Welcome to Real Cajun Cooking - Pure and Simple

RealCajunCooking.com 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 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, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking.

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Flounder - Shrimp Combo

Hey Scott,

Instead of rolling the fillets around the shrimp, I laid them out flat in the baking dish and painted a generous amount of lemon-butter on them after which I lightly sprinkled some black and red pepper, garlic salt and dried parsley flakes. Next, I topped the fillets with several large butterflied white gulf shrimp and painted more lemon-butter. Finally, I lightly coated the entire combo with a few shakes of Italian bread crumbs.

In mid-oven I baked the combo at 400 degrees for about 10 minutes. Without disturbing the dish, I switched the oven setting to broil and re-directed the heat from overhead onto the shrimp and continued to cook for another 8 - 10 minutes.

Included in the dish was half of a 5-herb biscuit which I baked earlier that morning. I topped it off with a swirl of tartar sauce. You will also see a slice of onion and a sprig of fresh mint from my garden just to make the pic I'm sending you look nicer.

It turned out awesome! Thanks for the help.

Have a great day.



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Boudreaux the Weather Man - Audio (Cajun humor)


At 4:45 a.m the phone rings:

(ring! ... ring!)

Boudreaux answers the phone: "Hallo!" (pause a couple seconds) "Mais, I don't know, me! The damn ting is about a hundred miles from here!" ... (slam!)

Boudreaux's wife: "Who was it that called?"

Boudreaux: "Some idiot who thought 'dis was da weather station. Wanted to know if da coast was clear."

Ahheee! Signature Icon

Crock Pot Beef Rump Roast

Over the weekend I prepared a rather tough 4.5 lb. beef rump roast, but I came out ahead because the price I paid for it was great, plus I know how to cook the tough ones until they are tender and juicy.

I began the evening before by stuffing my roast with a duo of finely chopped yellow onions and fresh garlic together with 1 measure of DIY Cajun Seasoning.

With a sharp knife I cut six 1 1/2" wide and deep pockets along the broadest part of the roast. The pockets run nearly the entire depth of the rump without cutting through. I locate the pockets equal distance from each other so that later, when I carve my roast on a diagonal slant, everyone in my party will get to enjoy some of the fantastic tasting stuffing.

I mixed together another measure of DIY Cajun Seasoning, one can of beef broth and a package of Beefy Onion Soup Mix in a 1 gallon Ziploc bag (you can substitute a package of regular onion soup-mix and a couple of dissolved beef bouillon cubes) and let the roast marinate in the refrigerator over night.

The following morning, at 6 AM, I added the roast, the marinade liquid, some fresh button mushrooms, 1 onion quartered and chopped, 'bout 2 stalks of celery, a bell-pepper, some fresh basil and rosemary from my garden and just enough water to cover the roast ... all into my 5-quart crock pot. I cranked her up on high and everything was ready to eat by 3 PM. (Oh, I almost forgot. I added a handful of sliced carrots, too, to give it some color.)

Served over a bed of long grain white rice or freshly-made garlic mashed potatoes with buttered corn on the cob and a small salad, et mes amis ... you have a feast fit for Cajun royalty.

As a close friend of mind frequently reminds me, " this is living idinit? ... it don't get no better than this ... that's why I love America ... where everyday is a holiday and every meal is a feast!" Ahheee!!!

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Capt. Morgan's Spicy Freedom Fries

  • 4 med. russet potatoes, cut into fries
  • 1 measure of DIY Cajun Spice
  • 1 1/2 cups all-purpose flour
  • oil (peanut or vegetable)
  • 1 gallon-size Ziploc bag.

After peeling and rinsing the cut fries (do not dry), put them in the Ziploc bag along with one measure of the DIY Cajun Spice then zip the bag. Toss them around until thoroughly coated. Next, add the all-purpose flour to the bag and repeat the process.

Fry them up in a heavy metal skillet, or pot, one batch at a time in just enough oil to do the trick (no more than the half-way mark on the skillet or pot). When the fries float to the top continue to cook until a golden-brown color is reached. Let cool, drain and serve. NOTE: For extra-crispy freedom fries please read the comment below.

The average serving size is around one medium potato per person. Let's see? ... one potato, two potatoes, three potatoes, FOUR ... five potatoes, six potatoes, seven potatoes, MORE? ... then all you've got to do is add another measure of Cajun spice seasoning to the bag and a little more flour, and repeat. Pretty simple, huh?

We were fraternity brothers at the American Legion Post 488, New Boston, TX and we lived just three houses from each other on the same side of the street in Hooks, TX, which was located a few miles east of the lodge.

Jim was a couple years older than I, (in redneck terminology that means more than two), and had served in the Vietnam War in the late 60s as a Navy SEAL. My friend went to meet his Maker a few years ago after fighting a major battle from a rare form of cancer - most likely attributed to agent orange and/or other combat-related chemical exposures. But, while still maintaining his true form, he didn't go down without a fight.

He retired from the Red River Army Depot Security Division, near Hooks, Texas, in the mid-90s.

Like clockwork, Jim would show-up at my place every other afternoon to 'visit' awhile and drink a few beers. He also knew my cooking habits because I was always cooking-up something 'Cajun' to eat. He particularly liked it when I fried-up some freshly caught catfish and served them up with a generous portion of French ...hmmmm...excuse me, Freedom fries.

Very outspoken and loyal to the 'corps', Jim Morgan had taken a stance in the name of freedom when France refused to join allegiance with the U.S. against the tyrannical leadership of Saddam Hussein in Iraq. He, from that point forward, refused to call my fried potatoes "French" anymore. And, he claimed that my newly coined 'Freedom Fries' tasted better than the fried catfish, anyways.

So, Jim Morgan, if you can somehow know and see what's going-on over on this side of space and time, this recipe is in memory of you. We miss you and as you always said to others, "have a nice day". Probably see you soon.
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Simple Pie Shell

  • 1 eight ounce package of cream cheese
  • 1 lb. butter or margarine
  • 4 eggs
  • 1/4 cup milk
  • sifted bread flour

Combine cream cheese, butter and eggs (these should be at room temperature). Mix well. Add milk and flour until it makes a soft ball (until the batter is no longer sticky). Roll out to the desired pie size. Bake at 350°F.
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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
  • 1/2 tsp. nutmeg
  • 1 tsp. salt

Combine all ingredients and mix well. Pour in a 15 inch by 10 inch pan and bake at 300 - 325 F. for 1 hour.

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

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