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.

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” →

Grilled Pork Tenderloin

Grilled Pork Tenderloin is one of our favorite grilled meats. Inexpensive and easy to cook.

One pork tenderloin is perfect two people with a couple side items.

This particular Saturday night was special as it had been a long time since we were able to grill.  We had been having a bout of rain on weekends.  So, Cajun music, grilling, and LSU on TV makes for a perfect Saturday night.

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.  You’ll notice that we use Cajun Seasonings, Garlic Powder and Onion Powder on all of our grilled meats.

Don’t know how to start a charcoal grill, be sure to check out our video called Grilling Tips.  Mike shows you step by step on how to start a charcoal grill on his favorite Old Smokey grill.

Prep:  15 minutes
Cooking Time: 1 hour
Yield: 2-3 servings

Grilled Pork Tenderloin Ingredients

1 (1-pound) fresh pork tenderloin for every 2-3 people
Tony’s Creole Seasoning
Sea salt
Garlic powder
Onion powder

Grilled Pork Tenderloin Essentials

• charcoal grill
• real hardwood charcoal
• charcoal chimney
• smoking wood chips
• spray cooking oil
• long tongs

(You can of course use a gas grill if that is your preferred way of grilling.)

How To Grill Pork Tenderloin

Prepare grill and light charcoal.

Soak 2 handfuls of Mesquite wood chips in a small bowl of water.

Spray grilling rack (hold away from the fire) with cooking spray.

Season pork tenderloin on all sides with dry seasonings.

Once charcoal is ready, carefully pour charcoal all to one side of the grill.

Drain the mesquite chips and sprinkle over the coals.

Place grilling rack back on the grill.

Place the seasoned pork tenderloin on the side of the grilling rack opposite of the charcoal.

Cover, open top vent and let grill for 15 minutes, then turn the meat.

For 45 minutes let meat slow cook while turning the tenderloin every 15 minutes.

Remove cover and check for doneness with a meat thermometer.

Pork tenderloin should reach at least 160 degrees F.

With tongs, remove tenderloin to a platter.

Let rest for 10 minutes or so to hold in the juices and makes easier to slice.

Goes great with anything, our favorites include potatoes au gratin and homemade macaroni and cheese.

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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 Chicken Stock

How to Make Chicken Stock by Beryl Stokes at Cajun Cooking TV.  Chicken Stock does not have to come from a can, box or a salty cube.  Making fresh homemade Chicken Stock is really easy.  Just season some water with your favorite spices and vegetable scraps and add chicken.

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple to make.

Prep:  15 minutes
Cooking Time: 1 hour
Yield: 10 – 12 cups stock

How to Make Chicken Stock Ingredients

A couple of pieces of the chicken (thighs, drumsticks, or whatever) with bones and skin on.
A pot of water
Salt
1 garlic (pods peeled)
1 onion (cut in quarters)
1/2 bunch fresh parsley
Bay leaves (several)
1 tablespoon garlic powder
1 tablespoon onion powder
Whatever fresh vegetable scraps you have.

How to Make Chicken Stock Essentials

* 10-12 quart stock pot
• Large glass bowl or measuring cup
• mesh strainer
• Ladle

Fill stock pot with water about 6 inches from the top.  Heat water to a boil.

In the meantime, add all seasonings.

Once a rolling boil achieved, drop in the chicken.

Continue to boil for 1 hour.

You may need to lower the temperature on stove a little to  prevent water boiling over the top.

After 1 hour, turn off the heat.  Let sit about 10 minutes.

With a mesh strainer over a glass bowl, begin to ladle the chicken stock pouring through the mesh strainer.

Avoid using a plastic bowl; unless you let the stock to cool to a much lower temperature.

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 Cajun Jambalaya

Cajun Jambalaya with chicken and sausage by Beryl Caillouet Stokes at Cajun Cooking TV. A great Cajun jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

REVISED January 21, 2018

Smaller Cajun Jambalaya in Cast Iron Skillet

2 boneless chicken breasts

2 boneless chicken thighs

1 pound of smoked or fresh sausage, sliced

2 cups long grain white rice

4 cups chicken broth (obtained from boiling the chicken)

1 cup seasoning blend (chopped onion, bell pepper, & celery)

1-2 teaspoons Tony’s Creole Seasoning

2 teaspoons salt

2 teaspoons black pepper

2 tablespoons chopped parsley

1 cup chopped green onions

drizzle of oil

In a 3-quart cast iron pot or skillet, add 6 cups water and bring to a boil.

Place the chicken and boil on medium heat for at least 30 minutes.

Add 1 teaspoon each salt & black pepper.

(This will be your chicken broth, or stock).

Remove the chicken to a plate to cool.

Remove the chicken broth to a glass bowl to cool.

Once the chicken is cooled enough to handle, shred or chop into bite size pieces.

In the same pot, add a tablespoon of canola oil or olive oil and heat to medium.

Add sausage and brown on both sides.

Add the 1 cup onion, bell pepper, celery and sauté for 2-3 minutes.

Add the chicken to brown it as well.

Add the chicken broth.

Toss in the Tony’s Creole Seasoning, salt, pepper, parsley, green onions, and then rice.

Stir well.

Cover and turn the heat down to low (number 2 or 3 on the dial).

Set timer for 15 minutes and do not remove the lid.

After 15 minutes, uncover and lightly move the mixture around lifting from the bottom.

(You’re just making sure nothing sticking to the bottom.)

Add the cover and cook another 15 minutes.

We turned ours down to low at this point because the cast iron pot holds heat well.

Uncover and lightly move around again.

Ready to eat!

This essential Acadian (Cajun) dish is an unfussy and wholesome meal that is considered by some as the comfort food of the South. Jambalaya, a dish mostly associated with the Deep South of Louisiana, is one of the most popular Cajun dishes there is.

There is even a Jambalaya Festival held in Gonzales, Louisiana every Memorial Day weekend since 1967. The Jambalaya Festival celebrates the Cajun traditional cooking, plus the joie de vie (joy of life). What would a festival be without a cooking championship?

Traditional Cajun Jambalaya contains the main ingredient – rice. Then add seasoning vegetables and a variety of other meats like: chicken, pork, ham, sausage, shrimp, crawfish, oysters, etc.

One key difference in Jambalaya and Gumbo is that the rice is cooked in with the meat rather than a sauce poured over rice. Think of the Spanish version of Paella.

Got a party or tailgating to do? It’s quite common to see a giant cast iron pot of Cajun Jambalaya at social events and gatherings. I’ve been to so many wedding receptions where the main dish served was Jambalaya. Often we see organizations trying to raise funds by selling Jambalaya plates.

Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot. There’s even a chain of restaurants in the area called The Jambalaya Shoppe. Guess what their main dish is? Chicken and Sausage Jambalaya.

How to make Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking.

Prep: 30 minutes
Cooking Time: 2 hours
Yield: 8-10 people

Cajun Jambalaya Ingredients

1 whole fresh chicken cut up (boiled for 1 hour and then the meat pulled from the bones)
1 pound smoked sausage (1/4 inch slices)
4 cups long grain white rice
7 cups chicken stock
1 (10 ounce) package Seasoning Blend (or 2 cups of Cajun Trinity)
Salt
Tony’s Creole Seasoning
1/2 bunch fresh parsley
1 bunch chopped green onions
1/8 cup canola oil

Cajun Jambalaya Essentials

8-10 quart cast iron or non-stick pot

Begin by heating oil in a cast iron pot on medium heat.

Brown sausage until brown on both sides.

Add in the chicken and Seasoning Blend.

Cook for 5-10 minutes.

Pour in 7 cups chicken stock and bring to a boil.

Season with salt and Tony’s Creole Seasoning – 1 teaspoon each. A little more if you like it spicy. Just be careful in case the sausage is already spicy.

Add the green onions and parsley.

Let boil 10-15 minutes to develop flavor.

Add in 4 cups rice. Stir well to blend all ingredients.

Cover tightly and reduce heat to low – #2 or #3 on my stove.

Cook for 15 minutes exactly. It is critical to not remove the lid until time.

At the 15 minute mark, remove the lid and use a flat spatula to lift the rice off the bottom in a few spots. Be careful not to actually stir.

Put the lid back on and cook another 15 minutes.

Turn off the heat and remove pot from burner to prevent it from continuing to cook.

Cajun Jambalaya Serving Suggestions

Serve in a bowl garnished with chopped green onions and parsley. Often served with white beans and/or a mixed greens salad and hot rolls.

“O Jambalaya, a crawfish pie, and file’ Gumbo. Tonight I’m gonna see ma’Cher ami o…. We gonna have fun on the bayou.”

How to Make Chicken Stock for Jambalaya

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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Dry Rub Recipe

A Dry Rub is a seasoning blend of many spices that can be used on pork, beef, or chicken.

For Cajun Cooking TV’s Dry Rub recipe, we blended several ingredients for a tasty and a bit spicy dry rub seasoning.

Beryl Stokes mixed the following ingredients for this Cajun cooking  recipe and recently oven roasted a 5 pound Boston Butt Pork Roast:

1 Tablespoon each

Chili powder
Garlic powder
Onion powder
Salt

1 Teaspoon each

Ground Bay leaves
Dry mustard
Cayenne pepper or Tony’s Creole Seasoning

Other optional ingredients

1 tablespoon cane sugar or light brown sugar
Coarse black pepper

In a large mixing bowl, blend all the ingredients listed above.

To apply to the meat, spray lightly with canola oil to help the Dry Rub stick or put on dry and rub in.

Be sure to apply the Dry Rub seasoning on all sides.

We recently posted a video and recipe for an oven roasted Boston Butt Pork Roast.

Here is the Boston Butt Pork Roast Recipe –

https://www.cajuncookingtv.com/boston-butt-pork-roast

The Dry Rub seasoning made the meat so flavorful.

If you are not a fan of extra spicy, cut down or eliminate the cayenne pepper. 

Please note that there is no best dry rub recipe, so experiment and try different seasonings that you like

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.  You’ll notice that we use Cajun Seasonings in just about everything.

Prep:  10 minutes
Seasons: 5 lb roast

Cajun Cooking TV

Hello Cajun Cooking TV Fans,

We’ve heard your wonderful and kind comments regarding our Cajun Cooking TV website, How-to videos and Cajun recipes.  We cook not only Cajun recipes and Creole recipes passed down through generations of Louisiana families, but simple homemade dishes that are easy to prepare. 

Mike and I enjoy sharing our home and fun times we have on Saturday nights.  How-to cooking videos are simply made by recording what we are cooking for supper – no scripts and no rehearsal. 

Some people ask me how we got started doing these Cajun cooking videos.  Mike asked me one day what I liked to do and would be a good website.  Viola!  Cajun Cooking TV was born.  We have had an unbelievable response. 

Just last month, over 18,000 visitors viewed our Cajun Cooking TV website and nearly a million people have viewed our How-To videos.  And we appreciate you.

Helping us cook these Cajun recipes and fine Cajun food, you’ll notice three little girls in our videos.  Ashley is our god-daughter, the dancing ham. Amanda is her sister; sometimes actually referred to as “Sister”.  We have enjoyed caring for these girls most of their lives on weekends.  We call them our “weekend kids”. 

Addison is our granddaughter who we have had just about every weekend since she was born.  She is getting so big right before our eyes. 

We also have three grown daughters who sometimes show up for dinner.  Oh and we can’t forget Jose who shows up in the videos circling our feet when dancing ensues in the kitchen thanks to the Swamp Pop music on the radio.

After hearing how much our fans want more videos, we are re-launching and redesigning our website and starting a whole new series of Cajun cooking How-To videos for our down home Cajun recipes. 

Coming up is Crock Pot Beef Stew, Tailgate worthy Cajun Shrimp Boil, Boston Butt Pork Roast in the oven, various dishes we’ve had at restaurants and many more. 

Feel free to contact us and make a request.  If we’ve never made it, we will give it a try.

Again, thank you for watching our Cajun Cooking TV videos and supporting our message that cooking can be fun, a shared experience with family, and a good reason to dance in the kitchen.  Give it a try and see ya on Saturday nights! 

Joie de vie. 

Sincerely,
Mike & Beryl Stokes
Cajun Cooking TV
Baton Rouge, Louisiana

PS – Unfortunately, we’re no longer going to be able to include music on our videos, because music is now a no-no on YouTube (they are citing copyright issues). We just wanted to let you know that we are still singing and dancing while we cook up your favorite Cajun recipes!

Easy Homemade Chili Recipe

Home-style Chili is easy to make using fresh ingredients such as ground beef or pork, bell pepper, onion, celery, garlic, diced tomatoes and seasonings.  We add ample amount of chili powder to the meat while it’s cooking to infuse the flavors and create a rich chili taste.

I’m no chili expert, but this is an easy chili recipe sure to please.  Try some by itself or ladle on top of a hot baked potato with cheddar cheese and sliced green onions.  Now that’s some good comfort food there cher!

Ingredients for Homestyle Chili

Serves 8

1 1/2 pounds ground round beef (or split between ground beef & ground pork)
Cajun Trinity *

1 bell pepper (diced) *
1 sweet onion (diced) *
2 ribs of celery (diced) *

* or 1 (10 ounce) bag of seasoning blend

1 tablespoon minced garlic
2 tablespoons chili powder (some people also use ground Cumin)
1/2 to 1 teaspoon Tony’s Creole Seasoning
2 (10 ounce) cans diced Rotel tomatoes
1 can pinto beans or chili beans
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
Chopped green onions (for garnish)

Also need a large 6 quart pot and a flat wooden utensil.  Optional – Blender or food processor.

In a large 6 quart pot, turn on the stove heat to medium-to-high #6.

Pour in 2 tablespoons olive oil.

Saute the bell pepper, celery and onion until soft.  Add minced garlic.

Push the vegetables to the sides and add the ground meat.

Begin to break the meat apart with the wooden utensil.

Add the 2 tablespoons chili powder, 1/2 teaspoon of Tony’s Creole Seasoning and salt to your preference.

Continue to brown the meat by stirring and chopping into small clumps.

While the meat is cooking, open Rotel tomatoes.

Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling).

(This will create a rich and thick sauce for the chili.)

Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.

Add the pinto beans and stir well.

Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.

Suggested Servings for Home-style Chili

Serve over a Baked Potato or simply by itself in a bowl topped with shredded cheddar cheese and chopped green onions for garnish.  Don’t forget the crackers or French bread for dipping. We hope you enjoy our recipe for chili and share it with your friends.

Note:  If chili is not thick enough for you, try using a little corn starch (follow package directions) or blend 1 tablespoon flour with 1 tablespoon softened butter and mix in the sauce.  Allow to cook an additional 5-10 minutes to thicken.

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.