Grilled Redfish Recipe

Grilled Redfish is on the menu this Saturday night at the Stokes’ home. Any quality fish will do for grilling, we’ve grilled grouper, red snapper, tuna, catfish and trout, just to name a few. Your best bet is to buy fresh fish from a local and trusted seafood market. Some people don’t care for Cajun recipes, but this is one Cajun recipe that fish lovers all over the world can enjoy.

Ingredients for Grilled Redfish

Fresh Redfish or Catch of the Day (skin on) – 1 filet for each person
Spray canola oil
Lime
Worcestershire sauce
Garlic powder
Tony’s Creole Seasoning
Sea Salt

1 stick of butter
2 cloves minced garlic
Green onions – chopped
Fresh or dried cilantro

Prepare your grill along with soaking mesquite smoking chips.

(Please see our Grilling Tips video for details on proper grill preparation.)

My favorite charcoal grill is the Old Smokey Grill.

Lay fish filets out on a tray.

Spray both sides of the filets with spray oil; especially the skin side.

Squeeze lime juice over the redfish and shake out Worcestershire sauce.

Sprinkle on Tony’s Original Creole Seasoning, garlic powder and sea salt.

Place skin down on the grill and put the lid on.

We will not be turning the fish.

Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan.

Squeeze in another half lime.

Add in the chopped green onions, minced garlic, and cilantro.

Blend well.

Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.

After about 20 mins, we checked the fish for a white flaky doneness.

(Time on grill will vary depending on how hot it is.)

Bring the redfish inside and pour over the remaining butter sauce.

If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.

Serving Suggestions for Grilled Redfish

Serve with a fresh steamed broccoli or asparagus or whatever you like, and crusty garlic bread. It was so good!

How to Make Chicken Pot Pie

Chicken Pot Pie – sounds like a blast from the past. I never hear people talking about actually making Chicken Pot Pie from scratch. Chicken Pot Pie is truly described in its name – some cooked in a pot and then cooked in a pie shell.

Do you remember back in the 70’s and frozen foods were really only able to be cooked in the “real oven”? There were no microwaves back then so for Chicken Pot pie you had to wait the long 45-50 minutes to eat that oh so crusty pie crust and tasty pot pie filling inside.

Well, rather than have that small frozen food portion, you can easily make Chicken Pot Pie from scratch and big enough for your family. It will still take about an hour, but so much better and it’s a complete nutritious meal in one pie shell.

Ingredients for Chicken Pot Pie

1 package frozen prepared deep dish pie shells – usually 2 in the pack.

1 (one-pound) bag of frozen mixed vegetables

1 full grilled chicken breast – cubed

2 tablespoons butter

2 tablespoons flour

2 cups milk

White pepper

Salt

¾ cup sharp cheddar cheese (finely shredded)

Deep skillet or saucepan

Saucepan to cook the vegetables

Baking Sheet

Foil

Early in the day place your frozen pie shells in the refrigerator to thaw.

At cooking time, preheat oven to 400 degrees.

Cook the frozen vegetables according to package directions.

Drain and set aside.

In a deep skillet, melt the butter on medium heat (#6).

Gradually add the flour and stir well cooking for about 1-2 minutes.

Slowly add 2 cups milk. Stir well and constantly for 10 minutes.

You should have a thick soup consistency white sauce.

Turn off heat.

Add about a ¼ teaspoon or to taste white pepper and salt.

Whisk in cheddar cheese.

Stir in vegetables and cubed chicken.

Mix well.

Pour mixture into one pie shell and pat down.

Cut off the crust edge of the second pie shell.

Carefully peel the pie shell to position on top of the pot pie mixture.

Seal the two crusts together with a fork.

(You can dab your fork in warm water to help the sealing process.)

Cut 2-3 slits in the top of pie crust to vent; otherwise the white sauce will come leaking out wherever it can escape.

Place the Chicken Pot Pie on a baking sheet lined with foil.

(There is nothing worse to clean than burned on Pot Pie on you baking sheet or the oven.)

Take the empty pie tin and place on top of the Chicken Pot Pie.

(This will prevent the top pie crust from baking faster than the bottom pie shell.)

Bake covered for 30 minutes and 20 minutes uncovered for a total of 50 minutes baking time.

Remove from oven and let sit for 5 minutes.

Serving Suggestions for Chicken Pot Pie

Cut into sections and serve.

Since Chicken Pot Pie consists of all the nutritious elements such as meat, vegetables, milk, and bread – it’s a complete meal in one. Of course a cool side salad is a nice accompaniment.

Enjoy this wonderful and easy Chicken Pot Pie recipe, which is a great reminder of what some call “comfort food”. We just call it “some good groceries”.

P.S. You can substitute making the white sauce with a can of mushroom soup. I can’t eat canned soup because of the preservatives and MSG. But this is a quick alternative.

Cooking Louisiana Blue Crabs

Louisiana Blue Crabs are available in the warm waters of the Gulf of Mexico. The word for Blue Crab in the Greek means beautiful swimmer and savory. Louisiana Blue Crabs are also known for a sweet and hearty texture. I personally love the claw meat of Blue Crabs, but the lump white crab meat is certainly the best.

On this sunny day in August, we visited the Folse & Company Seafood Market in Gonzales, Louisiana. It had been about 20 years since I actually boiled my own crabs. Usually, it is so easy to get boiled crabs at local restaurants.

We recommend about 2-4 crabs per person depending on the size. Of course, we only buy the best grade #1 crabs, so they are rather large and full of incredible meat.

 Getting Started with Your Louisiana Blue Crabs

Buy fresh local live crabs.  Once home place the crabs in a large basin or bucket and cover with ice.  The ice stuns the crabs and miraculously keeps the claws from falling off during the boiling process.  Soak for 30 minutes.

Prepare a large stock pot with boiling water.

Add seasonings:
2 large sweet onions, quartered
Several whole garlic pods, cut in half
3-4 Bay leaves
2-4 tablespoons Zatarain’s Liquid Shrimp & Crab Boil (I use about 4 ounces – Mike)
Salt
2 tablespoons white vinegar (helps crabs peel easily)
lemon or lime juice.

Carefully place the crabs in the boiling water.  Boil about 15 minutes.  The crabs instantly turn a vibrant red once placed in the boiling water.  Turn off the heat.

Remove the crabs and serve.

If you want to let the crabs soak in the water in order to soak up the wonderful seasonings, place cold water or more ice on top of the crabs in order to stop the cooking process.

Eating Louisiana Blue Crabs

You can do this in any order you like, but this is just how I was taught to eat crabs as a little girl at the age of 8.  There would be about 10 family members sitting all around this large dining table in the dining room of my Aunt Linda’s house in New Orleans.  Newspapers were spread the entire length of the table and each person had a plate and a little bowl for dipping with either butter or ketchup.  What a wonderful memory.

How to Eat Louisiana Blue Crabs

Take the crab in one (be careful of the hard prickles on the shell). Carefully pull the legs out right at the join closet to the body. Some good meat will come out. Don’t be shy to pull the meat through your teeth and suck out the juice.

Next, turn the crab over and pull open the crabs private part. Grasp the bottom of the body in one hand and the top shell in the other and pull apart. Discard the top shell. Then, pull the lungs and other yucky guts items off. You should be left with 2 compartment separated by much thinner shell membranes.

Using a sharp knife carefully cut the compartment in half. Then, make a cut lengthwise on each compartment to reveal the sweet, savory white meat. Pull out the lump crab meat and work your way through the other smaller membranes.

Now for the legs – break apart the legs at each joint. Sometimes the meat will come right out. Other times you need to use crab crackers or nut crackers to open up the segments.

My favorite part is the claw. I always save it for last. Delicately crack right in the middle and once at the place where the claws start. You should be able to peel the shell off and reveal a big, full claw. Take the claw into your mouth and pull between your teeth. Now that’s some good stuff Cher!

P.S.: My first and last time that I cooked live crabs, I was 23 years old and still wet behind the ears when it came to cooking. We lived on a small island in northeast Florida – Amelia Island. A local seafood market had a sign for “Dozen Crabs – $12.00”. I thought, “Wow, I love crabs and I can figure out how to cook them.” So, I bought a dozen crabs. I didn’t realize that they were LIVE. I thought crabs were like fish and already dead.

Needless to say, to my surprise these things were all rustling about in the paper bag. I get them home and I no idea what to do with them. So, I call my mom back in Louisiana. She tells me to pour them in the sink and soak them in salt water. I thought that was just for crawfish, but I attempted it anyway. I took the bag and dumped them in the sink. Oh my gosh, they were rustling about and trying take off running on the counter.

One fell on the floor. I was hopping around like firecrackers were going off. My golden retriever was having a good time playing with one.

Well, I managed to boil and season some water and one by one placed the poor innocent crabs into the boiling hot cauldron and saying sorry to each of them. My Cajun cooking beginnings, lol.

They must have been good for I remember this crazy story. C’est la vie!

Shrimp Creole Recipe

Shrimp Creole is another favorite Cajun/Creole dish.  Traditionally, Shrimp Creole is a Creole recipe from New Orleans.  Shrimp Creole only differs slightly from Shrimp Etouffee in that tomato sauce is added to the Roux and great big jumbo Gulf of Mexico shrimp of course. When it comes to recipes for shrimp, this is about as easy a Cajun recipe as you’ll ever find. Let’s get cooking!

Shrimp Creole Ingredients

2 pounds large shrimp (peeled and de-veined)
2 (8 ounce) cans tomato sauce
1 (10 ounce) can Rotel tomatoes
1 stick of butter
½ cup all-purpose flour
4 cups Cajun Trinity with minced garlic
6-8 cups vegetable stock (or chicken stock)
1 cup rice
Olive oil
Green onions chopped for garnish
Tony Chachere’s Creole Seasoning
Tabasco sauce to taste

How to Make Shrimp Creole

As with all Cajun recipes, you start with a Roux. But, first we need to sauté our Cajun Trinity and garlic.

Place 2 tablespoons olive oil in a large Dutch oven or 6 quart pot.

On medium heat, sauté the Cajun Trinity until vegetables are wilted and tender.

Pour into a side bowl and set aside.

For the Roux – melt 1 stick of butter on medium heat.

Gradually add ½ cup flour and stir constantly until a light golden color.

Carefully mix in Cajun Trinity and stir as to not stick or burn.

Add 6-8 cups stock. Bring to a boil. Lower the heat to medium and simmer for 15 minutes.

Add Rotel, tomato sauce, and Tony Chachere’s Creole Seasoning.

Simmer another 10-15 minutes.

Add shrimp. Cook another 10 minutes.

Make rice according to package directions.
1 cup rice + 2 cups water + 20 minutes = cooked white rice.

Serving Suggestions for Shrimp Creole

Serve Shrimp Creole over mound of rice in a deep plate or bowl. Garnish with chopped green onions. Also, Shrimp Creole is wonderful with crusty French bread for dipping.

Remember cooking from scratch is so easy and very rewarding. Bon Appétit!

The History of Cajuns

Cajuns originated in the mid-1700’s after the British forced them from their home of Acadia, which was once a part of Canada. After refusing to bow down to the British Crown, the Acadians were forced to leave by boat to other countries where they would start new lives and eventually be known as the Cajuns.

But, there’s more than just the Cajun name to these French ancestors. There is a story untold, before they were famous for their cooking and music. A story that is as sad as it is tragic.

Around 1755, a colony of French Canadians found themselves helpless as a British army attacked, and their country of France ignored their desperate pleas for help.

These people were known as the Acadians. Because of their Christian beliefs, the Acadians refused to give into the British’s attempt to take over their religious beliefs. After all, the British had already taken their land and enslaved their children. So instead, the Acadians were given 18 months to leave their beloved colony and many were eventually sent to the U.S as a result.

The trip by boat was not easy however, and many of the Acadians died along the way from disease and malnourishment. Those that did survive settled on the swamp and land regions of New Orleans because many U.S. colonies refused to accept them. Some refused to give up their old life and returned to their homeland of Acadia, only to be imprisoned.

Those that settled the Louisiana lands were faced with diseases, death and a new territory. But the Acadians did not give up.  They used what resources were given to them and turned the land into a profit. They trapped and fished; making shrimp, oysters, crawfish and crabs a main source of income. Some farmed the lands, making rice, okra and peppers, profitable.

Despite all that had happened, the Acadians did not keep to themselves. They made friends with the Spanish and Native Americans who were local to the area.

The Acadians Become the Cajuns

Soon the English knew them as the Cajuns, rather than the Acadians. The “A” was made silent and the “di” became a “J” since this was how their native ancestors pronounced it. The result became the word, Cajuns.

For a while, life was good for the Cajun people, but by 1921 the U.S had decided it was time the Cajuns learned the English language.

Cajun children were forced to go to formal schools and beaten if they refused to learn the English language. If the children spoke their native language in school, they were punished. As a result, the Cajuns began to speak less of their native tongue. However, this did not stop the Cajuns from teaching their French language at home.

By 1939 at the start of World War II, the U.S. changed their determined ways. The Cajun’s used their French language to translate and help the American Soldiers in France.

It wasn’t until the 20th century however, that people began to truly accept the Cajuns. Today, they are famous for both their cooking and their music.

Cajun Cooking

Cajun cooking however, has been the most popular in their culture. Many Cajun based restaurants strive to be the best in Cajun cuisine while grocery stores carry their own versions of Cajun foods. 

Cajun culture has certainly improved to a society that once turned a deaf ear to this French colony.

The Cajuns have allowed us to share and experience their wonderful culture. For that, we are blessed.

Hurricane Gustav Cajun Cooking

Hurricane Gustav hindered our Cajun recipes cooking production, but not our spirit, nor our appetites for great Cajun food.

We were without electricity and Internet connection for 14 days, and had a major clean-up job after that. But, we’re happy to say we’re back to Cajun Cooking and will be bring you Cajun recipes weekly once again.

We’re also adding a “Cajun Culture” category, where we’ll be publishing articles on all sorts of things Cajun.

So, we’re happy to be back, and we’ll get those Cajun recipes and videos rolling again.

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.

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!

 Cajun Zydeco Music

The origin of Cajun Zydeco music is as diverse as the Cajun people themselves. The history of Cajun music starts right around 1755 when the Acadians were being expelled from Nova Scotia. The people traveled south and eventually settled in Louisiana.

These Acadians brought their own style of music with them. It was music that had strong French influences. But just as the experience of being driven from their homeland changed them personally, it also changed their music.

The Acadians began to incorporate their experiences with the British and the Native Americans into their ballads. The New World definitely had a huge impact on their lives.

Cajun French music of long ago was really stories that were sung without the accompaniment of instruments. These ballads were performed at family gatherings and other social events. Sometimes rhythm was supplied by the clapping of hands or stomping of feet.

The fiddle was a major instrument in Louisiana Cajun music. It was played at dances and other large gatherings. One of the most famous Cajun fiddlers was Dennis McGee. His bayou music incorporated a blend of cultural influences which included African rhythms, blues and singing styles of the Native American Indians. His music is said to have been key to developing the modern Cajun Zydeco music of today.

A big change in Cajun music came in 1925 when the accordion was introduced. The great thing about the accordion music was that its sound was loud enough to carry across a crowded, noisy dance floor. The accordion was the perfect accompanying instrument to the fiddle and gave Louisiana music a lighter, more joyful feel.

When the radio and recordings came on the scene in the 1920’s, Cajun musicians were exposed to other musical influences from outside the Louisiana territory. These outside influences brought about more changes to the Cajun music scene.

As the rock and roll movement took hold in the 1950’s, Cajun music changed to include some of these rock and roll elements into its music. It was labeled swamp pop music. It could be described as hillbilly melodies combined with New Orleans style R & B, or Cajun Country.

Cajun music continues to evolve with the times. There have been country music artists that have included strong Cajun influences in their music. Cajun Creole music is a unique style of music that demonstrates the fortitude of the Cajun and Creole communities. It is a celebration of life and expresses the ability of people to overcome.

You can be sure we have a Cajun CD rockin’ our soul every Saturday night when we’re cooking up one of the Cajun recipes for the Cajun Cooking TV videos!

If you want to experience a unique blend of sounds and lyrics, get your hands on some true Cajun Zydeco music. There is no other music in the world like it.

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.