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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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Texan vs. Cajun: The $100 Beer Bet (Cajun humor)

A big ol' Texan walks into a Cajun bar in south Louisiana and orders 4 long-neck beers. After drinking all of them, one after another, he orders 4 more from the bartender.

He does the same thing with the next four beers. Then, he wipes off the foam on his handlebar mustache with his shirt sleeve, turned and challenged Boudreaux and Thibodeaux, sitting at a nearby table, to a beer bet for $100.

To the Cajuns the Texan said, "I bet $100 that neither one of you can drink a case of beer in 45 minutes."

That was the time Boudreaux left the bar and Thibodeaux told the Texan he wasn't interested.

About 30 minutes later Boudreaux storms back into the bar and asked the Texan if the beer bet was still on.

Absolutely! The Texan didn't stutter.

Boudreaux says "I'll take that bet!"

Texan said, "Your on!"

"But, I want to know why you left the bar awhile ago and didn't take my bet then?"

Boudreaux said, "Well. It's like this. I didn't have $100 to bet you at the time, but you see that bar across the street over there?"

"Yea!" The Texan nodded.

"Well, I went over there to see if I could do it. I did it in 30 minutes flat! Now, are there anymore questions before I begin?"
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Heart Surgeon Speaks Out On What Really Causes Heart Disease

Heart Surgeon Speaks Out On What Really Causes Heart Disease -- Health & Wellness -- Sott.net: http://www.sott.net/articles/show/242516-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease

Note: I put together a list illustrating 5 of the most popular Cajun herbs and spices. You may be surprised to discover what they are and how they help to naturally protect our bodies in so many ways. Visit Health Benefits of Cajun Foods to learn more.

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Beach Bum Crab Bisque

Beach Bum Crab Bisque is one of my favorite Cajun meals.

The beaches along the Louisiana gulf coast are not as pristine and beautiful as one might find along the Florida and California coastlines, but spending lots of time there was nevertheless a great opportunity for me to relax, enjoy a few cold beers, and cook-up some great Cajun foods while escaping the stressful fast-pace lifestyle of the city.

One of the good things about bumming around on the beaches of south Louisiana during my off-times was the relative ease of catching fresh seafood in the immediate vicinity for just about all of my dinners.

With the nearly unlimited bounty of fresh seafood, it was easy enough for me to get out for a couple hours and catch just about anything I needed to prepare a fantastic meal--such as shrimp from the gulf, large blue-point crabs from the nearby canals, as well as speckled trout and flounder from the surf. Those were the good-ol' days.

Holly Beach, a small coastal town which was located in Cameron Parish, Louisiana, was one of my favorite spots to hang out during my off-times. There were several fully furnished cabins available along its beach and the rents were very reasonable. Beach pubs and bars were within walking distance of each other where one could visit to listen to what seemed like never-ending upbeat Cajun music, and sample what seemed like never-ending free hors d'oeuvres for the patrons (fried shrimp, catfish nuggets and hush puppies--YUM!).

Sadly, the small resort community of Holly Beach was totally devastated by Hurricane Rita in 2005.

Okay. Enough already--on to more pleasant things--like how to prepare this delicious Beach Bum Crab Bisque.


  • 1/2 dozen medium blue-point crabs, cleaned and quartered
  • 1 lb. lump crab meat (regular)
  • 2 cups of all-purpose flour
  • 4 qt. of chicken stock
  • 1 qt. Half ’n Half
  • 1 cup chopped onion                                      
  • 1 cup chopped celery            
  • 1 lb. butter


    1. melt the butter in a large gumbo pot
    2. add crabs and cook on medium heat for 10 minutes
    3. add the chopped onions and celery
    4. cook until they become translucent (about 5 minutes)
    5. add flour and blend the roux
    6. pour-in the chicken stock and simmer for 30 minutes, stirring occasionally
    7. heat Half ’n Half milk (do not boil) and blend it in the soup
    8. strain soup through a colander (optional)
    9. add lump crab meat to the hot soup and serve
    Bon appetite!
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