Turnip Greens

Turnip greens are real Southern food.

And us Cajuns are also Southerners, so it’s no wonder we like our turnip greens.

No Cajun recipe collection would be complete without this southern cooking recipe.

You rarely see this great vegetable in restaurants, although some Southern based cafeterias like Piccadilly serve them. You can also get turnip greens on the plate lunches at Reeves grocery store in Baton Rouge.

Turnip greens are pretty much something you get at home, or don’t get at all.

How to Cook Turnip Greens

Ingredients needed to make Turnip Greens

1-2 bunches of turnip greens (washed in salty water, rinsed well and chopped)
2 medium-large size turnip roots (peeled and diced)
Seasoning ham or smoked pork sausage
4-6 cups vegetable or chicken stock
Cajun Trinity (3 cups of onion, bell pepper, celery, and garlic)
Salt and Cajun seasoning (1 teaspoon each)

Cooking Directions

Prepare all your ingredients in order to easily put together.

Using fresh turnip greens, soak the greens in salted water.

You will need to rinse and soak again a few times to make sure all the grit is removed.

Chop into small bite-size pieces.

(Hint: we found a 2 lb pre-washed pack at the supermarket – ready to go turnip greens.)

Cook your bacon, ham, or sausage in a skillet.

Drain, cut-up and set aside.

Turnip roots – peel the thick outer skin.

Cut-up into diced bite-size pieces.

Chop your onions, bell pepper, celery and garlic.

(Or, you can use frozen “season blend”)

Ready to Cook:

Begin by pouring 2 tablespoons vegetable oil or fat from the seasoning meat in a stock pot.

Saute the Cajun Trinity (or “season blend”) for 5 minutes.

Pour in 4-6 cups stock.

Add diced turnip roots.

Bring to a boil.

Cook for 15 minutes.

Add the turnip greens, seasoning meat, salt and Cajun seasoning.

Cover and lower the heat to medium #4.

Cook for 45 minutes.

Serve in a bowl with a good hot biscuit or cornbread for dipping the “pot licker”.

P.S. – If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this
recipe.

Broccoli Rice Casserole Recipe

Broccoli Rice Casserole is a favorite at the Stokes home, and tonight we have a guest cook to help us make it. We first became acquainted with this dish at a local Piccadilly cafeteria, and decided to make it at home.

We didn’t really have a starting recipe, so this Broccoli Rice Casserole recipe is the result of just an idea and knowing what we like. One thing is for sure, we knew we wanted more cheese in and on it!

This is a Cajun recipes side item that we make whenever the kids come over, because they all love it.

It’s really easy to make, you can use either fresh or frozen broccoli, and the little ones can help you grate the cheese.

How To Make Broccoli Rice Casserole

Essentials and Ingredients

RICE

1 cup long grain white rice
2 cups water
1 tablespoon butter

BROCCOLI

You choice of 1 fresh bunch of broccoli crowns or a 1-pound bag of frozen broccoli crowns.
1 cup water

OTHER STUFF

6 cups sharp or extra sharp Cheddar cheese (finely shredded)
1 can cream of mushroom soup
1/4 cup milk

Salt and pepper to taste

Essentials

2 medium saucepans
Deep casserole dish
Big mixing bowl
Cheese grater

Let’s get Cooking

Preheat your oven to 350 degrees.

Start the rice by placing 2 cups water and 1 tablespoon of butter in a medium saucepan and bring to a boil.

Stir in the rice.

Cover and lower the heat to #3.

Let cook for 20 minutes.

In another saucepan, bring 1 cup water to a boil.

Steam the broccoli crowns for 5-8 minutes.

Drain and set aside.

Once the rice and broccoli are done, place in a large mixing bowl.

Chop of the broccoli crowns into bit size pieces.

Mix together with 1 can mushroom soup, 1/4 cup milk, and 4 cups Cheddar cheese.

Pour into a greased casserole dish (spray casserole dish with cooking spray).

Bake uncovered for 30 minutes.

Remove from oven and cover with additional 2 cups of cheddar cheese.

This recipe is so easy and taste so good.

Enjoy this wonderful comfort food!

Till next time,

Beryl

P.S. – If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below.

Hoppin’ John

I was born and raised in Louisiana Cajun cooking country, and my husband is a “cracker” from north Florida transplanted to Cajun country, and neither of us had ever heard of Hoppin John when a subscriber of our Cajun recipes emailed us and asked us to make it and publish it on our Cajun Cooking blog.

So, not wanting to disappoint a loyal reader, I went to Google to see just what in the world Hoppin’ John was.

Black eyed peas is what I found out, laugh out loud.

We call Hoppin’ John black-eyed peas around here, and sure I know how to cook black-eyed peas!

We’ve since asked around, and found that plenty of our friends and relatives knew what Hoppin’ John was, they just didn’t call it that.

Hoppin’ John is more of a “low country” of South Carolina and Georgia southern food term than a Cajun recipe term.

Anyway, I may be prejudiced, but I do think we make Hoppin” John, or black eyed peas, whichever you prefer to call it, pretty darn good.

So, here’s our Hoppin’ John recipe, hope you enjoy it.

Hoppin John Ingredients

1 (1 pound) package dry or frozen black eyed peas

Seasoning meat like ham, thick bacon or sausage – cooked

1 medium diced onion (1 cup)
1 bell pepper (1 cup)
3 stalks diced celery
1 jalapeno (diced & no seeds)
1 (10 ounce) can Rotel tomatoes
1 teaspoon Cajun seasoning (like Tony’s)
1/2 teaspoon ground thyme
1/2 teaspoon ground cumin
4-6 cups stock (vegetable or chicken)
Chopped green onions for garnish
2 tablespoons canola oil
2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 minutes on low heat)

Putting it all together…

The night before cooking Hoppin John, soak the dry black eyed peas in a bowl of water.

Cover and set aside until you are ready to cook.

Then drain the peas in a colander.

Prepare all of your ingredients – chopping, dicing and measuring.

In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6).

Saute the onion, bell pepper, garlic and celery.

Add the 4-6 cups vegetable or chicken stock.

Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat.

(We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)

Make sure the mixture is covered with water.

Add water if needed.

Bring to a boil.

Cover and lower the heat to medium low (#3).

Simmer for 1 1/2 hours stirring occasionally.

In the last 1/2 hour, cook the rice according to package directions.

About ready to serve – spoon out a couple spoonfuls of black eye peas in a bowl.

Smash with a fork. (This will act as a thickener for the Black Eye Peas gravy.)

Pour back in the pot and stir.

Spoon out some rice in a deep bowl.

Ladle on the Hoppin John and ENJOY!

This is a great dish for New Years Day or anytime of year.

What a great comfort food.

Also see our recipe for Turnip Greens that we cooked the same night.

Here is another recipe for black-eyed peas the way Mike cooks them –

https://www.cajuncookingtv.com/black-eyed-peas-recipe

Hope you enjoy!

Beryl

P.S. – If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this
recipe.

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Cajun Potato Salad

Potato Salad must be one of America’s favorite dishes, and when it comes to Cajun cooking, potato salad fits right in. Cajun’s add a little flair to everything they cook, and Cajun Potato Salad is right up our alley.

You already know that potato salad is a must for parties and all holiday meals, but did you know that many Cajuns add a scoop of potato salad to their bowl of gumbo?

Anyway, this potato salad recipe is one my husband perfected at his fishing camp out of Golden Meadow, Louisiana. Mike and his buddies would fish and shrimp and catch speckled trout and redfish and come in mighty hungry after a day on the water. There’s be a feast at supper time, with boiled shrimp and crabs, fried trout and redfish, and rounded out with Mike’s famous camp-style Cajun potato salad.

So here’s the recipe, published for the first time right here on Cajun Cooking TV.

Serves 6-8 people…

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Equipment Needed to Make Cajun Potato Salad –

•Large pot

•Small saucepan

•Large mixing bowl

•Medium mixing bowl

•Cutting board

•Knife

•Colander

•Mixing spoons

Cajun Potato Salad Ingredients –

•8 medium sized red potatoes (peeled and cut into 1-inch cubes)

•1 cup mayonnaise

•1/2 cup yellow mustard

•1/2 cup sweet pickle relish (dill is okay too)

•1/2 cup chopped green olives

•1 cup finely diced purple onion

•4 stalks chopped green onions

•1 cup finely dices celery stalks

•4 eggs

•Cajun Seasoning (like Tony Chachere’s)

•Salt

Shrimp and Crab Boil or substitute a teaspoon of cayenne pepper

•1 Bay leaf

How to Make Cajun Potato Salad

Prepare all your vegetables: peeling, chopping and dicing and have ready to go at mixing time.

Fill the small saucepan with water (enough to cover eggs).

Place the 4 eggs in the pan and turn your stove on High.

Once your water is boiling, put the lid on the pot and turn your stove on low (#3 or #4).

Cook for 20 minuntes undisturbed.

Meanwhile, rinse your peeled and cubed potatoes in a colander.

Pour the potatoes into the large pot and fill with water (enough to fully cover the potatoes).

Turn your stove on High.

Bring the water to a boil.

Turn stove down to #7 or #8 to prevent water boiling over.

Cook for only 10 minutes.

Drain in a colander and set aside for later.

The eggs should be done now.

Pour out the hot water and refill with cold water.

Add a few ice cubes to help cool the eggs enough for you to peel.

Peel your eggs by holding an egg upright on the larger bottom side tap on the counter to release the bubble and the egg with peel easily.

Place back in your cool water to wash off any small shell left.

Next, cut the eggs in half and remove the yolks.

Place the egg yolks in a medium mixing bowl.

Chop the egg whites for use in the blended process.

Putting It All Together:

With a small wisk or a fork chop up the egg yolks.

Stir in the mayonnaise and mustard.

Add one by one all the chopped celery, onions, olives, relish and egg whites.

Mix well.

Pour the cooked and drained potatoes into a large mixing bowl.

Using a large wisk, chop up the potatoes to your desired consistency.

We like the potatoes chopped well leaving small lumps.

Some people like a chunky potato salad.

So whatever you like.

Now mix in the egg and vegetable mixture.

You’ll need a big spoon.

Man that is looking good enough to eat – cher!

Pour into a serving bowl and enjoy.

Using 8 medium potatoes will feed about 6-8 people.

If you need more, just double the recipe.

Also remember – food with mayonnaise and eggs should stay out no longer than 1 hour.

Refrigerate promptly after everyone has eaten.

Now wasn’t that easy. Bon Apetite!

Awesome Macaroni and Cheese Recipe

Macaroni and Cheese has got to be an All-American dish right up there with hamburgers and apple pie. It is certainly popular in Cajun country too, and a Cajun Cooking favorite.

This macaroni and cheese recipe is so good that we’ve even made it as an entree, although it was originally prepared as a side item.

There are a lot of mac and cheese recipes out there, but you owe it to yourself (and your family!) to try this one. It can’t be beat!

This is the real thing when it comes to real home-style baked macaroni and cheese.

Home Style Macaroni and Cheese Recipe:

Ingredients

4 tablespoons real butter (1/2 the stick)
3 cups milk
1/4 cup all purpose flour
1/8 teaspoon Cajun seasoning (like Tony’s)
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
6 cups finely grated sharp Cheddar cheese
2 cups elbow macaroni

1 deep skillet
1 medium sauce pan
1 1-1/2 quart casserole dish (sprayed with cooking spray)
1 colander

.

How to Make Home Style Macaroni and Cheese

Preheat your oven to 375 degrees.

(Have all your ingredients prepared and measured before starting because you will need each item to be ready to go.)

Fill your medium sauce pan with water and place 1 tablespoon of butter.

Place on medium heat so that the water is heating while other cooking is being done.

Place your milk in a microwave safe container or another sauce pan to warm the milk.

(I use the microwave for this and put the timer on 1:30 minutes.)

In the deep skillet, place the remaining 3 tablespoons of butter.

Turn on medium heat.

Melt the butter stirring with whisk.

Toss in the flour a little at a time stirring continuously.

Cook for 1 minute.

Slowly pour in the warmed milk while whisking continuously.

Once completely blended with the butter and flour; cook for 10 minutes stirring continuously.

NOTE: (If you stop, the milk and flour will burn.)

Remove pan from heat.

At this point, your water for the macaroni is probably boiling.

Stir in the macaroni.

Cook for only 3 minutes.

Meanwhile, stir into the white sauce mixture, the Cajun seasoning, cayenne pepper and ground nutmeg.

Little by little stir in 4 cups of sharp Cheddar cheese.

Cover and set aside.

The macaroni should be done.

Drain in a colander and rinse with cold water.

Drain well.

Gradually spoon the macaroni into the cheese sauce mixture until all macaroni is covered in cheese sauce.

Pour into a 1 ½ quart casserole dish.

Place casserole dish into 375 degree oven on a cookie sheet.

Bake for 25-30 minutes.

Remove from oven and cover with remaining shredded cheese.

Let set for 5 minutes.

Enjoy!

Serves 6.

Works well with grilled burgers, pork tenderloin, steak or as a stand-alone meal.

Till next time,

Beryl

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.

You can find all of our recipes on our website, at:
https://www.cajuncookingtv.com/

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana 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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