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Couche Couche – Cajun Breakfast Cereal

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This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.

This Cajun Breakfast Cereal, known as Couche Couche, Cush Cush or Coush Coush, is made from a cornbread batter, poured into a hot, cast iron skillet, crusted and turned several times, then covered and steam cooked to finish and served with milk or cream.

Couche Couche

Unless you live down in this part of the Deep South, you've probably never heard of this dish. Often referred to as a Cajun breakfast, cornmeal cereal, though it's enjoyed just about any time of the day. It comes under a few different names, including  Cush Cush, Couche Couche or Coush Coush, all pronounced "coosh-coosh."

Although some folks will want to compare this to a cornmeal mush, it's actually quite different.

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Deep South Dish

Cajun Shrimp and Linguine

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Seasoned shrimp, seared and cooked in a tomato and trinity based cream sauce and tossed with linguine.
Seasoned shrimp, seared and tossed in a tomato and trinity based cream sauce, with mushrooms and linguine.

Cajun Shrimp and Linguine

This is another quick and easy skillet meal, using shrimp and pasta. I prepare the pasta in my Fasta Pasta, a kitchen tool I've shown you many times here on the website, and one that I use often,. So much easier – and faster – than preparing in a large pasta pot for sure!

Other than that, this dish is essentially a simple, one pot preparation, classic in Cajun cooking and using a simple sauce base of tomatoes, the trinity and cream with fresh Gulf shrimp, seasoned with Cajun seasoning and a little Old Bay added, and all that tossed with pasta. Easy and delicious! Here's how to make it.

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Deep South Dish

Cajun Sausage and Peppers with Cabbage

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A sausage and peppers dish, using spicy Cajun sausage, pan seared cabbage wedges, sweet onion and diced tomatoes with green chilies, served over rice.

Cajun Sausage and Peppers with Cabbage

This is just a little different take on the old sausage and peppers dish, adding a mix of colorful peppers, spicy Cajun sausage and pan-seared cabbage wedges. Instead of a sauce that's typically used with sausage and peppers, I'm using diced tomatoes with green chilies in order to allow the individual elements all shine on their own and not be buried in sauce. For the sausage, I'm using smoked instead of a raw, encased sausage.

I'm also using a Cajun variety of Conecuh from Alabama, which is an andouille style of smoked sausage and pretty spicy. You can tone it down by using plain diced tomatoes and a mild smoked sausage or kielbasa. Fair warning – if you use andouille and make intentional leftovers, understand the heat will intensify.

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Deep South Dish

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