| Savoie's Sausage and Food Products, Inc., is proud to be part of the Louisiana culinary tradition. People have cooked with SAVOIE'S sausage and other culinary specialties since 1949. SAVOIE'S products are 'Real Cajun'! |
What does it mean to be 'Real Cajun'?
It means heritage, location, history, and a special way of living. 'Real Cajun' is expressed in one phrase only: "Joie de Vivre". (Joy of Life). At SAVOIE'S, Cajun is not a fad, and not a marketing ploy. Cajun is who we are and what we have always been.
Tucked away along Bayou Little Teche in rural St. Landry Parish, Southwest Louisiana, is our Cajun Kitchen. It is here that we create our 'Real Cajun' food products. Smoked sausage, andouille, tasso, roux and dressing mix are cooked to perfection in small batches by Real Cajuns, using home grown recipes handed down through generations.
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)

Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.