Perfect Bacon Every Time

How to Cook Bacon Without Making a Mess

How to cook perfect bacon every time using three different methods.

Cajun Cooking Made Easy with Beryl Stokes at Cajun Cooking TV in Baton Rouge, Louisiana.

For more great Cajun recipes, SUBSCRIBE to the Cajun Cooking TV channel here: http://www.youtube.com/c/CajunCookingTVTheStokes

Please Follow Us on Facebook: https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:

Get a copy of Beryl’s best-selling cookbook “Cajun Cooking Made Easy” https://www.cajuncookingtv.com/cookbook

Disclosure: Beryl is a Pampered Chef Consultant and as such will earn an affiliate commission from qualifying purchases of Pampered Chef products ordered through her link.

Thank you for watching and feel free to SHARE this video.

Beryl

Copyright © 2020 Jubilee Media Group LLC All rights Reserved.

Quick Cooker Sausage Stew Recipe with Beryl Stokes and Cajun Cooking TV.

This Louisiana Sausage Stew features Louisiana’s own Abita beer, potatoes, carrots, and Andouille Sausage. A twist on an Octoberfest one-pot meal…

A twist on an Octoberfest one-pot meal…

Sausage Stew Recipe

• 1 lb Smoked Sausage
• 4 slices bacon (cut into 4 pcs)
• 1 yellow onion (rough chopped)
• 3 med carrots (sliced)
• 1 lb baby red potatoes (cut in half)
• 1 tsp olive oil
• 1/4 t each of salt, black pepper, and Cajun Seasoning
• 1/2 cup lager beer
• 1/4 cup ground mustard
• 8 oz beef broth
• 3 garlic cloves
• Parsley for garnish

Pampered Chef Quick Cooker (QC) on Sear.

Saute the bacon and onion.

Cut the smoked sausage in quarters.

Add all other ingredients to the QC inner pot.

Secure the lid on ensure the steam valve is closed.

Turn the dial to STEAM and set time to 15 mins. Press Start.

Allow 10 min natural release.

Serve in a bowl and sprinkle with chopped parsley.

Be sure to subscribe to our YouTube channel Cajun Cooking TV where you will find over 100 how-to cooking videos about Cajun and Southern meals. http://www.youtube.com/c/CajunCookingTVTheStokes

Please Follow Us on Facebook:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

Get a copy of Beryl’s best-selling cookbook “Cajun Cooking Made Easy”
https://www.cajuncookingtv.com/cookbook

Disclosure: Beryl is a Pampered Chef Consultant and as such will earn an affiliate commission from qualifying purchases of Pampered Chef products ordered through her link.

Thank you for watching and feel free to SHARE this video.
Beryl

Copyright © 2020 Jubilee Media Group LLC All rights Reserved.

How to Make Boudin King Cake

For a change of pace and experiment of a recipe given to me by a co-worker, we made a Boudin King Cake.

Crabmeat Au Gratin – Cajun Cooking Made Easy

Crabmeat Au Gratin by Cajun Cooking Made Easy and Beryl Stokes.

In this video we talk about preparing Crab Meat Au Gratin demonstrate how to make the cheese sauce using the Pampered Chef Deluxe Cooking Blender.

Crabmeat Au Gratin is my go-to choice at local restaurant icon Mike Anderson’s near the LSU campus.

Hope you enjoy!

Beryl

P.S. – Here’s our original Crab Au Gratin recipe with “vintage” video.

Roux – Cajun Cooking Made Easy

How to Make a Roux – Cajun Cooking Made Easy with Beryl Stokes in the Cajun Cooking TV kitchen in Baton Rouge, Louisiana.

The Roux is an essential element in Cajun and Creole cooking. Two simple ingredients of flour and a fat make a thickener for gravies, soups, and stews such as gumbos, crawfish étouffée and other sauces.

Commonly used fats are butter, lard, bacon grease, vegetable oil, duck fat, etc.

Enjoy!

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This Crawfish Au Gratin recipe from Beryl Stokes in the Cajun Cooking TV kitchen in Baton Rouge, Louisiana is simple to make and will amaze your friends and family!

Spring and Easter time means it’s time for crawfish boils and beer.

Crawfish parties abound and folks are honored to receive an invitation to one.

Roll up your sleeves and get out the paper towels.

Well we didn’t have a crawfish boil but an alternative is to buy one pound package of already peeled crawfish tails. So convenient.

The tails are not fully or seasoned with crawfish boil so perfect to use in stews and sauces.

Crabmeat Au Gratin is my absolute favorite dish to order at a restaurant.

During crawfish season, a similar dish can be found on menus as well.

It’s warm, creamy, and cheesy mix of goodness.

Try the Au Gratin spooned over a baked potato. It’s comfort food heaven for this Cajun gal.

One last tip. Be sure to buy Certified Louisiana Crawfish tails.

Ingredients

1 pound crawfish tails
1 cup chopped onion, celery, bell pepper mix
1 pod minced garlic
1 pint cream (heavy or half & half)
3 tablespoons butter
2 tablespoons flour
3 cups finely shredded soft cheese (cheddar or similar)
1/4 teaspoon each – salt, black pepper, ground bay leaves, creole seasoning, and celery salt)
2 stalks green onion – chopped

How to Make Crawfish Au Gratin

Preheat oven to 400 F.

In medium saucepan, heat 1 tablespoon butter.

Sauté onion, celery, bell peppers until soften.

Add additional 2 tablespoon butter.
Then stir in the flour.
Stir well and cook about 2-3 minutes.

Slowly add in the cream.
Stir and heat for 10-15 minutes until thickened.
Should be bubbly and consistency of cheese sauce.

Remove from heat.

Fold in 2 cups cheese to melt.

Place crawfish in a bowl and toss with seasoning.
Mix into the cheese sauce.

Spoon into casserole dishes or small foil pans.
Top with remaining cheese.

Place in oven for 15-20 minutes.

Remove and allow to sit a few minutes.

Top with chopped green onion or parsley for garnish.

Serves well with warm rolls or baked potatoes.

Hope you love this recipe, we sure do!

Beryl Caillouet Stokes

Follow Us on Facebook for Beryl’s Recipes and Updates –
https://www.facebook.com/CajunCookingTV/

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 Cooking TV S2 E4
Avocado Shrimp Cocktail

This is the Cajun Cooking TV television Season 2 Episode 4, broadcast on WLFT-TV in Baton Rouge, Louisiana.

In this episode Beryl and Addison make Avocado Shrimp Cocktail and Praline Carrot Cake.

And, as always, more shenanigans…

 

 

 

 

 

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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/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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

Cajun Cooking TV S2 E3
Eggplant Crab Casserole

This is the Cajun Cooking TV television Season 2 Episode 3, broadcast on WLFT-TV in Baton Rouge, Louisiana.

In this episode Beryl makes Eggplant Crab Casserole and Cherry Pies.

And, as always, more shenanigans…

We broadcast Cajun Cooking TV on local Baton Rouge channel WLFT Me TV channel 30.1 over the air and Cox cable channel 117.

Our show is broadcast on Tuesday mornings at 10 am CST.

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/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

Cajun Cooking TV S2 E2
Quick Cooker Chuck Roast

In this episode, Beryl makes Quick Cooker Chuck Roast and Carrot Souffle.

This is the Cajun Cooking TV television Season 2 Episode 2, broadcast on WLFT-TV in Baton Rouge, Louisiana.

In this episode Beryl makes Quick Cooker Pot Roast and Carrot Souffle.

And, as always, more shenanigans…

We broadcast Cajun Cooking TV on local Baton Rouge channel WLFT Me TV channel 30.1 over the air and Cox cable channel 117.

Our show is broadcast on Tuesday mornings at 10 am CST.

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/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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

Cajun Cooking TV S2 E1
Veal Parmesan

In this episode Beryl makes Cajun Cooking TV Veal Parmesan and Lemoncella Cake.

And, as always, more shenanigans…

This is the Cajun Cooking TV television Season 2 Episode 1, broadcast on WLFT-TV in Baton Rouge, Louisiana.

We broadcast Cajun Cooking TV on local Baton Rouge channel WLFT Me TV channel 30.1 over the air and Cox cable channel 117.

Our show is broadcast on Tuesday mornings at 10 am CST.

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

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/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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

Beryl