Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Soupe A L'ivrogne (Drunkard's Soup)



  1. Soak herbs in cold water, then drain.
  2. Fry salt pork until crisp and brown in a large, heavy frying pan.
  3. Add onions and sauté until browned.
  4. Add bread cubes to the frying pan; toss to coat well.
  5. Place frying pan in a preheated 350 degrees F oven for 15 minutes to toast bread lightly.
  6. Transfer mixture to a large, heavy saucepan.
  7. Add beef stock and salted herbs.
  8. Simmer gently for 1 hour.
  9. Adjust seasoning with salt and pepper.

Recipe source: A Taste of Quebec by Julian Armstrong

Canadian Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com