Seafood Gumbo
By: Beryl Stokes

Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux. A roux is used as a thickening agent for this traditional seafood soup. The word Gumbo derives from the Creole culture which is the West African word for okra. Okra is also used as a thickening agent as is a special spice called Gumbo File’. File’ is ground sassafras. We sprinkle Gumbo File’ on the bowl of gumbo at the table for a little extra spiciness.

You may think that Gumbo whether Chicken and Sausage Gumbo or Seafood Gumbo is only good in the cold weather. However, we enjoy Gumbo year round. We especially like to make it for Christmas Eve and enjoy with our daughters. It’s become a tradition at our house. Give it a try sometime. It’s really not hard and taste oh so good.

Ingredients:

This quantity is for a 12 qt Stock Pot. If you’re using a 6 qt Large Pot, reduce all by half.

Step One: The Base

1/4 cup Canola Oil
8 cups Cajun Trinity
2 Tablespoons Minced Garlic
1 Large 28 oz can of Rotel tomatoes (substitute plain diced tomatoes if you prefer)
4 quarts fresh Chicken Stock or Vegetable Stock
3 pounds frozen Cut Okra
5 Bay Leaves

Step Two: The Roux

2 sticks Butter
1 cup All-purpose flour

Step Three: The Seafood

3 pounds fresh large shrimp (peeled and deveined (if needed)
1 pound White Crab Meat
1 pound Claw Crab Meat
1 pound Crawfish Tails (when available)
1 pint Fresh Oysters (optional)

Garnish: chopped green onions and Gumbo File’

Step One: The Base - begin by heating 1/4 canola oil in a large stock pot (medium high #7). Saute’ Cajun Trinity until vegetables are well cooked. Add 2 tablespoons minced garlic. Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. Bring to a boil. Add okra and stir well. Reduce heat to medium (#6) and allow okra to cook 20-30 minutes. Stir occasionally to prevent sticking to the bottom.

Step Two: The Roux - when the okra is about done, start on the Roux. In a deep skillet, melt 2 sticks of butter on medium heat #6. Using a flat edged spatula, gradually stir in the 1 cup of flour. Continually stir - be careful not to splash on yourself. This is very hot and can burn you. Once you a achieve a dark carmel color, turn off the heat. Keep moving the roux so it doesn’t scorch. Carefully, pour into the stock pot and stir as you go. This is best done with two people if possible. Continue to simmer on #4 for 10 minutes.

Step Three: The Seafood - add Shrimp, Crab, Crawfish Tails and Oysters shortly before you are ready to serve. The seafood will only take about 5 minutes to cook. Serve over white rice and garnish with chopped green onions and Gumbo File’. A side salad and French rolls are excellent accompaniments.

Tip: If you have some Seafood Gumbo leftover, allow the gumbo to cool and then put in freezer containers for a quick supper.

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Skin Eatin’ Good Baked Potatoes
By: Beryl Stokes

Baked Potatoes are a traditional side item for steaks - you know the saying: “I’m a steak and potatoes man”.   The potato referred to as a tuber plant that grows underground.  Potatoes were first cultivated in the Andes over 1800 years ago and later introduced in Europe in the 16th century.

Baked Potatoes are easy to prepare, but do take some time.  There is sometimes a misconception that a real Baked Potato can be achieved in the microwave.  This is simple not true.  Give these baked potatoes a try and you will be eating the skins too.

Ingredients:

Large Idaho Potato (one per person)
Canola or Olive Oil Spray
Sea Salt
Tony’s Creole Seasoning
Italian Seasoning (optional)
Aluminum Foil

Preheat oven to 400 degrees.

To prepare - thoroughly wash the potatoes and scrub the skin with a vegetable brush.  Do not dry off.  Place each potato on an ample piece of aluminum foil at an angle. 

Spray the potatoes thoroughly with spray oil.  Sprinkle with Sea Salt and Tony’s Creole Seasoning.  Add any other seasonings you might like.  Wrap each of the potatoes and seal tightly. 

Place potatoes on a baking sheet (starch may leak out while baking). 

Bake for 40 minutes.  Turn potatoes over and bake another 40 minutes. 

With a pot holder, test the potatoes for doneness by squeezing.  They should easily be squeezed.  Carefully remove from oven and unwrap from foil. 

Slice down the middle with a knife.  With pot holders grasp each end of the potato and squeeze toward the middle and push down to open up.  This is how they do it in the restaurants. 

Fill with your favorite potato toppings: butter, sour cream, bacon bits, chopped green onions and shredded cheddar cheese.  Don’t forget to eat the skin too!

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Cajun Green Beans and New Potatoes
By: Beryl Stokes

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup. We recommend using fresh or frozen green beans in this recipe. You will not get a respectable taste effect using salty canned green beans. Give it a Cajun Recipe try – a sure bet you’ll like it.

Ingredients:

2 10 oz packages Whole Green Beans
10 small red new potatoes
4 cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 Tablespoon minced garlic
1 Teaspoon Sea Salt
1 Teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp & Crab Boil

Taking several slices of bacon, cut into 1 inch pieces. On medium heat, fry in a skillet until brown. Remove bacon to a separate bowl. Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp & Crab Boil. Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper. Stir and lower the heat to medium-low (#3 or #4). Simmer 10 minutes.

To serve at the table, transfer green beans and new potatoes to a casserole dish. Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options: mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

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Shrimp Dip
By: Beryl Stokes

Shrimp Dip is a simple and fast dish to prepare for a party, baby shower, or impromptu gathering.  The accounting department at my office always asks me to make this dip when we’re having a function.  One of the ladies doesn’t like green onions, so I put in the food processor so she can’t see them.  I hope you try it.  Shrimp Dip goes perfect with Petite Mini Toast or Keebler Townhouse crackers.

Easy Shrimp Dip Recipe:

This quantity will serve a party of 15-20.  Just double the ingredients if you’re having a larger party.

Ingredients:

½ pound medium to large boiled shrimp (peeled and deveined)
1 package cream cheese (softened)
¼ cup sour cream
¼ cup chopped green onions
1 tablespoon ketchup
½ teaspoon prepared horseradish
1 stalk celery (cut very small)
Tony’s Creole Seasoning

Using a food processor, place all ingredients except the celery.  Pulse several times until mixed well leaving a bit of chunky shrimp. 

Remove mixture to a mixing bowl using a rubber spatula.  Carefully remove the mixture from the blade. 

Fold in the chopped celery.  The celery gives the dip a good crunch. 

Mix in a sprinkling of Tony’s Creole Seasoning.

Pour into a pretty bowl or hollowed out Hawaiian sweet bread. 

I like to serve with Petite Mini Toast. 

Where’s a cracker?  I’m ready to eat some shrimp dip!

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Cajun Crab Meat Etouffee
By Beryl Stokes

Crab Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food. On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes. No collection of Cajun recipes would be complete without Crab Meat Etouffee.

Simple Ingredients:

½ lb Fresh Crabmeat (claw or white)
¼ cup of Flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic
1 can Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or Parsley for garnish

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Um Um that is some good stuff cher!

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Mashed Potatoes
By: Beryl Stokes

Cajun Mashed Potatoes are made with real white potatoes, butter, milk and sour cream. Homemade Mashed Potatoes are extremely tastier than your run of the mill mashed potato flakes that come in a box. For just a little bit of effort, you can make mashed potatoes your family will rave about! Serve this wonderful comfort food with stews and gravy and meat loaf and all sorts of things.

Ingredients:

White Potatoes (2 medium potatoes per person)
¼ teaspoon Shrimp & Crab Boil (optional)
2 tablespoons butter
½ cup sour cream
½ milk or cream
Sea Salt
Tony’s Creole Seasoning

Prepare a large pot of water. Add dash of sea salt. Bring to a boil.

Peel potatoes. Cut into 1 inch cubes. Rinse in a colander.

Place in boiling water. Cook for 10-15 minutes until potatoes break apart with a fork.

Carefully drain in the sink in a colander. Pour into a large mixing bowl.

Add butter, sour cream and milk.

With an electric mixer, mix on high until creamy smooth. Voila and Bon Appétit!

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Cajun Rice Dressing
By: Beryl Stokes

Cajun Rice Dressing, Rice Stuffing, or Cajun Dirty Rice – whatever you call it – this dish is a staple of Cajun Holiday traditions. In this episode, we made Cajun Rice Dressing in a matter of three basic steps. It’s really easy and sure to be a hit at your dinner table.

Ingredients needed:

1 lb ground round beef
1 lb lean ground pork
2 links of fresh pork sausage (we used a spicy Andouille sausage)
4 cups Cajun Trinity
2 tablespoons minced garlic
1 stick of butter
1 cup chicken stock
3 cups rice
6 cups water
Tony’s Creole Seasoning and Salt to taste
Chopped green onions for garnish
½ cup chopped pecans for garnish

Step One: Make rice according to package directions.

Step Two: Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping.

Step Three: Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.

Notes: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. When served as a side item, we call it Dirty Rice.

Many Cajun recipes also call for the use of poached chicken livers and giblets. Certainly add if you want. We chose not to.

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Potatoes Au Gratin
By: Beryl Stokes

Potatoes Au Gratin is a wonderful warm and cozy comfort casserole. I love to serve this with a steak or grilled chicken. It takes a little time, but it’s oh so good.

6-8 white potatoes
3 cups milk or whipping cream
1 T (tablespoon) butter
1 T (tablespoon) Flour
8 cups finely shredded Cheddar Cheese
Salt & Pepper to taste
Canola spray

Bowl of ice cold water
Colander
Cutting board
Vegetable peeler
Knife
Casserole dish with cover

You need to start preparation 2 hours before you are ready to serve dinner.

Preheat oven to 400 degrees.

First start by peeling the potatoes. Use approximately 2 per person depending on the size of the potatoes. Slice in half on a cutting board. Then slice in 1/8” slices. Set in ice cold water.

Warm the milk or whipping cream in the microwave for 1:30 minutes. Make a white roux by melting 1 tablespoon butter and mixing in 1 tablespoon flour. Add in warm milk and wisk constantly for 10 minutes until a thickened white sauce.

Turn off the heat. Add in 4 cups of cheese and stir well. The cheese will melt under the heat of the white sauce. Add salt and white pepper to taste – a little Tony’s Creole Seasoning for a Cajun Flavor.

Spray casserole dish with canola spray oil. Drain the potatoes using a colander. Pour potatoes into the casserole dish. Pour the cheese sauce over the potatoes. Stir and blend in the cheese sauce with the potatoes.

Cover and bake for 40 minutes.

Next, take off the cover and bake another 40 minutes.

Take out of the oven and top with remaining grated cheddar cheese. The cheese will melt under the heat of the dish. Let rest 5-10 minutes.

Potatoes Au Gratin serves (also called scalloped potatoes) well as a side item to most meats and a side of steamed broccoli.

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White Beans and Andouille Sausage
By: Beryl Stokes

We made White Beans and Andouille Sausage during the aftermath of Hurricane Gustav.  Not even 100 mile an hour winds that devastated the power to most of South Louisiana would stop Cajun Cooking TV from eating as normal.  Right before the storm, I cooked a big pot of Seafood Gumbo and a big pot of Spaghetti Sauce.  We froze meal size containers and were able to eat on that for several days.  Many Cajun recipes are great for cooking up large pot-fulls and freezing for later dinners.

For several days after the storm there were no stores open.  Many people were relying on FEMA and Red Cross for MRE’s and prepared meals.  Thank God we were able to purchase a generator and had gas stored up.  We were able to run the refrigerator, fans, microwave and other small electrics.  About day 5 or 6, we heard a sound like a policeman talking over their loudspeaker.  We didn’t know what it was.  Then we saw a sight we thought we’d never see.  A Red Cross truck was coming through the neighborhood passing out meals.  It made us sad to see such a large metropolitan city reduced to needing Red Cross assistance.  It’s like something you only see on TV in third world countries.

Happily as power began to be restored around the city, grocery stores began to open with limited items for purchase.  I was so thankful that Whole Foods opened and had all the necessities available.  We got fresh Andouille Sausage and were able to make a pot of White Beans by running the slow cooker on the generator all night.  We made rice out on a Coleman Camp Stove outside on the patio.  Since it was too dark to video at the time, we made White Beans again just for you.  I hope it’s a long time before we are out of power for 14 days again.  Enjoy!

Ingredients:

1 – 1-lb package Large White Beans (aka Great Northerns)
1 lb Sausage of your choice (we used 5 links of freshly made Andouille Sausage)
2 cups Cajun Trinity (chopped onion, bell pepper, and celery)
2 Tablespoons minced garlic
Tony’s Creole Seasoning
Tabasco sauce
1 cup long grain rice
Oil
Slow Cooker
Frying pan   

First you should soak the White Beans overnight in a large bowl.  Cover the beans with water leaving room for expansion.

Ready to cook.  Heat the Slow Cooker on high heat.  Drain the water from the beans and then pour beans into the Slow Cooker. 

Sauté the Cajun Trinity in a small amount of oil or cooking spray.  (My husband Mike just tosses the trinity in the with the beans without sautéing.)

Slice the sausage into 1 inch pieces and fry in a pan until brown.  We actually grilled the Andouille sausage the night before while we had a hot grill from grilling a steak.

Mix all ingredients together into Slow Cooker.  Add 4-5 cups of water to cover the mixture.  Add about ½ teaspoon of Tony’s Creole Seasoning and a few dashes of Tabasco sauce.  Mix well.

Cover and let the Slow Cooker do its job for 6-8 hrs.  Since each Slow Cooker is different, feel free to add small amounts of water if needed after a few hours.  You don’t want it to get too dry.

Beans are ready when soft and creamy gravy is created.  Make a pot of rice (1 cup rice, 2 cups water and simmer 20 minutes).

Serve White Beans and Andouille sausage over rice in a deep plate and is accompanied well with Jiffy cornbread muffins.  Now that’s some good country cooking if I do say so myself. 

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Crab Au Gratin
By: Beryl Stokes

Crab Au Gratin has got to be my all time favorite thing to order at a seafood restaurant.  I order Crabmeat Au Gratin every time we go to Mike Anderson’s Seafood Restaurant or Boutin’s Restaurant.  They each make it a little different, but both are excellent. 

Occasionally, I travel for my job to places that have no clue what good Cajun cooking is.  So, the first thing I want to do coming from the New Orleans airport is stop in Gonzales, Louisiana at Mike Anderson’s and get some Fried Crab Claws and Crab Meat Au Gratin.

Mike likes the Shrimp Norman.  I’ll have to show you how to make that soon.  Anyway, here is my version of Crabmeat Au Gratin.  Enjoy!

Ingredients and other items needed:

1 lb Fresh white or lump crab meat
4 Tbl butter
4 Tbl flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half & Half
3-5 cups finely shredded cheddar cheese
Green onions - chopped for mixture and garnish
Parsley - chopped
¼ teaspoon each
 Nutmeg, White Pepper, Sea Salt and Tony’s Creole Seasoning
4-6 Oven safe baking dishes (4 cups)
Deep skillet
Baking sheet

To prepare:

Preheat oven to 400 degrees.  

Place your baking dishes on a baking sheet and spray with cooking spray.

Melt 4 tablespoons of butter and sauté the Cajun Trinity and garlic until well wilted. 

Gradually add 4 tablespoons of flour and stirring for 2 minutes or so. 

Add in Half & Half mixing well. 

Cook on medium heat for 10 minutes to form a thick white sauce. 

Stir constantly to prevent scorching or burning.

Turn off the heat.  Stir in seasoning at ¼ teaspoon each, 3-4 cups of cheese, small amount of green onions and parsley.  Mix well. 

Fold in the crabmeat.  Spoon the mixture into individual baking dishes.  Cover with additional cheese.

Bake at 400 degrees for 10-15 minutes. 

You can probably bake longer for a darker browning on top.  You just need to watch it to keep from burning.  Also, optional after the 15 minutes, turn the oven on broil to brown the cheese on top. 

Carefully remove from the oven and garnish with chopped green onions or a parsley sprig.

Serves well with a steamed vegetable or side salad and crusty French bread.

Note:  The leftovers reheated well and were fantastic served with crackers like an appetizer. 

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Honey Glazed Bacon Wrapped Shrimp
By: Beryl Stokes

Bacon Wrapped Shrimp is a quick and very easy Cajun recipe that can be either an appetizer or main course.  A variety of sauces or glazes can be made for topping and dipping.  For this demonstration we made a honey glaze sauce.  You can experiment with many other combinations such as olive oil and Italian seasoning or butter and Tony’s Creole Seasoning.  Anything you want – give it a try.  And now let’s make Bacon Wrapped Shrimp.

What you will need:

12-18 Fresh Jumbo or Large Shrimp
Bacon
Lemon Juice
Orange Juice
1 cup Brown Sugar
¼ - ½ cup Honey
Tony’s Creole Seasoning
Cooking Spray
Toothpicks
Non-stick baking sheet

Putting all together:

Turn your oven on Broil and keep the rack in the middle.  Peel the shrimp leaving the tail on.  Carefully slice the top of the shrimp and remove the black vein and discard on a paper towel. 

In a small saucepan and on medium-low heat, mix the lemon juice, orange juice, brown sugar and honey.  Simmer on low while the shrimp are prepared and cooked.

Cut bacon sliced into 2-3 inch pieces.  Wrap around the shrimp overlapping and secure with a toothpick.  Place on a baking sheet sprayed with cooking spray. 

Broil for 4-5 minutes.  Turn the shrimp and broil 4-5 minutes more.  Remove from oven.  With a basting brush, cover each shrimp with the honey glaze.  Broil for another minute.

Serve 4-6 shrimp per person.  Goes well with potato salad, pasta tossed in olive oil or a rice pilaf.  Don’t forget to sprinkle some Tony’s Creole Seasoning for a bit of spice.

Enjoy and Happy Eating!

Note: Honey Glazed Shrimp can also be cooked in the same manner on the grill.

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