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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Call of the Wild | Early Morning Ambushes and Cajun Duck Gumbo

Our home was situated about 100 feet from a public dirt road and about twice that distance from a large redwood barn my grandfather built to store corn, hay and farm equipment. Just behind the barn, about 20 yards away, was a small 50' x 100' pond which we dug to germinated the hundreds of sacks of rice seed prior to planting. Although the pond's main purpose was to germinate the seeds, it also served us in other ways—like raising fish and birds.

The pond was a playground for our domestic ducks and geese. About half of them were wild birds at one time before they became domesticated. You could tell which were wild and which were tamed by the color of their feet. The wild ones had green feet and the domesticated ones had yellow feet.

The lucky wild ones (the ones which were spared because only the tips of their wings were clipped by a shotgun blast during a hunt) in many cases went on to live a life of security and leisure on our farm pond.

There were times when my grandpa would nurse these 'fortunate' birds back to health and eventually release them with our domesticated birds. I gave them plenty to eat so they had no reason to leave our farm to find food elsewhere.

Many mornings, just after sunrise, (the domesticated wild ones I called them), would take flight and disappear into the horizon only to return a few moments later. Sometimes they would meet-up with a few stragglers in the sky and invite them back to our pond … and eventually to our dinner table. We had the best live decoys any duck hunter could hope for.

During the cold winter months, when we wanted to prepare duck gumbos or stews, my grandfather would walk inside the barn from the front entrance and quietly move to the back door which was purposely kept ajar a few inches—just wide enough to slide the barrel of a 12-gauge shotgun into position. He would then bag just enough wild birds to feed our family.

It was an ideal set-up. Pops didn't have to buy expensive hunting equipment or spend money on blinds and leases. I guess it was kind of like shooting fish in a barrel for him. The entire drama took less than 10 minutes and our farm birds (the live decoys) were content doing what they had always done best … quacking, flapping their wings, and playing in the water.

Have a great day. Bon Appetite!

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Angel Magic | Holiday Greetings for 2015

I would like to wish you and your family a very Cajun Merry Christmas, Happy Hanukkah and Joyous 2016 New Year

Tick here to begin animation.

Je Vous Souhaite un Bon Noel! Ahheee!!
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What Kind of Gumbo to Cook?

Gaspard's Chicken and Shrimp Gumbo
Chicken and Sausage Gumbo
When I ponder on what kind of gumbo to cook, I first like to look in my freezer to see what's on hand... or, in the local papers to see what is on sale at the supermarket. 

Gumbo is a real Cajun dish. It is served in a soup bowl over cooked rice and garnished with chopped green onions and an optional pinch of filé lightly sprinkled on top.

Any of the following meats may be added to make a delicious gumbo: beef, pork, chicken, goose, wild duck, quail, dove, guinea, rabbit and squirrel, to name just a few. Sausage, tasso, and okra may also be added.

Seafood gumbos are made with shrimp, crab, crawfish and oysters, or a combination of these. The basics in making gumbo are the same. However, the seafood mentioned here take about 15+ minutes to cook so you should add it to the slow boiling gumbo about 15 -- 20 minutes before it is done.

Please check out these links for everything you need to make a great gumbo:

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    Tough Love Bean Stew

    Anonymous wrote: "Can you teach me how to prepare a high-energy Cajun meal which will give my grown-up kid the courage to get off his lazy butt and find a job?"

    Answer: Yes, Anonymous, I can. Serve the following simple Cajun seasoned bean stew only once a day for a week. That should certainly give your kid an incentive to look around for something else to eat. It's a good start.

    • 1 small can pork & beans, (generic brand)
    • 3 dashes Tabasco sauce
    • salt & pepper to taste
    • 1 glass of lukewarm water (for drinking)

    Note: Best served straight out of the can at room temperature. May be eaten with a plastic spoon or fork preferably outside with the doors locked.

    Be careful, tho. The toes you step on today may be connected to the butt you're gonna have to kiss tomorrow. Ahheee!! Lache pas la patate!
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    Cajun Dirty Rice (Rice Dressing)

    Cajun Dirty Rice (Rice Dressing) is not dirty at all as you will discover once you make some.This meal is so easy to prepare and the taste is absolutely delicious.


    •  1 1/2 lbs. ground meat (half pork and half beef)
    •  2 Tbs. oil* 
    •  1 small bell pepper, chopped
    •  1 stalk celery, chopped
    •  1/2 cup green onion tops, chopped
    •  a few sprigs of fresh parsley, chopped
    •  (1) 10.5 oz can of Campbell's beef broth
    •  1 1/2 cup cooked rice
    •  1 package beefy onion soup mix
    •  Salt and pepper to taste


    Brown the ground meats. Add onions, bell pepper and celery (optional) and cook until tender. Next, add 1 can of Campbell's beef broth, the package of beefy onion soup mix and seasonings. Cook on medium heat for 15 minutes. Finally, add the meat mixture and chopped green onions to the cooked rice; stir and mix well.

    This simple dish can become an entire meal in itself.

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    Boudreaux and the Snake (Cajun humor)

    Upon arriving at the edge of the bayou to do a little fishing, T-Boy Boudreaux soon realized he had forgotten to bring any bait.

    Just then he happened to see a little garter snake passing by with a worm in its mouth.

    Boudreaux snatched up the little snake and robbed him of his worm.

    Feeling sorry for the little snake with no lunch, T-Boy snatched him up again and poured a little Bud Light down his throat. Then he went about his fishing.

    An hour or so later he felt a tug at his pant leg. Looking down, T-boy saw the same snake with three more worms in his mouth.

    So, I guess the moral of the story is "Where there's life--there's Budweiser".

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    Fried Catfish Nuggets

    These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't give it to 'em. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, too.


    • 12 catfish fillets cut into bite size pieces
    • 2 egg whites
    • 1 Tbs. Tony Chachere’s Original Creole Seasoning
    • 1 tsp cayenne pepper
    • 1 tsp lemon pepper
    • 1 tsp. salt
    • 2 tsp Tabasco sauce
    • 1 tsp baking powder
    • 2 tsp cornstarch
    • 4 oz. fresh beer
    • 2 cups all-purpose flour
    • 1 cup yellow corn meal
    • 1 quart peanut oil

    In a bowl add the egg whites, Tony Chachere’s seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.

    In a separate bowl, with a lid,  mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides.

    Heat peanut oil to 365°F. and fry the fish nuggets for about 7 minutes or until they float to the top. Don’t attempt to fry too many nuggets at one time.

    Peanut oil can be used several times before it is discarded. Bon Appetite! ... Ahheee!!
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    Cajun-fried Bullfrog Legs

    North American Bullfrog
    Once a year one will find nearly the entire population of Rayne, Louisiana practically jumping out of their skins with anticipation of attending the Rayne Frog Festival, which this year is held on May 6-9 [2015].

    The City of Rayne, Louisiana is officially designated the Frog Capital of the world. The small southern town, with a population approaching 9,000, is located about 15 minutes west of Lafayette, Louisiana and roughly 7 miles north of a small parish community named Indian Bayou -- a hop, skip and jump from where I grew up.

    Some people claim bullfrog legs taste like chicken (don't everything?). I prefer the taste of fried bullfrog legs more than chicken, and they are easier to cook, as well.

    Bullfrogs are part of nature’s bounty and can be found in many areas of North America around shallow waters, like bayous, ponds, ditches, swamps and reservoirs.

    Hundreds were harvested from among the ponds during my family's crawfish farming operations back in 1960s and 70s.

    Bullfrogs are predators with voracious appetites and can consume their weight in crawfish every few days. Imagine 40 acres of crawfish ponds 3 to 4 feet deep. It was home to thousands of them. They were considered pests – like insects feeding on garden plants.

    Luckily, just about everyone in my family enjoyed eating bullfrogs.

    So, it was a trade-off of sorts, although I think the frogs got the jump on us in the long-run. [intended] Nevertheless, our family had a constant supply of both crawfish and bullfrog when we wanted them.

    There is a common misconception about bullfrogs. Many folks think the males are the large ones, when in fact, the females are larger -- and that‘s no bull.

    Female bullfrogs can stretch-out to nearly a foot long and can weigh up to 3 lbs. About a third of its weight is used for consumption -- around a pound per animal when the four legs and back are utilized.

    Many Cajuns love to include bullfrog meat in their diet. IMHO they are much cleaner than chicken.

    Bullfrogs can be prepared several ways. The delicate tasting white meat can be used in making gumbo, sauce piquant, etouffee and they can be served Cajun-fried (a more popular way to enjoy them).

    Bullfrog meat can also be baked, boiled, broiled, added to stews… the list continues.

    Are you a newbie at cooking frog legs?

    You can fry them up just like chicken, except it does not take as long as frying chicken. Use your favorite batter. Here is one recipe you can try,  seafood batter , or follow the recipe shown here:

    Cajun-fried Bullfrog Legs

    These crispy fried bullfrog legs are absolutely delicious! There's no doubt your friends will ask for this recipe, but don't give it to them. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, as well.


    • 12 pairs of bullfrog legs
    • Fried Bullfrog Legs
      2 egg whites
    • 1 Tbs. DIY Cajun seasoning
    • 1 tsp cayenne pepper
    • 1 tsp lemon pepper
    • 1 tsp. salt
    • 2 tsp. Tabasco sauce
    • 1 tsp. baking powder
    • 2 tsp. cornstarch
    • 4 oz. fresh beer
    • 2 cups all-purpose flour
    • 1 cup yellow corn meal
    • 1 quart peanut oil


    In a bowl, add the egg whites, your favorite Cajun seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the mixture. Again, blend all of the ingredients together. This will be used to coat the frog legs.

    In a separate bowl, with a lid, mix 2 cups of all-purpose flour and 1 cup of yellow cornmeal together. After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal, close the lid, and shake until they are well coated on all sides. (A large Ziploc-type bag can also be used for this.)

    Heat peanut oil (or vegetable oil) to 365°F. and fry the legs for about 3 - 4 minutes on each side (turning once), or until they have turned golden-brown. Do not attempt to fry too many at one time because it will bring down the oil temperature. This will make them greasy. We are looking for crispy legs, remember? This is why it is important to maintain an even temperature throughout the process.

    Note: Peanut oil can be used several times before it has to be discarded and it imparts a better flavor.

    Want a good laugh? Here is a frog joke: "Boudreaux and the Frog -- With Age Comes Wisdom"

    Bon Appetite! ... Ahheee!!
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    Cajun Fish Patties

    Cajun Fish Patties
    Cajun fish patties include a medley of familiar ingredients and herbs which are common in many foods prepared by the Acadians of South Louisiana. Some of the fish which I have personally used to make these delicious fish patties, besides catfish, include buffalo fish, (I've posted a 3-part instructional video on another site which shows what a buffalo fish looks like and how to go about processing one.)

    In addition to buffalo fish, I have also used other kinds of white flesh fish, like garfish, to make my fish patties. Here's a garfish info link if you want to see what they look like in their natural habitat.

    I've also used fillets of largemouth bass, smallmouth bass, white perch and other kinds of fish to make these fish patties... the list goes on.

    Once, several years ago when I lived in the Atchafalaya swamp basin in south Louisiana, I made enough of these delicious fish patties to satisfy 8 hungry grown men and a couple puppies. It only took a couple fish, which I had caught earlier that day, to do produce the dinner. Each fish weighed around 10 lbs.

    Everyone loved it, too! What was the fish, you ask?

    We call the fish 'choupique' (pronounced shoe pick) down south where I was raised, but in other areas of the country it is known by different names... including mudfish, mud pike, dogfish, Grinnell, cypress trout and bowfin.

    Did you know that the roe of the bowfin fish produces quality caviar? Yep! Last I heard the roe from this fish was fetching nearly $120 for 16 oz . You can see a picture of it here.

    Most folk that I know up here in NE Texas consider some of the above species of fish, like buffalo fish and garfish, as "trash" fish, and find enjoyment in hunting them using fancy bows with tethered arrows designed for bow fishing ... just for the sport of it. Most of the fish which are killed are left behind to decompose.

    I bet if they knew how tasty these fish are when prepared the way we Cajuns do it, they would think twice about not including a few for the dinner table.

    Hope this helps. Bon appetite!


    • 3 lbs. of deboned fish (most kinds of white flesh fish may be used)
    • 2 eggs
    • 3 cups onions, chopped
    • 2 cups celery, chopped
    • 6 cloves garlic, minced
    • 2 lbs. boiled potatoes, crumbled and slightly mashed
    • 3 cups bread crumbs
    • 1/2 cup oil
    • 1/2 cup green onion, chopped
    • 1/2 cup parsley, chopped
    • salt
    • black, white and/or red pepper to taste
    • a few dashes of Tabascos sauce
    • enough oil for frying
      1. cut fish in small pieces
      2. season with salt and ground peppers
      3. place fish in pot with 1/2 cup cooking oil
      4. cook over medium heat for 15 to 20 minutes at 350°F. 
      5. add onion, celery and garlic
      6. cook until vegetables are wilted then remove from heat
      7. add crumbled mashed potatoes and half the bread crumbs
      8. next, add eggs, chopped green onions and parsley
      9. mix well.
      10. use a large tablespoon to scoop mixture and flatten into round patties
      11. coat the fish patties with remaining bread crumbs
      12. fry patties in oil at 365 degrees F. for 2 1/2 minutes on each side (or until golden brown)

      Serves 8.

      Bon jour!
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      Cajun Broiled Catfish Fillets

      Cajun broiled catfish fillets are quick and simple to prepare. My family and friends have always preferred the smaller catfish which are between 12 to 16 inches long because they are more tender and tasty than the larger ones, plus they cook more quickly.

      Broiled Catfish Fillets
      • 12 small catfish fillets, patted dry
      • 3/4 cup Italian-style bread crumbs
      • 1 Tbs. mustard 
      • 2 Tbs. lemon juice
      • 1 Tbs. Worcestershire sauce
      • 1/2 cup butter
      • 1/2 tsp liquid smoke
      • Salt and pepper to taste


      1. place the catfish fillets in a well-oiled baking pan or cookie sheet
      2. rub a small amount of mustard on top of each fish fillet 
      3. combine the remaining wet ingredients to make a basting sauce
      4. lightly brush sauce over the fillets 
      5. lightly sprinkle Italian-style breadcrumbs on each fillet
      6. broil on high until golden brown (around 6 to 7 minutes).

      The heat source should be about 5 to 6 inches from the fillets. Do not flip the tender fillets because it may cause them to fall apart. Serve over fried rice.

      Bon Appetite!
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      Wild Rabbit Sauce Piquante

      Wild Rabbit Sauce Piquante is a slightly peppery meat stew which emerges out of the small amount of Rotel tomatoes included in the sauce. Easy to make, this dish is about as good as it gets. Great taste! It goes well with cooked long grain white rice.


      Wild Rabbit Sauce Piquante
      • 2 wild rabbits, cleaned and cut up into pieces
      • 2 large onions, chopped
      • 1/2 cup bell pepper, chopped
      • 1/2 cup oil
      • 1 Tbs. flour
      • 1 small can tomato sauce
      • 1 small can Rotel tomatoes
      • water
      • salt and pepper
        1. Season wild rabbit with salt and pepper 
        2. Using a Dutch oven, add oil and cut rabbit pieces 
        3. Brown pieces of meat well on both sides the remove meat
        4. Lower heat to medium and sauté onions, bell pepper and flour in same pan until brown 
        5. Return rabbit meat to pan and add tomato sauce, Rotel tomatoes and enough water to cover meat 
        6. Cover pot with a tight-fitting lid and simmer for at least 1 hour, or until meat is tender 
        7. Add onion tops and parsley just before serving 
        8. Serve over white long grain rice
        Bon Appetite!

        Note: You can also use this recipe for Squirrel Sauce Piquante.
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        Grilled Rib Eye Steak

        Here is a simple recipe for grilled rib eye steak:

        Grilled Rib Eye Steak

        • 2 1/2 lbs. beef rib eye steaks
        • 1/2 cup soy sauce
        • 1/2 cup sliced bell peppers
        • 1/4 cup packed brown sugar
        • 2 cloves garlic, minced
        • 1/4 tsp. ground ginger
        • 1/4 tsp. black pepper


        In a large resealable Ziploc bag combine the soy sauce, onions, brown sugar, garlic, ginger and bell peppers. Add the steaks. Seal bag and turn to coat. Refrigerate for 8 hours.

        Drain and discard marinade. Grill steaks, uncovered, over medium-high for 8 to 10 minutes or longer if you like it well-done.

        Once you have mastered the art of grilling you may want to check-out my son's method. Talk about goood! You can learn his way by going to Char-grilled Ribeye Steaks.
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        Deer Chili Cajun Style (no beans)

        Here is an easy way to make a delicious batch of deer chili -- Cajun style. But, to make it tasty I add a little ground pork meat (breakfast sausage will do fine) and some ground beef brisket for their fat content. And the small amount that we add contains just enough fat to do the trick without worrying about the onset of heart diseases.

        Note: This recipe is comparable to a 1 alarm chili because no ground red pepper was added other than that contained in the McCormick Hot Chili Seasoning Mix. If you would like a 2 alarm chili just add 1 Tbs. extra of ground red pepper; a 3 alarm chili -- add 2 Tbs. of ground red pepper to the recipe.

        •  1.5 lbs. ground venison
        • 1/2 lb. ground pork sausage
        • 1/2 lb. ground beef brisket
        • 1 pkt. McCormick Hot Chili Seasoning Mix
        • 1 large onion, chopped
        • 15 oz. tomato sauce
        • 15 oz. water
        • 8 oz. stewed tomatoes with green chili peppers
        • 2 tbs. chili powder
        • 4 beef bouillon cubes
        • 2 tbs. cumin
        • 2 tsp. paprika
        • 2 tsp. dried oregano leaves
        • 2 tsp. sugar (light brown sugar is better)
        • salt to taste

        In a large skillet, or pot, brown the meats together on medium heat but do not drain-off the fat. There should be a small amount of fat content to make up for the lack of fat from the lean ground venison. Set this aside until you have cooked the rest of the ingredients for around 10 - 15 minutes or until the chopped onions become translucent.

        From this point on it's a piece of cake. Add everything together in one large pot and continue cooking the chili for about 1 hour on low while stirring every 20 minutes.

        This is an easy meal to make and it taste absolutely wonderful for those who like a little extra spice in their chili. Hope you enjoy it! Ahheee!!
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        Cajun-Style Pinto Beans and Smoked Ham Hocks

        There's nothing quite as gratifying as Cajun style pinto beans and smoked ham hocks slow cooked on the stove top. I use a large Granite Ware 6133-2 12-Quart Stock Pot for that purpose and also when I prepare red beans with smoked ham hocks.


        Pinto Beans & Ham Hocks
        • 1 lb beans
        • 2 lbs. smoked ham hocks
        • 12 cups water
        • 1 cup onions, chopped
        • 1/2 cup bell pepper, chopped
        • 1/2 cup celery, chopped
        • 1 tsp salt*
        • 1/2 tsp cayenne pepper
        • 1/2 tsp black pepper


        Using a portion of the 12 cups of water, begin by boiling the smoked ham hocks on medium heat for a couple hours. Add more water as needed. You want to cook them down so that they become more tender. Keep the water that you boiled them in to add to your pot of beans. It will add more flavor to the meal.

        Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

        Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

        The next day remove them from the frig and transfer everything, including the boiled smoked ham hocks and the water it was cooked in. Add everything to the cooking pot and bring it up to a slow boil.

        When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

        After that you may add the salt.

        My friends love these pintos with rice or cornbread.

        You may find other ways to enjoy them so explore!

        Ahheee!! Bon Appetite!

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        Cajun Hobo Dinner Recipe|Slideshow Instructions

        The reason I called this meal a Cajun Hobo Dinner is because I added the vegetable 'trinity' to the meal, i.e., onions, bell pepper and celery, as well as the other vegetables and seasonings outlined in the list below.

        I wrapped all of the layered ingredients in aluminum foil and cooked the hobo dinners for 45 minutes at 400 degrees F.

        This is a very simple and gratifying meal to prepare.


        • ground beef, (1/2 lb. for each meal)
        • slice of onion
        • slice of potato
        • slice of bell pepper
        • carrot slices
        • celery slices
        • DIY Cajun seasoning
        It is best to not exceed 1/2 inch on the sliced vegetables so they can have a chance to fully cook during the allotted time (45 minutes).

        Of course there are other methods of cooking the same meal at different temperatures. You can prepare this in the oven at 350 degrees F. for about an hour, or you can stack your hobo dinners in a slow-cooking crock pot and cook it for several hours. It's your choice.

        Bon Appetit!

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        Boudreaux and His Mule - Audio (Cajun humor)

        In court, Mr. Boudreaux tries to explain his side of the story concerning a major vehicle accident involving a trucking company, himself and his mule, Clotile.

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        Cajun Garlic Bread

        This is a simple non-fat garlic bread recipe for diabetics.
        Cajun Garlic Bread

        • 1 French bread, whole wheat
        • 1 cup Italian dressing, oil free
        • 1 tsp paprika
        • 5 cloves garlic
        • parsley flakes; optional

        Using a blender, blend the dressing, paprika and garlic well. Brush mixture on the bread and sprinkle parsley on top.  You can heat the garlic bread in the oven at about 250 F. for a few minutes to serve it piping hot.

        Bon Appetite!
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        Simple Buttermilk Cornbread Recipe

        This simple buttermilk cornbread recipe can become a base for all of the variations mentioned below once you get the hang of it.

        The world is full of cornbread recipes like Mexican cornbread, Cajun cornbread with onions and creamed corn, cornbread with cheese, cornbread with cooked ground beef and cheese... the list goes on, but when you want an easy method check out this simple buttermilk cornbread recipe.

        Remember, the more moisture in the cornbread batter, the longer it's going to take to cook. That just makes sense.

        Some folks like to turn up the heat to around 450 degrees F. to get the job done more quickly. This method is fine and it does save time, especially when you have to serve a bunch of people in a hurry--like deer hunters at a campsite.

        When the high heat method of baking cornbread is used, the cook must be more vigilant and pay close attention to the process.

        If you want your cornbread to taste a little better, on the other hand, try baking at a lower temperature for a longer period of time. 

        When baking, check the cornbread occasionally and keep your eye on the crust. When the crust begins to turn a golden brown it's an indication that most of the moisture has cooked out of the bread. 

        Remove the finished cornbread from the hot oven and set aside to cool before serving.


        • 2 cups yellow cornmeal
        • 1 cup all-purpose flour
        • 2 eggs, beaten
        • buttermilk
        • 1/2 cup melted butter
        • 1/4 cup sugar
        • 2 Tbs. baking powder
        • 3/4 tsp. salt
        • 1/4 tsp. baking soda 

          1. mix well all of the above ingredients together, except the buttermilk
          2. while stirring, slowly add enough buttermilk (about a cup or more) to the mix until a thick batter is attained
          3. pour the batter in your favorite vessel and bake at 350 degrees F. for about 1 hour or until the crust begins to turn a golden-brown
          4. cut cornbread into 6 - 8 equal size servings.
          Note: I don't usually measure how much buttermilk I add to my cornbread. It's a little different for me each time.I merely add a small amount at the time while stirring briskly until it reaches the right consistency. Think of a volcano and how the thick melted lava slowly flows downhill. That is the consistency that I look for. Also, when I make cornbread in a cast iron skillet I will preheat it to about 350 degrees in the oven before I pour the batter.

          Another example of the right consistency is when you load a tablespoon full of the cornbread batter and turn it upside down it will not drop, but if you tilt the spoonful on its side, it will slowly pour out.

          Tip: If you don't have buttermilk on hand go HERE to find a few substitutes.

          Bon appetite! Enjoy.

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          Cast-iron Cooked, Hickory-Smoked Flavored Purple Hull Peas and Hamburger

          Garden fresh purple hull peas cooked in a cast-iron skillet with a couple slices of hickory-smoked bacon (drippings included) makes the best pot liquor imaginable--especially when about 1/2 lb. of fresh ground beef and your favorite Cajun seasonings are added to the pot.


          • 3 cups fresh purple hull peas, culled and rinsed
          • 2 slices hickory-smoked bacon, fried and crumbled (save drippings)
          • water, (enough to cover peas)
          • 1/2 lb. ground beef, browned
          • 1 Tbsp. Colgin liquid smoke
          • 1 Tbsp. onion powder
          • 1 tsp. garlic powder
          • 1/2 tsp. dried dill weed
          • salt and pepper to taste


          1. In a large cast iron skillet, crispy-fry 2 strips of hickory-smoked bacon
          2. Remove bacon strips and set aside to crumble up after cooling down
          3. In the same skillet, brown the 1/2 lb. of ground beef in the bacon drippings
          4. Add the crumbled bacon bits
          5. Next, stir-in the fresh peas and coat them well
          6. Braise the peas and meats on medium heat for 5 minutes before adding water
          7. Slowly add 2 cups of water and stir well (you will add more water later when needed)
          8. Add all of the dry seasonings and Colgin Liquid Smoke, stir and mix well
          9. Cover with lid and continue cooking on medium heat until peas are tender--about an hour. 
          10. Stir occasionally. Add a small amount of water at the time as needed.

          This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).

          Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas. 

          It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.

          This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!

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          Spicy Cajun Chow Chow with Onions and Peppers

          The warning of an early frost in our area compelled me to pick all of the green and unripened tomatoes from my garden. I harvested about 10 lbs. and used the larger ones to slice, bread and freeze for fried green tomatoes later on. The rest was allocated to making a fresh batch of green tomato relish, or as some Cajuns refer to it, 'chow chow'. The tomatoes, bell peppers and onions were coarsely chopped by hand, while the other vegetables were chopped using a food processor.

          This recipe will show you how to make a hotter and spicier than normal relish. If you would like to tone down the heat of this chow chow recipe, remove the seeds from the jalapeno pepper pods before chopping and adding it to the pot.

          • 4 lbs. green tomatoes (about 12 cups), coarsely chopped
          • 4 medium to large yellow onions, coarsely chopped
          • 4 med. bell peppers, (green and red), coarsely chopped
          • 4 cups jalapeno peppers (with seeds), finely chopped
          • 2 cups of celery, finely chopped
          • 4 cups sugar
          • 2 cups apple cider vinegar
          • 2 Tbs. mustard seeds
          • 1 Tbs. celery seeds
          • 1 Tbs salt


          1. cut-up tomatoes and vegetables according to recipe
          2. add all ingredients into a large (non-reactive) pot and stir well
          3. on medium heat bring mixture to a boil
          4. continue boiling for 2 1/2 hours on med. heat, stirring occasionally
          5. sterilize 8 pint size jars
          6. fill each jar to the top with relish
          7. place the jar lid on top of each jar
          8. clean the area around the lid with a damp sponge
          9. screw lid covers on jar and allow to cool before storing
            Makes 7 - 8 pints.

            This Cajun-style tomato relish goes great with Fried Catfish Nuggets.

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            Zesty Cajun Onion Rings

            1 large onion, sliced (about 1/2 inch thick)
            4 ounces of Zesty Italian salad dressing
            2 1/2 cups all-purpose flour
            2 egg whites
            1 measure of DIY Cajun Seasoning
            1 tsp baking powder
            4 ounces beer
            2 cups peanut oil
            1 large skillet

            For this recipe, I always try to use someone else's beer for my batter so I don't have to use mine. And, I try to get it before she takes the first drink - if I can. No beer? Not to worry. You can use about 1/4  teaspoon of baking soda in as much cold water to get similar results.

            In a quart size Ziploc bag soak the sliced onion rings in the Zesty Italian salad dressing for a few minutes (long enough for the rings to soak up the seasoning  –  about 15 -  20 minutes).

            In a large enough bowl whip-up the 2 large egg whites, 1 cup of all-purpose flour, 1 tsp of baking powder, 1 measure of DIY Cajun Seasoning and just enough of her cold beer to make a thick batter (around 4 ounces or so).

            Use a fork to dip the sliced onions in the prepared batter to get a generous coating on all sides then dredge the rings in the remaining 1 1/2 cups of all-purpose flour and coat well on all sides once again.

            In a large skillet pour in and heat the peanut oil to about 375 degrees F. into which you will place the rings and fry on both sides until golden brown, flipping only once. And voila! You just prepared some mighty delicious and zesty Cajun fried onion rings.

            Now you can just sit back and enjoy your beer.


            PS. If you don't want to fry the onion rings just allow them to soak in the Zesty Italian salad dressing for an extra half hour or so and you have got delicious onion rings to compliment fried fish or other fried seafood.


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            Cajun Detective Division - Sherlock Boudreaux (Cajun Humor)

            The Louisiana State Police had received numerous reports of illegal cockfights being held in the area around Abbeville, Louisiana, so the Commander dispatched their famous field detective, Sherlock Boudreaux, from Thibodeaux to investigate.

            Boudreaux promptly began his investigation and then reported to his Commander the very next morning.

            "Dey is tree main groups involved in dis rooster fightin'", he began.

            "Good work! Who are they, the Commander asked?

            Boudreaux replied confidently, "De Texas Aggies, de local Cajuns, and de Mafia from N'awlins".

            Puzzled, the Commander asked, "Now Boudreaux, how did you find all that out in one night?"

            "Well," he replied, "I went down and done seen dat rooster fight in person. And I knowed immediately dat dem Aggies was involved when a Duck was entered in the fight."

            The Commander nodded. "I'll buy that, but what about the others?"

            Boudreaux nodded knowingly, "Well, I knowed de Cajuns was involved when somebody bet on de duck!" 

            "Ah, I see, I see...." sighed the Commander, "And how did you figure the Mafia was involved?"

            "De duck won." 


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            The Helicopter Ride (Cajun Humor)

            Boudreaux and his wife Clotile would go to the state fair every year, and every year Boudreaux would tell his beloved, "Clotile, I'd like to ride in that helicopter. "

            Clotile always replied, "I know Boudreaux, but that helicopter ride is fifty bucks, and fifty bucks is fifty bucks!"

            One year Boudreaux and Clotile went to the fair, and Boudreaux said, "Clotile, I'm 75 years old. If I don't ride that helicopter, I might never get another chance."

            To this, Clotile replied, "Boudreaux, that helicopter ride is fifty bucks, and fifty bucks is fifty bucks"

            The pilot overheard the couple and said, "Folks I'll make you a deal. I'll take both of you for a ride. If you can stay quiet for the entire ride and not say one word I won't charge you a penny! But, if you say just one word then it will cost you the fifty dollars” 

            Boudreaux and Clotile agreed and up they went.

            The pilot did all kinds of fancy maneuvers, but not a word was heard.

            He did his daredevil tricks over and over again,

            But still, not a word.

            When they landed, the pilot turned to Boudreaux and said,

            "By golly, I did everything I could to get you to yell out, but you didn't. I'm impressed!"

            Boudreaux replied, "Well, to told you the truth, I almost said something when Clotile fell out, but you know, fifty bucks is fifty bucks!"
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            Angels on Horseback (bacon-wrapped oysters and cheese)

            I first discovered "Angels on Horseback" at Fat Jack's Sports Bar which is located on the Arkansas side of the state line which separates it from Texas. The only change that I made to this delicious recipe was using pepper jack cheese rather than mozzarella because I prefer the extra spicy bite this cheese contributes to the dish. They make great hors d'oeuvres and are easy to prepare.


            • 8 oz. canned boiled oysters
            • 8 oz. shredded pepper jack cheese
            • smoked bacon, thinly sliced


              1. individually roll the oysters with a slice of smoke-flavored bacon
              2. space the wrapped oysters evenly on a cookie sheet 
              3. bake in the oven at 350 degrees F. for around 20 minutes (or until the bacon has thoroughly cooked)
              4. top each morsel with pepper jack cheese and continue cooking until the cheese has melted
              5. remove the wrapped oysters from the oven and serve.
              Now wasn't that easy? Enjoy! Ahheee!!

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                  Crock Pot Recipe -- Cajunized Cream Cheese Chicken


                  Cream Cheese Chicken
                  • 1 (3 - 4 lb. chicken), cut-up.
                  • 2 Tbs. melted butter
                  • 1 can condensed mushroom soup
                  • 6 oz. cream cheese, cut in 1" cubes
                  • 1 Tbs. minced onion
                  • 1 Tbs. dried basil
                  • ½ tsp. of ground black pepper
                  • ½ tsp. of ground red pepper
                  • salt to taste 


                  1. Baste the chicken parts with the melted butter.
                  2. Mix and evenly sprinkle all the dry ingredients on top.
                  3. Cover crock pot and cook on low 6 - 7 hours.
                  4. Mix soup, cream cheese, and onion in a small saucepan.
                  5. Cook on medium heat until smooth.
                  6. 45 minutes before completion pour cream cheese sauce over chicken.
                  7. Cover and continue cooking until done.
                  8. Serve with sauce over cooked long-grain rice.
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                  Homemade Pork Cracklings

                  Homemade Pork Cracklings are simple to make. The spicier, the better.

                  After trimming a pork tenderloin or ham roast, I cut up the fat (which had a small amount of meat attached to it) into 3/4 inch cubes and fried them in a #10 cast-iron skillet for about 30 minutes or so.

                  It is a good idea to cover your skillet because the cracklings will sputter and splatter small droplets of oil all over your stove top while frying.

                  When the cracklings are done lay them out on a paper towel to absorb the oil then sprinkle them with a generous portion of salt and ground red pepper while they are still piping hot.

                  In the old days we made pork cracklings in a 30 gallon cauldron during a Cajun boucherie which yielded many gallons. The by-product was hog lard which was poured in gallon jars and stored for cooking later on.

                  I kept the hog lard which was produced from these cracklings to fry-up some Buttermilk Mashed Potato Patties - just like my grandma did back in the old days. You can also use the hog lard to make Ol' Time Homemade Cathead Biscuits.

                  Talk about good! Ahheee!!
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                  Crock Pot Beef Stew

                  Crock Pot Beef Stew is a savory dish and is especially satisfying after a hard day at work--especially if it involved fishing all day long. Early in the mornings, before heading out to the lake, I would start cooking this simple stew in my crock pot on my front porch knowing that I would have a hearty meal when I returned to camp.


                  2 lbs. beef stew meat
                  1/2 cup all-purpose flour
                  4 Tbs butter
                  1 can beef broth (10.5 oz.)
                  1 can cream of mushroom soup (10.5 oz.)
                  1 package of fresh sliced mushrooms
                  1 cup onions, chopped
                  1/2 cup bell pepper, chopped
                  1/2 cup celery, chopped
                  3 medium Russet potatoes, diced
                  3 carrots, sliced
                  2 cloves garlic, minced 
                  salt and pepper to taste

                    Dredge and coat stew meat in the flour then add to the skillet and brown in melted butter. Mix the remaining ingredients in the crock pot, add the stew meat and cook on low for several hours (until meat is tender). Serve over rice or mashed potatoes. Produces 4 – 6 servings.

                    Bon Appetite! Enjoy.


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                    Chicken Gumbo | Thick Stew with Chicken, Onions, Celery, Garlic, Green Onions and Cajun Spices

                    Chicken Gumbo has been one of my family favorites for generations. It is easy to prepare and very satisfying--especially during the cold winter.


                    • 1 cup all-purpose flour
                    • 1 cup cooking oil
                    • 1 (4 to 5) lb. chicken, cut into pieces
                    • 1 cups onion, chopped
                    • 1/2 cup celery, chopped
                    • 2 cloves garlic, pressed or minced
                    • 1/2 cup green onions, chopped
                    • 1/4 cup parsley, chopped
                    • Water
                    • Salt and pepper to taste
                      Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add 1 gallon cold water, garlic and seasonings. Cook until chicken is tender. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of filé can be added to each serving.

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                      Stuffed Crab | Rich and Succulent Cajun Style Stuffed Crab

                      Stuffed Crab, Cajun style, is one of the best and most succulent seafood dishes you can ever eat. Yummy!


                      • 2 cups cooked crab meat
                      • 2 large onions, chopped
                      • 1/2 cup oil
                      • 1/4 cup parsley, chopped
                      • 1/2 cup green onions, chopped
                      • 1 medium bell pepper, chopped
                      • 1/2 cup Italian bread crumbs
                      • Salt and pepper to taste
                      • 12 cleaned crab shells
                        Sauté onions in oil for approximately 5 minutes. Add crab meat and cook an additional 5 minutes. Add parsley, onion tops, bell pepper and seasoning. Cook for 5 minutes over medium heat. Add 2 Tbs. bread crumbs and cook 1 minute. Remove from heat.

                        Stuff mixture into crab shells and sprinkle with remaining bread crumbs. Bake in 350°F. oven for 30 minutes, or deep fry until golden brown.
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                        Wild Duck Gumbo | Dark Chocolate Color Roux with Cajun Vegetables and Spices


                        • 2 large ducks, cut into pieces
                        • 1 gallon water, unseasoned
                        • 1 cup oil
                        • 1 cup all-purpose flour
                        • 2 large onions, chopped
                        • 3 quarts water
                        • 2 Tbs salt
                        • 1 tsp white pepper
                        • 1/2  tsp red pepper
                        • 1/2  cup green onions, chopped
                        • 1/4  cup parsley, chopped
                          Slow-boil the duck pieces in the gallon of unseasoned water for about an hour to reduce the wild taste. Drain and rinse the duck meat to remove any coating which may have formed during the boiling process. Next, make a roux with the flour and oil until you have attained a dark-chocolate color. Sauté the vegetables in the hot roux until tender.

                          Gradually add and mix the 3 quarts of water to the roux and vegetables then bring everything back to a slow boil.  Add the duck to your gumbo and continue to cook on medium heat for 30 - 40 minutes. Stir in the salt and pepper seasonings and continue cooking on medium-low heat until the duck meat is tender and the spices are absorbed by the roux.

                          About 10 minutes before serving add the chopped green onion tops and parsley. Serve with cooked long grain white rice.

                          Mais C'est Bon! Ahheee!!

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                          Crock Pot Pork Loin Chops - Cajun Style

                          Cajun Style Crock Pot Pork Loin Chops

                          Pork loin chops are tender and very tasty, especially when slow-cooked in a crockpot with a medley of fresh vegetables, herbs and seasonings which bring out the savory flavor of the meat. This is a simple recipe that is sure to please even the more finicky taste buds.


                          • 4 loin pork chops, 3/4" to 1" thick
                          • 1 can cream of mushroom soup 
                          • 2 med. onions, sliced
                          • 1 med. bell pepper, diced
                          • 2 stalks celery, chopped
                          • 1 Tbsp butter
                          • 1 unit of DIY Cajun seasoning 
                          • salt to taste 

                          Evenly spread a layer of sliced onions on the bottom of your crock pot then place the loin chops on top.

                          Next, add the remaining onions, diced bell peppers, and celery on top and all around the chops. Sprinkle with the DIY Cajun Seasoning and salt. Add 1 can of cream of mushroom soup on top of it all and spread out evenly.

                          Place butter on top and cook on LOW heat for 6 to 8 hours -- or until chops are tender and onions are done. Can be served over buttermilk mashed potatoes or cooked long grain rice. Yield: 6-8 servings. Enjoy!

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                          Bacon-wrapped Cajun Burgers

                          If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)

                          Bacon-wrapped Cajun Burgers
                          • 2 lbs. ground beef
                          • bacon, thinly sliced
                          • 1 med. onion, finely chopped
                          • 1 cup green onions, chopped
                          • 1 or 2 Tbs cayenne pepper (your choice)
                          • 1 Tbs garlic powder
                          • 1 tsp salt
                            1. thoroughly mix all the above ingredients (except bacon slices)
                            2. form 4 1/2" diameter by 1" thick meat patties
                            3. place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
                            4. remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
                            5. for circular wraps, insert a toothpick to join the bacon strips with the meat patties
                            6. cook on stovetop, bake in oven, or grill on the barbeque
                            7. build your burgers according to preference (lettuce, onions, tomato, pickles, cheese, etc.)

                            Makes 6 - 8 servings.

                            Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.

                            Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.

                            Bon Appetite!

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                            Chicken Sauce Piquante | Spicy Chicken Dinner with Rotel Tomatoes, Onions, Bell Peppers and Mushrooms


                            • 1 four to five pound chicken, cut into pieces
                            • 1 cup oil
                            • 1 cup all-purpose flour
                            • 16 oz. tomato juice
                            • 10 oz. can Rotel tomatoes
                            • 2 cups onions, chopped
                            • 1 cup celery, chopped
                            • 1/2 cup bell pepper, chopped
                            • 1 four ounce can mushrooms
                            • 5 cups water
                            • 1/2 cup green onions, chopped
                            • 1/4 cup parsley, chopped
                            • Salt, red pepper, black pepper to taste
                              Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8.
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