Category: Seafood
How to Peel and Devein Shrimp and
Beryl’s BBQ Shrimp
Beryl’s BBQ Shrimp “Buck Naked” is not what you think…
This dish is not shrimp on the grill slathered in BBQ sauce. Continue reading “Beryl’s Buck Naked BBQ Shrimp”
Crawfish Macaroni and Cheese
We tried making Crawfish Macaroni and Cheese for the first time one Saturday night recently, and really liked it.
It will be the featured recipe on our Cajun Cooking television show on April 9, 2018 (Episode 10).
Coconut Shrimp Recipe
For my birthday, I wanted to create my favorite – a Coconut Shrimp recipe. Whenever we go to a restaurant and I see coconut shrimp on the menu, I have to try it.
Typically, I find that the shrimp are likely made in a distant factory, frozen, and sold to restaurants that don’t prepare their dishes fresh in-house.
However, Roux 61 here in Baton Rouge has by far the best coconut shrimp recipe I have ever tasted. I love the mix of sweet shredded coconut and the heat of cayenne pepper.
Crawfish Concoction on New Potatoes
A Crawfish Concoction is the best name I can come up with for what we had for supper last night…
I believe I’ve mentioned that it is crawfish season here in Baton Rouge, Louisiana, and Beryl loves those critters more than even strawberries, so she’s been cooking them up several times a week.
How Beryl Made This Crawfish Concoction
So Sunday she picks up a pound of fresh tails to cook, and I tell her I need a break from the etouffee.
Well, I was hoping for a steak with French fries, but Beryl is dead set on the crawfish, so crawfish it is.
I tell her I’d like ‘em fried up, but she’s not having any of that. So I just headed to my office to read and leave her to do whatever she is determined to do with those crawfish tails.
Well, about twenty minutes later she calls me to supper, and I go in the kitchen and what I find I can only describe as a “Crawfish Concoction”. Continue reading “Crawfish Concoction on New Potatoes”
Crawfish Pasta with Crawfish Cream Sauce
Crawfish Pasta with Crawfish Cream Sauce came about as a desire for something different than our typical crawfish etouffee which is a roux based dish. While I was in Scotland, I found a nice Italian restaurant that became my dinner table many nights.
Crawfish has been on the menu every Saturday since I returned from Edinburgh, Scotland a month ago. After weeks without proper south Louisiana seafood, I have more than made up for the lack of highly seasoned and tasty red crustaceans. Continue reading “Crawfish Pasta with Crawfish Cream Sauce”
Cajun Fried Catfish Recipe
This Cajun fried catfish recipe is a simple meal to make and you can serve your family a seafood restaurant quality meal without paying restaurant prices. Give this easy recipe a try and delight your family!
Cajun Fried Shrimp Recipe
This Cajun Fried Shrimp Recipe looks like a long recipe, but it is really very simple.
Frying shrimp (and other seafood) is really simple and makes an awesome restaurant-style meal for you and your family.
Cajun Fried Shrimp Recipe Ingredients Continue reading “Cajun Fried Shrimp Recipe”
How to Make Lobster Bisque
I learned How to Make Lobster Bisque the way I figure out how to make most of our recipes – I ate some that I liked and just decided to make some!
A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.
Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue. So, recently I saw a beautiful photograph of a lobster bisque. My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.
So how hard can it be?
As I often say, “It all starts with a roux”. We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods here in Baton Rouge. After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails. It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.
How to Make Lobster Bisque: Ingredients
2 tablespoons Canola oil
1 cup diced bell pepper
1 cup diced sweet onion
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic
3 tablespoons butter
3 tablespoons All-Purpose flour
1-2 cups vegetable stock or the water used to steam the lobster tails
2 cups heavy whipping cream
2-4 lobster tails
How to Make Lobster Bisque: Seasonings
1/4 teaspoon each – celery salt, white pepper, Cajun seasoning (like Tony Chachere’s Creole Seasoning), and salt
How to Make Lobster Bisque: How to Prepare
In a steamer pot or pot with small amount of water, bring water to a boil.
Place the thawed lobster tails in the steamer.
Cover and lower the heat to medium-high heat (#6 or 7).
Allow to steam 10 minutes.
Wash and dice all the vegetables. Set aside.
In a large saucepan or Dutch oven, heat the 2 tablespoons Canola oil on # 5 medium heat.
Add the bell pepper, celery, carrots, and sweet onion.
Sauté 3-5 minutes.
Add the 1 teaspoon minced garlic.
Cook for one minute more.
Remove the vegetables and set aside.
Add the 3 tablespoons butter to the saucepan. Allow to melt.
Sprinkle in the 3 tablespoons All-Purpose flour and stir until well blended.
With a flat edged wooden spoon, keep stirring slowly moving the butter and flour constantly in order to prevent scorching.
The roux should be the color of light caramel candy.
Turn off the heat and move the pan off the burner.
Carefully add in the sauteed vegetables and stir well.
Slowly pour in the 1 cup vegetable stock and mix well.
Return the burner and medium heat #5.
Allow to heat up and may have slow boil.
Turn the heat down to about #3 on the burner.
Add in the seasonings. Stir well.
Allow the soup to simmer for 15 minutes.
If needed, add small amounts of broth or water in order to ensure that mixture is not too thick.
Slowly add in the 2 cups heavy whipping cream. Stir well and often.
Turn down the heat to low and allow to simmer an additional 15 minutes.
Stir in the chopped lobster.
Serve hot with a sprinkle of finely chopped green onions or fresh parsley for garnish.
Thinly sliced French baguette croutons is also a nice treat for dipping in the creamy bisque.
Note: Feel free to add other ingredients such as shaved corn off the cob. Similar recipes call for the vegetables to be run through a food processor for a smooth texture soup.
Serves: About 4 cups
Prep Time: 20 minutes
Cook Time: 60 minutes
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:
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
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Broiled Flounder Recipe
This Broiled Flounder Recipe came about because my wife Beryl wanted some fish Saturday night. We went to Maxwell’s Market (one of the better Baton Rouge seafood markets) and bought a large flounder filet and a pound of lump crabmeat.
This great dish was really easy to prepare and cook. In a nutshell, we just squeezed some lemon juice over the flounder filet, then brushed it with some pecan oil (any kind of oil would do – olive oil, canola oil, or even butter).
Then, I seasoned it with some Tony’s Creole Seasoning and some granulated garlic and it was ready for the oven.
We wanted some crab meat topping, but you need to buy a whole carton of crab meat, which is more than we need for just the topping for the fish. So, Beryl made a pot of her awesome crabmeat etouffee with the crab meat we didn’t put on the flounder!
We didn’t video the cooking, but here’s the recipe (we don’t cook from recipes, we just do it and THEN write down what we did!)
Broiled Flounder Recipe Ingredients
Flounder filet(s) as needed – (Any good fish will do)
Lemon or Lime
Oil or butter (We usually use olive oil, but we had some pecan oil we wanted to try)
Crab meat (optional)
Green onions
Tony’s Creole Seasoning
Granulated garlic (or garlic powder if that’s what you have handy)
How to Cook the Broiled Flounder Recipe
Pre-heat your oven to 400 degrees on “Bake” setting
Rinse you fish filet and pat dry with paper towels
Cover a baking pan with aluminum foil (for easy clean-up)
Spray foil on baking pan with spray oil (like Pam) or rub with oil or to keep the filet from sticking
Put your filet on the baking pan
Squeeze lemon or lime juice over the filet
Season the filet with Tony’s and granulated garlic
Pour a little oil (pecan or olive or canola) over the filet
Put in pre-heated oven and bake at 400 degrees for about 20-25 minutes
Then, add the (optional) crab meat to the top of your filet
(Fresh crab meat usually comes cooked but not seasoned, so I put the crabmeat that we were going to put on the flounder in a cup and squeezed some lime on it, added a touch of oil and Tony’s Creole Season to it before I put it on the filet.)
Change your oven setting to “Broil” and continue cooking the fish for just a couple minutes.
Garnish your filet with some chopped green onions and dig in!
A Great Topping for Baked or Broiled or Grilled Fish
We were “eating healthy” (Beryl’s idea not mine!) Saturday night so we didn’t make this, but I usually make a topping consisting of –
About a quarter stick of melted butter
About ¼ or ½ a lime or lemon
Some chopped garlic
This is really good stuff!
Mike and Beryl
P.S. – Here’s our crabmeat etouffee recipe if you’d like to try it –
CLICK HERE for Crab Etouffee Recipe
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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 Our Latest 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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