San Antonio Personal Chef

Specializing in Cajun Cuisine

Who is The Cajun Cowboy?

Michael Palermo was born and raised in New Orleans, Louisiana; after college he moved to Gonzales, Louisiana- famously known as the “Jambalaya Capital of the World”, where he lived for 17 years. Growing up in Southern Louisiana gave him a unique culinary experience to cook alongside of, and learn from some of the finest chefs.

Food preparation in Louisiana is not just a passive experience to be enjoyed around the dinner table, but rather an all day unique event leading up to the evening’s final meal.

Cajun raised, now a proud Texan living in San Antonio, Texas for 20 years, The Cajun Cowboy is ready to share his unique cuisine with you. During the summers, The Cajun Cowboy is a frequent guest chef at the exclusive Crystal Mountain Ranch in Crystal Colorado.

What is Cajun cooking?

Cajuns are descendants of Arcadians and French Catholic colonist who came to New Orleans after they were exiled from Nova Scotia, Canada by the British. Given this fact, it makes sense that the backbone of every Cajun dish is a play on the French “mirepoix” (chopped onions, celery, carrots). In Louisiana “The Holy Trinity“ (sweet onions, celery, and green or red bell pepper) is the base for most dishes. The Trinity, plus garlic makes for an authentic Cajun dish.

What Cajun food is and is not?

Most Cajun dishes are “highly seasoned” rather than just hot and spicy, and most of all - Cajun food is not salty. When a non-Louisiana relative looks at a Cajun pot, the most widely used comment is “my God are you gonna put all that onion and garlic in that dish?“ Cajun cuisines have a ton of flavor; the meals are rustic and utilize items such as smoked meats and fresh seasonings in a stock base. In the Cajun Cowboy’s cooking, many of the dishes are roux or tomato based and are served with rice. Whether a sauce base dish; like an Étouffée , or a rice based dish like a Jambalaya, the finished dishes range in color from brown to red.

What to expect from The Cajun Cowboy?

The Cajun Cowboy uses only natural ingredients in his meal preparations, he hand prepares fresh onions, celery, bell peppers, and garlic; additionally, he does not use any iodized salt in any of his meals or finished products. The Salt used is sea salt or Himalayan salt; the spices that he uses in his dishes are mostly black and cayenne pepper used “to taste”.

Hunter’s Resources

Game meat is very lean, rich in flavor and a little on the dry side; attributes that lends themselves perfectly to the gravies of Cajun cuisine, The Cajun Cowboy has perfected numerous dishes that will be served “fall off the bone” tenderly delicious. When you let The Cajun Cowboy cook your game meat, the experience will have you wondering why you never embraced game meat in the past. In addition to the prepared meals, The Cajun Cowboy can turn your deer meat into Boudin or Cajun summer sausage.

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Services

In the state of Texas, The Cajun Cowboy falls under the category of a personal chef and offers the following in home or private property services:

Prepared food by the pot
Bulk prep meals
At home parties
At home crawfish and shrimp boils
Special events on private property
Cajun fried food
Game meat dishes
Game meat processing
Traditional Boudin
Game meat Boudin
Cajun Cooking Lessons

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Contact The Cajun Cowboy

contactme@thecajuncowboy.com

(210) 422-3341