Tuesday, September 29, 2009

Frog Sauce Piquante

  • 6 whole bull frogs cut into pieces or 8 bull frog legs
  • 3/4 cup oil
  • 8 Tbs. all-purpose flour
  • 1 large onion, chopped
  • 1/4 tsp garlic powder
  • 1 large can tomato juice
  • 1 small can Rotel tomatoes
  • Water
  • Salt and pepper to taste

Make roux, (light color), with all-purpose flour and oil. Add onions and cook for 5 minutes. Add tomato juice, Rotel tomatoes, garlic powder, all seasonings and water and bring to a boil. If too thick add more water. Cook for approximately 1 hour. Add frogs and cook until tender. This dish should be lightly seasoned. Serve over cooked long grain rice.

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Monday, September 28, 2009

Spicy Cajun Meatloaf (audio)

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Spicy Cajun Meatloaf


Background Music: "Hop Skip And Jump" by Savoy-Doucet Cajun Band on Big Rooster


This recipe is a slight departure from my regular Cajun meatloaf because it lacks a few of the basic ingredients you would ordinarily find in a typical south Louisiana meatloaf recipe - like fresh onions, bell pepper, celery and tomato sauce. That is because I wanted to keep it simple, yet without sacrificing flavor.


  • 1 lb. lean ground beef
  • 1 egg
  • 3/4 cup Italian bread crumbs
  • 3/4 cup old fashioned oats
  • 1 measure of DIY Cajun Seasoning
  • 1 tsp. Worcestershire sauce
  • 3 dashes Tabasco sauce

Mix the above ingredients together thoroughly, mold the meat mixture into a small casserole dish and cook in the oven at 350 degrees F. for 50 minutes. Remove from oven. Sprinkle shredded mozzerella cheese on top and microwave until melted (about 1 minute). Finally, top the meatloaf with the sliced mushroom gravy. Makes 4 servings.

Mushroom Gravy

Mix the dry ingredients together in a sauce pan, add the melted butter and water then cook on medium heat for approximately 10 minutes. Next, add the sliced mushrooms and continue to cook on medium-low heat for an additional 15 minutes.

This is a simple recipe. You can also cut the meatloaf into thin slices and make sandwiches with it.

I hope you like it.  Bon Appetite!

Audio Note

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Saturday, September 26, 2009

Alaskan Crab Legs - Cajun Style

I kinda just made this up, but it tasted good and was fun to eat.  I used my Dad's How to Boil Shrimp, Crabs or Crawfish recipe to boil some new potatoes, corn on the cob, and shrimp. In addition, I added some steamed Alaskan Crab legs.  It was easy, and took only 20 minutes from start to finish, and cleanup was a snap.

Here are the ingredients, and how to made it.

  • Alaskan Crab Legs
  • fresh shucked and halved corn
  • new potatoes
  • Bay Seasoning
  • Liquid Shrimp Boil
  • lemon, halved
  • 16-20 count shrimp
  • Sea Salt

Start with a large pot of boiling water.  To this add 2 caps of liquid shrimp boil, 2 tsp of bay seasoning, 2 lemon halves, 2 Tbsp sea salt.  Next add the new potatoes.  Let this boil for 10 minutes before adding the corn, then for another 5 minutes before turning off the heat.  Finally, add the large shrimp.  Let this steep for 5 minutes, then remove the shrimp to a large bowl of ice cubes.  Carefully toss the shrimp with the ice cubes to stop the cooking process.  Remove the corn, placing it into a glass bowl with a pat of butter.  Lastly, remove the potatoes, placing into another glass bowl.  Generously coat the corn and potatoes with sea salt.

Pre-heat the oven to 450 degrees. Beginning at the same time as the boil, place the semi-frozen crab legs onto a large cookie sheet, adding a small amount of water to the pan.  Cooked this for 10 minutes.  Serve the crab, corn, potatoes, and shrimp in a glass pie-dish sprinkled with bay seasoning, with crab crackers and a ramequin of Cajun Red Sauce.  Having a large glass bowl for shrimp peels, crab shells, and corn cobs is a good idea.  It's also a good idea to have lots of paper towels close at hand.

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Thursday, September 24, 2009

Crab Cake Recipe (audio)

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In this audio podcast, listen to Jacques describe how to make Crab Cakes. Link to Crab Cakes to read the text version of this delicious recipe.
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