Choose from hundreds of recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook, 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!

Saturday, September 19, 2015

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 world-wide for their sweet and succulent flavor.

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 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 gumbos. It's excellent for other dishes, too -- like ettouffes, piquants 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 taste 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 sent you.

It takes just 2 or 3 days [ground] to get your order delivered at 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 effect 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.


  • 2 lbs. of 16/20 count Wild White Gulf of Mexico Shrimp, peeled, deviened 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 lrg. 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

16/20 Count Wild White Gulf of Mexico Shrimp

  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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Monday, August 17, 2015

Tough Love Bean Stew

Anonymous wrote: "Can you teach me how to prepare a high-energy Cajun meal which will give my grown-up kid the courage to get off his lazy butt and find a job?"

Answer: Yes, Anonymous, I can. Serve the following simple Cajun seasoned bean stew only once a day for a week. That should certainly give your kid an incentive to look around for something else to eat. It's a good start.

  • 1 small can pork & beans, (generic brand)
  • 3 dashes Tabasco sauce
  • salt & pepper to taste
  • 1 glass of lukewarm water (for drinking)

Note: Best served straight out of the can at room temperature. May be eaten with a plastic spoon or fork preferably outside with the doors locked.

Be careful, tho. The toes you step on today may be connected to the butt you're gonna have to kiss tomorrow. Ahheee!! Lache pas la patate!
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Thursday, July 09, 2015

Cajun Dirty Rice (Rice Dressing)

Cajun Dirty Rice (Rice Dressing) is not dirty at all as you will discover once you make some.This meal is so easy to prepare and the taste is absolutely delicious.


  •  1 1/2 lbs. ground meat (half pork and half beef)
  •  2 Tbs. oil* 
  •  1 small bell pepper, chopped
  •  1 stalk celery, chopped
  •  1/2 cup green onion tops, chopped
  •  a few sprigs of fresh parsley, chopped
  •  (1) 10.5 oz can of Campbell's beef broth
  •  1 1/2 cup cooked rice
  •  1 package beefy onion soup mix
  •  Salt and pepper to taste


Brown the ground meats. Add onions, bell pepper and celery (optional) and cook until tender. Next, add 1 can of Campbell's beef broth, the package of beefy onion soup mix and seasonings. Cook on medium heat for 15 minutes. Finally, add the meat mixture and chopped green onions to the cooked rice; stir and mix well.

This simple dish can become an entire meal in itself.

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Thursday, July 02, 2015

Boudreaux and the Snake (Cajun humor)

Upon arriving at the edge of the bayou to do a little fishing, T-Boy Boudreaux soon realized he had forgotten to bring any bait.

Just then he happened to see a little garter snake passing by with a worm in its mouth.

Boudreaux snatched up the little snake and robbed him of his worm.

Feeling sorry for the little snake with no lunch, T-Boy snatched him up again and poured a little Bud Light down his throat. Then he went about his fishing.

An hour or so later he felt a tug at his pant leg. Looking down, T-boy saw the same snake with three more worms in his mouth.

So, I guess the moral of the story is "Where there's life--there's Budweiser".

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Friday, April 10, 2015

Fried Catfish Nuggets

These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't give it to 'em. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, too.


  • 12 catfish fillets cut into bite size pieces
  • 2 egg whites
  • 1 Tbs. Tony Chachere’s Original Creole Seasoning
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp. salt
  • 2 tsp Tabasco sauce
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 4 oz. fresh beer
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 1 quart peanut oil

In a bowl add the egg whites, Tony Chachere’s seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.

In a separate bowl, with a lid,  mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides.

Heat peanut oil to 365°F. and fry the fish nuggets for about 7 minutes or until they float to the top. Don’t attempt to fry too many nuggets at one time.

Peanut oil can be used several times before it is discarded. Bon Appetite! ... Ahheee!!
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