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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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Turkey Gravy

  • Turkey pan drippings (optional)
  • 2 cups chicken broth
  • 1 Tbsp Easy Microwave Gumbo Roux
  • 1 Tbsp butter
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 2 ribs celery split, and cut in half
  • 1 carrot, coarsely chopped
  • 1/4 onion, coarsely chopped
  • 1 tsp. corn starch
  • 2 tsp. cold water

  1. bring chicken broth to a boil in a saucepan, then reduce to a simmer
  2. mix powdered roux with a couple tablespoons of the broth, then whisk it in
  3. add pan drippings, celery, carrot, onion, garlic, bay leaf, salt and pepper
  4. simmer mixture until reduced by one third
  5. mix corn starch with a couple teaspoons cold water, then whisk it in
  6. when gravy thickens, strain it into a serving dish

This gravy is so easy to make, and it tastes great with turkey and mashed potatoes.  Add a little rubbed sage to the gravy and it works great with pork chops or pork tenderloin, too.

Bon Appetit!

Spaghetti Bordelaise

  • 1/2 stick butter
  • 2 Tbsp olive oil
  • 6 large cloves garlic
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 Tbsp finely chopped parsley
  • thin spaghetti noodles

  1. fill a large stock pot with water until about 3/4 full
  2. bring to a rolling boil, then add a pinch of salt, and a few drops of olive oil
  3. add the spaghetti noodles to the boiling water
  4. add the butter and oil to a small saucepan, and warm it until the butter is melted
  5. smash the garlic cloves with the side of a knife and add it to the pan, along with the salt and pepper
  6. turn up the heat to medium until the garlic begins to toast
  7. turn off the heat, and quickly remove the garlic using a strainer or a slotted spoon (strainer works best because it removes some of the butter fat)
  8. stir the parsley into the mix to complete the bordelaise sauce
  9. once the spaghetti is al dente, turn off the heat, drain, and return spaghetti to the pot
  10. toss in the bordelaise sauce

This makes an easy, light, delicious meal.  You can add other things to the noodles, like shrimp or sun dried tomatoes.  You might even toss in some cajun seasoning to spice it up a bit.  This goes great served with chilled Pinot Grigio.  Bon Appetit!

Onion Flavored Deep Fried Catfish Nuggets

Onion Flavored Deep Fried Catfish Nuggets

Onion flavored fried catfish nuggets are savory treats and make excellent hors d'œuvres for your invited guests before serving the main course. Simple and easy to prepare, you can have these delicious nuggets ready to serve in no time flat. Give it a try. They go great with tartar sauce. If you like the taste of toasted onions then you will surely love the taste of these onion-flavored deep-fried catfish nuggets.


4 (6 oz.) catfish fillets cut into 1" squares
1/4 cup of all-purpose flour
1 packet of Lipton's Onion Soup Mix
Season to taste

Note: Usually, "deep-frying" means that there is enough oil in the pot to completely submerge the foods which you are frying. If you don't have a lot of oil on hand don't fret because you can get the same results if you have enough oil in your pot or skillet to fry one side at the time.

It just takes a little longer because you will have to flip each nugget over individually, whereas in lots of oil your fish nuggets, when cooked, will float to the top and you can use a slotted scoop or wire basket to extract the nuggets from the hot oil. So, if you don't have enough oil to do a deep fry in the traditional sense, just use what you have and on medium-high heat cook the nuggets for about 3 minutes on each side, or until they have reached a golden-brown color.

For the purposes of this recipe, I am going to focus on the traditional deep-fry method.


  1. Cut the nuggets into 1" squares, rinse-off under cool water and set aside (do not pat dry).
  2. Add the pct. of onion soup mix (other seasonings) and 1/4 cup all-purpose flour, mix well.
  3. Pre-heat the oil on medium-high heat to around 365 degrees F.
  4. Thoroughly coat the wet nuggets in the mix.
  5. Fry until nuggets float to the top, become golden brown and bubbles have diminished in size.
  6. Serve as appetizers along with tartar sauce.
Bon Appetite! ... Ahheee!!
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