Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Wednesday, November 16, 2016

Cream Cheese Stuffed Chicken Breast

Cream Cheese Stuffed Chicken Breast is an easy meal to prepare and very delicious, too. You can also wrap the stuffed chicken breast with your favorite hickory smoked bacon.

Ingredients

  • 4 chicken cutlets, split
  • 1 (8 oz.) pkg. cream cheese
  • Chives

Coating Mix
  • 1 cup of bread crumbs
  • 1 tsp. garlic powder
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 2 tsp. grated Parmesan cheese
  • salt and pepper to taste

Instructions
  1. lay the 4 cutlets (8 pieces) flattened on wax paper
  2. divide cream cheese into 8 slices
  3. place a slice on each chicken cutlet
  4. sprinkle with chives
  5. roll up and secure with toothpick
  6. roll in coating mix
  7. place in slightly greased baking dish
  8. drizzle with melted butter
  9. shake on Parmesan cheese
  10. bake at 375 degrees F. for 40-50 minutes

Bon Appetite!
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Friday, November 11, 2016

Beefy Cabbage Rolls

This recipe is unlike traditional cabbage rolls recipes because it demonstrates how to prepare them sans les tomate,  (without tomatoes), except toward the end when spaghetti sauce is poured on top.



Ingredients:

  • 1 head of cabbage, large
  • 2 lbs. lean ground beef
  • 1 1/2 cups long grain rice
  • 5 cups beef stock
  • 4 Tbs butter
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 1 measure of DIY Cajun Seasoning
  • 1 measure of DIY Real Beef Onion Soup Mix
  • 1 can spaghetti sauce

I began preparing this meal with a large head of cabbage, cored and trimmed. I like to trim the cabbage down to the 2nd or 3rd leaf layer because this usually illiminates those leaves which are damaged or blemished.

Next, I steamed the intact head of cabbage in a programmable 20 qt. portable oven for 20 minutes at 300 degrees F. until all its leaves were wilted. I would rather steam than boil because of taste.

Before using the portable oven I added about a pint of water to create the steam I needed to wilt the cabbage head. After 20 minutes of steaming I removed the cover and allowed the cabbage to cool.

In a heavy cast iron skillet the vegetables were sautéed in butter until a translucent texture was reached then they were set aside in a bowl for later use.

With the same skillet, the ground beef was fully cooked on medium heat with the DIY Cajun Seasoning.

Next, the previously cooked vegetables, 2 cups of beef stock and the DIY Real Beef Onion Soup Mix were added after which I continued to simmer and stir for about 10 minutes. The cooked meat and vegetables were set aside and allowed to cool, also.

I boiled 1 1/2 cups of uncooked long-grain white rice with 3 cups of beef stock for 20 minutes (on low simmer) and then thoroughly mixed the beef and cooked rice together. I placed a lid on the pot, this time, to keep the mixture warm.

Notice that no tomato products were included in the stuffing. I didn't want to compromise the desired heavy beef flavor I was aiming for.

The leaves were then stuffed with the beef/rice mixture. One large spoonful of mixture (about a cup) was used in each leaf. The cabbage leaf was then tucked-in at the sides and rolled; (for safety reasons I don't use toothpicks).

I layered the rolls starting at the bottom of the slow cooker and while working my way up I positioned each roll with the leaf flap down. At serving time I was careful to remove each roll from the cooker without spilling its contents.

Finally,  much to my chagrin, I poured some spaghetti sauce on top of the rolls. The red color of the sauce was pleasing to the eye and looked similar to traditional cabbage rolls but without interfering with the beefy taste of the filling inside. This is the only time a tomato product is used in this recipe. You don't get as many complaints from the traditionalist this way.

Since the beef/rice mixture was already cooked I confidently set my slow cooker dial on low heat for several hours until my guests arrived. One large head of cabbage yielded around a dozen rolls.

This method takes a little more time to prepare than traditional cabbage rolls. But, if you are a beef lover like I am then you will discover it is well worth the extra effort.

Bon Appetite! ... Enjoy!

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Wednesday, September 28, 2016

Chicken and Shrimp with Broccoli and Cheese Casserole

Chicken and Shrimp with Broccoli and Cheese Casserole wasn't the first name for this recipe. It was originally named "Broccoli and Rice Supreme with Shrimp" and first published on November 17, 2009.

Linda Masters of Hooks, TX. first prepared and served this meal to her husband and me over 20 years ago. It is very delicious and easy to prepare. This recipe should not have been gathering dust in my recipe archives with only 29 views in 3 years. It's so good, it doesn't deserve to be hidden away. So, I have decided to change the title to create more interest.

I asked her if it was alright to share her recipe with the NEW title and she didn't mind. Hope you enjoy it!

Thanks again Linda!

Ingredients

  • 3 cups of cooked long-grain rice
  • 2 cups of broccoli, chopped
  • 2 boneless chicken breast, boiled and chopped
  • 1 cup uncooked shrimp, chopped
  • 1 cup onions, chopped
  • 1/4 cup butter
  • 2 (15 oz.) jars of  Cheez Whiz
  • 1 can sliced mushrooms
  • 1 can cream of chicken soup
  • salt and pepper to taste

Instructions

Boil the 2 chicken breast until tender (using just enough water to cover them), then chop into small bite-size pieces and set aside, but reserve the broth for later use.

In a pan, sauté the broccoli and onions in the butter until they are translucent then slowly stir-in the cream of chicken soup and the Cheez Whiz. Blend together thoroughly on low-to-medium heat for a couple minutes then add the chopped uncooked shrimp and chopped already cooked chicken. Stir and mix well.

In a large bowl add the above mixture and 3 cups of cooked long-grain rice. Mix together thoroughly until well blended. If the mixture seems too dry at this point you can resolve the problem by adding a small amount of the reserved chicken broth to moisten it.

Next, pour the entire contents in a large casserole or baking dish (9 ½ x 12 inch) and bake at 350° F. for 1 hour.

6 servings
KT
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Thursday, September 15, 2016

Baked Shrimp with Lemon-Garlic Butter

This Baked Shrimp with Lemon-Garlic Butter recipe is so simple to prepare and VERY delicious, too... especially when using Wild White Gulf of Mexico Shrimp, which are known worldwide for their sweet and succulent flavor.

16/20 Count Wild White Gulf of Mexico Shrimp
I prefer to use a regular cookie tray like a Wilton 15.25" x 10.25" x  1" when preparing this Cajun favorite. It's a perfect pan because it can hold enough cooked shrimp to serve more than just a couple folks at a dinner party (unless, of course, you invite one of my Cajun relatives).

Try it next time when you get the chance. If you are a shrimp lover like me, I know you will absolutely love this delicacy.

Just recently I purchased several pounds of the 16/20 count Wild White Gulf of Mexico Shrimp from my supplier, CajunGrocer, in Lafayette, Louisiana. I am here to tell you cher, that they are the best that money can buy and you don't have to spend a fortune to buy 'em.

Most of the time I try to order my gulf white shrimp with the heads on because believe or not, they are less expensive with the heads on, and I get a much bigger bang for my buck because I use the heads to make a broth, which I then include in special meals like seafood gumbo. It's excellent for other dishes, too -- like etouffee, piquant, and jambalaya.

I also use shrimp broth in some batter/coating recipes for frying catfish nuggets, oysters, and other seafood. When I am finished boiling and extracting all of the flavors from the heads, I bury them in my garden to feed my vegetables. Nothing wasted! It becomes an excellent fertilizer. Everything has been recycled. And, that's good.

One other thing... the larger the better. When I can get the 9-12 count of gulf whites, I get even more use from the shrimp heads because they are large enough, at that size, to contain a fair amount of meat.

I like to call it the rib-eye of large shrimp. Just pry apart the top portion of the heads from the bottom, clip the legs off with kitchen shears, wash under cool running water, dredge them in your favorite tempura batter and deep-fry at 365 degrees F. for about 3 minutes. It tastes amazingly like freshly fried soft shell crab.

If you would like to take a gander at the latest prices on Gulf of Mexico Wild White Shrimp you can visit my favorite supplier by using this link: Cajun Grocer.

Tell them that RealCajunCooking.com/ sent you.

It takes just 2 or 3 days [ground] to get your order delivered to your door. The shipping rates are reasonable. Your shipment is packed in dry ice and these extra-large shrimp are individually quick frozen (IQF) -- which means you can remove as many as you want individually, without having to thaw the entire bag.

It takes about 20 minutes, or so, for IQF shrimp to thaw out. Use cool water. Once they are thoroughly thawed remove the heads from the body and make your shrimp broth before discarding the heads.

The amount of water that you use will determine the strength of the broth.  I also like to add the shrimp shells to my broth preparation because it offers even more overall flavor.

Note: You may want to use just a tiny bit of salt when preparing the broth to help extract the flavors from the heads and shells, but not too much if you plan to use the discarded refuse as fertilizer for your vegetable garden.

Adding too much salt in the preparation of the broth will affect the soil and consequently the growth of your garden plants if you decide to use it as fertilizer.

If you have any questions please leave them in the comment section below and I will be glad to answer them.

Ingredients

  • 2 lbs. of 16/20 count Wild White Gulf of Mexico Shrimp, peeled, deveined and butterflied to the tail (leave tails on)
  • 1/4 lb. melted butter (or 1 stick)
  • 1/4 cup dried oregano or Italian seasoning (your choice)
  • 1 large lemon, squeeze the juice out for later use then cut into thin slices
  • 2 tsp. of Old Bay with Garlic & Herb Seasoning 
  • 1 tsp. salt




Instructions
  1.     combine the melted butter. lemon juice and seasoning into a 2-quart bowl
  2.     whisk all of the ingredients well for a few seconds
  3.     add the peeled shrimp and mix together gently and coating thoroughly
  4.     top the cookie tray with heavy duty aluminum foil
  5.     layer the top of the foil evenly with lemon slices
  6.     add the shrimp on top of the lemon slices until the entire tray is filled
  7.     place tray midway in a  preheated 350-degree oven and cook for 12 -15 min.
Voila!  Simple and delicious! An excellent hors d'oeuvres for your lucky guests.

Bon appetite!... Ummm... C'est Magnifique!
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Gaspard's Cajun Potato Salad

This is a Real Cajun Cooking - Pure and Simple original recipe which makes 12 - 15 servings and takes less than an hour to prepare. Yummy!

Ingredients
Gaspard's Cajun Potato Salad

  • 5 lbs. Russet potatoes, boiled
  • 5 hard boiled eggs
  • 1 medium white onion, finely chopped
  • 1 small bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bunch green onions, chopped
  • 3 cups mayonnaise
  • 1/4 cup yellow mustard
  • 3 Tbs. dill relish
  • 1 tsp. ground cayenne pepper
  • salt and black pepper to taste
  • 1 tsp. paprika

Instructions

  1. peel, dice, boil and drain the potatoes then set aside
  2. boil, peel and finely chop eggs in a food chopper
  3. finely chop 1 medium white onion
  4. slice each stalk of celery in 4s (lengthwise) and finely chop
  5. chop green onions
  6. add chopped eggs, onions, bell pepper, celery, green onions, relish, mayo, mustard, cayenne pepper, salt and ground black pepper in a bowl and mix together thoroughly.
  7. in a larger bowl add everything together (except the paprika) then toss and mix well until all of the bits of potatoes are thoroughly coated. Try not to mash the potatoes in the process.
  8. level-off the salad and sprinkle paprika on top to add color
  9. set the salad in the refrigerator to cool before serving.
  10. makes 12 – 15 servings

Note: Do not use a blender to chopped your vegetables because it will cause your salad to lose the crunchiness. It is important to take your time to properly chop the onions, bell pepper and celery by hand to produce the perfect potato salad. The chopped pieces should be about the size of a pencil eraser. And, for a bit of extra color and eye-appeal you may want to add a few sprigs of parsley on top for good measure.

Enjoy! Ahheee!!


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