Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Friday, January 16, 2015

Crock Pot Pork Loin Chops - Cajun Style

Cajun Style Crock Pot Pork Loin Chops





Pork loin chops are tender and very tasty, especially when slow-cooked in a crockpot with a medley of fresh vegetables, herbs and seasonings which bring out the savory flavor of the meat. This is a simple recipe that is sure to please even the more finicky taste buds.

Ingredients:

  • 4 loin pork chops, 3/4" to 1" thick
  • 1 can cream of mushroom soup 
  • 2 med. onions, sliced
  • 1 med. bell pepper, diced
  • 2 stalks celery, chopped
  • 1 Tbsp butter
  • 1 unit of DIY Cajun seasoning 
  • salt to taste 

Evenly spread a layer of sliced onions on the bottom of your crock pot then place the loin chops on top.

Next, add the remaining onions, diced bell peppers, and celery on top and all around the chops. Sprinkle with the DIY Cajun Seasoning and salt. Add 1 can of cream of mushroom soup on top of it all and spread out evenly.

Place butter on top and cook on LOW heat for 6 to 8 hours -- or until chops are tender and onions are done. Can be served over buttermilk mashed potatoes or cooked long grain rice. Yield: 6-8 servings. Enjoy!


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Bacon-wrapped Cajun Burgers

If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)

Ingredients
Bacon-wrapped Cajun Burgers
  • 2 lbs. ground beef
  • bacon, thinly sliced
  • 1 med. onion, finely chopped
  • 1 cup green onions, chopped
  • 1 or 2 Tbs cayenne pepper (your choice)
  • 1 Tbs garlic powder
  • 1 tsp salt
Instructions
    1. thoroughly mix all the above ingredients (except bacon slices)
    2. form 4 1/2" diameter by 1" thick meat patties
    3. place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
    4. remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
    5. for circular wraps, insert a toothpick to join the bacon strips with the meat patties
    6. cook on stovetop, bake in oven, or grill on the barbeque
    7. build your burgers according to preference (lettuce, onions, tomato, pickles, cheese, etc.)


    Makes 6 - 8 servings.

    Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.

    Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.

    Bon Appetite!
    KT


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    Thursday, January 15, 2015

    Chicken Sauce Piquante | Spicy Chicken Dinner with Rotel Tomatoes, Onions, Bell Peppers and Mushrooms

    Ingredients

    • 1 four to five pound chicken, cut into pieces
    • 1 cup oil
    • 1 cup all-purpose flour
    • 16 oz. tomato juice
    • 10 oz. can Rotel tomatoes
    • 2 cups onions, chopped
    • 1 cup celery, chopped
    • 1/2 cup bell pepper, chopped
    • 1 four ounce can mushrooms
    • 5 cups water
    • 1/2 cup green onions, chopped
    • 1/4 cup parsley, chopped
    • Salt, red pepper, black pepper to taste
    Instructions
      Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8.
      KT
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      Wednesday, December 31, 2014

      Black-eyed Peas and Cabbage

      Black-eyed Peas

      Ingredients

      • 1 lb. dried black-eyed peas
      • 2 slices of hickory smoked bacon
      • 2 Tbsp onions, minced
      • 2 Tbsp bell pepper, minced
      • 1 tsp garlic, minced
      • 1 tsp Colgin liquid smoke
      • Water
      • Salt and pepper to taste.

      As is the case with thousands of other families across America, I also take part in the annual tradition of cooking-up a mess of black-eyed peas and cabbage in an effort to increase my luck for the coming New Year. Heaven knows we are gonna need all we can muster-up. (Okay. Stop ... no politics! Moving on.)

      Contrary to popular belief, black-eyed peas don't have to be soaked over night or for any significant period of time because the peas have a thin skin and are relatively easy to cook.

      Over medium (or lower) heat, black-eyed peas can be done in just a few minutes. It's the pot liquor that makes all the difference in how your peas will taste, however.

      Think 'minced' and not 'chopped' when it comes to your vegetables. A couple tablespoons of minced onions and bell pepper - and about 1 teaspoon of minced garlic sautéed in the fat from a couple slices of smoked bacon creates a wonderful flavor and delicious taste. And, you can salt and pepper to your own liking.

      Using a 2 quart pot begin by adding just enough water to cover the peas and sautéed vegetables by about an inch,  (or by a finger and a half as we say in Cajun speak),  and begin the slow process of cooking them to perfection, while stirring occasionally (around 1 - 1 1/2 hrs.). Keep an eye on the peas because you may have to add a little more water occasionally as they absorb and cook.You will know when they become tender enough by taste-testing.

      Set them aside until the boiled cabbage is done.

      A pound of dried black-eyed peas, when cooked, should yield between 5 and 6 cups.


      Cabbage

      Ingredients


      • 1 head of cabbage, leaves separated
      • 3 or 4 pork chops
      • 2 Tbsp oil
      • 1 Tbsp Colgin liquid smoke (hickory)
      • 1 measure DIY Cajun Seasoning
      • Additional salt and pepper (if desired) 

      Cooking cabbage (boiled) is also easy to do and the way I prepare my cabbage, by popular demand I might add, is to include 3 or 4 pork chops with it. This is how I prepare my boiled cabbage.

      The first thing I do is season the heck out of the pork chops with one measure of DIY Cajun Seasoning (easy to make - check it out), and fry them up in my cast-iron skillet on medium-high heat in a couple tablespoons of oil.

      I fry the chops for a couple minutes on both sides until they are well browned, but I don't cook them all the way because they will finish cooking with the slow-boiling cabbage.

      The next thing I do is get my kitchen shears and cut-up the chops into bite size pieces and add this to the boiling cabbage.

      If you are using a heavy cast-iron skillet, chances are in your favor that a crust will form at the bottom of the skillet (it usually does when you cook meat fast on high heat).This is a good thing.

      We Cajuns call this crusty material the 'gratin' - which is commonly used to compliment and enhance the flavor of various meat gravies.

      Here's a little secret: keep the skillet hot but add in about 2 or 3 ice cubes and stir them around the skillet and they will magically loosen the crust (or 'gratin') and will produce a savory bouillon that you can add to the cabbage mixture to enhance the overall flavor.

      Once you have liquefied the crust and added it to the stock pot along with the cabbage leaves and cut-up pork chops, you just go about your business of boiling cabbage like you always have (low and slow).  Adding a little salt and black pepper always helps.

      I like to also include a tablespoon of Colgin liquid smoke (hickory flavor) and not that other brand. Keep mixing and tumbling the cabbage leaves in the pot occasionally so they don't burn. The only difference with cooking cabbage this way instead of the traditional way is that you now have a delicious pot liquor and a few bites of meat to go with your good luck food.

      See there! Your lucks already changing.

      I hope you like this great recipe for the coming New Year.

      Catch ya later.

      Bon Appetit! ... and a happy New Year! Ahheee!!
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      Tuesday, December 30, 2014

      Call of the Wild | Early Morning Ambushes and Cajun Duck Gumbo

      Our home was situated about 100 feet from a public dirt road and about twice that distance from a large redwood barn my grandfather built to store corn, hay and farm equipment. Just behind the barn, about 20 yards away, was a small 50' x 100' pond which we dug to germinated the hundreds of sacks of rice seed prior to planting. Although the pond's main purpose was to germinate the seeds, it also served us in other ways—like raising fish and birds.

      The pond was a playground for our domestic ducks and geese. About half of them were wild birds at one time before they became domesticated. You could tell which were wild and which were tamed by the color of their feet. The wild ones had green feet and the domesticated ones had yellow feet.

      The lucky wild ones (the ones which were spared because only the tips of their wings were clipped by a shotgun blast during a hunt) in many cases went on to live a life of security and leisure on our farm pond.

      There were times when my grandpa would nurse these 'fortunate' birds back to health and eventually release them with our domesticated birds. I gave them plenty to eat so they had no reason to leave our farm to find food elsewhere.

      Many mornings, just after sunrise, (the domesticated wild ones I called them), would take flight and disappear into the horizon only to return a few moments later. Sometimes they would meet-up with a few stragglers in the sky and invite them back to our pond … and eventually to our dinner table. We had the best live decoys any duck hunter could hope for.

      During the cold winter months, when we wanted to prepare duck gumbos or stews, my grandfather would walk inside the barn from the front entrance and quietly move to the back door which was purposely kept ajar a few inches—just wide enough to slide the barrel of a 12-gauge shotgun into position. He would then bag just enough wild birds to feed our family.

      It was an ideal set-up. Pops didn't have to buy expensive hunting equipment or spend money on blinds and leases. I guess it was kind of like shooting fish in a barrel for him. The entire drama took less than 10 minutes and our farm birds (the live decoys) were content doing what they had always done best … quacking, flapping their wings, and playing in the water.

      Have a great day. Bon Appetit!

      Resources: "Portable Hunting Camp - Camp Comfort"  Click Here!
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