Cajun Rice and Sausage

OMG is this good!

The food that comes from New Orleans and Louisiana is definitely on my favorite flavors list. It’s spicy and smoky.

voodooIt’s not BBQ grill smoky its a deep dark voodoo-like smoky. Makes you feel like your wandering around the cemeteries on a dark moon-less night on a sultry humid night in New Orleans.

OK I’m being overly dramatic it’s just a recipe after all.

My Cajun Rice and Sausage recipe is not completely traditional since I did not use green peppers in the recipe and substituted jalapeños, but it’s pretty darn close.

So what exactly is Cajun cooking? Well it’s a style of cooking developed in southern Louisiana by the Acadian people. Acadians came from Acadia on the east coast of Canada when they were forced out by the British in the early 1700’s.

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So many recipes I have seen add all kinds of stuff to make guacamole. I prefer the traditional recipe. No sour cream, hot sauce and other fillers.

The traditional Mexican recipe has avocados, tomato, onion, cilantro and jalapeños. So while mine is not strictly adhering to the traditional in that I use shallots and serrano peppers, it is in the spirit of the original.

Actually, I always like to have Pico de Gallo to go with my guacamole so I throw the pico in for the tomato, onion, and jalapeño component. Killing two birds with one stone if you will.

Of course the star of guacamole is the avocado. So I thought I’d look into this fruit’s origin. Yes I said fruit. Generally anything that has a pit is a fruit, and avocados are actually sweet. Not ripe peach sweet, but they definitely have a sweetness to them. In fact I’ve actually had a chilled avocado soup that had sugar or honey added to it and it was delicious. So they can be used in both sweet and savory recipes.

The guacamole is thought to come from Puebla Mexico but fossils have been found over a much broader area covering Central America and even parts of California. Evidence has been found that avocados were in use 10,000 years ago. No surprise, they are very tasty. Plus there is something decadent about their texture as well.

Avocados are also very beneficial for you. Some of their benefits include:

  • They  chock full of a dozen vitamins and minerals including K, C, E, magneseum and more.
  • They have more potassium than a banana.
  • They are a heart-healthy fat.
  • They are loaded with anti-oxidants.
  • They are a very high fiber food.
  • They are believed to lower bad cholesterol.

More fun facts:

  • The fourth of July is the biggest avocado consumption day followed by the Super Bowl and Cinco de Mayo.
  • They only ripen after they are picked.
  • The Hass Avocado was discovered in the backyard of a California mailman in the 1930’s. The mailman patented the Hass and all Hass avocado trees are said to be able to trace their lineage to the mailman’s tree.
  • The avocado did not become popular in the US until the 1970’s.
  • Tom Selleck (Magnum P.I.) lives on his 65 acre avocado farm.

Keeping it Sea-soned,

Mari Coquu


Prep Time: 10 minutes

Yield: 2 cups


It's avocados - Nuf said!


  • 2 ripe avocados peeled and roughly chopped
  • 1 lime juice only
  • 1 handful cilantro roughly chopped
  • 3 tbls Pico de Gallo heaping tablespoons
  • sea salt to taste


  1. Add all ingredients to the food processor and pulse till well mixed but still a little chunky.
  2. Adjust salt to taste.
  3. Serve with your favorite tortilla chips, tacos or fajitas.

Patricia’s Dewberry Jam

Yesterday I went out to my sisters ranch in Shiner, Texas to visit her and do some canning. She is completely redoing her kitchen and I got to see the almost finished product. It’s beautiful! It wasn’t Architectural Digest ready so I didn’t take a photo. She’d of killed me if I had shared a picture of it before it was magazine ready anyway.

I love going to see her and I love her ranch. She and her husband Ross raise English Large Black Hogs which are a heritage breed. They sell the hogs to restaurants, one of which has one awards and accolades for their foods made with their hogs, and at local farmer’s where they sell the various cuts.

Shiner Pork and Beef English Large Black Hogs


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