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 several 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, 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.

Thursday, August 19, 2010

RealCajunCooking.com Gets Top Billing

Best Cajun Southern Food Blogs

Good News! On August 18, 2010 RealCajunCooking.com garnered the top spot of the Best Cajun Southern Food Blogs by the Culinary Arts College.

It feels absolutely great to be recognized by such a prestigious organization. Perhaps all of this hard work is finally paying off after all? And, we owe it all to you. Thanks!... and please visit us often.

Link: Culinary Arts College


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Wednesday, August 18, 2010

Health Benefits of Prunes (dried plum)

More Than a Laxative


Prunes (dried plums)
All my life I looked at prunes as an "old-folk" food.

The thought of prunes conjured-up images of the elderly with problematic digestive systems and consuming  dried plums was a way to help out with these minor problems (like constipation, for example).

Prunes are far from being an old-folk remedy. Prunes are good for everyone.

Prunes are a rich source of dietary fiber and a naturally fat-free source of antioxidants and chocked full of vitamins, including vitamin A and C, potassium, as well as a little iron thrown-in for good measure.

They are great for snacking; for baking cookies, breads and muffins; for cereal toppings; and, prunes are good for making your own trail mixes and salads.

For me, prunes are a handy way of suppressing my appetite. They don't need to be refrigerated as long as they are sealed in an air-tight ziploc bag.

I keep a bag of dried plums on the night stand next to my bed just in case I get a snack attack.

So, the next time you hear someone tell you that prunes are for old folks only ... well, you can tell them they are just plum crazy.

In the Kitchen 

Old-Fashioned Prune Cake with Hot Buttermilk Glaze


Ingredients

  • 1 package (18.25-ounces) yellow cake mix with pudding
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil such as Canola or other vegetable oil
  • 3  large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup pitted prunes, chopped
Note: (Vegetable oil spray for misting the pan)

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13 x 9-inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, buttermilk, oil, eggs, cinnamon, and allspice in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Fold in the chopped prunes. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes. Remove the pan from the oven and place on a wire rack to cool.

Meanwhile, prepare the Hot Buttermilk Glaze.

Poke holes all over the top of the cake with a toothpick or wooden skewer and pour the hot glaze over the top, a little at a time, spreading the glaze out with a spoon to reach all edges of the cake. Allow the cake to cool for 20 minutes more before cutting it into squares and serving.

Store this cake, covered in aluminum foil, at room temperature for up to 1 week or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Bon Appetit! Ahheee!!
(Recipe Source: http://tinyurl.com/25rovlo)
 
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Wednesday, August 11, 2010

Hot Water, Butter and Corn on the Cob


How to Instantly Butter Corn on the Cob

TIP: The next time you prepare corn on the cob try this out for convenience:

In a tall glass of hot water, or a bowl of hot water whose sides are sufficiently deep enough to submerge an entire ear of corn, stir-in and dissolve about 1/2 tsp of salt. Next, add melted butter to the glass or bowl of hot water. Butter will always float on top of water so when you immerse each ear of corn into the glass (or bowl) and remove it, all the kernels will be buttered evenly, salted and ready to eat.

Pretty easy, huh?


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Sunday, August 08, 2010

Creamy Chicken and Oysters Stew

A Hearty and Delicious Stew in 15 Minutes - Serves 4

Ingredients

  • 1 pint Borden's Half 'n Half (milk/cream)
  • 1 (8 oz.) can oysters (save liquid)
  • 1 (14.75 oz.) Campbell's Creamy Chicken Soup - condensed
  • 1/2 cup chopped green onions
  • 2 Tbs freshly minced onions
  • 2 Tbs butter
  • salt and pepper to taste

Instructions

In a medium sauce pan begin by sautéing the minced onions and butter on medium high heat for about 3-4 minutes. Add oyster liquid, slowly stir and bring to a low boil. Next, dissolve 1 can of creamy chicken soup into the mixture. Finally, add the canned oysters, chopped green onions and cook on low for another 5 minutes before adding the pint of Borden's Half 'n Half.

Continue cooking on a low heat for another couple minutes. Do not allow the stew to boil at this point and take care not to stir the stew too vigorously lest the cooked oysters fall apart.

This will serve 4 people. Enjoy with your favorite crackers or toast.

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Thursday, August 05, 2010

Recycling Green Onions (video)

How to Grow a Continuous Supply of Green Onions


Tip: Recycling Green Onions.

Green onions (a/k/a spring onions, salad onions and scallions) are a mild onion with underdeveloped root bulbs used in salads, soups and other dishes. It has become an integral part of Cajun cuisine.

Green onions are used in boudin, gumbos, potato salads, etouffees (A-2-Fays), fricassees, jambalaya, stews, hogs head cheese and many more recipes. In fact, if you plug-in the words "green onions" in our search  bar above you will discover just how extensively green onions are used in preparing many of our favorite Cajun dishes.

But here is the best part: I keep the bottom portion of the plants (the root bulbs) and plant them in either a small flower pot, or outdoor near the kitchen where I can harvest them year round. They are hardy plants that can withstand harsh temperatures.

Green onions are inexpensive and are usually sold in bunches of a half-dozen or more. Wait until just before they expire from the food shelves and ask your grocer for a discount. Often times he or she may let you have as many as you want for cheap or even free before they are tossed out.

Remember, all you need is the bottom part of the plant ('bout 2 inches) ... plus the free ones are usually better tasting, right?

If you use a small pot you can of course bring your green onions indoor until weather conditions become more favorable. I set my plants on the kitchen window sill and harvest a crop or two before planting them permanently in the ground.

Keep in mind that green onions can be chopped and stored in ziploc bags for the freezer. It only takes a few moments to plant them and you can have a continuous supply of fresh scallions that would make any Cajun green with envy. Bon Appetit! Ahheee!! Signature Icon

Monday, August 02, 2010

Beets Around the Bush Salad

Putting Color in Your Salad Theme

Instructions

In a shallow oval or round salad bowl position the pickled beets inside the outer rim while slightly overlapping each slice until you have completed a circle around the bowl. Next, place a couple fresh lettuce leaves in the center to form a cup (the bush) into which you may fill your favorite cut-up vegetables or fruit.

One of my favorite "Beets Around the Bush Salad" includes freshly cubed vine-ripened tomatoes, sliced cucumber, thinly sliced white onion and cubed avocado. I highlight my salad with a pinch of basil, a couple splashes of balsamic vinegar, and of course my favorite salt and spices - sea salt and black pepper.

But, you can let your own imagination kick-in and add the ingredients and spices which you and your guests prefer. Give it a try sometime. It is simple to make and rather delicious - even without salad dressing.

Enjoy! Ahheee!! Signature Icon
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