Welcome to Real Cajun Cooking - Pure and Simple
RealCajunCooking.com 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 decades. 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, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking.
Cajun Fried Buttermilk Mashed Potato Patties
Our Most Popular Recipes
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This Baked Shrimp with Lemon-Garlic Butter recipe is so simple to prepare and VERY delicious, too... especially when using Wild White Gulf...
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Garfish Recipes - 2 Ways to Cook Gar Fish Fried Gar Balls Smoked Alligator Gar Roast The garfish is a prehistoric fish. Its natural...
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Audio Ingredients 1 cup cooking oil 1 cup all-purpose flour Mix well. In heavy metal pot or skillet stir over medium heat. It is impo...
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This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with y...
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One of the best reasons to make your own specialty sausages at home is because YOU know what is going into the mix. The large name brand sau...
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Boudain is also spelled "boudin". The first part of the video series begins at the bottom of the play list: Part 1 of How to Mak...
This Baked Shrimp with Lemon-Garlic Butter recipe is so simple to prepare and VERY delicious, too... especially when using Wild White Gulf...
Garfish Recipes - 2 Ways to Cook Gar Fish Fried Gar Balls Smoked Alligator Gar Roast The garfish is a prehistoric fish. Its natural...
Boudain is also spelled "boudin". The first part of the video series begins at the bottom of the play list: Part 1 of How to Mak...
I fried these buttermilk mashed potato patties in hog lard - just like in the old days. The lard came from a small batch of homemade hog cracklings I cooked-up after trimming the fat off of a pork loin roast.
ReplyDeleteJacques, now those are good food. Grew up eating them. Besides they are in my food group.
ReplyDeleteWishing you and yours a Happy New Year. Bill