How to Make Cocktail Sauce

How to Make Cocktail Sauce is so simple, but an essential dip for any fried or boiled seafood dish.

We use this Cocktail Sauce recipe for boiled shrimp, french fries, shrimp po-boys, fried catfish, fried crab claws, raw oysters and Snow Crab Legs.  You get the point.

This homemade Cocktail Sauce recipe is an easy alternative to buying Cocktail Sauce out of a bottle that has been sitting on store selves for months and often contain unneeded preservatives and artificial flavoring.

To make this Shrimp Cocktail Sauce recipe, you’ll need your favorite ketchup, prepared or freshly grated horseradish, and lemon or lime juice.

Cocktail Sauce Serves 2-4

Here’s the how to make Shrimp Cocktail Sauce recipe from the Cajun recipes at Cajun Cooking TV.

Easy, easy to make and quite tasty too!

How to Make Cocktail Sauce Ingredients

1/2 cup ketchup
2 teaspoons fresh prepared horseradish
Dash of lemon or lime juice

How to Make Cocktail Sauce

Mix all ingredients well and serve chilled in small dipping bowls.

If expecting a crowd, double or triple the recipe.

Prefer Tartar Sauce?

Also check out our Homemade Tartar Sauce recipe.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make Pecan Pie

Have you made your “sweet tooth” happy today? If not, let’s learn how to make pecan pie…

Pecan Pie is a dessert favorite in South Louisiana.  Pecan trees are native to the southern United States. I love to get Pecan Pie at Piccadilly restaurant in Baton Rouge, LA.

We try to buy local pecans from Bergeron’s from New Roads, Louisiana. If you’re gonna be making Cajun cooking recipes, you’re sure gonna want this for a desert item in your bag of tricks.

Back in the day, my grandparents had a couple pecan trees in the backyard of their Southdowns home. I remember collecting pecans in a bucket and all of us sitting around the table cracking and shelling pecans.  I’ve always loved pecans.

In this pecan pie recipe we added a little twist on the traditional pecan pie. We added a shot of Kentucky Bourbon and chocolate chips. It was a hit with the IT guys at my work.  Although no food lasts long once they get a hold of it.

Prep Time: 1 hour
Serves: 6

How to Make Pecan Pie The Ingredients

1 package deep dish pie shells
3 eggs
3/4 cup sugar
1 cup Karo syrup; dark or light
3 tablespoons melted butter
2 tablespoons Bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup chocolate chips
2 cups pecan halves

How to Make Pecan Pie The Cooking Directions

Heat oven to 350 degrees F.

Remove 1 deep dish pie shell from the package.

Thaw for about 30 minutes prior to baking.

Melt the 3 tablespoons butter either on the stove or just for a few seconds in the microwave.

With a whisk, blend together the eggs, sugar, syrup, butter, Bourbon, vanilla extract and salt.

Now, stir in the chocolate chips and pecan halves.

Mix well.

Pour into the pie shell.  Mixture should not overflow over the crust.

Place on a baking sheet and bake for 45 minutes.

Note:  If the crust is getting too dark after 30 minutes, tear off thin strips of aluminum foil and wrap around the edges, or there are special gadgets you can buy specially for this purpose.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make Spinach Enchiladas

Spinach Enchiladas are a Louisiana favorite especially around the Lenten season between Ash Wednesday and Easter when Catholics do not eat meat on Friday.

Vegetable casseroles and seafood dishes become staples on Friday restaurant menus.

Our favorite local Tex-Mex restaurant only adds the Spinach Enchiladas to their menu during Lent, and we order them every time they’re on the menu.

The wonderful sour cream sauce really makes this spinach enchilada casserole awesome!

Prep and Cooking Time: Less than 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

Ingredients for the Sour Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 (8 oz) container of sour cream
1 cup chicken stock

Ingredients for the Enchiladas

1 tablespoon olive oil (or your favorite cooking oil)
1/2 diced onion
1 (family-size) bag of fresh spinach
1 container fresh sliced mushrooms (optional)
Salt and pepper to taste
1 package of large flour tortillas
1 (8 ounce) package Jalapeno-Jack cheese (Pepper Jack) – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Pre-heat oven to 350 F.

Make the Sour Cream Sauce

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

Add one cup of chicken stock.

Blend with a whisk until you get all of the lumps out.

Lower the heat to keep warm.

Make the Enchiladas

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach.

Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13-inch x 9-inch pan by spraying with canola spray oil.

Preheat the tortillas according package directions.

(I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave about 30 seconds. You just want to soften them.)

On a plate, place a flour tortilla.

Fill with a spoonful of the spinach and mushrooms.

Top with Jalapeno-Jack cheese and roll.

Place seam side down on the baking sheet.

Try using a toothpick if they will not stay rolled.

Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish rice and black beans. (Sliced avocados are a nice tough, too.)

This is a great vegetarian dish as well as very rich in nutrients. It tastes darn good too!

Other serving suggestions: fill with crab-meat or small sauteed shrimp.

How to Make Fajitas

Learn How to Make Fajitas with Beryl on Cajun Cooking TV.

A fajita is a common term used in Tex-Mex cooking to describe grilled meat served with a variety of fixings like: sautéed onions, bell pepper, sour cream, shredded cheddar cheese, salsa, guacamole, sliced jalapeno peppers, black olives, shredded lettuce and any other of your favorite toppings.

Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas. So let’s see how to make fajitas…

How to Make Fajitas: What You Need

1 pork tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared guacamole
Salsa or Pico de Gallo
Sour cream
Lime juice
Sliced black olives
Shredded lettuce
Diced tomatoes
Slices jalapeno peppers
6-10 flour tortillas
2 tablespoons butter or olive oil
Salt, Tony’s Creole Seasoning and garlic powder

How to Make Fajitas

Prepare the charcoal grill.

Season the pork tenderloin with sea salt, Tony’s and garlic powder.

Grill the meat for approximately 45 minutes not directly over the heat.

(Have your charcoal on one side of the pit and your meat on the other side.)

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper.

Heat a skillet to medium heat (#6) with melted butter or olive oil.

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin.

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting.

Place tortilla on a plate and begin to add all your favorite toppings. Try to keep the fillings to about 1 cup so that it all fits.

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

How to Make Fajitas: Serving Suggestions

Serves well with a small salad, black beans or re fried beans, and Spanish rice.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Homemade Tartar Sauce

Homemade Tartar Sauce is a great addition to any seafood dinner. Goes great with fish, shrimp, oysters, you name it. There’s no need to buy a jar of tartar sauce at the grocery store that’s full of preservatives and other chemicals when it’s so easy to make fresh. Your Cajun cooking education couldn’t be complete without knowing how to make your own Tartar Sauce.

Ingredients for Homemade Tartar Sauce (Serves 2-4):

1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon Creole mustard
Dash of each:
Lemon juice
Tony’s Creole Seasoning
Tabasco hot sauce

Mix all ingredients well.

(If expecting a crowd, double or triple the tartar sauce recipe.)

Serving Suggestions for Homemade Tartar Sauce

Best served chilled in small dipping cups.

Tartar sauce is great for dipping most any seafood into (shrimp, fish, you name it).

It’s also a great sandwich spread.

Shrimp Dip Recipe

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.

Every Cajun recipe collection needs a good shrimp dip recipe in it.

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 for Shrimp Dip

½ pound medium to large boiled shrimp (peeled and de-veined)
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.

Serving Suggestions for Shrimp Dip

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 me some shrimp dip!

How to Make Chicken Stock

Fresh Cajun Chicken Stock or Chicken Broth is essential for a flavorful gumbo, soup, stew, turkey dressings, sauces and much more.

If you think Chicken Stock is supposed to come from a box sitting on a shelf with a pop top lid, then you are mistaken.

Do you know what is in that box that allows it to sit on the self so long? One of the main ingredients is MSG (monosodium glutamate). In other words, a poisonous fake flavor enhancing substance that is made at a chemical factory instead of a real, natural food.

Anyway, making fresh chicken stock is so easy and freezable for later use. Give it a try in your Cajun recipes and you will taste the difference.

Ingredients for Homemade Chicken Stock

Any piece of the chicken (thighs, drumsticks, or breasts) with bones and skin on.
2 tablespoons Tony’s Creole Seasoning
1 tablespoon salt
1 onion – cut in quarters
Garlic – several whole cloves
3-4 Bay leaves
Also, if you have vegetable discards, throw those in also.
Large stockpot

Bring a large stockpot of water to a boil.

Toss in chicken, seasoning, onion, garlic, and bay leaves.

Boil for one hour.

With a mesh wire strainer, begin to pour out stock into bowls to allow to cool.

Once cooled, dip into plastic storage container. Freeze for later use.

When you need some stock, just thaw and there you go.

Note:
Question – What do I do with the leftover chicken?
Answer – Make Chicken Salad.

How to Make Strawberry Shortcake

Strawberry shortcake is my favorite dessert, and we make it often during strawberry season around here.

I grew up in Springfield, right by Ponchatoula, Louisiana, the “strawberry capital of the world.” In fact, when I was in grade school through high school, many of my friends’ families had strawberry farms, and worked them during season.

(I love strawberries so much, that I have them with my breakfast almost every day.)

This strawberry shortcake recipe is not only great tasting, but it’s really easy to make also.

How to Make an Easy Strawberry Shortcake Dessert

Strawberry Shortcake Ingredients

1 – box Angel Food Cake mix
1 1/4 cup COLD water
1 lb fresh ripe strawberries
1/4 cup cane sugar
Honey
Whipped topping
Chocolate syrup

Equipment Needed:

Angel Food Cake Pan
Large mixing bowl
Electric mixer
Glass beer bottle
Long serrated knife
Cake plate
Cutting board
Paring knife

How to Make Strawberry Shortcake

Preheat oven to 350 degrees according to the directions on the cake mix.

Remove the middle rack from the oven leaving in the lowest oven rack.

(The cake rises quite a bit so you don’t want the cake to touch the burner elements.)

Mix the cake batter by placing the mix in a large glass mixing bowl. (I used an 8 cup measuring cup.)

Add 1 1/4 cup cold water.

Mix with the electric mixer for 1-2 minutes.

The batter will rise nearly to the top of the bowl.

Pour cake batter into an un-greased Angel Food Cake Pan.

Spread evenly and shake to settle.

Place in the oven on the lowest rake and bake for approximately 40 minutes.

Check the box for timing. 40 minutes was good for me.

While the cake is baking, wash and prepare strawberries.

Cut off the stems – you know that green part.

Then, slice the strawberries either lengthwise or into rounds. Doesn’t matter.

Place in a glass bowl.

Pour 1/4 cup cane sugar and stir.

Drizzle on about 2 teaspoons honey.

Cover with plastic wrap and refrigerate while the cake is baking and then cooling.

The sugar, honey and strawberries will mix to create a flavorful juice.

Once the cake is done, immediately remove from the oven and place the empty glass bottle in the middle of the pan and turn the cake up-side down balancing on the bottle.

I do not know the reasoning behind this – just following directions.

The cake cools in about an hour. Remove the bottle.

Using the long serrated knife, insert into the edge of the cake and saw around the edges going all the way around.

This loosens the cake from the pan.

Over a cake plate, turn the pan up-side down again and shake out the cake.

If it doesn’t easily come out, take the knife or a spatula and loosen it from the pan.

It should shake right out.

To cut the cake, gently saw back and forth.

You don’t want to just cut in a downward motion because it will squish your fluffy cake.

Place a hearty piece on a plate.

Top with fresh sliced strawberries and juice.

Drizzle on the chocolate syrup and top with whipping top.

And cher – that is some good Strawberry Shortcake.

And it is so easy – you got to try it.

Till next time – thanks for joining us at Cajun Cooking TV!

Grilled Chicken and Pasta Recipe

Grilled chicken and pasta, with broccoli or asparagus and a cheese sauce, is one of my husband’s favorite dishes. We have it at least one Sunday night a month, if not more often!

Although this chicken and pasta recipe calls for grilled chicken, you can certainly bake it, broil it, or even fry it if that is more convenient for you. The real secret to this recipe (at least this is what my husband would tell you) is the cheddar cheese sauce. This cheddar cheese sauce recipe is so good you could pour it over cardboard and you’d have a great tasting meal.

Anyway, the cheese sauce recipe is included in the video, and although this isn’t a specifically Cajun cooking Cajun recipe, we Cajun’s just plain love all good food, so we’ve included this in our Cajun recipes collection, under “other recipes”. We hope you enjoy our grilled chicken and pasta as much as we do.

How to Make Grilled Chicken and Pasta

Grilled Chicken and Pasta Ingredients

– 2 Chicken breasts – skin on

– 2 cups finely grated Cheddar cheese (we used Extra Sharp Cheddar Cheese and Seaside White Cheddar Cheese)

– 2 cups milk

– 2 tablespoon butter

– 1/4 cup flour

-2-3 cups rotini pasta or bow-tie pasta

– Steamed broccoli crowns or fresh asparagus

– Cajun Creole Seasoning (like Tony’s)

– Garlic powder

– Sea salt

– Chopped green onions for garnish

To begin – prepare your charcoal grill.

(For details on grilling, please see our 10 Grilling Tips).

Wash chicken breasts and pat dry with a paper towel.

On a platter, season the chicken breasts on both sides with Cajun seasoning, garlic powder and sea salt.

After the chicken has been cooking for about 30 mins, start the cooking inside.

Note: We sometimes purchase already grilled chicken breast at out meat market.

Cheese Sauce, Pasta, and Vegetable.

Begin to bring a medium saucepan of water to a boil.

Cook 2-3 cups pasta according to package directions.

In a deep skillet, melt the 2 tablespoons butter.

Once bubbly and hot, gradually add in the flour and whisk well.

Gradually add in warmed milk and whisk to incorporate with flour mixture.

Continuously stir for 8-10 minutes.

The white sauce should be thick and creamy.

Lower the heat and mix in the finely shredded cheese.

Keep on low until ready to serve.

Meanwhile in another saucepan, put a small amount of water and steam the broccoli or asparagus for 5-8 minutes.

The chicken breasts should be about done.

With a meat thermometer, check the chicken’s internal temperature by placing the thermometer in the thickest part of the breast.

If it reads at least 160 degrees, that chicken is ready to eat.

If not, you best leave on the grill a bit longer.

To Serve:

In a deep plate, place a spoonful of pasta.

Add cut-up chicken breast and vegetable.

Spoon on the creamy cheddar cheese sauce.

Top with chopped green onions.

I hope you enjoy it. Bon Apetite!

‘Till next time,

Beryl

Spaghetti Sauce Recipe

How to make spaghetti and meat sauce, Cajun style.

You probably weren’t expecting to find a spaghetti sauce recipe on a Cajun cooking website, but since spaghetti is such a basic menu item for most families we decided to put up our family spaghetti and meat sauce recipe.

This is a very quick and easy recipe that the whole family with love.

We have the complete recipe and a video showing step by step exactly how we make it.

How to Cook Spaghetti Sauce – Cajun Style

Utensils needed:

Large pot
Medium saucepan
Colander
Measuring cup
Measuring spoons
Cutting board
Knife
Wooden spoon

NOTE: The ingredients to this recipe has changed a little bit from the video, since Mike has started cooking the spaghetti sauce.

Otherwise, the video cooking directions still apply.

Ingredients Needed:

2 lbs fresh ground round or ground beef of your choice

1 (29 ounce) can of tomato puree or tomato sauce
1 (29 ounce) can or crushed tomatoes
1 (6 ounce) can tomato paste
1 (14 ounce) can of tomato sauce or puree
4 cups Cajun Trinity (chopped onion, bell pepper, celery, garlic & parsley)
(or 1 bag of seasoning blend)
1 tablespoon olive or canola or vegetable oil
1 tablespoon Cajun seasoning (like Tony’s Creole Seasoning)
2 tablespoons Italian seasoning (oregano, basil, and thyme)
3 Bay leaves
2 cups Rotini pasta or whatever pasta you like (cook 1 cup per person to be served)
Parmesan cheese

How to Cook Spaghetti Sauce – Cajun Style

First have all of your ingredient ready to go before you start cooking.

Chop your Cajun Trinity. (Or use a bag of seasoning blend)

(See How to Make the Cajun Trinity if you need help with this.)

In the large pot and medium-high heat #7, place 1 tablespoon oil.

Toss in the Cajun Trinity and sauté 5-10 minutes.

Add the ground beef.

Chop and stir often cooking thoroughly for about 15-20 minutes, until done.

Add the tomato puree, diced tomatoes, tomato paste, Italian seasoning, bay leaves and water.

(If your sauce still need more liquid, you can add another 14 oz can of tomato sauce.)

Stir well.

Cover.

Lower the heat to #3 and simmer for 30-45 minutes.

Stir occasionally.

(Mysteriously added to my sauce was chunky salsa, ketchup and no telling what else.)

Fill the medium saucepan with water about 2 inches from the top.

Sprinkle in salt (optional) and a little bit of olive oil (or other oil) or butter.

Bring the water to a boil and stir in the pasta.

Lower the heat to #8 to prevent water boiling over.

Cook according to package directions.

Turn off the heat.

Drain in a colander in the sink.

No need rinse.

Bring back to the stove.

To serve Spaghetti Sauce at the table, spoon pasta in a deep platter and cover generously with spaghetti sauce.

Grate fresh Parmesan cheese and sprinkle over the dish.

Spaghetti Sauce serves 8-12.

We typically cook and freeze containers for quick suppers during the busy workweek.

Hope you enjoy!

Beryl

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