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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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