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 over 50 years. 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.

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.

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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
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    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!!
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    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
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