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, April 10, 2015

Fried Catfish Nuggets

These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't give it to 'em. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, too.


Ingredients

  • 12 catfish fillets cut into bite size pieces
  • 2 egg whites
  • 1 Tbs. Tony Chachere’s Original Creole Seasoning
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp. salt
  • 2 tsp Tabasco sauce
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 4 oz. fresh beer
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 1 quart peanut oil

In a bowl add the egg whites, Tony Chachere’s seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.

In a separate bowl, with a lid,  mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides.

Heat peanut oil to 365°F. and fry the fish nuggets for about 7 minutes or until they float to the top. Don’t attempt to fry too many nuggets at one time.

Peanut oil can be used several times before it is discarded. Bon Appetite! ... Ahheee!!
KT
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Monday, April 06, 2015

Braised Beef Short Ribs and Mushrooms

Braised Beef Short Ribs and MushroomsYouTube Video
Background music entitled "Jole Blon" by Harry Choates 1946 -- Rayne, Louisiana.

When it came to cooking (during my growing-up years on the farm) my grandma kept everything fairly simple. Since we raised all of our own foods, including beef, mutton, pork, chickens, turkeys, ducks, geese and loads of fresh vegetables from the garden, everything she needed to prepare some mighty fine meals was at hand.

She knew exactly what to do to get the tougher cuts of meat tender. I especially enjoyed the taste of the braised beef short ribs which she cooked to perfection -- without all the exotic add-ins which you might find in today's recipes.

After browning the ribs on all sides she would then slow cook them in a cast iron Dutch oven pot on medium heat for a couple hours or so. The dark gravy it produced was great over long grain white rice. This recipe makes 6 - 8 servings. Enjoy!

Ingredients

  • 4 lbs. beef short ribs, boneless
  • 2 Tbs. peanut oil
  • 8 oz. button mushrooms, sliced
  • 3 cups of beef broth
  • 1 packet Lipton's Beefy Onion soup mix
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, crushed and minced
  • 1 Tbs. Worcestershire sauce
  • salt and black pepper to taste

Instructions

  1. generously salt and pepper the beef short ribs
  2. add the oil in a skillet
  3. brown the ribs on medium-high heat on all sides then remove from skillet and set aside
  4. next, add 2 cups of broth, vegetables, Worcestershire sauce and boil until reduced to half
  5. strain the liquid through a colander, discard the vegetables then return the liquid to the skillet
  6. add one packet of Lipton's Beefy Onion soup mix and stir in well
  7. reintroduce the ribs to the skillet
  8. cover and slow cook on medium heat until the ribs become tender
  9. add the sliced mushrooms and continue cooking for about 10 - 15 minutes
  10. serve over cooked long grain white rice
Note: Add the remaining third cup of beef broth 1/4 cup at the time as needed to replace the liquid which will evaporate during the cooking process. Enjoy!
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