazine recipe (chicken, okra, file powder, hot sauce, worcestershire, bay, garlic, peps, onion, thyme).  I know that it can't be truly southern (because of the sausage issue) but is it close enough?  If not, any tips would be appreciated!
P.S. I had a laugh about your reference to the drinking by the cooks (I call it "cook's privilege") it seems as if my roux is never done until I've had about 2 beers (hey, you have to do something to pass the stirring time!)

MotherNature, it sounds like you've got it going on with your Gumbo. Use the sausage that you like or that you can get your hands on, it's all good. The key is the roux and it sounds like you take care in preparring your roux. Seafood Gumbo is a different animal all together, while the roux is still very important, access to fresh Gulf shrimp, oysters and crab are paramount to making a good seafood gumbo.

We are fortunate that we can buy direct from the shrimping boats and those that harvest the oysters and grabs. Or sometimes we'll even harvest the seafood ourselves.

I hope you plan on cooking a pot of gumbo soon after all this is the time of the year for it.

CajunCamper

[MotherNature]

Thanks for the advice/reassurance!  I'm going to try and make some next weekend.

One of the things I love so much about these forums is that you get to meet people from all over our country; I love learning about people's local customs!

Have a blessed and safe Merry Christmas and Happy New Year!

[kjrjr]

CajunCamper, I have to ask you about 'authentic' gumbo recipes.  I use a recipe from 'Southern Living' magazine (my mother-in-law subscribes).  It calls for cajun smoked sausage (the closest thing available in the Philly area is Polish Kielbasa (delicious in its own right (think Easter bbq) but not gumbo-ish) so I use locally made andouille (not sure of spelling)).  Otherwise, I keep to the magazine recipe (chicken, okra, file powder, hot sauce, worcestershire, bay, garlic, peps, onion, thyme).  I know that it can't be truly southern (because of the sausage issue) but is it close enough?  If not, any tips would be appreciated!
P.S. I had a laugh about your reference to the drinking by the cooks (I call it "cook's privilege") it seems as if my roux is never done until I've had about 2 beers (hey, you have to do something to pass the stirring time!)

I know you were aiming this at CajunCamper but as another Cajun who camps.   I'd say you were doing pretty good with that list. I personally don't put okra in Chicken and sausage gumbo but you can start a fight by saying one way is the right way to cook gumbo down here. As to the sausage, can you find a hot smoked sausage? Or even just a regular smoked sausage? Also I save the file for the table and let my guests sprinkle it on to their liking. I'm impressed you have a local supply of andouille up there.

[cjpoppin]

Thanks for sharing  it  looks like a lot of fun.......Have a great Christmas!

[griffsdad]

JOYEUX NOEL!!!!
 
 
My wife is french canadian and we have a family tradition of having turkey gumbo the day after thanksgiving!!! It's to die for. Thanks for the video!!!!
 
 
 
 
 
 
 

[sully349]

Cajun Camper, Nice video!! Showed my wife and we both loved the candle holders that are being lighted up along the walkway. Do you happen to know where I can get those or the plans to make them? They would look great hanging in my yard during summer parties and such!!!

[cjpoppin]

Cajun Camper, Nice video!! Showed my wife and we both loved the candle holders that are being lighted up along the walkway. Do you happen to know where I can get those or the plans to make them? They would look great hanging in my yard during summer parties and such!!!

Me too I really loved them....My DH is handy so maybe he could make them for me too......