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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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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