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.

Sunday, January 30, 2011

Cajun Jambalaya




Click here for the YouTube video


Ingredients:

1 large green bell pepper, chopped
3 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, minced
1/2 cup green onion, chopped
2 Tbsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper
1/2 cup oil
2 cups long grain white rice
4 cups chicken stock
1/2 cup tomato sauce
1 cup diced pork chop
1 cup diced Andouille sausage
10 boneless skinless chicken thighs


Instructions:

Add oil to medium stock pot, bring up to medium heat.  Add diced Andouille sausage to hot oil and fry until it starts to brown.  Add diced pork chop and continue to fry until well browned.  Remove the browned Andouille sausage and pork chop, and set it aside.  Add chicken thighs to the hot oil and brown well on both sides.  Remove the browned chicken and set it aside.  Add the chopped onion, bell pepper, and celery and saute for about 5 minutes.  Stir in salt, black pepper, red pepper, and garlic.  Continue to cook until vegetables are soft.  Stir in tomato sauce.  Cook for another 5 minutes or so.  Add the sausage, pork, and chicken back into the pot.  Add two cups of rice, and stir well.  Add 4 cups of chicken stock, stir and bring to a boil.  Cover pot with lid, reduce heat to medium low and simmer for about 14 minutes.    Toss the mixture to fluff the rice, then toss in the green onions.  Cook for another 5 minutes or so over medium low heat, then serve hot with french bread.  Enjoy!
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Sunday, January 02, 2011

Cajun Fried Buttermilk Mashed Potato Patties

Audio

Background Music: Two-Step Pour Milton Adams by The Savoy-Doucet Cajun Band on Sam's Big Rooster

For our New Year's dinner one of the side dishes which I prepared was buttermilk mashed potatoes. I purposely made a little extra because I had my sites on the next morning's breakfast. Instead of the usual bacon, eggs and hash browns I instead used the leftover mashed potatoes and formed patties to fry in the bacon oil.

You can of course apply this recipe to any leftover mashed potatoes. It doesn't have to be the buttermilk kind. You can use vegetable oil instead of the bacon grease, but the fried patties won't be as tasty

Ingredients

  • 2 cups mashed potatoes
  • 2-4 tbs. oil
  • 1/4 cup green onions, chopped
  • 1/2 cup all-purpose flour
  • 1/2 tsp. Old Bay seasoning

Add the green onions and seasoning to your mashed potatoes and mix well. If you don't have Old Bay seasoning you can substitute your own, or you can prepare your own Cajun style seasoning. Go here to find out how easy it is to do: DIY Cajun Seasoning.

I use 1 cup of potatoes per person but you can make your patties smaller if you want. You are in control. Shape the prepared mashed potatoes into patties and dust generously with the all-purpose flour until the patties are well coated. Shake-off any excess flour.

In a skillet heat the oil (med-high heat) until the oil becomes smoking hot. Gently place the patties in the hot oil and fry on each side for a couple minutes. See how easy that is? It's important to note that you don't really need a lot of oil to do the deed -- just enough to coat the bottom of your skillet.

So, the next time you make a little too much mashed potatoes for dinner you might want to use the left overs to accompany your bacon and eggs for breakfast the next morning.

Bon Appetite! Enjoy!


More on Fried Mashed Potato Patties
(alternate recipe - slide presentation)
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