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.

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
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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.


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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.




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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!

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