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.

Friday, December 13, 2013

Cajun Chicken Fricassee

Ingredients

  • 1 two to three pound fryer, cut into pieces
  • 5 Tbs of oil-based roux, or
  • 3 Tbs powdered roux
  • water
  • 3 large onions, chopped
  • 1 bunch green onions, chopped
  • salt and pepper to taste.
Instructions
    1. add enough water to roux to make a thick gravy
    2. add onions, chicken and seasonings
    3. simmer until chicken is tender
    4. add green onions. Serve over cooked rice

    Bon appetite!
    KT


    Signature Icon

    Friday, December 06, 2013

    Boudain (boudin) Balls

    This recipe is a slight departure from my original boudain recipe. I omitted the pork kidneys, pork heart and pork liver (because I couldn't purchase those particular items locally). So, without greatly compromising the original, I used the following ingredients:

    •  4 lbs. pork steak, with fat
    • 1 bell pepper, chopped
    • 3 medium onions, chopped
    • 4 cups cooked long grain rice
    • 2 bunches green onions, chopped
    • 1 cup parsley, chopped
    • 1 1/2 tsp ground cayenne pepper
    • Salt and black pepper to taste

    In a 5 quart pot add enough water to cover the first 3 ingredients and boil until tender. With a spoon skim and discard the foam which will surface. Drain the liquid and grind everything together, but reserve a couple cups or so of the broth to moisten the boudain dressing later. I use a small meat hand grinder with a 3/8th inch plate.

    Next, add the cooked long grain rice, salt, pepper, green onions and parsley and just enough broth to make a moist dressing. Mix together thoroughly in a large bowl and refrigerate over night. Remove from the refrigerator and roll the boudain into ping pong size balls. You can freeze them until you are ready to serve.

    The reason I don't make my boudain balls larger than ping pong size is because anything larger has a tendency to stay frozen in the center during frying. Fry the boudain balls at 375 degrees until a golden-brown color is reached (around 5 or 6 minutes).

    It is a good idea to thaw the balls out about half-way before frying so they don't lose their solid texture. This makes the process of coating them in the batter and dredging them in flour much easier. I prefer to double batter them by dipping and dredging twice to get a good coating before frying.

    There are a variety of batters which you can use. Mine is very simple: beat together 1 egg and about a 1/4 cup of milk. I usually add a little more seasoning to the all-purpose flour, also,  to suit my particular taste - like sea salt, dried basil and thyme.

    Of course you can always take your boudain balls straight out of the freezer and steam them or cook them up in the microwave. It doesn't take long.

    This simple recipe does not call for sausage stuffers or animal casings.

    Give it try sometime and let me know how it comes out. If you have any questions post them in the comment section below and I will be happy to answer them.

    Note: In the past I've tried substituting pork liver with beef liver, but it seems to conflict ... so, you are probably better off eliminating the liver ingredient altogether. You should still come out with a good tasting boudain.

    Enjoy!
    Signature Icon

    Sunday, November 24, 2013

    Bubba Becomes a Catholic (Cajun Humor)

    Years ago there was an Ozark Mountains Arkansas hillbilly, named Bubba Lewis, who moved to the small remote village of Butte LaRose, Louisiana, where the general population there is predominantly Catholic. He moved there during the Catholic Holy Days of Lent. Parishioners are not allowed to eat meat on Friday during this time.

    Every Friday evening after work, Bubba, who was a Baptist, would barbeque a venison steak on his outdoor grill. This didn't set too well with his neighbor Boudreaux, who was tempted from the wonderful aroma of Bubba's barbeque.  After a couple weeks of this, it caused such a problem with Boudreaux and his neighbors that they decided to talk to the priest about Bubba's blatant disregard for their religious tradition.

    The Priest came to visit Bubba and suggested that he become a Catholic. After several classes and much study, Bubba attended Mass.....and as the priest sprinkled holy water over him, he said, "You were born a Baptist, and raised a Baptist, but now you are a Catholic."

    Bubba's neighbors were greatly relieved, until Friday night arrived, and the wonderful aroma of grilled venison again filled the neighborhood. The Priest was called immediately by the neighbors and as he rushed into Bubba's yard clutching a rosary preparing to scold him, he stopped and watched in amazement.

    There stood Bubba, clutching a small bottle of holy water which he carefully sprinkled over the grilling meat and chanted: "You wuz born a deer, you wuz raised a deer, but now you is a catfish.


    (KT)
    Signature Icon

    Wednesday, October 16, 2013

    Easy Stove Top Gumbo Roux (video)

    Here is a simple roux made with 1 cup of canola oil and 1 cup of all-purpose flour. I put together this video before the name change (from a blog to a website domain). The new name is RealCajunCooking.com. From the time that I produced the video I did some research on Canola oil and after learning all about it, I refuse to ever use it again. Instead, I use peanut oil or butter.

    I attained the chocolate-color in less than 20 minutes. The trick is to keep stirring and watch your heat.

    Signature Icon

    Sunday, October 13, 2013

    Turtle Soup

    Ingredients

    • 1/2 cup oil
    • 1/2 cup all-purpose flour
    • 1 large onion, chopped
    • 1 cup celery, chopped
      Turtle Soup
    • 1/2 cup bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 can tomato sauce
    • 1 can Rotel tomatoes
    • 4 bay leaves
    • 1 tsp. allspice
    • 1 quart water
    • 2 lbs. turtle meat
    • Salt and pepper to taste
    Instructions
      Make a golden brown roux with oil and flour. Add meat, onions, celery, bell pepper and garlic. Cook for approximately 15 minutes then add Rotel tomatoes, tomato sauce, allspice, water, bay leaves, salt and pepper. Cook until meat is tender.

      Just before serving add green onions and parsley. Serve over cooked long grain rice.
      KT
      Signature Icon

      Wednesday, October 09, 2013

      Cajun-Style Crockpot Tenderloin Pork Roast (video)

      Ingredients

      • 5 lb. pork tenderloin roast
      • 1 pct. Lipton's Onion Soup Mix
      • 1 tsp. salt
      • 1/4 tsp. ground black pepper
      • 1/4 tsp. ground red pepper
      • 1/4 tsp. garlic powder
      • 1/4 tsp. onion powder
      • salt and pepper to taste

      Instructions 

      1. Add the salt, ground black and red peppers and the powdered garlic and onion together in a bowl
      2. Next, combine the wet ingredients (sliced onion and garlic) to the dry seasoning and mix well
      3. With a sharp knife create 2 pockets the length of the roast for the stuffing
      4. After stuffing sprinkle the top of the roast with ground black and red pepper and salt
      5. With a knife cut 1/4 inch groves into the fat (crisscross pattern) for self-basting
      6. Place the roast into the slow cooker and sprinkle the top with 1 packet of onion soup mix
      7. Add 1/4 cup of water
      8. Cover and cook on high for 3 hours before removing the roast for slicing
      9. Return the sliced roast to the crockpot, add the mushrooms and cook an additional hour before serving. 
      10. Serve over cooked long grain rice or buttermilk mashed potatoes 
      Makes 10 - 12 servings.


      Enjoy! Ahheee!!
      Signature Icon

      Tuesday, October 08, 2013

      Angel Food or Manwiches?

      A breakfast debate has just begun, 
      about who is undoubtedly smarter:
      hungry angels or hungry humans?
      So, let's get the controversy started.

      While angels are elusive and nebulous,
      I find the prospect most incredulous, 
      because angels have no feeding time,
      and absolutely no good place to dine,

      So, in my rather mundane evaluation, 
      while giving at least some consideration,
      to the billions of elusive beings aloft,
      I conclude that humans are better off.

      Pass the biscuits please.


       

      Author: J.R. Gaspard
      Signature Icon

      Monday, August 26, 2013

      Southwestern Salad with Roasted Corn and Avocado


      Ingredients:


      Avocado Dressing:
      • 1 lime
      • 1 cup mayonnaise
      • 1 Tbsp white vinegar
      • 1 cup chopped cilantro
      • 3 cloves garlic
      • 1 chopped Anaheim pepper (mild Hatch green chili)
      • 1/2 cup chopped red bell pepper
      • 1 Tbsp sea salt
      • 1 Tbsp cumin
      • 1 medium avocado

      Combine above ingredients in a food processor and puree.  Set aside in the refrigerator for several hours or over-night to let flavors meld together.


      Corn Medley:
      • 4 ears of sweet corn, shucked and cleaned
      • 1 medium red onion, chopped
      • 1 chopped Anaheim pepper (mild Hatch green chili)
      • 1/2 cup chopped red bell pepper
      • 1/2 cup chopped yellow bell pepper
      • 2 Tbsp butter
      • 2 Tbsp olive oil
      • 1 Tbsp sea salt

      Grill corn over high heat until kernels brown evenly on all sides.  Remove from heat and let cool to room temperature.  Cut the kernels off of the cob.  Add butter and oil to large sauce pan and bring to medium high heat.  Add the red onion and cook for about 5 minutes until translucent.  Add peppers and cook another 5 minutes.  Add salt, then corn.  Cook 10 minutes more, then remove corn medley from heat and let cool to room temperature.


      Salad:
      • 3 hearts of romaine lettuce torn into bite-size pieces
      • 1 cup crispy tortilla strips
      • 1/2 cup shredded cheddar cheese
      • 1 cup cherry tomatoes sliced in half long-wise
      • 1 tsp salt
      • 1 tsp pepper
      • 1 avocado, sliced

      Toss tomatoes with salt and pepper, then set aside.  Toss romaine with avocado dressing until thoroughly coated (don't over-do it!).  Add cheese, tomatoes, tortilla strips, several large spoonfuls of corn medley, and sliced avocado.



      This salad tastes great with anything grilled.  Enjoy!
      Signature Icon

      Wednesday, August 07, 2013

      A Word from our Sponsor: How to Catch Catfish the Fun and Easy Way

      I will get to How to Catch Catfish the Fun and Easy Way in a moment. First, I would like to share a couple things with you.

      Through the years we've kept our website pristine, without the distracting clutter of advertisements as we often see on other similar food/cooking sites. And, we strive to keep it that way as much as possible.

      We have arrived at a juncture, however, where we must try to create revenue to keep on publishing these wonderful and delicious original Cajun recipes.

      I have created a sister site: TopCat Fish Bait and Hooks.

      Our flagship product (and the only one at the moment) is an all-natural formula with over 21 ingredients that attracts catfish like crazy!

      I discovered the original formula quite by chance while preparing and testing new Cajun recipes and have continuously improved on it through the years. One of the reasons I named the bait "TopCat" is because it seems to attract more of the delicious frying-size fish between 12" - 16" or (1 - 4 lbs.).

      Mom's and kids love it! Dads, too... that's because the dads are trying it and finding out that it works! And, it doesn't stink! There are no foul odors! That is a BIG PLUS for the women folk and kids. It is also the best system that I have ever come across to teach others who have not catfished before, an easy and enjoyable way to learn the sport.

      For a limited time I am offering FREE PRIORITY SHIPPING with every $20 minimum purchase--PLUS an additional Bonus Packet of my Premium Bait Mix (30 -40 baits) FREE--(Shipping & Handling also included)--if you pledge to share it with someone who would love to learn how to fish. That deal is hard to pass up.

      Act NOW because this offer may end soon. To learn more about this NEW exciting product please visit: TopCat Fish Bait & Hooks. If you would like to Buy Now please click on the image below. Get hooked on the BEST and catch a bunch the fun and easy way. Happy catfishing!


      Testimonial: "I’ve known Jacques over 25 years now. We’ve fished together dozens of times. I’m  here to tell you that I have personally caught 100s of frying-size catfish on his dough bait over the years (and quite a few that were much larger than frying-size). 

      The bait smells great and seems to outperform the stinky blood baits catfishers have become accustomed to. 

      If anyone wants to teach young ones how to fish with the least amount of effort, and the most fun, then I would strongly suggest you place your order for some TopCat Premium Catfish Dough Bait Mix now. (It’s limited. He only prepares 1 batch per week.) 

      The bait keeps forever and it will save you time and money. And, it is so easy to use. Even a kid can do it. I guarantee you will get hooked on it just like I did.” …. Nick Masters, Hooks, TX

      Thanks! ~ J. Gaspard


      Signature Icon

      Shrimp and Eggplant Casserole (video)



      Following is the link for the written version of this recipe: Shrimp and Eggplant Casserole (text).

      This meal can compliment a host of seafood dishes. Enjoy!

      Signature Icon

      Saturday, June 15, 2013

      Smoked Beef Ribs




      Ingredients:
      • beef ribs
      • course ground sea salt
      • course ground black pepper
      • one stick of butter
      • one good size onion, chopped
      • lemon juice (about one cup)
      • about two cups white vinegar
      • about 1/2 cup worcestershire sauce
      • good quality lump charcoal (for pit method)

      Instructions for basting sauce:

      Using a large saucepan, melt one stick of butter over low heat.  Add 1 chopped onion, and saute in butter until soft.  Add lemon juice, vinegar, and worcestershire. Let it simmer on low as long as your ribs are cooking.


      Instructions (Pit Method):

      This is the preferred method, but it takes more work.  It takes lots of practice to master the pit, but if you know what you are doing, this is not too difficult.  If you don't have a good heavy barbecue pit with a fire box, thermometer, and good quality oak lump charcoal (something like B & B Lump Charcoal), you might as well use the oven method, described below.  The oven method still produces excellent results, but you wont get that smokey flavor that gives the ribs that extra je ne sais quoi.  If you don't know how to handle your pit, or if you use that garbage charcoal you get at the grocery store, you can ruin the ribs with creosote (black, bitter, and burnt).

      Also, everyone with a barbecue pit has an opinion.  If you have a strong opinion, then you probably have your own recipe.  I'm going to describe the way I do it, and I have never had complaints or leftovers.

      Start with cool beef ribs.  Turn the ribs upside down, remove the membrane to the best of your ability.  Trim any excess fat from the ribs.  Pat the ribs down with a handful of paper towels so that they are moist, but not wet.  Generously coat all sides of the ribs with course salt and pepper.  Let the ribs sit on a cookie sheet until they get to about room temperature.  While the ribs are resting, you can begin to work on your fire.

      Soak about 10 - 15 lumps of charcoal with lighter fluid, and let them sit for a few minutes.  Stack them in a pyramid in your fire box, then light them.  The flame will get high as the fluid burns off, but will quickly subside leaving your charcoal burning at the edges.  Open the air vent to allow plenty of air into the fire chamber.  Let the lumps get completely hot - they may flame up again, which is ok.  Let the second flame subside, then push the hot coals to the front of the fire box (the side of the fire box closest to the cooking chamber).  Now fill the rest of the fire box with lump charcoal, and close your vent and smoke stack by 1/2.  Shut the lid on the fire box and on the cooking chamber to let it heat up.

      What we are trying to produce here is a low and slow burn.  The fire should stay at the front of the box.  You push the unburned coals into the fire as necessary to keep the fire going and the temperature constant.

      You want the heat in the cooking chamber to reach 250 degrees, and stabilize.  This gets easier the longer the fire is going, because the iron in the pit heats up which helps regulate the temperature.  You want to adjust your vent and smoke stack so that a good deal of smoke stays in the pit, but you are letting enough air flow through the pit to keep the fire going.

      Once the heat has stabilized in the pit, place the ribs into the cooking chamber right side up, then close the lid.  Don't leave the lid open for too long or you will lose your heat.

      Now start making your basting sauce.  You don't need to baste the ribs for about 45 minutes, so you have plenty of time.  I like to keep my basting sauce warm by leaving it on the warming tray above my fire box.

      After about 45 minutes, open the lid.  Using a sauce mop, baste both sides of the ribs make being careful not to wash away the salt and pepper.  Turn the ribs over, and close the lid.  We will let this go for another 45 minutes before basting and turning again.  Cook this way for about 4 1/2 hours.  Finally, remove the ribs from the heat and let them rest on a clean cookie sheet covered loosely in foil for about 30 minutes.

      I find that cooking with this method requires no finishing sauce.  The ribs are tasty, easy to eat, and the smoke-cured meat will keep for several days in a refrigerator if you happen to have leftovers.


      Instructions (Oven Method):

      Basically the exact same as above without the charcoal.  Bring your oven up to 250 degrees.  Put the ribs directly onto the rack in the center of the oven (you can spray the rack with pam first if you want).  If you have a convection oven great, but not necessary.  Put a cookie sheet on the bottom rack to catch any drippings.  I find the oven method does not require as much basting because the sealed oven keeps much of the moisture trapped inside.  Baste when you feel it is necessary, but don't go crazy or you will make a mess in your oven.  Cooking time is again, about 4 1/2 hours.  Once done, remove the ribs and let them rest for about 30 minutes.

      Signature Icon

      Friday, June 14, 2013

      Crawfish Étouffée (a/k/a Smothered Crawfish)


      Crawfish Étouffée (a/k/a Smothered Crawfish) is a south Louisiana favorite during crawfish season.

      Ingredients

      • 1 lb. clean crawfish tails
      • 2 large onions, chopped
      • 1 small bell pepper, chopped
      • 4 cloves garlic, minced
      • 1/4 lb. butter
      • 1/2 cup celery, chopped
      • 1/2 cup parsley, chopped
      • 1/2 cup green onion, chopped
      • Salt and pepper to taste

      This is the ultimate Crawfish Étouffée recipe and very simple to make. Sauté vegetables and seasonings in butter for approximately 5 minutes. Add crawfish tails and cook on medium heat for one-half hour. Serve over cooked long grain rice. Serves 4.

      Bon Appetite! Ahheee!!
      Signature Icon

      Sunday, May 26, 2013

      Indoor Smoked Beef Brisket


      Here is where I show you how to cook smoked brisket like a pro ... but indoors and in significantly less time. Follow these instructions and you will be absolutely amazed with the results. I promise you.

      Please don't get the wrong impression because when time and weather permits there is nothing I like better than cooking a brisket outdoors on the BBQ or in the smoker for hours on-end while drinking my favorite beverages and jaw-boning with family and friends. But, there are times when I use the following methods of achieving like-results by cooking briskets indoors in the oven.

      I could write about how to pick-out a choice cut of brisket but you can easily find out that information on the NET.

      When I buy a brisket I try to find one that is whole and untrimmed (packer cut). The reason I like to trim my own brisket is because I can leave a little 'fat on the flat' so to speak. I like to trim the fat down to about 1/4" and make crisscross slashes through it. I then cook the brisket fat-side up knowing that the melted fat will act as a continuous baste for the rest of the meat. As the fat slowly cooks and melts, gravity kicks-in and coats the outside of the brisket while keeping it moist at all times.

      That said, I must now reveal the 'secret' to my method of preparing delicious and tender smoked beef brisket indoors.

      • I use a flat container large enough to completely immerse my brisket in the brine-water solution yet small enough to place it over-night in the refrigerator. I've used the meat tray from the bottom of my refrigerator before and it works great.
      • Pour-in one 4-oz bottle of Colgin liquid smoke, 1 lb. of dark-brown sugar and 1 lb. of table salt. Stir well in tepid water (usually between 1 and 2 gallons) until all the sugar and salt solids are dissolved.
      • After trimming, immerse your brisket in the brine solution and let it soak for at least 12 hours in your refrigerator.
      • Remove and apply your seasoning rub to the non-fat side of the brisket.

      That's it! From that point on it's a piece of cake. Double wrap your brisket in heavy aluminum foil with the fat-side up and cook in the oven for 3 hours at 250 degrees F., then another 2 hours at 300 degrees F. Remove the foil and let the brisket cool for about 15 minutes before slicing.

      I make my own seasoning rub. I use cracked black-pepper corns, dill weed, Tony Chachere's Original Creole Seasoning Mix and other choice spices. You should experiment with your own seasoning rub.

      In conclusion, this is a method of preparing smoked brisket which is "indoor easy and outdoor delicious".

      Bon appetite! Ahheee!!
      Signature Icon

      Saturday, May 18, 2013

      35 Pound Bigmouth Buffalo Fish Caught on TopCat's Premium Catfish Bait

      It seems that catfish are not the only lovers of TopCat's Premium Homemade Catfish Bait. As shown in the photo below, 17 year old Josh B. of Texarkana, Texas landed this 35 lb. giant Bigmouth Buffalo fish while fishing for catfish with our exclusive dough bait. I understand it was one heck of a fight between Josh and this monster fish. The fish was caught near Maud, Texas in Lake Wright Patman. That is the look of one happy fisherman. Way to go Josh!
       
       Buffalo Fish Caught on TopCats copy

      The bigmouth buffalo, Ictiobus cyprinellus, also known as the gourd head, redmouth buffalo, buffalo fish, bernard buffalo, roundhead, or brown buffalo, is a large species of the Catostomidae or "sucker" family. The bigmouth buffalo is a dull brownish olive color with dusky fins. Like other suckers it has a long dorsal fin, but unlike others it has a large oblique and terminal mouth. It is the largest of the buffalo fish and reaches a length of more than 4 ft (1.2 m) and 65 lb (29 kg) in weight. It is distributed from the Red River of the North, Manitoba, Canada and North Dakota, United States to the Ohio River and south in the Mississippi River system to Texas and Alabama in the United States. It lives in sluggish areas of large rivers and shallow lakes and streams. ~ Source: Wikipedia

      Signature Icon

      Monday, April 29, 2013

      Simple Chili Recipe for the Diabetic

      Here is a simple chili recipe for the diabetic.

      Ingredients

      • 1 can red beans (kidney)
      • 1/2 lb lean ground beef
      • 1 can tomato soup
      • 1 Tbs chili powder
      • 1 small onion, chopped
      • 1/2 tsp. ground cayenne pepper

      Note: If you want, and you have some handy, you can add a touch of cumin and a 1/2 tsp.of masa corn flour to incorporate a traditional taste and to thicken it up a little.

      Instructions
      1. add all the above ingredients in a pot (while stirring)
      2. bring to a slow-boil then turn the heat down and simmer about 1/2 hour
       Quick and easy.


      Tomato Soup: Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup (including tomato) in 1897. [source]
      Signature Icon

      Original Crawfish Chili Recipe

      Make a golden brown roux using:

      • 1 cup all-purpose flour*
      • 1 cup butter

      Add to roux:

      • 1 cup onions, chopped
      • 1/2 cup celery, chopped
      • 1/2 cup bell pepper, chopped

      Cook in roux about 5 minutes then add:

      • 2 quarts water
      • 1 large can tomato sauce
      • 1/2 to 1 cup chili powder
      • Salt and pepper to taste

      Cook for at least 2 hours. The longer it cooks, the better it tastes. Approximately 5 minutes before chili is done add 1 lb. clean crayfish tails. Chili beans can also be added if desired.
      * You may substitute 5 Tbs. of powdered roux and only 1/2 -cup of butter.

      Mmmmm... C'est Magnifiques! 

      KT
      Signature Icon

      Sunday, April 28, 2013

      Char-grilled Ribeye Steak

      There's not much that tastes as good as a nicely done char-grilled rib eye steak.  They are so easy to make, there is really no excuse for messing it up.  I'm always amazed at what people do to torture steaks on a grill.  The art to grilling steak is not the ingredients - that's easy and simple. The art is in the method.  It takes grilling a bunch of steaks to be able to eyeball a steak to know its perfectly done.  I can't profess to teach the art of grilling.  Its going to take you time and practice to learn that.  What I will do is show you how I do it.  I do this the same way, every time, and it always comes out good.  All of you die-hard grillers out there probably have your own methods for doing this. And I know that not everyone can afford aged beef (in fact, any well-marbled rib-eye that you find in your grocery store will taste great). Aged beef does taste exceptionally good - but don't waste your money until you have mastered the art.  Messing up a $10 steak does tend to ruin one's appetite.

      Here are the ingredients:


      • Well marbled, aged rib-eye steak
      • Lawry's Seasoned Salt
      • Lawry's Seasoned Pepper
      • Worcestershire Sauce

      About an hour before you begin grilling take the steak out of the fridge and place it in a glass pie-dish, covering it with saran wrap.  It's always best to grill your steaks at room temperature, so let them sit for a while.  Once they begin to warm up, generously sprinkle the salt and pepper onto both sides of your steak.  Let them sit another five minutes, then generously coat each side of the steak in Worcestershire.  Let them sit another ten minutes or so, while you heat up the grill.  Make sure you get all the old char off the grill before you start cooking.  I like to use a cooking oil spray made specifically for grilling that doesn't flare up.  Spray some of the oil onto the grates, then scrape them well with your grill cleaning tool.

      Once the grill is clean, spray the grate with some more cooking oil.  Turn the heat on high and close the lid to the grill.  You want the temperature to get as hot as you can make it; at least 400 degrees.  Using a long-handled fork, put the steaks over the hottest part of the grill.  Close the lid for about 2-3 minutes.  Lift the lid, move the steak out of any direct flame.  Turn the steaks 45 degrees on the same side, and cook with the lid open another 2-3 minutes.  Turn the steak over and cook for 2-3 minutes on the other side.  Turn the steak another 45 degrees on the same side, and cook another 2-3 minutes.  Remove the steak from the heat when they are done to your preference.  All of the marbling should be rendered from the meat.  When a steak is rare but warmed up, it will hang limply on the fork.  When you can detect slight stiffness in the steak, its medium.  When the steak is almost completely stiff it is well done.  Let the steak rest on foil for at least five minutes before you serve it.

       I like to serve mine with something green (like salad or asparagus) and something brown (like a loaded baked potato).

      KT

      Signature Icon

      Thursday, April 25, 2013

      Oyster Pie Recipe

      This Oyster Pie Recipe is so delicious, if you like oysters, and it's pretty simple to make. I like to use fresh oysters when available.

      Ingredients
      Oyster Pie
      • 3 dozen oysters
      • 1/4 lb. butter
      • 1 Tbs. all-purpose flour
      • 1 large onion, chopped
      • 1 small can evaporated milk
      • 2 Tbs. parsley
      • 1 Tbs. green onions, chopped
      • 1/2 tsp white pepper
      • 1 small can mushrooms
      • 1 pastry shell and top
      Instructions

      1. do not drain the oysters
      2. make roux with butter and flour
      3. cook until light brown. (color of a paper sack.) 
      4. add onions and continue to cook for a few minutes
      5. add oysters and all the remaining ingredients
      6. cook until thick
      7. line pan with pastry
      8. pour oyster mixture into shell and cover with pastry
      9. brush butter on top of pastry and cook on medium heat until golden brown

      Enjoy!
      KT
      Signature Icon

      Wednesday, April 24, 2013

      Oatmeal and Crackers Chocolate No Bake Cookies

      Oatmeal and Crackers Chocolate No Bake Cookies are delicious and fairly simple to prepare. I just prepared a batch earlier today. It only takes a few moments and they came out great.

      Oatmeal and Crackers Chocolate No Bake Cookies
      Ingredients

      • 1/2 cup butter
      • 2 cups sugar
      • 1/2 cup milk
      • 4 Tbsp. Cocoa
      • 1/2 cup crunchy peanut butter
      • 2 cups quick oats
      • 4 oz. crushed saltine crackers
      • 2 tsp. vanilla extract
      Instructions 

      1. add first 4 ingredients in a saucepan
      2. bring to a rolling boil
      3. stir in last 4 ingredients
      4. using a tablespoon drop cookies onto wax/foil
      5. allow to cool before serving
       Note: Once the mixture comes to a rolling boil remove the saucepan from the heat. If you allow it to boil for more than a minute, it will turn out gooey.

      Mmmm... C'est Magnifiques!
      KT
       
      Signature Icon

      Easy Fig Cake Recipe

      If you find yourself with an extra cup of fig preserves on hand, try this Easy Fig Cake Recipe.

      Ingredients
      Fig Cake
      • 2 cups flour
      • 2 cups sugar
      • 1 cup cooking oil
      • 1 cup sour milk
      • 3 eggs
      • 1 cup figs
      • 1 tsp. soda
      • 1 tsp. cinnamon
      • ½ tsp. nutmeg
      • 1 tsp. salt

      Instructions

      1. combine all ingredients and mix well
      2. pour in a 15 inch by 10 inch pan
      3. bake at 300 - 325 F. for 1 hour

      Sour milk can be made by adding 1 Tbs. of vinegar to the milk.
      KT
      Signature Icon

      Tuesday, April 23, 2013

      Simple Folded Pies Recipe

      This Simple Folded Pies Recipe can be made with the filling of your choice. I personally love them with blackberry preserves or baked cinnamon apple filling.

      Ingredients
      • 2/3 cup shortening
      • 1 1/3 cup sugar
      • 3 eggs
      • 2 tsp vanilla
      • 3 tsp baking powder
      • 4 Tbs. milk
      • 3 cups all-purpose flour

      Instructions
      1. cream shortening and sugar
      2. add eggs one at a time and mix
      3. add vanilla and milk stirring well
      4. sift flour and baking powder together (add this mixture a little at a time)
      5. roll out on slightly floured surface
      6. cut into circles approx. 6” in diameter
      7. put one tablespoon filling of your choice in middle of dough
      8. fold over and seal press all around the edges with a fork
      9. bake at 350° F until done

      Mmmm! C'est magnifique!

      KT
      Signature Icon

      Old Fashion Doughnuts

      Here is a simple recipe that I use to make Old Fashion Doughnuts--except they are square, not round, and they don't have holes in them. (It's a bachelor thing.)

      Ingredients

      • 2 tsp baking powder
      • 1/2 tsp salt
      • 1 Tbs. butter
      • 2 cups sugar
      • 2 tsp nutmeg
      • 2 eggs
      • 1 cup milk
      • 1 tsp vanilla
      • all-purpose flour

      Instructions

      1. mix all ingredients together except flour 
      2. next, add enough flour to make soft dough, but stiff enough to roll out 
      3. cut dough in 2 inch squares
      4. drop in hot oil (medium-high heat)
      5. fry until golden brown.

      Now wasn't that easy? Bon appetite!

      KT


      Signature Icon

      Tuesday, April 02, 2013

      Cajun Redeyed Tree Frog Pleads with Local Anglers

      I was having a little fun today making a picture of this redeyed tree frog talk with this new program that I'm trying out. It was produced for another blog, but I thought I'd share it with you. And NO! Cajuns do not usually eat tree frogs (that I know of). Enjoy!



      To learn more about TopCat Premium Homemade Catfish Dough Bait please visit: http://goo.gl/oYYcB
      Signature Icon

      Saturday, March 23, 2013

      TopCats Premium Homemade Catfish Dough Bait

      How to catch a catfish in less than 1 minute using TopCats Premium Homemade Catfish Dough Bait.

      I've had this video posted on YouTube for sometime so I thought I'd share it with you.

      Thousands of frying size catfish have been caught on my magic bait. I formulated it about 15 years ago and it's been going strong ever since.

      Lemony Fried Catfish Nuggets


      Ingredients

      • 5 lbs. fresh catfish fillets
      • 1/2 gallon of distilled water
      • 1 pint of lemon juice, from concentrate
      • 1/4 cup sea salt
      • 2 cups all-purpose flour
      • 1 cup yellow cornmeal
      • seasoning
      • peanut or canola oil


      Instructions

      Dissolve the lemon juice and sea salt in the distilled water using a non-reactive container and soak the catfish fillets for no more than 1 hour.

      Test the lemon flavor by using part of one fillet. Cut a few nuggets and dredge the wet morsels in your seasoned flour/cornbread mixture then deep fry at 350 degrees F. until golden brown. By testing the first few nuggets for tartness, you will be able to gauge the strength of the lemon flavor in your fish and make the necessary adjustments.

      If the first 'test' batch is a little too tart for your particular taste, you can lightly rinse the rest of the fillets off in clear running tap water for a few seconds to further dilute the lemony flavor. (Don't over rinse.)

      The amount of oil you use to cook your nuggets will depend on you. You will need at least enough oil to fry one side of the nuggets at the time -- which also means you will have to turn them over at the proper time to equally fry them on the other side (around 3 to 4 minutes per side).

      I personally like the taste of peanut oil so I use it when I can. During a recent event I used an electric 2 gallon deep-fryer and cooked the catfish nuggets at the stated temperature until they floated to the top. That is when I know they are thoroughly cooked.

      Last weekend my friends and I cooked up about 40 lbs. of fresh catfish fillets using a couple of different methods and techniques, including this one.

      The lemon-flavored nuggets were the most popular. By preparing the nuggets this way I didn't have to use 'lemon-pepper' to season the fish -- just lemon flavor without the pepper. It is especially convenient for those folks who are spice intolerant. And those who do love spices can add their own after the nuggets are fried. Everyone at the dinner table becomes a winner.

      You should try this simple way of preparing your next batch of fish. These Lemony Fried Catfish Nuggets will certainly become a big hit at your next party.

      Bon Appetit! Ahheee!!


      Signature Icon

      Wednesday, March 13, 2013

      Irish Soda Bread

      It wouldn't really be Saint Patrick's Day without some easy to prepare Irish soda bread, would it?

      Ingredients

      • 4 cups all-purpose flour
      • 4 Tbs. sugar
      • 1 tsp. baking soda
      • 1 tsp. baking powder
      • 1/2 tsp. salt
      • 1/2 cup butter, softened
      • 1 cup buttermilk
      • 1 egg
      • 1/4 cup butter, melted
      • 1/4 cup buttermilk

      Preheat oven to 375 degrees F. Lightly grease a large baking sheet.

      In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir-in 1 cup buttermilk and egg. Turn dough out onto a slightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.

      In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut a cross into the top of the loaf. (The cross is symbolic. It is used on Irish soda bread to draw-out evil spirits.)

      Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

      ***********************

      The following is an excerpt from an article entitled "The History of ... Irish Soda Bread by Nicole Weston dated March 16, 2006. Check it out. She offers some interesting stuff to read.

      The original soda breads contained nothing more than flour, buttermilk, baking soda and salt. The buttermilk was leftover from the butter making process and the bread was almost always served with freshly churned butter. Today, the breads often contain ...
      Signature Icon

      Tuesday, March 12, 2013

      Alligator Stew - A Medley of Tender Gator Morsels in A Spicy Tomato Based Stew

      Ingredients
      • 4 cups alligator meat, cut into small bite-size pieces
      • 1/2 cup oil
      • 1 large onion, chopped
      • 1/2 cup green onions, chopped
      • 1 large bell pepper, chopped
      • 2 Tbs. parsley
      • 1 cup water
      • 1- 10 oz. can Rotel tomatoes
      • Salt and pepper to taste
      Instructions
        In a cooking pot add oil and lightly brown the alligator meat. Add chopped vegetables, Rotel tomatoes, salt and pepper. Cook until vegetables are wilted. Add water, cover pot and cook over medium heat for 30 to 40 minutes or until meat is tender. Serve over rice.

        You can always Google 'alligator meat' and find a few reputable outlets that will be happy to accommodate you on your next order. Here is an example: Alligator All White Tail Meat - 5 lbs.

        Alligator
        Atchafalaya Swamp Alligator
        When you order your product you should insist on fresh lean meat from young farm-raised gators...and not from an old timer like the one shown here.

        A friend of mine who manages an exotic game ranch near New Boston, Texas snapped the first photo while visiting my "coozan" (cousin) down in the swamps of Butte La Rose, Louisiana.


        The second photo depicts a 14'1" gator which Carlos had mounted and elevated near the ceiling of his guest lounge. (poor duck)


        14'1" Alligator
        If you are ever down there [in Butte LaRose] be sure to look him up. He'll treat you so many ways you are bound to like one of 'em. Everyone knows him as Carlos the shrimp man, and yes ... he still sells and delivers door-to-door. He's been doing it for over 40 years. You can't miss his heavy Cajun accent, either ... and his zest for life!



        Carlos Daigle - Shrimp Man
        In the photo above Carlos is holding a large soft-shell turtle which was caught near his home on the levee road next to the Atchafalaya Swamp in Henderson, Louisiana.



        Enjoy!

        KT 


        Signature Icon

        Thursday, March 07, 2013

        Char-grilled Ribeye Steaks on a Bayou Classic Cypress Ceramic Grill

        Looks like Spring is nearly upon us here in the south. Folks are planning and planting gardens and cleaning out the old outdoor grill with the anticipation of doing some serious spring-time cooking. That's what life is all about here in the Deep South.

        A couple years back, (in Texas speak that means 2 or 3), I visited my oldest son, Scott, in Austin, Texas.

        He and his family had just moved into their beautiful new home. Scott (as are all my children) is a great cook and is passionate about it just like his old dad.

        That evening, after my arrival, we shopped for about an hour at a near0by H.E.B  store. (God, I love those H.E.B. stores. I wish there was one near here in NE Texas where I live.)

        Scott, who is an excellent saucier, wanted to not only share his new steak sauce recipe with me, he wanted to prove it by char-grilling what turned out to be some of the best tasting mouth-watering rib-eye steaks I ever had (scout's honor) -- on his brand new Bayou Classic Cypress Ceramic Grill.

        I had never seen or used a ceramic grill before, so I recorded about a  minute of footage of him cooking those out-of-this-world steaks on his new ceramic grill which he has affectionately named "Mergatroyd". Take a gander.


         

        Here is what Scott has to say about Mergatroyd:

        "I really like this grill. I use it every weekend. I've been grilling for 20 years, and have used everything from kettles, to gas, to smokers, to barbecue pits, but this is my favorite. I can put in a load of charcoal, and set it on a slow smoke, and it will stay going for two days - literally. I can get the temperature up to 750 degrees, too. It doesn't rust, its easy to clean, its compact (but it weighs a ton). Metal components are stainless or heavy black anodized steel, so it wont rust.

        Here's what other folks have to say about it:

        By Jim G.  ~ "I have had my grill for 2 months now. LOVE the way it cooks. Best pizza ever. I have to say it puts any restaurants pizza to shame. I am a baker and did my first bread tonight. INCREDIBLE!!!!!!!!!!!! If anything ever happened to this, I would go straight out and buy another."

        By Andrea K  ~ "We absolutely love this grill. The quality is perfection. We are recommending this grill to everyone!! Great for both grilling and smoking!!

        Me ~ "I can personally vouch for all of them 'cause I saw the grill in action."

        By the way, here is the recipe my son used to grill those fantastic steaks... Hmmm... C'est Magnifique!

        Balsamic Red Wine Reduction Sauce for Steak


        Ingredients

        • 1 medium red onion, sliced thin
        • 1 cup dry red wine
        • 1/2 cup balsamic vinegar
        • 1 cup beef broth
        • 1 Tbsp butter
        • 1 Tbsp olive oil
        • 1/2 Tbsp cracked black pepper
        • 1/2 Tbsp sea salt
        • 1 sprig of fresh Rosemary

        Instructions

        1. In a medium sauce pan, sweat sliced red onions in olive and butter over medium heat until translucent, and beginning to caramelize.
        2. Add dry red wine and balsamic vinegar, and boil until liquid is reduce by 1/2.
        3. Add beef broth, and boil until liquid is reduced by 1/2 again.
        4. Add rosemary, salt, and pepper, reduce heat to simmer, and allow the sauce to continue to reduce until it is the consistency of warm syrup.  There should be about 1/2 cup of sauce in the pan.
        5. Discard onion and rosemary (or just leave them in the pan).
        6. Using a spoon, drizzle sauce over grilled steak.

        Note

        When I make filet mignon, I like to rub the steak with olive oil, course salt and black pepper, then sear over medium-high heat for a few minutes on all sides.  I then remove the steaks before they are over-cooked, leaving the fond (pan drippings) in the pan.  I then follow the above process, add a few spoonfuls of sauce to a plate, and set the fillet on top. The red wine will deglaze the pan, which adds a very delicious quality to the sauce. ~ Scott Gaspard
        Bon Appétit!
        KT
        Signature Icon

        Monday, February 25, 2013

        Tobasco CEO Paul McIlhennny Dead at 68

        Our condolences go out to the the family of Paul McIlhenny, CEO of the company that makes Tabasco sauce, who died on Saturday, February 23, 2013 in New Orleans, Louisiana. He was 68 | NOLA.com


        If you are having trouble finding that perfect gift for your favorite client or the person who has everything? Well, look no further. Give the ultimate TABASCO Gift. Filled with spicy treats, including everything from Chili to Steak Sauce and even spicy snack treats, this basket is sure to "warm" the heart of its recipient. It also includes the TABASCO Family of Flavors pepper sauces: Original Red, Jalapeno Green, Chipotle, Garlic, Habanero, as well as Cheez-its, woodchips for the grill and much, much more. Includes galvanized tub.

        KT
        Signature Icon

        Thursday, February 21, 2013

        Monday, February 04, 2013

        This is the first of a two-part video (unedited) of a friend and I skinning a feral hog for Tan Richard of Redwater, Texas, who needed an extra hand to complete the task.

        I was employed by Mr. Richard back in the 80's when he had the Acadian Restaurant on Broad Street in down-town Texarkana, Arkansas. This was truly a 100% Cajun-style  restaurant imported from deep within the swamps and bayous of south Louisiana.

        A neighbor had given him about 4 feral hogs (wild hogs) and Mr. Richard corn fed them for a couple months before we processed them. Feral hogs have become a menace, not only for local farmers in Northeast, Texas, but in much of the south.

        I hope this video will help someone who wants to process their own wild pigs. Fair warning, though. It does contain graphic images, so if you are faint-of-heart, you may want to skip over it.


        Signature Icon
        This is the second of a two-part video (unedited) of a friend and I skinning a feral hog for Tan Richard, who needed an extra hand to complete the task. I was employed by Mr. Richard back in the 80's when he had the Acadian Restaurant on Broad Street in down-town Texarkana, Arkansas. This was truly a 100% Cajun-style  restaurant imported from deep within the swamps and bayous of south Louisiana.




        Signature Icon

        Sunday, February 03, 2013

        Bird's-eye View of Killer Catfish

        Many times in my life I have seen birds of prey swoop down into a lake or pond and come up with fish nearly as large as they are, but never have I witnessed it the other way around--where catfish go after birds (in this case pigeons) that are eating on a beach near the water's edge.

        I was playing around with this short video to introduce my Premium Catfish Dough Bait Mix on another site, so I thought I would give my readers on this website a sneak-peek of the video first. Enjoy!

        Signature Icon

        Saturday, January 26, 2013

        Cajun Mardi Gras Shrimp Scampi Recipe

        For this year's 2013 Mardi Gras festivities try this recipe out for size--Cajun Mardi Gras Shrimp Scampi Recipe.  I guarantee you will love it. It is so rich and flavorable, but it's best served while piping hot.

        Ingredients

        Mardi Gras Shrimp Scampi
        • 2 1/2 lbs. peeled and de-veined 21-25 count shrimp
        • 1 stick of butter
        • 10 sliced mushrooms
        • 2 bunches green onions sliced
        • 5 tbsp garlic, minced
        • 3 Golden bell peppers, julienne
        • 3 red bell peppers, julienne
        • 1/2 cup lemon pepper seasoning
        • 5 cups white wine
        • salt, red pepper, dill
        • 10 Tbsp. butter, frozen
        • 5 Tbsp. grated Parmesan cheese
        • 30 oz cooked pasta- angel hair, cappelini or fettucini

        Instructions
        (this is a fast sauté item)
        1. add 1 stick butter (4 oz.) in a heated sauté pan
        2. then stir-in shrimp, mushrooms, green onions and minced garlic
        3. when shrimp start to turn pink, add the bell peppers and seasoning 
        4. continue to sauté for 1 minute on high
        5. add white wine and blend together
        6. lower the temp. and add frozen butter, Parmesan cheese and stir
        7. fold-in the pasta.

        Serves 10 (serve immediately)
        Bon Appetite!

        Signature Icon

        Thursday, January 24, 2013

        Cajun Catfish Courtbouillion Recipe

        Hi folks! I'm attempting to learn how to use a new program which will enhance my video presentations. This particular presentation is about how to make Cajun Catfish Courbillion. I have another recipe for this particular dish located here in the archives. The title is Fish Courtbouillion (fish soup). Until I can learn this new program, please bear with me. It's a rather short presentation with great banjo music.

        Signature Icon
        There was an error in this gadget

        Most Popular Posts of All Time