Low-Cost Fall Meals

"Making groceries" is an expression used in South Louisiana that refers to grocery shopping or making a meal. If you're like me, you've been looking for ways to trim the monthly budget. So, where do you start? Well, there's not much you can do when it comes to the rent/mortgage. You might be able to save a few bucks a month on the light bill by turning off the lights and insulating (which costs money, by the way). This will probably be enough savings to allow you to buy that pack of gum you've had your eye on, but not enough to make a significant difference. Where can you make a significant difference? The #1 complaint I have heard from friends and family over the last several months has to do with the rising cost of food. This issue seems to have overtaken gas prices as the most troublesome budget buster. I've been feeling their pain myself. Whenever I'm in the grocery store, I can feel the tension in the air, see the anxiety in the faces of my fellow shoppers in the checkout line. As I draw closer to the front of the line, I have this overwhelming urge to abandon my cart and go home. I know, if I want to save money and my sanity, it's time to go back to my roots. Here, I will share with you the time-honored way of "making groceries" in Louisiana.

Our state has long been among the most financially challenged in the nation. As a result, Louisiana residents have learned how feed more people with less. When times get tough (like now), we know how to stretch a chicken. You may have gotten used to buying frozen packaged meals and fast food because it saves time and energy, but those prices are going up and those portion sizes are going down. If you're serious about cutting the grocery bill, it's time to face yet another recession reality. Ladies and gentlemen, it is time to get back in the kitchen. Don't panic. In Cajun country we love a meal that cooks itself.

You'll need some basic ingredients that are used in many Louisiana dishes. First, what we call the "holy trinity", celery, onions, and bell pepper. These are relatively inexpensive and also can be found prechopped-chopped in frozen food section. It's also a good idea to have a bag of chopped okra in the freezer and a few cans of chopped tomatoes. Seasonings include garlic, garlic powder, onion powder, red and black pepper, bay leaves, Tabasco( if you like the heat), and of course, salt. You'll want to get some chicken stock cubes(they're cheaper than canned). You could make your own stock, but let's not get crazy. Next, you'll need rice, red beans, white beans, and bag of mixed beans. Dried beans are much cheaper than canned and taste much better. Now, comes the question of meat. Types of meat I like to use include sausage, chicken, ground beef, and ground turkey. When you're making any of the dishes mentioned here, cut out the seafood, and use only half of a 2-3 lb. pack of meat. (Tip: Divide all of your smaller packs of meat in half when you get home from the grocery store.) If it calls for two types of meat, use only one. Now you have the basics, most of which are pretty inexpensive to buy if you don't already have them.

In the Fall when temperatures begin to drop, it's gumbo weather. Every family in Louisiana makes their own version and it's perfect for warming the body and soul. This Creole dish has a rich history, and comes from a convergence of Spanish, Indian, African, and French culinary cultures. http://www.louisianafolklife.org/LT/CSE/creole_food_trad.html It make take a little practice to get the roux-making down, but once you do, it's pretty simple, especially if you use a slow cooker. http://southernfood.about.com/od/crockpotsoup/r/bl00109c.htm On to Red Beans and Rice. This dish is not taken lightly in Louisiana and can be as controversial a topic as politics or religion. It is traditionally served on Mondays, since that was laundry day in olden times. A pot of red beans could be put on to cook in the morning and be ready to serve in the evening. It's a low maintenance dish, perfect for busy days. http://www.camelliabeans.com/monday.html My own version is highly classified, but I will say this: I like a good ham hock and every seasoning listed in the previous paragraph. Thankfully, the slow cooker can also be used for this dish, too.http://www.realcajunrecipes.com/recipes/cajun/beans-rice-crock-pot-style/142.rcr Next in the lineup, we have a dish whose very name is steeped in legend and myth. Jambalaya. There have been a few different theories pertaining to the origin of the word and the dish. http://www.myneworleans.com/Louisiana-Life/Winter-2008/Jambalaya/ It's got rice, tomatoes, a variety of seasoning and any combination of seafood and meat. When you're short on cash, the adjustable nature of this dish is very helpful. http://www.realcajunrecipes.com/recipes/cajun/crock-pot-jambalaya-pastalaya/271.rcr Finally, I give you a recipe for my version of Pasta Ya Ya. I don't know the origins of this dish, but it's delicious. My version came about when I was looking for something to make for dinner and didn't want to run to the store for cream and cheddar cheese. All of the ingredients are approximate and can be adjusted to your tastes. I hope you try it and enjoy it.

8-10 oz. cooked and drained pasta (I use penne)
1lb cooked Cajun sausage or other available sausage, sliced
1/2 C each, finely chopped onion and bell pepper
1 T olive or vegetable oil
1/2 C regular or evaporated milk
1/4 C dried Parmesan cheese
1/4-1/2 tsp each, salt, garlic powder, onion powder, black pepper, and red pepper,
mixed together in a small bowl. (you can adjust these to taste)

Heat the oil in a large pot on medium heat. Add vegetables and sausage and saute until the vegetables soften. Add seasoning mix and milk and stir to combine. Turn heat down to low and simmer for about 2-3 minutes. Next, add the cooked pasta and cheese. Combine well and serve.

These are just a few of the amazing Louisiana dishes that are inexpensive and perfect for the upcoming cool weather. Be adventurous; explore the web for more Cajun/Creole recipes to try this Fall. Our state may be financially flawed, but it is rich in culture and proud tradition. We won't let economic downturns, u-turns, or flat lines keep up us from a good meal with friends and family. When all is said and done, that's just how we roll.

http://www.louisianafolklife.org/LT/CSE/creole_food_trad.html Maida Owens http://southernfood.about.com/od/crockpotsoup/r/bl00109c.htm Diana Rattray
http://www.camelliabeans.com/monday.html
http://www.realcajunrecipes.com/recipes/cajun/beans-rice-crock-pot-style/142.rcr Maw Maw Becky
http://www.myneworleans.com/Louisiana-Life/Winter-2008/Jambalaya/ Stanley Dry, Louisiana Life
http://www.realcajunrecipes.com/recipes/cajun/crock-pot-jambalaya-pastalaya/271.rcr Jacque Acklen