Cajun Goods

Forget tradition — do something different and exciting this holiday season! Since the usual turkey recipes can get boring year after year, a little Cajun influence might just spice up your  meal. Chef Jimmy Bannos of “Heaven on Seven,” shares tasty, festive twists on holiday favorites to kick up this year’s Thanksgiving Dinner !

Cajun musician Jamie Bergeron’s home on Higginbotham Road near Duson was destroyed by a fire that broke out early this morning.

Bergeron, an employee at Acadian Ambulance, was at work at the time. His mother was the only one home and made it out safely.

“Thanks to the dogs,” said Mire Fire Chief Shannon Richard, who received the call at 3:54 a.m.

Acadia Parish Sheriff’s Department spokesperson Maxine Trahan said she got the call at the same time and was told the house was already engulfed in flames.

Bergeron’s limo and his mother’s car were also destroyed.

Acadia Parish Fire Marshal Keith Reed is conducting an investigation into the cause of the fire.

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The 23rd annual Cracklin Festival in Port Barre kicks off tonight with a family night where young people can ride as many carnival rides as they like from 5 p.m. to 10 p.m. for one price.

The rides open again in Veterans Memorial Park on Park Street on Friday, where they will be joined by the music of Courtableau at 5:30 p.m., with Keith Frank & The Soileau Zydeco Band taking the stage at 8:30 p.m. and continuing until midnight.

Festival admission Friday through Sunday is $5 per day per person. Children 10 and under are admitted free. No ice chests, glass containers or pets are allowed.

The festival is organized by the Port Barre Lion’s Club and all proceeds go to support its many charity projects.

“This is a great festival for a very good cause,” said Lions Club President Chris LeBlanc. “We are a family event with lots of good food, good times and good music.”

He said the festival generally draws thousands of visitors over the weekend and this year should be no exception.

The festival swings into full gear on Saturday, with the Cracklin Festival Parade marching down Saizan Street at 10 a.m. “It is looking like we are going to have a great parade this year,” LeBlanc said. “We have many units signed up already with more coming in every day.”

As soon as the parade ends, a full musical line-up begins at the fairgrounds with Kenny & The Heartbreakers taking the stage at noon, to be followed by Cajun Nation, Kevin Naquin & The Ossun Playboys, Dustin Ray & Southern Groove and Jamie Bergeron & The Kicking Cajuns keeping the crowd entertained until midnight.

The festival will wrap up Sunday, with the cracklin cooking contest at 2 p.m. and awards presentation at 3:30 p.m.

The cracklin cook-off is always one of the highlights of each festival, being not only a test of cracklin cooking ability, but showmanship as well.

The judging is divided into two groups, a professional category for established restaurants and chefs and an amateur category for people who just love to cook cracklins. Prizes are awarded for both the quality of the food and booth presentation.

Sunday the festival will open its gates at 10 a.m., with the music of Al Roger & Terry Cormier beginning at 11 a.m., to be followed throughout the day by Damon Troy & Party Time and ending up with Wayne Toups & Zydecajun, who will play until the festival closes its doors for the year at 6 p.m.

Begun in 1985, the Port Barre Cracklin Festival is the major fundraiser for the Port Barre Lions Club.

“Our festival helps us to raise money for very special causes and people,” LeBlanc said.

One of the club’s largest charity donations goes to the Louisiana Eye Foundation, which helps people who are in need of eyeglasses or eye surgery, but are financially unable to receive this care.

“Another sponsorship that we hold is for crippled children to have a chance to go to a summer camp where all of their special needs can be taken care of while having fun,” LeBlanc said. “The camp is located in Leesville and many children from this area attend every year. It is called the Lions Camp for Crippled Children.”
dailyworld.com/article/20081113/NEWS01/811130309

What shall we have for Thanksgiving this year?

How about a turducken?

A turducken is a trio of birds - tur (turkey), duck (duck) and en (chicken) - all nestled together.

It sounds like the beginning of a tall tale: There once was turkey that lost all its bones and was stuffed with a duck that swallowed a chicken. They were all separated by a spicy, flavorful stuffing and then seamed back together in one meaty package.

All that meat comes at a price - it’s at least three times more expensive than a traditional turkey. And that’s without the shipping fees.

Last year, reader John Smeekens of Clinton Township, Mich., called the Detroit Free Press Test Kitchen looking for a local source for turducken.

“I read an article about it in the Michigan United Conservation Clubs magazine and Googled it and I couldn’t believe the number of hits on it,” says Smeekens. “It really sounded interesting, and who would have ever thought to take a duck, stuff it with a chicken and stuff that inside a turkey?”

But instead of for Thanksgiving or Christmas, Smeekens ordered it for New Year’s Day from Tony Chachere’s (SASH-rees) in Louisiana. He got a holiday pack that came with a 12-pound turducken, 1 pound of shrimp, 2 pounds cornbread dressing, 2 pounds rice dressing, 8 ounces of Tony Chachere’s seasoning and a Creole cookbook. Without shipping, it was $59.95.

This year, the Free Press ordered a turducken to see what all the fuss is about. After all, John Madden, the NFL commentator, is a huge fan. Southern sweetie Paula Deen has featured her own on the Food Network and is including one in upcoming episodes.

Folks from French Market Foods in Louisiana, from which we ordered the Free Press turducken, say their expert meat cutter can debone a turkey in two minutes and a chicken in one minute. French Market Foods produces turduckens (and other meats) for private labels and is the retail operation for Tony Chachere’s products.

“We sell 65,000 to 70,000 a year,” says Scott Arrant, an owner of French Market Foods. “It’s almost 100 percent yield on it. It’s a great product; people who order from us order over and over again.”

With its solid meat and huge portion of breast meat, turduckens need a long, slow cooking method so that the meat doesn’t dry out.

The instruction to our turducken said it should be cooked at 350 degrees covered for 4 hours; then cooked 1 hour uncovered so the skin browns. It took every bit of that, and did turn out moist. We were advised to cook the turducken in a tight roasting pan. (Turduckens are held together only by the skin of the turkey. If it’s allowed to expand, there’s a chance it will split during roasting.)

When it was all done and ready to eat, tasters raved about the aroma and the look of the golden brown turducken. The flavor was moist and delicious and fans of duck loved the flavor combination.

Turduckens have been around since the 80s, mainly in the South. They are very popular in Louisiana. Some sources say it all started with the famous Cajun chef Paul Prudhomme

A recipe for turducken can be found in “The Prudhomme Family Cookbook: Old-time Louisiana Recipes,” by the 11 Prudhomme brothers and sisters (the book is out of print but may be found used).

An Internet search also listed a 2005 National Geographic article pointing to Herbert’s Specialty Meats in Maurice, La., as another early source of turducken publicity. Herbert’s Web site says the turducken was invented 25 years ago.

In Louisiana, turduckens are available year-round; they are popular not only for Thanksgiving, but for New Year’s Day and Super Bowl parties

azcentral.com/style/hfe/food/articles/2008/11/10/20081110turducken1110.html

A great recipe from cajun country for those cold winter days , easy and quick to put together with some great flavors.

Ingredience:

1 - pound of ground beef
1 - 16oz can of blackeye pea’s
1 - 16oz can of stewed tomatoes
1 - tsp salt
1 - onion diced
1 - pgk of fav corn bread mix
1 - tbs Cajun Seasoning (which ever available)

Instructions:

Brown the ground beef on med-high heat in pan.  Once meat is browned add in can of stewed tomatoes , can of blackeye pea’s , diced onion , and cajun seasoning/salt. Now mix well and pour into an oiled baking dish. Make cornbread according to instructions on package. Then pour the cornbread over the meat mixture and bake in a 350 degree oven for about 30 minutes.

The doubters gave their opinions in the preseason, picking UL’s football team to finish sixth this season in the Sun Belt.

In many ways, that’s now a distant memory. The Cajuns (5-3 overall, 4-0 Sun Belt) can become bowl-eligible for the third time in four seasons by beating UTEP (3-5, 3-2 Conference USA) in a non-conference game at 6 tonight at Cajun Field.

“We ain’t in the shade no more,” UL coach Rickey Bustle said for a program coming off a 3-9 season. “I like this 4-0 business. The shade’s gone.”

Translation: Life is good in Lafayette.

Since losing three of its first four games - including a three-point loss at Illinois and an eight-point loss at Kansas State - UL is as hot as any team in the country. The first-place Cajuns are riding a four-game winning streak, are 4-0 in league play for the first time since 1980 and sit on the verge of their first bowl berth and outright conference title in 38 years.

“For us, those are things that we felt like we could do,” said UL quarterback Mike Desormeaux. “Now we’re finally realizing some of the goals we had, but we’re not done.

“You can tell something is a little different around here now.”

UTEP coach Mike Price was not expecting to face this type of team when the game was scheduled earlier this year. Both teams had a bye during this week. Both teams needed another game. The El Paso Times reported that the Miners scheduled UL thinking it could be an easy victory against a program that last won more than six games in 1993.

Instead, UTEP’s second non-conference game in November since 1992 will be against one of the nation’s most potent offensive attacks. The Cajuns rank third in the nation in rushing, eighth in total offense and 14th in scoring behind the play of Desormeaux and running back Tyrell Fenroy.

“Whoever scheduled this game is nuts,” Price said, poking fun at himself. “I’m a scheduling guru.”

While the Cajuns look to become bowl-eligible, the Miners will try to end a two-game losing streak and keep their postseason dreams alive. They qualified for bowl games with 8-4 records in Price’s first two seasons but fell to 5-7 in 2006 and 4-8 in ‘07.

“It’s going to be much more competitive than I would have guessed a year ago,” Price said. “This is as important of a game as there is this year for our program. It would put us closer to six wins, just like they want to get. A year ago when we both scheduled this game we thought it was just going to be fun to play each other.

“Now it’s going to mean something for them and mean something for us.”

In the season opener, UTEP got rocked, 42-17, by a Buffalo team that went 5-7 a year ago. Price has prepared his team to avoid taking UL lightly.

“We really had our rose-colored glasses on for that game,” Price said of Buffalo. “We threw those (glasses) away. We know what we’re getting into now.”

The Cajuns are also taking UTEP seriously. On Oct. 4, the Miners beat Southern Miss, 40-37, in double overtime. UL lost to Southern Miss, 51-21, to open the season.

With four games left in the regular season, the Cajuns are in position for their first nine-win season since 1976. If that happens, they will play in a bowl. A bowl win would give UL its first 10-win season in program history.

The last thing the Cajuns want to have happen is to leave the postseason up to chance. Troy went 8-4 a season ago, but lost the tiebreaker with Florida Atlantic for the Sun Belt title. The Trojans did not go to a bowl despite having eight wins and earning a big non-conference upset over Oklahoma State.

“We feel like we need to win every game,” Desormeaux said. “We’ve seen it not work out for other teams. We know finishing this thing strong is a must.

“If we win out, we’re guaranteed to play in the New Orleans Bowl, and that’s what we want to do.”

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BATON ROUGE, La. — Having staked out a familiar spot in the parking lot sandwiched between Tiger Stadium and the Mississippi River, a group of Louisiana State fans was asked what sort of reception Nick Saban can expect today from the purple-and-gold faithful.

“I think we’re going to boo him out of the stadium,” Jim Huggins said Friday afternoon, already partying with food, drink and friends.

Saban coaches No. 1 Alabama (9-0 overall, 5-0 Southeastern Conference) and many fans in Cajun Country are miffed that after trading LSU for the NFL, he returned to the SEC a mere two years later at a rival school that made him the highest-paid coach in college football.

No. 15 LSU (6-2, 3-2) won the national championship last season under coach Les Miles.

Alabama can clinch the Western Division championship with a victory over Saban’s former employer and stay on track to play for its first national title in 16 years.

“They were getting ready to name roads after him here,” said Andy Winfree, tailgating along with Huggins in a lot filled with massive recreational vehicles. “Now, he’s our enemy.”

Down the road from Tiger Stadium, they were prepping for a “Burn Bama” bonfire after the sun went down. The group putting it on purchased a billboard along the main highway that showed an Alabama effigy going up in flames, accompanied by a sarcastic message.

“Welcome Back, Nick!”

Saban insists today’s matchup is about the players, not the coaches.

“You all have made this a rivalry,” he said, lecturing a group of skeptical reporters. “I like Les Miles. I have nothing against Les Miles.”

seattletimes.nwsource.com/html/collegesports/2008366264_grid08.html

Not even a hurricane can keep a good festival down.

The Rayne Frog Festival, originally scheduled in September but postponed because of the unusually busy hurricane season, is finally resurfacing.

With the double hit of Gustav and Ike earlier this fall, the Mitchell Brothers Carnival was unable to make their way into the area for the festival. Organizers of the festival decided postponement would be the best solution to providing the best frog Festival experience for festivalgoers.

This is the 36th year for the amphibian celebration, and everything that made the festival a local favorite will be waiting for you this weekend.

With a combination of luck, determination and the goodwill of a host of musical talents, the festival’s musical lineup remains unchanged. Headlining the festival this year is legend Percy Sledge, most famous for is hit When a Man Loves a Woman.

Also keeping the festival bouncing along to the beat will be Jaryd Lane, Wayne Toups and ZydeCajun, Glenn Jagneaux and Cajun Friends, Krossfyre and Jamie Bergeron and the Kickin’ Cajuns.

But this is a South Louisiana festival, after all, so there’s a lot more than music on display. Local restaurants will be on hand with food booths, and, of course, you’ll want try the frog.

The Frog Festival Arts and Crafts Show will be held at the Rayne Civic Center, adjacent to the fairgrounds throughout the run of the festival. More than 60 vendors will be on hand to showcase the best in local arts and crafts.

For the fan of local artisans, it’s a festival must.

Other highlights of this year’s festival include carnival rides for the kids, a diaper derby, the Frog Festival golf tournament, a poker run and the annual frog racing and frog jumping contest.

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Recipe for a simple Cajun breakfast delicacy, pronounced “coosh-coosh.” Warm cane syrup and coffee milk would be appropriate accomaniments.

Makes 4 to 6 servings

2 cups yellow cornmeal

1½ teaspoons salt

1 teaspoon baking powder

1½ cups milk or hot water

3 to 4 tablespoons bacon drippings

Instructions:

Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.

Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread .

Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes. Serve hot.

State Highlights

Senator John McCain carried the state in the presidential race, and Senator Mary L. Landrieu, a Democrat, won a third term by defeating John Kennedy, a Republican who is the state treasurer.

Ms. Landrieu, a member of a prominent political family, was the only Democratic senator who faced serious opposition this year. She firmed up her support by securing tens of billions of dollars to help Louisiana recover from Hurricanes Katrina and Rita.

Ms. Landrieu often breaks with her party and works with Republicans. Mr. Kennedy, who switched parties last year, criticized her as one of the most liberal senators in state history. Her campaign commercials called him a “confused politician,” noting that he endorsed the Democratic presidential candidate, John Kerry, in 2004.

In the Sixth District, around Baton Rouge, Representative Don Cazayoux, a Democrat chosen in a special election in May, lost his seat to State Senator Bill Cassidy, the Republican challenger.

In the First District, connecting parts of New Orleans and its suburbs, Representative Steve Scalise, a Republican, held on to the seat he won in May, in a special election to fill a vacancy caused by the resignation of Bobby Jindal, the new governor. The Democrat, Jim Harlan, a businessman, spent more than $1 million of his own money.

President

Candidate Party Votes Pct. Change from ’04 Electoral votes

• John McCainJohn McCain Rep. 1,133,419 59.0% +2.2% 9
• Barack Obama Dem. 760,605 39.6 -2.7 0
• Ron Paul LTP 9,180 0.5 N.A. 0
• Cynthia McKinney Grn 8,427 0.4 N.A. 0
• Ralph Nader Ind. 6,884 0.4 N.A. 0
• Chuck Baldwin CST 2,425 0.1 N.A. 0
• James Harris SWP 729 0.0 N.A. 0
• Gloria La Riva PSL 347 0.0 N.A. 0
• Gene Amondson Pro 266 0.0 N.A. 0

Senate

Candidate Party Votes Pct.

• Mary L. LandrieuMary L. Landrieu Dem. 963,905 51.8% Incumbent
• John Kennedy Rep. 855,723 46.0
• Richard Fontanesi Lib 18,275 1.0
• Jay Patel NPD 12,928 0.7
• Robert Stewart Oth 8,672 0.5

House of Representatives

District Democrat Republican Other Reporting

• Seat: 1 33.9% Harlan 66.1% Scalise No other candidate running for seat 1 100%
• Seat: 6 40.3% Cazayoux 48.1% Cassidy 11.6% Other 100%
• Seat: 7 34.3% Cravins 61.9% Boustany 3.8% Other

Major Ballot Measures

Measure Yes No Reporting
1 Term Limits 69.3% 30.7% 99%
2 Extraordinary Sessions 59.7% 40.3% 99%
3 Temporary Legislators 61.6% 38.4% 99%
4 Severance Taxes 44.6% 55.4% 99%
5 Expropriated Property 50.0% 50.0% 99%
6 Blighted Property 49.4% 50.6% 99%
7 Retirement Fund 44.3% 55.7% 99%