Spinach Artichoke Dip

Spinach and Artichoke Dip or Spinach Dip are often referred to as Spinach Madeline in Cajun cuisine.

We make Spinach Artichoke Dip around the holidays.  It’s a family favorite.

I even have a special small crock pot to keep it warm when I’m expecting a crowd.

This recipe will serve about six guests.  For more, just double the recipe.

Ingredients for Spinach Artichoke Dip

1 (16-ounce) package of frozen spinach (cut spinach is best, but not chopped)
1 can quartered artichokes (I actually prefer just the hearts)
3 tablespoons butter
3 tablespoons flour
2 cups chopped Cajun Trinity (onion, bell pepper, celery)
1 teaspoon minced garlic
1 (5-ounce) can PET milk or evaporated milk
6 ounces of shredded Monterrey Jack cheese
6 ounces of shredded Cheddar cheese
1 tablespoon Worcestershire sauce
Seasoning to taste with salt, white pepper, and Tony’s Creole Seasoning

Begin by cooking the spinach according to package directions.

Then, using two mixing bowls and a mesh strainer – begin to separate the spinach from the liquid.

Press out the excess well.  Reserve the liquid for use in the sauce.  Set aside.

Next, with one tablespoon butter, sauté the Cajun Trinity until translucent.  Add minced garlic toward the end.

Blend in the 3 tablespoons of flour to make a white roux.

Pour in the PET milk and stir constantly for about 3 minutes.  Be sure there are no lumps.

Add in the 1 tablespoon Worchestershire sauce.  Stir well.

Turn off heat and stir in the 1 cup of each cheese.  Stir well to melt.

Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well.

Sauce should still be creamy, but not too watery.

Fold in the spinach and artichokes.

Pour into a casserole dish.

Cover with more shredded cheeses and/or breadcrumbs.

Bake on 350 degrees for 20 minutes or enough to melt the cheeses.

Serving Suggestions for Spinach Artichoke Dip

Serve with crackers of your choice or petite toasts.

Other serving suggestions: spoon into prepared phyllo dough or mini pie shells.  We often make it for topping on baked potatoes with steak.  Enjoy this holiday favorite and be creative.

How to Cook a Baked Potato

A Baked Potato is 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 simply not true. You bake a real baked potato in a real oven.

Give these Cajun Cookin’ baked potatoes a try and you will be eating the skins too.

Ingredients for a Skin Eatin’ Good Baked Potato

Large Idaho potato (one per person)
Canola or olive oil spray
Sea salt (plain table salt is fine)
Tony’s Creole Seasoning
Aluminum Foil

Prepping and Baking the Potatoes

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. (You can also just rub the potatoes with oil instead.)

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.

Serving Suggestions for a Skin Eatin’ Good Baked Potato

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!

P.S. – For a really special baked potato, try our Twice Baked Potatoes recipe…

Twice Baked Potatoes

Shrimp Norman

Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson’s in Baton Rouge, Louisiana and also at the Mike Anderson’s location in Gonzales, Louisiana.

It is basically Fried Jumbo Shrimp with Crab Etouffee on top.

Without a recipe, we have recreated this scrumptious Cajun recipe for you.

Enjoy!

Ingredients for Fried Shrimp Norman

1 pound large or jumbo shrimp
Crab Etouffee (see recipe)
1/2  cup of corn flour ( or Fish and Shrimp Fry mix)
1/2 cup all-purpose flour
1 tablespoon Tony’s Creole Seasoning
1 tablespoon salt
Canola oil
1 egg
1/2 cup milk

Make Crab Etouffee according to recipe, but use less water or stock.

Etouffee should be a thick consistency.

Peel shrimp leaving the tail on.

Slice deep through the top of the shrimp to both de-vein the shrimp (take out the black vein) and butterfly it for frying.

Set aside in a bowl.

In a mixing bowl, prepare the shrimp fry mix by blending 1/2 cup corn flour, 1/2 cup all-purpose flour, salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk.  (This is the egg wash.)

Take each shrimp and coat in the egg wash.

Move shrimp to the shrimp fry mixture and coat with the corn flour mix.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger).

Place a clean platter.

Heat oil.

Fry shrimp a few at a time until golden brown or floating on top the oil.

Remove the shrimp to a paper towel lined platter to blot excess grease.

Serving Suggestions for Fried Shrimp Norman

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the crab etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of crab etouffee and take a big bite of some deliciously good groceries.

Cajun Green Beans

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 for Cajun Green Beans

2 (10-ounce) packages whole green beans (use fresh green beans if available)
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 salt
1 teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp and 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 and 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.

Serving Suggestions for Cajun Green Beans

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.

How to Cook a Crock Pot Roast

A  crock pot roast is a wonderful thing. If you’ve been afraid of cooking a large pot roast, a slow cooker is the way to go.

This slow cooker  roast recipe contains simple ingredients and is oh so easy with a sprinkling of Cajun Cooking.

As I write this, yesterday it was like 80 degrees and summer like temperatures in December. Right now, it’s dropping into the 20’s.

A crock pot roast with vegetables and mashed potatoes is a perfect way to warm up on a cold night.

If you’re looking for an easy crock pot roast recipe that’s sure to impress, you’ll love this one!

Note: Recipe updated August 18, 2016 –

I cooked a rump roast for dinner last night, and strayed a little bit from the recipe, so I’m updating…

Ingredients for a Crock Pot Roast

Beef roast (3-4 pounds)
6-8 garlic cloves (cut in half)
2 cups Cajun Trinity (or 1 10-ounce bag of seasoning blend)
2-3 turnip roots (peeled and quartered)
1 (1-pound) bag baby carrots
1 can or carton of cream of mushroom soup
1/2 cup water
Tony’s Creole Seasoning
Garlic powder
Canola or olive oil
All-purpose flour

Cooking Directions for a Crock Pot Roast

Pour your Cajun Trinity (or seasoning blend) into your slow cooker and turn on to start heating it up.

On a platter, cut slits in the roast and slide in garlic cloves all over the roast. Push deep down in the meat.

Sprinkle the roast all over with salt, Cajun seasoning (like Tony’s) and Garlic Powder.

Then, coat your roast with all-purpose flour.

Heat some oil in a large skillet or pot, and place your roast in it and brown it on all the sides that you can.

Place the roast in the slow cooker on top of your seasoning blend.

Add in turnip roots, baby carrots, cream of mushroom soup, and any other seasoning you like.

Add about a 1/2 cup of water water.

Cover and let cook for 4-5 hours.

The roast should be done. You can poke it with a fork or a knife to make sure it’s tender enough for you. If it’s not tender enough, you can continue cooking it for a while.

Serving Suggestions for your Crock Pot Roast

Remove from slow cooker and slice for sandwiches or cut into chunks for eating with mashed potatoes and gravy. Enjoy!

Don’t know how to make great mashed potatoes?

Check out this video and recipe.

Mashed Potatoes Recipe and Video

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!

Shrimp Po Boy Sandwich

Shrimp PoBoys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.

“Po Boys” is a familiar term used to describe a submarine sandwich served on long French bread rolls.

They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.

Why do they call them “PoBoys”?

There many tall tails as to the origin of the name Po Boys.  The most common story tells of streetcar workers on strike in 1929.  A local restaurant owner and former streetcar conductor would bring the workers sandwiches.  Employees from the restaurant referred to the workers as “Poor Boys”.  Of course with our Louisiana slang they became known as PoBoys.

There are many, many restaurants in New Orleans and surrounding areas where most of their menu is comprised of different kinds of Po-Boys – fried shrimp, fried catfish, fried oysters, and fried soft shell crab.  Are you seeing a pattern here?  Po Boys are nothing like your run of the mill healthy deli sub sandwich, and they are generally served with french fries.

Certainly we can’t forget to talk about “Do you want it dressed?”  What does that mean?

Having it “dressed” means that you want your Po Boy with shredded lettuce, tomatoes, onions, pickles and mayonnaise.

Otherwise, you just have it plain with either spicy Cajun Cocktail Sauce or Tartar Sauce.

One thing for sure Po Boys are here to stay.  Here in Baton Rouge, there are several restaurants that serve wonderful versions of the Po Boy and all good.  Many people in South Louisiana have at least one Po Boy a week for lunch.  I know that I do.  My favorite is a Catfish Po-Boy dressed.  Enjoy!

This particular Saturday night, we made both Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for a Shrimp or Catfish Po Boy Sandwich

1 pound fresh medium to large shrimp (peeled completely and de-veined)
2-3 thin catfish filets (cut into strips)
Corn flour or Shrimp & Fish Fry
½ cup all-purpose flour
1 tablespoon salt
2 tablespoons Tony’s Creole Seasoning
1-2 eggs
Milk
Canola or vegetable oil
French bread or Po-Boy rolls
Shredded lettuce
Tomatoes (thinly cut)
Sliced dill pickles

Optional: yellow mustard, Creole mustard, ketchup, cocktail sauce or tartar sauce.

The Seafood:  Prepare your shrimp by peeling completely and slice the top open to remove the dark vein.  Prepare catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter:  Prepare the egg wash by breaking an egg into a mixing bowl.  Whisk in some milk (maybe a cup).   Squeeze in a wedge of lemon or lime juice.  In another mixing bowl, pour in the corn flour or Shrimp & Fish Fry mix.  Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.  Stir altogether well.

The Oil:  Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.  Always be careful to leave 2-4” from the top to leave room for the oil to bubble up.  Optimal temperature is 350 to 375 degrees.  An electric fryer either has an automatic temperature setting or a button to help you.  If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.  If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Battering Seafood:  Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely.  Pull out and drop in the corn flour or Shrimp & Fish Fry mixture.  With your right hand, toss the seafood around to fully coat with corn flour.  Shake off excess and place on a platter.  Continue this process until all seafood is coated.

Deep Frying:  Once the oil is properly heated, carefully drop seafood into the oil.  Be careful not to overcrowd the pan.  Seafood should freely move around.  Seafood will be ready in just a couple minutes.  It should be golden brown and probably will be floating to the top of the oil.  Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Shrimp Po Boy Sandwiches

This is optional – prepare French bread or Po’Boys by splitting open and spreading butter on the inside.  Toast in the oven.  Then, add desired amount of seafood, shredded lettuce, tomatoes, pickles, and mayonnaise.  Some people prefer mustard, cocktail sauce or tarter sauce.  Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

How to Make Crab Meat Etouffee

Crab Meat 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.

Ingredients for Crab Etouffee

½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) 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 2 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.

Serving Suggestions for Crab Etouffee

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 Crab Meat Etouffee is some good stuff cher!

What Is Creole Cooking?

Creole cooking is very similar to Cajun cooking in the fact that they both use ingredients such as bell peppers, onions and celery in their dishes. However, the Creole style of cooking differs in some ways due to its use of local ingredients and simple European flavors instead of wild game and the Acadian’s heavy French flavors.

The Creole style of cooking was found mostly in the homes of rich people whereas the Cajun style of cooking was found in the poor farming communities.

Creole dishes were also served in many courses on a beautifully set table instead of a single pot over an open flame, thus distinguishing it from the Cajun way of cooking.

The History of Creole Cooking

The history of the Creole’s cooking style actually began when European settlers arrived in the late 1600’s hoping to start a new life and acquire a large amount of wealth. Their European flavors mixed with the French, African, Caribbean, Italian and Spanish, which in return created what we know as Creole, or New Orleans style, cooking.

With the use of Italian and Spanish ingredients, Creole dishes took on a whole new flavor with an abundance of tomatoes.  The tomatoes were used in dishes such as jambalaya, and gumbo and often replaced the use of roux (flour and oil).

The use of beans became another important ingredient often found in Creole dishes. Its fame took on familiar dishes like red beans and rice, a New Orleans classic.

Okra and Creole Cooking

Okra was also an important ingredient.. It was first used by the African slaves, who shared their secrets of cooking by using the juice of the okra to thicken soups and stews like gumbo. Okra was also used in whole to give dishes like jambalaya and gumbo and added flavor.

Other ingredients included, rice, pork, oysters, shrimp, crab and crawfish, which were also found in other styles of Louisiana cooking.

To season the dishes, Creoles used garlic, parsley, bay leaf, salt, cayenne pepper and black pepper. And while the use of these seasonings was evident in their dishes, the results are actually far less spicy than most Louisiana dishes.

Today’s version of Creole cooking is actually very different than what had originated from the past. The flavors are mixed with the Cajun, which are only slightly different from one another. More often than not, it is hard to tell what is true Creole and what is not thanks to the commercial industry and the similarity in recipes.

However, if you are planning a trip to Louisiana any time in the near future, you can probably find a local who can show you the true way and taste of Creole style cooking.

Homemade Mashed Potatoes

Homemade Mashed Potatoes, or what I like to call REAL mashed potatoes, are made with real white potatoes, butter, milk and sour cream.

Real home made 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 this mashed potatoes recipe for your family and they will rave about it!

Serve this wonderful Cajun comfort food with stews and gravy and meat loaf and all sorts of things.

Homemade Mashed Potatoes: Ingredients

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

Homemade Mashed Potatoes Are Simple to Make

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!

Serves 4 – 6

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.

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

===========================================================================