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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The Health Benefits of Cajun Foods

The Health Benefits of Cajun Foods is a 3 minute video which outlines the numerous health benefits associated with Cajun-style cuisine--including the excellent benefits derived from the top 5 Cajun herbs and spices.

Bon appetite and healthy living!
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Cajun Trout Almondine

This Cajun Trout Almondine recipe is an adulterated form of the original Trout Meunière Almondine recipe.

The French word 'meunière', as used here, means food (especially fish) which is dipped in all-purpose flour, sautéed in butter, and accented with citric acid from the lemon juice.

Here we added a couple more ingredients, i.e., chopped parsley and DIY Cajun seasoning to liven up the catch... so to speak. Very delicious! Try it. You will like it, I'm sure.

  • 8 trout fillets, skinned
  • 1 cup all-purpose flour
  • 1/4 lb. butter
  • 1/4 cup lemon juice
  • 1/4 cup of parsley, chopped
  • 1/2 cup sliced almonds, roasted (375 F. for 7 minutes)
  • 2 units of DIY Cajun Seasoning

  1. sprinkle trout fillets with DIY Cajun Seasoning
  2. dredge in flour
  3. on medium heat melt the butter in a shallow skillet
  4. add fish to the hot butter
  5. cook slowly until golden brown on both sides, turning once
  6. remove fish and place in a warm oven until the sauce is made
  7. in the skillet, add lemon juice and parsley to butter and drippings
  8. mix well then poor over cooked fish fillets
  9. sprinkle sliced roasted almonds over the fillets
Makes 4 servings

Note: In the DIY Cajun Seasoning mix, you may add up to 1 tsp. of Old Bay Seasoning to give your Cajun Trout Almondine an additional traditional southern flavor.

Bon appetite. Enjoy!
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Cajun Shrimp Creole

Isn't Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of a Creole origin, but it has been "Cajunized" to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes.


    1.    *2 lbs. raw shrimp, peeled and deveined  
    2.     3 Tbs. powdered gumbo roux
    3.     1 pod garlic, finely chopped
    4.     1/2 cup minced onion
    5.     1/2 cup chopped green pepper  
    6.     2 Tablespoons chopped parsley
    7.     1/2 cup warm water
    8.     2 teaspoons salt (or less, to taste)
    9.     Tabasco to taste
    10.     1 (8 oz.) can tomato sauce
    * (save shells to  make broth) 


      1. make a light brown roux using flour and oil
      2. add shrimp and cook 3 minutes over low heat
      3. add garlic, onion, green pepper and parsley
      4. saute 2 minutes
      5. increase heat to medium and gradually add water while stirring
      6. add remaining ingredients
      7. bring to a boil, then lower heat to simmer
      8. cook for 1 hour
      9. stir occasionally
      10. serve over cooked white long-grain rice

      A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!

      Makes 4 - 6 servings. Bon appetite!
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      Cajun Cooking In Cast Iron Cookware

      You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover those buttermilk mashed potatoes.

      There are many pieces of cast iron cookware. Many fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust. Never use detergents. Detergents will remove the patina which has built-up over time.

      Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.

      Cast Iron Cookware

      1. Fry Pans--great for frying chicken or fish.
      2. Dutch Ovens- Can be used for many purposes. (This can be used when camping out or cooking your favorite pot of soup or beans.)
      3. Cornbread Pan- ideal for cooking cornbread or small pieces of fish. 
      4. Flat Bottom Square Skillet- used for frying eggs, bacon or sausages. 
      5. Country Kettle- makes some great chili, soups and stews. 
      6. Cast Iron Charcoal Grill - great for grilling on picnics.

      Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten fried bacon, eggs and outdoor toast?

      Catching fish and frying them up outdoors by the lake is awesome. They also come in handy at sporting events and tail gating.

      Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.

      If your parents and grandparents used cast iron cookware, you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking .

      Cast iron cookware has multiple uses--indoor and outdoor. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the lake or creek and fry-up some of your favorite fish.

      Camp out and enjoy the scent of bacon cooking and hot coffee brewing. Your life will never be the same once you invest in cast iron cookware.

      Prepare to hand down your cast iron cookware to your children. It is that durable.

      Bon appetite!
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      Crawfish Cheese Pie À La Mode


      • 1 lb. crawfish tails
      • 2 ounces crawfish fat
      • 3 cups cooked rice
      • 1 cooked pie crust
      • 1 can cream of shrimp soup (do not dilute)
      • 1 cup water
      • 5 ounces grated cheddar cheese
      • 1 stick butter
      • 1 cup green onions, finely chopped
      • 5 stalks celery, finely chopped
      • 1/4 teaspoon each red, black and white pepper
      • 1/2 teaspoon Tabasco
      • salt to taste


        1. melt butter and saute green onions and celery for 15 minutes
        2. add crawfish fat and cook 5 minutes
        3. add soup, black, red, white pepper and Tabasco
        4. cook 5 minutes and add crawfish tails, rice and water, stir
        5. make sure mixture is not too dry or too runny
        6. add a little water if it is too dry.
        7. it must be thick enough to stand as a slice of pie
        8. salt to taste
        9. stir in cheese and put in pie shell
        10. bake at 350 degrees F. for 15 minutes
          Serves 4 to 6.

          Bon appetite!
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          Aunt Violet's Pecan Pie Recipe


          • 3 eggs
          • 1 cup sugar
          • 1/2 tsp salt
          • 1/3 cup melted butter
          • 1 cup light corn syrup
          • 1 cup pecan pieces or halves
          • 1 tsp vanilla
          • 1 9" unbaked pie crust


          1. thoroughly beat the eggs
          2. add in the sugar, salt, melted butter, and corn syrup
          3. stir-in the pecans and vanilla
          4. pour in the pie shell and bake for 40-50 minutes at 375 degrees F. (or until a toothpick comes out of the center clean)

          Bon appetite!
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          Super Bowl Party Favorite: Baked Spicy Hot Cajun Buffalo Wings Recipe

          Baked Spicy Hot Cajun Buffalo Wings just about says it all, except for the part about how easy they are to prepare. For your next Super Bowl party, you can whip-up a batch of these delicious spicy Cajun-style wings in no time flat when you use this simple recipe.


          • 2 dozen chicken wings
          • 1 Tbs. Slap ya Mamma seasoning
          • 1 tsp. granulated garlic
          • 1/2 tsp. ground black pepper
          • 1/2 tsp. ground cayenne pepper
          • 1 cup of clarified butter


          1. sprinkle frozen chicken wings with pepper seasonings and granulated garlic
          2. bake at 425 degrees F. for 20 minutes
          3. turn over and bake another 20 minutes
          4. mix butter and hot sauce together
          5. toss over cooked chicken wings until well coated
          6. serve with blue cheese dip and celery sticks

          Note: For added heat, reduce the amount of butter and increase the amount of hot sauce.

          How to Clarify Butter

          For great instructions on how to clarify butter go to: About.com Culinary Arts

          Enjoy your next Super Bowl party. Ahheee!!
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          Stuffed Crawfish Bisque Heads

          Stuffed Crawfish Bisque Heads is a traditional Cajun recipe which uses the upper part of a few of the largest crawfish in the pot, after it has been cleaned out, for stuffing. I don't know who thought of this, but he or she did the world a flavor. Check it out.


          • 15 lbs. live crawfish
          • 2 cups onions, finely chopped
          • 1/2 cup celery
          • 4 eggs
          • 1/2 lb.butter
          • 1/2 cup green onions, finely chopped
          • 1 cup Italian bread crumbs
          • salt and pepper to taste

              1. scald crawfish, (see instructions on Crawfish Bisque I)
              2. peel, clean and de-vein crawfish tails
              3. clean and save 2 dozen shells (thorax) of the largest crawfish and set aside.
              4. combine butter, onions and celery while stirring constantly
              5. cook in uncovered pot over medium heat until onions are wilted
              6. remove from heat
              7. add bread crumbs, beaten eggs, seasoning, chopped crawfish tails, green onions and parsley
              8. mix well
              9. stuff cleaned crawfish head shells
              10. bake in oven for 20 minutes at 350 F.

              Stuffed crawfish bisque heads makes a wonderful addition to seafood platters.

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              Crawfish Bisque II

              Our Crawfish Bisque II recipe takes us on a slightly different path but gets similar results in taste and texture as our Crawfish Bisque I presentation, and it also reduces the number of servings by half.

              Since many folks don't have easy access to live crawfish as called for in the first recipe, it is assumed you can get fresh tail meat from your supermarket. This means you don't have the task of processing the live crawfish yourself. That's a good thing.


              • 1 lb. crawfish tails
              • 1/4 cup all-purpose flour
              • 1/4 cup cooking oil
              • 3 cups cold water
              • 2 cups cold water and 1/2 cup crawfish fat, stirred
              • 1 can chopped tomatoes
              • 1 small onion, chopped
              • 1 clove garlic, mashed
              • 1 Tbs. green onions, chopped
              • 1 stalk of celery, chopped
              • 1 Tbs. chopped parsley
              • 1/4 tsp. red pepper
              • 1 teaspoon salt


              1. in a large cast iron (or other heavy skillet) mix the oil and flour together and prepare a golden brown roux (see How to Make a Gumbo Roux for further instructions)
              2. in the hot roux, stir-in the chopped onions, celery and garlic
              3. cook on medium heat for 5 minutes, or until the vegetables become translucent
              4. add 2 cups of water, chopped tomatoes, salt and pepper
              5. while stirring, bring sauce to a slow boil over medium-high heat
              6. reduce heat and simmer for 20 minutes, stirring occasionally
              7. in a large sauce pan combine remaining water with crawfish tail meat
              8. cook over medium high heat, stirring constantly until it comes to a boil
              9. add sauce to fat and water, reduce heat and let simmer 1 hour
              10. test the seasoning and adjust accordingly
              11. stir-in cooked crawfish tails, green onions and parsley
              12. serve in soup bowls over cooked long grain rice
              This recipe will make 4 servings.

              Note: I would recommend getting U.S.A. raised crawfish if you can. If it's possible buy fresh crawfish tail meat with the fat because it will produce a much tastier meal.

              On the other hand, if you are stuck with only the imported kind, it will not come with fat because of USDA restrictions on imported crawfish. In the absence of crawfish fat it is okay to use unsalted butter.

              Bon appetite!
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              Crawfish Bisque I

              Our Crawfish Bisque I recipe will yield approximately 6-8 servings, depending on the eating habits of your guests. It ordinarily takes about 4 to 5 lbs. of live processed crawfish to produce 1 lb. of tail meat.

              Preparing this Cajun favorite takes a little planning, but is well worth the effort if you want to create a memorable experience for your family and guests.


              • 30 lbs. live crawfish
              • 2 large onions, chopped
              • 1 cup celery, chopped
              • 1 can whole tomatoes
              • 4 cloves garlic, minced
              • 1 small can tomato juice
              • 1 cup flour
              • 1 cup cooking oil
              • 1/2 cup green onions, chopped
              • 1/2 cup parsley, chopped
              • 1 gallon cold water
              • Salt, red pepper, white pepper to taste
                1. scald crawfish by submerging them in boiling water for 5 minutes
                2. process crawfish tails and set meat aside
                3. prepare a roux with oil and flour
                4. when roux is golden brown add onions, celery, garlic, whole tomatoes and tomato juice, mix well
                5. cook for 15 minutes
                6. add water 2 cups at a time until roux and water is well mixed
                7. add seasoning and let cook for approximately 1 hour
                8. add crawfish tails along with chopped green onions and parsley
                9. cook for 20 minutes
                10. serve over cooked long grain rice
                Bon appetite!
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                Half-Moon Pies (turnovers)

                These Half-Moon Pies are sweet-tooth pleasers. My favorite are the ones filled with blackberry preserves. My grandmother used an empty cut-out coffee can to stamp-out the dough into petite circular pies. 

                She would spoon-in a generous portion of blackberry or strawberry preserves and bake 'em up for us. They were small enough to stuff a couple in your coat pocket to eat later. Talk about good!

                • 2/3 cup shortening
                • 1 1/3 cup sugar
                • 3 eggs
                • 2 tsp vanilla
                • 3 tsp baking powder
                • 4 Tbs. milk
                • 1/8 tsp salt
                • 3 cups all-purpose flour

                  Cream the shortening and sugar. Add eggs one at a time, then the vanilla, milk and salt while stirring well. Sift the flour and baking powder together (add this mixture a little at a time until you have formed a dough-ball). Next, roll-out and flatten the dough on a slightly floured-surface down to about 1/4" thick. Cut into circles approx. 6” in diameter. Spoon-in two or three tablespoon of your favorite fruit filling, fold the pie dough over and with a fork crimp the edge of your pies to seal them. Bake at 350°F until the pie edges are a golden-brown color.

                  Ahheee!! How sweet it is! Bon appetite!

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                  Da End is Near! | Turn Yo Self 'Round Now! (Cajun Humor)

                  Reverend Boudreaux was the part-time pastor of the local Cajun Baptist Church, and Pastor Thibodeaux was the minister of the Covenant Church across the road.

                  They were standing by the road and both were pounding a sign into the ground that read:

                  As a car sped past them, the driver leaned out his window and yelled, “You religious nuts!”

                  From the curve in the road they heard screeching tires, and a big splash . . .

                  The Reverend Boudreaux turns to Pastor Thibodeaux and asks, “Do ya tink maybe da signs should jus say Bridge Out?”

                  by The Cajun Daughters Signature Icon

                  Cajun Meatballs Sauce Piquant

                  This Cajun Meatballs Sauce Piquant recipe was designed to accommodate those who love spicy hot meals and for those who don't... that's because all of the spicy seasonings are contained in the sauce, but not in the meatballs. Give it a try. I know you will like it.


                  1. 1 1/2 lb. ground beef
                  2. 1 lb. ground pork
                  3. 1 cup onions, finely chopped
                  4. 1/2 cup bell peppers, finely chopped
                  5. 1/2 cup celery, finely chopped
                  6. 1/2 cup green onions, chopped
                  7. 2 cloves garlic, minced
                  8. 1 tsp. salt
                  9. 12-oz. can Rotel Tomatoes, (hot)
                  10. 8-oz. can tomato sauce
                  11. 5 Tbsp. powdered roux
                  12. 2 cups water
                  13. 1 pkg. onion soup mix


                  1. in a bowl combine the first 8 ingredients and mix well,
                  2. shape into 1 1/2" diameter meatballs (yield will be around 30)
                  3. brown meatballs on all sides in a medium to large skillet at 350 degrees F.
                  4. drain the oil and and set the meatballs aside
                  5. in a medium-sized pot mix-in the Rotel tomatoes, tomato sauce, powdered roux and onion soup mix
                  6. cook on medium heat for 10-15 minutes, stirring occasionally
                  7. next, pour-in small amounts of water at the time until the desired thickness is reached
                  8. finally, add the meatballs to the mixture and simmer another 20-30 minutes
                  9. serve over cooked long grain rice

                  Makes 6-8 servings

                  Note: Keep in mind that the more water you add, the thinner the sauce will become.

                  Tip: As you slowly stir and cook the tomato sauces and roux down (low to medium heat), be sure to taste-test it every now and again to gauge the strength of your seasoning.

                  Also, if someone at the dinner table can't take the heavy spices that are in the sauce, there is always the option of removing some of the meat-balls from the pot before hand and presenting them in a different way -- like on an open-face sandwich, for example. This is another reason why we do not add any spicy seasonings to the meatballs. All of the hot spices are in the sauce.

                  Enjoy! ... mon amie. Ahheee!
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                  Boudain (Boudin) Stuffed Bell Peppers Recipe

                  Here is a way to skip the many steps in stuffing bell peppers the traditional way: use boudain as the stuffing.

                  If you can't find boudin at your local supermarket or grocery store, you can learn how to make it at home. Here are are a few links to get you started, Pork Boudin, Chicken Boudin and Boudin Balls.

                  Once you have your hands on some boudain, the rest is a piece of cake.


                  • 4 bell peppers
                  • 2 lbs. boudain
                  • Italian bread crumbs
                  • butter
                  • 1/4 cup water


                  1. cut the tops off of each pepper 
                  2. stuff each bell pepper with boudain 
                  3. puncture small holes at the bottom of each pepper 
                  4. sprinkle tops with bread crumbs 
                  5. add a tab of butter on top of each pepper
                  6. place in a baking pan with a small amount of water 
                  7. cook at 350 degrees F. until peppers are done
                  Serves 4

                  If you should have any boudain left over after stuffing the peppers, it can be fashioned into small bite size meat balls and served on crackers to your guests as hors d'ourves. And, the reason we want to punch a few small holes at the bottom of each pepper is to release any oil which may accumulate inside the peppers while they are cooking.

                  So, if you find yourself in a rush to make a quick meal, try some good ol' Boudain Stuffed Bell Peppers next time.

                  P.S. You may want to keep this clever little secret to yourself.


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