Louisiana Cajun Cooking and Cajun Recipe Guide

The holidays are here, which means family gatherings and lots of really good food. But if you’re anything like me, sometimes the traditional holiday meal can seem a little ho hum. So this year I thought I would spice things up a bit, Louisianan Cajun style, and offer a cooking guide that’s just in time for this Christmas holiday and the New Year, complete with links to some fantastic Louisiana Cajun recipes and a few originals right here. Enjoy!

Easy Appetizer Ideas for Any Budget

A Louisiana Christmas or New Year’s Eve party just isn’t the same without a few great appetizers to begin your holiday dinner and offer your guests some time to catch up with the family.

Appetizers don’t need to be expensive to be impressive or tasty. You could offer something as simple as a delicious spinach artichoke dip or shrimp dip, served with fresh veggies or homemade tortilla chips, which are always a favorite at my dinner parties every year and an alternative for health-conscious and vegetarian family members.

Or, if your budget allows, serve up some broiled shrimp and pair it with a savory yet traditional cocktail sauce. I’ve found that many times my local grocery store offers frozen shrimp on sale, that I can easily stock up on and store in my freezer until the holidays arrive.

A Not-So Traditional Main Course

Growing up, our family feasted on the traditional roasted turkey, baked chicken and ham at Christmas dinner. It wasn’t until a about ten or fifteen years ago that I was actually introduced to a very non-traditional fried turkey and smoked brisket at a family Christmas get-together. Never in my life had I imagined being introduced to deep frying or smoking a meat for the holidays, let alone in the middle of winter time, but it has been our favorite way of serving Christmas dinner ever since!

If you’re tired of the same way of cooking, why not try something different? Don’t just limit yourself to the same tried and true holiday meats either. Serve up something unexpected and spectacular like a Cajun spiced duck or goose, or a grilled pork tenderloin. Not only is it a great way to share a new tradition with your family, it also frees up your oven for more important things like dessert!

Dish Up Some Louisiana Sides

No main course is complete without the side dishes, as any great cook knows! Whether it’s traditional favorites like homemade mashed potatoes and cornbread dressing or a classic turned Louisiana style, Cajun potato salad, sides are a must for any holiday dinner.

This season I’m planning to include a few originals like buttered green beans and cranberries, as well as some new dishes to make my holiday meal unforgettable. I’m including sides like twice baked potatoes and a Cajun rice dressing.

Side dishes don’t have to be boring just because you’re on a budget either. Instead of serving canned green beans at this year’s Christmas dinner, choosing fresh or even frozen green beans can give an unexpected and delicious crunch to your holiday meal.

Or if your family loves your traditional canned green beans, why not give them a twist with the addition of bacon or even toasted pecans. Now don’t forget the rolls!

A Love of Holiday Desserts

Nothing completes a great holiday dinner better than a yummy dessert! From pies to cakes to fudge, and candies, desserts are a favorite for any family gathering during the holidays.

From classics like pecan pie and pumpkin pie to fruit cake and gingerbread cookies, there’s sure to be a favorite to satisfy even the most demanding sweet tooth.

And while a store bough ten pie may seem like the perfect solution for a stress-free Christmas, nothing beats a homemade dessert baked completely from scratch! I remember making homemade fudge a few years ago and giving it out as Christmas gifts to loved ones. Everyone loved it and it sure beat trying to fight the holiday crowds and figuring out the perfect gifts for everyone while sticking with the budget! Plus, fudge is so versatile and very easy to make! We even saw a complete fudge-making kit at the grocery store last week.

A Festive Holiday Drink or Two

Last year my oldest child created a festive Christmas Non- Alcoholic Apple Mocktail that our entire family loved. It started out as a project for school and ended up being the hit at our Christmas Party. The recipe is as follows:

Christmas Apple Mocktail Recipe

½ cup apple juice
1 tbsp lemon juice
1 tbsp rose grenadine
Green crystal sugar sprinkles
1 mini candy cane

Mix together and shake apple juice, lemon juice and rose grenadine in a martini shaker until blended.

Dip the edge of a martini glass into a shallow dish of water (or lemon juice if you’d like) then into a shallow dish of green sugar sprinkles.

Pour apple juice mix into the martini glass, add the candy cane and serve.

Makes 1 Serving.

Eggnog is holiday beverage favorite that has been around since before my time. Almost anywhere you go, you can find some form of this favored Christmas drink, whether it’s made with various kinds of alcohol, a milk alternative or the old-fashioned way. You can even find it as a flavor for cappuccinos, muffins, cookies and even pies! Yet nothing beats a good cup of homemade eggnog!

Holiday Eggnog Recipe

1 egg
1 tsp sugar
1/2 tsp vanilla extract
1/2 cup milk or milk alternative such as soy milk
1/4 cup heavy cream
Pinch of ground nutmeg
Pinch of salt

In a small bowl or blender, beat eggs, then add milk, cream, vanilla and salt and thoroughly blend.

Pour into mug and sprinkle with nutmeg.

Serve chilled.

Makes 1-2 servings.

And some of us would love nothing more than a simple cup of hot apple cider, cocoa or coffee after a delicious holiday meal. But, no matter what your favorite dish, dessert or drink may be, there is nothing like the good company of family during this Christmas Season and New Year’s Holiday! May you and your family have a blessed and joyous Holiday season!

How to Make Homemade Lemonade

We’re getting back to basics so let me show you How to Make Homemade Lemonade using real lemons and adding a twist of oranges or Satsumas (tangerines).

Whether it’s hot or cold outside, a recipe for homemade lemonade is fast, easy, and so delicious. On a recent family gathering, we made two containers of homemade lemonade with real lemons to bring for drinks instead of the typical sodas. We try to avoid or steer away from heavily processed foods and drinks as much as possible. Homemade lemonade is a great natural alternative and you know it’s 100% real juice.

As with most family gatherings, there is always the usual cooler full of sodas and those sugary drinks for kids in pouches or boxes. I am not a fan of either. So this time, we decided to bring something that we liked to drink. We made a one gallon recipe of homemade lemonade using fresh lemons from my Mom’s gigantic lemon tree. Some of these lemons were like the size of a naval orange.

After squeezing about two dozen lemons, we had 2 quarts of just straight lemon juice. We filled 8 ice cube trays with the juice. Once frozen, we cracked the lemon juice cubes and placed in Ziploc freezer
bags to use as we needed. We’ll probably use 4-6 cubes when we want some fresh made lemonade.

For the How to Make Homemade Lemonade with real lemons video featured below, we used lemons, lime, and an orange. For Thanksgiving, we used my Mom’s lemons and squeezed two Satsumas (called tangerines in other parts of the country outside of Louisiana).

We thought we would come home with at least one of the containers we brought to my Dad’s. But, nope my homemade lemonade was a super hit and no one drank the sodas. How refreshing!

How to Make Homemade Lemonade: Ingredients to Make a 2 Quart Pitcher

4 cups water heated in the microwave or on the stove (boiling not necessary)
4 cups cold water
1/2 cup to 1 full cup sugar (we use the brown unrefined sugar)
4-6 lemons (use Meyer lemons if you can find them – they are the best!)
1 Orange or 2 Satumas (Satumas = Tangerines) (Minneola Tangelos are the best!)

How to Make Homemade Lemonade: Stuff Needed

2 quart pitcher
Long spoon for stirring
Citrus juicer (we have two manual types: one with glass container and plastic juicing cone and a metal juicer that squeezes the juice out of the lemon half)
Sharp paring knife
Cutting board
Large measuring cup

How to Make Homemade Lemonade: Steps to Make

Heat 4 cups water in a microwave safe container for 3 minutes. Or heat on the stove.

(Actually, hot tap water will do, in my opinion – Mike.)

Carefully remove and stir in sugar to dissolve fully. (This is called simple syrup.) Set aside.

Using the cutting board and paring knife cut the fruit in half by placing the fruit on its side; (meaning the stem part should be pointed to the side.)

Cut in half. Remove any easy to reach seeds with the tip of the knife or a fork.

Using the citrus juicer, place a lemon half on the juicing cone. Apply pressure to press down; then turn and turn until all the juice flesh is opened up.

Repeat for oranges or tangerines to add a natural sweet taste.

Pour the citrus juice into the pitcher. Add the simple sugar syrup and stir well. Fill pitcher with cold water. Taste Test for desired sweetness. We really use about 1/2 cup – 3/4 cup sugar, because we don’t like it too sweet.

Pour your Homemade Lemonade over tall iced glasses and garnish with a slice of lemon or orange.

Ahhh! That’s refreshing.

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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Beryl has created a 16 page Cajun Cooking Recipe Book with 7 of her favorite Cajun recipes plus her favorite desert recipe.

This FREE Cajun recipe eBook is full of photos and how-to videos to make preparing these Cajun dishes for your family a breeze.

We have also created a “Recipe Club” newsletter for  you so that you will get all of our latest Cajun and Southern home-style cooking recipes by email so that you will never miss another easy to make and great tasting  recipe.

Just fill out the form below, and you’ll get instant access to the “7 Nights of Cajun Cooking” recipe book, and you’ll be subscribed to the recipe club newsletter.

Please rest assured that we will never give your email address to anyone else, nor will we pester you with too many emails and pitches.

It will be very easy to “unsubscribe” at any time with a link at the bottom of each and every email we send you.

I hope you enjoy the new “7 Nights” recipe book, and we are working on more great recipes and other goodies for you.

We really appreciate you visiting our website and watching our videos, and hope to hear from you soon.

(Please leave us your comments – good or bad – in the comment box at the bottom of every recipe post.

Thanks again,

Beryl Stokes
Cajun Cooking TV

Easy Cornbread Dressing Recipe

This is an Easy Cornbread Dressing Recipe you can make that your family will love and it won’t take you all day to make.

Now that it’s the holiday season, Thanksgiving is just a few days away and Christmas will follow soon enough. I thought I’d share some traditional holiday recipes that I’ve learned from my MawMaw, my mom, and my step-mother.

For Cornbread Dressing, they each did or do slight variations of the recipe below.

I remember I always loved my MawMaw Hebert’s dressing. My mom Patsy makes her dressing with cornbread and rice.

My step-mom Murl makes two different dressings each year. She makes a cornbread dressing similar to the recipe below and she makes what she calls Shrimp Dressing. I can’t decide which one is my favorite.

Good thing I get to sample all three on Thanksgiving Day.

Looking for a dessert? Check out our Pecan Pie. It’s so easy to make and so good.

I’ll be going to the Caillouet Thanksgiving this year where there are 14 of us now. Everyone is getting older and now even a nephew is about to welcome a new baby into the family.

I love Thanksgiving Day because of the meaning of giving thanks and getting together with family and friends is so much less stressful than Christmas time.

We have no other obligation than to bring a good dish (and make it a double batch), enjoy some football, have some laughs and take a nap.

But most importantly, I am thankful for my family on all sides, my daughters Alletia, Ashley, and Alexandra, my grandchildren, my god-daughters, and of course the one and only Bossman – my husband Mike.

Happy Holidays to everyone!

We appreciate your support and for watching our videos.

Recipes and videos coming soon are: Traditional Pecan Pralines, Maw Maw’s Tea Cakes, Patsy’s Snowball Cookies, and many more.

Easy Cornbread Dressing Recipe Ingredients

2 boxes JIFFY corn muffin mix
2 eggs
2/3 cup milk
Spray canola oil

1 and 1/2 pounds ground beef, pork, chicken or turkey (or a combination of pork & beef)
1 (10 ounce) frozen package of Seasoning Blend (chopped onions, bell pepper, and celery) or 3 cups of Cajun Trinity
2-3 cloves of garlic – chopped
3 cups Chicken Stock
handful of chopped green onions
Tony’s Creole Seasoning

Optional add-ins:

2 tablespoons chopped parsley
1 cup chopped fresh cherries or cranberries
1/2 cup chopped pecans

Cornbread Preparation:

Pre heat oven to 400 degrees.

Make the JIFFY corn muffin mix according to package directions by mixing the 2 eggs and 2/3 cup of milk with the cornbread flour.

Mix well and it’s alright to be lumpy.

Spray a 13 x 9 inch baking pan.

Pour in the cornbread mixture and spread evenly across the pan.

Place in the oven and bake for 15-20 minutes.

Remove pan from oven and let rest until cool.

Once cool enough to handle, begin to crumble the cornbread and set aside in a bowl.

Easy Cornbread Dressing Recipe Preparation

Turn oven down to 325 degrees.

In a large 6 quart pot, begin by melting 1/2 stick butter on medium heat.

Carefully place the Seasoning blend in the pot and sauté until vegetables are limp and translucent.

Add the chopped garlic and ground meat in the pot and chop up with a flat edged wooden spatula.

Continue to cook the meat and keep chopping into small pieces. (May take minimum 45 minutes to an hour.)

Turn off the heat.

Begin to mix in the crumbled cornbread little by little and mixing well.

Next, one cup at a time, mix in the 3 cups of Chicken Stock. (Mixture should resemble the consistency of a thick batter.)

Pour Cornbread Dressing into a deep casserole dish that has been sprayed with canola spray oil.

Spread evenly.

Place Cornbread Dressing in the oven covered with the glass cover or foil and bake for 35-45 minutes.

Take the cover off and bake another 15-20 minutes.

Dressing should be firm and not too mushy.

Serve warm and garnish with chopped green onions.

Will feed 10 – 12 people a big spoonful.

If you have a smaller group, just make 1 box of Jiffy corn muffin mix and half all other ingredients.

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 Bacon Wrapped Green Beans

Bacon Wrapped Green Beans are a great party finger food or a beautiful side item next to a steak, pork or chicken dinner.

I love how they just melt in your mouth.

I highly recommend using fresh Green Beans, however whole frozen beans would also work.

Avoid canned beans – just not the same effect.

 Bacon Wrapped Green Beans Ingredients –

Applewood Bacon (or your favorite bacon)
1 or 2 pounds fresh green beans (uncut, cleaned and ends trimmed)
Sea salt (regular table salt is OK)
Tony’s Creole Seasoning

Bacon Wrapped Green Beans Preparation

Pre-heat oven to 475 degrees.

Fill a 6 quart pot with water.

Season lightly with salt.

Heat water to boiling.

Drop green beans in the boiling water to blanch (boil) for 2 minutes.

Immediately and carefully drain the green beans in a colander in the sink.

Allow cold water to run over the green beans to instantly cool and stop the cooking process.

Put green beans in a bowl and place a few ice cubes in the bowl.

On a cutting board, take 5-6 slices of bacon and cut in half.

Season the green beans lightly with Tony’s Creole Seasoning.

Begin to wrap the green bean bundles by taking 5-6 green beans and wrap the half slice of bacon around in an angled method.

Place wrapped green bean bundles on a large non-stick cookie sheet.

Continue wrapping until all beans are utilized.

Place the pan in the oven and allow to cook for 10 minutes.

Carefully remove pan from the oven.

Place your Bacon Wrapped Green Beans bundles on a tray and serve warm.

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 Grilled Shrimp Kabobs

Grilled Shrimp Kabobs were on the menu for a night of LSU football on TV. We had Addison for the weekend and we were dancing up a storm in the kitchen to the Cajun music hour on the radio.

A local high school has a radio broadcast on Saturday nights that features Cajun Clarence who plays some awesome Cajun music. We can’t help but jump up and start dancing. Bon temps!

These Grilled Shrimp Kabobs are excellent dinner or party food. LSU fans are famous for their tailgating and love of food. Give these Shrimp Kabobs a try for your next football party.

 Grilled Shrimp Kabobs Ingredients

Feeds 4-6

1 pound large or jumbo shrimp (peeled and de-veined)
10-inch bamboo skewers (or regular stainless kabob skewers)
Fresh pineapple chucks
1 large bell pepper (cut into large pieces)
1 large sweet onion (cut into 4 quarter pieces)
And any other vegetables that you like grilled and can be placed on a
skewer – mushrooms, squash, zucchini, cherry tomatoes – the works.

Grilled Shrimp Kabobs Marinade

There should be enough liquid to adequately cover the shrimp and vegetables.

(If you’re cooking for a crowd, increase amounts as appropriate.)

1/2 cup Margarita Mix or use plain lime juice (a dash of Jose Cuervo tequila won’t hurt either)
1/2 cup orange juice
1/2 cup olive oil

How to Prepare Grilled Shrimp Kabobs

Peel the shrimp leaving the tail section on.

De-vein by slicing a slit in the top of the shrimp to remove the black vein.

In a large glass bowl, mix the olive oil, Margarita mix, and orange juice.

Place the shrimp and veggies in the marinade and stir to make sure all are covered.

Cover and put in the refrigerator for 1-2 hours to marinade (don’t put the pineapple in).

Soak the wooden skewers in water for at least 30 minutes prior to grilling.

(You’ll need enough skewers to allow for 2 Shrimp per skewer.)

Next, begin to skewer the shrimp, veggies, and pineapple.

Put a bell pepper or onion on the ends.

Pierce the shrimp in two places: by the tail segment and again near the other end (where the head used to be).

Continue this process and place each skewer on a cookie sheet pan.

Sprinkle lightly with seasoning. We use Tony’s Creole Seasoning and granulated garlic powder.

On a prepared grill, carefully place the Shrimp Kabobs on the grill.

Put the cover on the grill and open the vent.

Allow to cook 3-5 minutes.

Uncover the grill and carefully turn over the skewers to cook the other side for another 3-5 minutes.

(Depends on size of the shrimp and how well done you like shrimp.)

Put the cover back on the grill.

When ready, carefully remove the Shrimp Kabobs to a large platter.

(The long grilling tongs or large grilling spatula would probably be your best tools to use.)

Serve with a side salad, Spanish rice, or try our Bacon Wrapped Green Beans; which will be our next featured recipe.

(Note: If you don’t have a grill, no worries. We’ve also done this same recipe in the oven using the Broil function.)

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 Crab and Broccoli Soup

Crab and Broccoli Soup is easy to make and reheats well for taking your lunch to work.

Heat getting to you and heavy lunches making you sluggish?

Well try this light and tasty soup paired with a cool side salad.

Prep:   10 minutes
Cooking Time:  1 hour
Serves: 8-12 servings

Crab and Broccoli Soup Ingredients:

1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour

1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil

1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)

Crab and Broccoli Soup Cooking Directions:

Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.

Add the Cajun Trinity and sauté for 10 minutes.

Add 1 cup chicken stock and broccoli crowns.

Cover and cook for 10 minutes or until broccoli is soft.

In a stainless steel heavy bottom pot, melt butter on medium heat.

Whisk in the flour.

Constantly stir the Roux in order to prevent burning.

Ready when roux achieves a light caramel color.

Slowly pour in the Half & Half and then milk.

Stir well to blend and cook additional 5 minutes until thickened.

Season with salt, white pepper (black pepper is OK) and nutmeg.

Turn off the heat.

Add 3 cups shredded cheddar cheese.

Stir well until cheese is fully melted.

Add the cheese sauce mixture to the broccoli and seasoning blend.

Stir well.

Add remaining 3 cups chicken stock stirring to mix well.

Add the one can of corn and fold in the crab meat.

Allow to simmer for 10 minutes stirring occasionally to prevent burning.

Salt and pepper again if needed.

Crab and Broccoli Soup Serving Directions:

Spoon into bowls and top with shredded cheddar cheese.

Serve with a crusty French bread or grilled garlic bread.

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 Cook a Chuck Roast in a Cast Iron Pot

I learned How to Cook a Chuck Roast in a Cast Iron Pot today. You can do it too!

I was never really a fan of cooking with cast iron until recently. I remember learning to cook at my Mom’s house with cast iron. Probably the first thing I learned how to cook was fried potatoes. That was my after school snack sometimes.

Back in the day, there we didn’t have Teflon pans or Fry Daddys. Anyway, I received the cast iron Dutch oven last Christmas and have found success using it for various roasts, stews, and jambalaya.

Unless you purchase the porcelain or enameled cast iron, regular cast iron can seem to be tricky to clean.

We use regular salt and a cast iron scrubbing brush. Rinse and dry well and put in the oven on a low temp for a few minutes to make sure it’s dry. Then Mike puts a little oil on a paper towel and runs all over the inside.

The key is to prevent the cast iron from getting rust spots. You should never let a dirty cast iron pot soak in soapy water for a period of time or overnight. Cast iron should be cleaned as soon as you can for years of cooking enjoyment.

We’ve tried several cuts or types of roasts in the cast iron pot. This particular episode features a Beef Chuck Roast stuffed with garlic pods and surrounded by root vegetables.

We hope you enjoy this new recipe from Cajun Cooking TV.

Prep:  30 minutes
Cooking Time:  3-4 hours
Serves: 6 servings

How to Cook a Chuck Roast: Ingredients

2-3 pound chuck roast or other roast of your choice
2 cups sweet onion, celery, and bell pepper – coarsely chopped
8-10 garlic pods – sliced in half or 2 tablespoons minced garlic
3 medium sized turnip roots – peeled and quartered
½ bag peeled baby carrots
8-10 small red potatoes – quartered
1 cup water
Olive oil

Cajun seasoning (like Tony Chachere’s Creole Seasoning)
Salt
Garlic powder (granulated)
Onion powder
Bay leaf powder (optional)

8 quart Cast Iron Dutch Oven

How to Cook a Chuck Roast: Cooking Directions

Preheat oven to 350 degrees F.

Coat the bottom of cast iron pot with olive oil.

Take a sharp knife and cut slits in the chuck roast to insert the garlic pieces all over.

Season the roast well with salt, Tony’s, onion powder, granulated garlic powder, and bay leaves powder.

Cover the roast in all-purpose flour.

Heat the cast iron pot on the stove top.

Brown the roast on the top and bottom in the cast iron pot.

Remove the roast and add the chopped onion, celery, and bell pepper on the bottom of the pot.

Place the browned and seasoned roast on top.

Pour in 1 cup water.

Place pot in the oven on a large cookie sheet in case of spill over.

Allow to cook for 1 hour uncovered.

Carefully remove from oven and toss in all the turnips, baby carrots, and red potatoes.

Place the cover on the pot and allow to cook covered for 2 more hours.

Carefully remove the lid and set aside on pot holders.

Let the roast cook another 20 minutes uncovered.

Remove pot from oven.

Carefully lift the roast onto a plate for slicing.

Serve over cooked rice or my creamy mashed potatoes 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 Our Broiled Shrimp Recipe

We don’t have a video for this broiled shrimp recipe because it was just a spur of the moment dish we cooked up one Monday night here at our home in Baton Rouge. It was so darn good we decided to put the recipe up for y’all. Here’s how I made the broiled shrimp we cooked up last night –

Broiled Shrimp Recipe Ingredients

1 pound of jumbo shrimp
1 Vidalia (sweet) onion
1 Garlic
Cilantro
Several limes or lemons (I prefer limes, Beryl prefers lemons)
Olive oil

Broiled Shrimp Recipe Seasonings

Garlic (we prefer granulated over powder)
Salt (we use sea salt)
Cajun or Creole seasoning (we use Tony’s Creole Seasoning)

Broiled Shrimp Recipe Preparation

Line a baking sheet with aluminum foil (to make cleanup easier)

Spray baking sheet with oil (we use spray olive oil)

Slice Vidalia onion into rounds like you would for a hamburger

Slice the fresh garlic pods into thin slivers

Chop up some fresh cilantro

Peel and de-vein the shrimp

Squeeze some lemon or lime over the shrimp and let sit while you’re doing the other stuff

Spread the onion slices out on the baking sheet

Put a dab (about a teaspoon) of olive oil on each onion slice

Spread the shrimp out over the onion slices

Squeeze fresh lemon or lime juice over the shrimp

Brush a little olive oil on the shrimp (optional step)

Season the shrimp with sea salt, granulated garlic and Tony’s

Put the garlic slivers on top of the shrimp

Put some chopped cilantro on top of the shrimp

How to Cook the Broiled Shrimp Recipe

Pre-heat your oven to 400 degrees

Bake the shrimp for 7 minutes at 400 degrees

Then change your oven setting to “Broil” and broil the shrimp for about 7 minutes

Remove from oven and serve

Broiled Shrimp Recipe Serving Suggestions

Squeeze some lemon or lime on your shrimp if desired

Serve with Melon Salsa either on top of the shrimp or on the side.

This is real good stuff.

Thanks for reading our recipes and watching our videos.

Mike 

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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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Cajun Cooking and Louisiana Comfort Food

Down home Southern cooking consists of a truly unique blend of French- Canadian, African, English and Native American prepared dishes.

No stranger to Southern comfort food, Louisiana is known for its Cajun cooking, where everything from Crawfish Etouffee to Seafood Gumbo, Jambalaya and Red Beans and Rice are often enjoyed.

Beryl Stokes is the chief cook and bottle washer of Cajun Cooking TV, and is no stranger to the fine art of preparing delicious Cajun food.

A native of South Louisiana, Beryl created the Cajun Cooking TV website after numerous requests were made for her down home southern comfort food and traditional Cajun recipes from followers worldwide.

On the Cajun Cooking TV website, Beryl shares with you the techniques used to create her mouth-watering recipes through step-by-step videos, photos and article how-tos.

From crawfish pie and how to cook snow crab legs to turnip greens and crock-pot pot roast to grilled pork tenderloin and a made-from-scratch, pecan pie, you’ll discover what true Cajun cooking and down home southern comfort food is all about.

Cajun Cooking TV also showcases tips and videos on grilling, for getting the best flavor possible from your meats. No matter what kind of southern cooking you may be craving, you’re sure to find it on Cajun Cooking TV. Continue reading “Cajun Cooking” →