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ATT012 - Summer Cooking with Marcelle Bienvenu, The Queen of Cajun Cooking

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Manage episode 153873765 series 1105318
Content provided by Jeff Young – The Catholic Foodie and Jeff Young. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jeff Young – The Catholic Foodie and Jeff Young or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Marcelle Bienvenu: The Queen of Cajun Cooking

Born and raised in St. Martinville, in southwest Louisiana, Marcelle Bienvenu grew up "where good cooking was almost as large an article of faith as the Catholic religion." As a child her daily life was filled with good food... like "freshly baked sweet potatoes slathered with homemade butter and drizzled with locally-made pure cane syrup", dark and deliciously thick gumbos made with whatever was in season (from chicken and sausage to freshly-caught seafood from the local waters... to the occasional rabbit or wild duck). She also savored "spicy jambalaya that often contained shrimp, smoked sausage and chunks of tomatoes."

Full show notes are available at http://catholicfoodie.com.

  continue reading

59 episodes

Artwork
iconShare
 
Manage episode 153873765 series 1105318
Content provided by Jeff Young – The Catholic Foodie and Jeff Young. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jeff Young – The Catholic Foodie and Jeff Young or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Marcelle Bienvenu: The Queen of Cajun Cooking

Born and raised in St. Martinville, in southwest Louisiana, Marcelle Bienvenu grew up "where good cooking was almost as large an article of faith as the Catholic religion." As a child her daily life was filled with good food... like "freshly baked sweet potatoes slathered with homemade butter and drizzled with locally-made pure cane syrup", dark and deliciously thick gumbos made with whatever was in season (from chicken and sausage to freshly-caught seafood from the local waters... to the occasional rabbit or wild duck). She also savored "spicy jambalaya that often contained shrimp, smoked sausage and chunks of tomatoes."

Full show notes are available at http://catholicfoodie.com.

  continue reading

59 episodes

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