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!

Catfish Po Boy Sandwich

Catfish Po Boy Sandwich Recipe.  Catfish Po-Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.  “Po Boy” 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?

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.

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.

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 Shrimp Po Boys and Catfish Po Boys – give it a try!

Catfish Po-Boy Sandwich Ingredients

2-3 Catfish filets (cut thin)

Corn flour or a Shrimp and Fish Fry mix

½ cup all-purpose flour

1 tablespoon salt

2 tablespoons Cajun seasoning (like Tony Chachere’s Creole Seasoning)

1-2 eggs

Milk

Canola or vegetable oil

French bread or po-boy rolls

Shredded lettuce

Tomatoes (thinly sliced)

Sliced dill pickles

Yellow mustard, Creole mustard, mayonnaise, ketchup, cocktail sauce or Tartar sauce (your preference)

The Seafood: 

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.

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 inches from the top to leave room for the oil to bubble up.

Optimal temperature is  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 catfish in the egg wash and cover completely.

Pull out and drop in the corn flour 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 catfish is coated.

Deep Frying: 

Once the oil is properly heated, carefully drop catfish 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.

Catfish Po-Boy Sandwich Serving Suggestions

Prepare French bread or po boys by splitting open and spreading butter on the inside.

Toast in the oven.

Then, add desired amount of catfish, shredded lettuce, tomatoes, pickles, and mayonnaise.

Some people prefer mustard, cocktail sauce or tartar sauce.

Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

How to Make Crawfish Bisque

Crawfish Bisque Recipe from the Cajun recipes at Cajun Cooking TV.  Essentials in Cajun cooking are the use of fresh crawfish tails when in season and we only use fresh Louisiana crawfish tails.  A bisque is a rich, creamy soup usually made with shellfish; especially lobster.  We just used a much smaller kind of lobster – the Louisiana crawfish.

Crawfish Bisque (some folks call it crawfish stew) consists of a rich sauce accompanied with stuffed crawfish bodies or crawfish balls.  For this recipe we made both.  This was so good we could not stop eating it.

Crawfish Bisque Ingredients: For the Crawfish Balls

1 (1-pound) bag of fresh crawfish tails (can substitute shrimp or crab if needed)

1 cup chopped onionss

1 cup chopped green peppers
1/4 parsley flakes
1 cup bread crumbs
2 eggs
Cajun seasoning (like Tony’s Creole Seasoning)

Crawfish Bisque Cooking Directions: For the Crawfish Balls

Blend all the above ingredients in a food processor or blender.

Remove to a mixing bowl.

Form into small meatballs.

If you have access to crawfish bodies, just stuff the bodies with the mixture.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet.

Crawfish Bisque Ingredients: For the Crawfish Bisque

4 cups Cajun Trinity (or frozen seasoning blend – onions, bell pepper, celery)
2 sticks butter
1 cup all-purpose flour
3 cups Chicken Stock
1 (10-ounce) can tomato sauce
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 (1-pound) bag of fresh crawfish tails (substitute shrimp or crab if needed)
1 cup rice

Crawfish Bisque Cooking Directions: For the Crawfish Bisque

Saute’ Cajun Trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a Roux in a flat bottom stainless steel skillet or cast iron skillet.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Transfer roux to the Cajun Trinity pot.  Stir well.

Add chicken stock, tomato sauce, minced garlic, crawfish tails and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Make 1 cup rice according to package directions.

Add the stuffed crawfish and/or crawfish balls.

Simmer another 5-10 minutes.

Crawfish Bisque Serving Suggestions

Serve crawfish bisque over rice and garnish with chopped green onions and chopped parsley.

Bon Appetite!

Eggplant Casserole Recipe

This Eggplant Casserole Recipe is made by cooking down cubed and peeled eggplant and mixing with ground meat, shrimp, crawfish or crabmeat.  We serve it i s a side dish or as a party dip on crackers. You’ll definitely want to try this Cajun recipe. (Mike thought it would be awful, but he loved it!)

Eggplant Casserole Recipe Ingredients

4 Eggplants
2 cups Cajun Trinity (or frozen seasoning blend)
1 stick of butter or 2-3 tablespoons canola oil
1/2 pound ground round
1/2 pound ground pork (or one pound of either one)
Tony’s Creole Seasoning
2 cups bread crumbs
1-2 cups chicken stock

Eggplant Casserole Recipe Cooking Directions

Preheat oven to 375 degrees.

Spray a casserole dish with spray oil.

First start by peeling the eggplant.

Cut in half and then cut into strips.  Then, cut crosswise into 1 inch cubes.

Heat in a large pot about 2 cups chicken stock.

Place in the pot the cubed eggplant.

Season with salt and  a sprinkle of Tony’s Creole Seasoning.

Let simmer for 15 minutes.

Stir occasionally.

Once tender, mash with a whisk or a potato masher to get the lumpy pieces.

Meanwhile, heat 1 stick of butter on medium heat (#6) in a deep skillet.

Cook the ground round beef and ground pork by chopping up with a flat edged wooden spatula.

The meat should all be brown and no pink.

Pour the meat mixture into the eggplant pot.  Stir well.

Then, add in 1 cup of bread crumbs.

Stir to mix all ingredients evenly.

Add seasoning if needed.

Pour into casserole dish and sprinkle with another cup of bread crumbs.

An optional step would be to also sprinkle on Parmesan cheese.

Place in the oven and bake for 30 minutes.

Eggplant Casserole Recipe Serving Suggestions

Serve as a side dish in a small bowl or serve with a good butter cracker or whole wheat cracker for a party.

Eggplant Casserole Recipe Other Options

Replace ground meat with boiled or sautéed shrimp, crawfish, or crab meat.

The seafood really makes for a tasty party dip.

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 Crab Claws

Learn How to Cook Crab Claws with Beryl and Cajun Cooking TV.

Fried Crab Claws (also called Crab Fingers) are a scrumptious appetizer on most Cajun restaurant menus.

They are real easy to make, and real good to eat!

Fried crab claws is a must-have in your Cajun cooking recipes arsenal, so let’s see how to cook crab claws –

How to Cook Crab Claws: Ingredients

1 pound fresh crab claws
1/2 cup of corn flour (or a bag of prepared Fish and Shrimp Fry)
1/2 cup all-purpose flour
Tony’s Creole Seasoning
2 eggs
1/2 cup milk
lime or lemon juice
ketchup
fresh prepared horseradish
Canola oil for frying

Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.

Pour the corn flour, flour, and Tony’s into a large mixing bowl. Stir well.

In a smaller mixing bowl, crack the egg and add milk and 1 tablespoon lemon or lime juice. Mix well.

Heat oil on a medium heat (#6).

Put several crab claws in the egg wash to coat.

Then, toss crab claws into the corn flour mixture and coat well.

Place on a clean platter.

Repeat until all crab claws are battered.

Place crab claws in the fryer – maybe a dozen at a time.

(They only need to fry about 2 minutes or less. They cook really quick.)

Remove to a drain on paper towels.

Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.

Serving Fried Crab Claws

One pound of Crab Claws will likely serve 6-8 people as an appetizer. They are pretty addictive. Enjoy!

How to Make Cocktail Sauce

https://www.cajuncookingtv.com/how-to-make-cocktail-sauce

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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Surf and Turf

Surf and Turf is the popular name for a Lobster and Steak meal.

We had Surf and Turf for Valentine’s Day dinner and talk about good. It was like finger licking good and really simple.

So, don’t be intimidated by the thought of cooking lobster.

If you can boil water or light up a grill, you’re halfway there. Give it a try!

Surf and Turf will definitely impress!

Surf and Turf Ingredients

2 lobster tails (fresh or frozen)
2 petite beef filets (tenderloins)
1/2 stick butter
Chopped green onions
1 tablespoon minced garlic
Tony’s Creole Seasoning
Lime or lemon juice

Surf and Turf Cooking Directions

• Melt butter. Add lime juice, green onions and garlic. Stir well. Turn heat to low.
• Take thawed lobster tails and using kitchen scissors cut the tails down the middle either on the belly side or the outside. We cut open the belly side since it was softer.
• With a sharp knife, cut the tail meat down the middle.
• With a brush or a spoon coat the tails with the lime butter sauce.
• Run a skewer through each tail for easier handling on the grill and keeps from curling.
• Place lobster tails and petite filets on a platter. Season with sea salt, garlic powder and Tony’s.
• Place evenly on grill.
• Grill the lobsters for 5 minutes each side.
• Grill the Filets for 8-10 minutes each side.
• Return to a platter and bring inside.
• Pour lime butter sauce over the lobster tails or pour the lime butter sauce in custard cups for dipping the lobster meat.

Surf and Turf Serving Suggestions

Serve with a steamed vegetable, Twice Baked Potatoes or Homemade Macaroni & Cheese.

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 Fresh Spinach

Fresh Baby Spinach is so tasty and absolutely good for you.  Fresh vegetables just take so much better than out of the can.  My godchild told me she wanted Spinach with supper.  I said okay we’ll cook some.  Little did I know she only likes Popeye spinach out of a can.  Wow kids!  What can I say?  At least she eats spinach, and fresh broccoli and cauliflower.

The best thing is, cooking fresh vegetables is really easy, the Cajun cooking way! So let’s show you how to cook spinach today.

Ingredients for Fresh Steamed Spinach

1 bag of fresh baby spinach leaves (serves 2)
or 1 large container of fresh baby spinach
2 tablespoons butter
small amount of water; maybe 2 tablespoons
dash of salt

Melt butter and add small amount of water on medium heat.

Add spinach and cover to allow steam to build up and actually cook the spinach.

Should only take a few minutes.

Serving Suggestions for Steamed Spinach

Stir and serve with Steak, chicken, pork or anything you like.

Snow Crab Legs

Snow Crab Legs are not only easy to cook, but also easy to eat.

Snow Crab Legs are typically from the Alaskan seaboard and a smaller cousin to the King Crab.

Snow Crabs are usually sold pre-cooked and frozen.

You can actually just thaw and eat; however, we prefer boiled in crab boil and other seasonings, Cajun Cooking style, and dipped in melted butter or Cajun cocktail sauce.

Snow Crab Ingredients

1-2 Snow Crab clusters per person (depends on the size)
1/4 cup Zatarain’s Shrimp & Crab boil
Salt
1 medium sweet onion
3 celery stalks (or celery powder)
2 tablespoons garlic powder or several garlic pods
1/4 cup white distilled vinegar
1/4 cup lemon juice
5 Bay leaves

Fill a large 8-12 quart stock pot with water.

(Leave a few inches or so from the top to allow for adding the crab legs.)

Add in all the seasonings.

Bring water to rolling boil.

Add the Snow Crab Legs.

Bring back to a boil and boil for 2-3 minutes.

Turn off the heat.

Remove the crab legs and eat.

Pretty simple.

Serving Suggestions for Snow Crab Legs

Serve your Snow Crab Legs on large platters with crab or nut crackers and small pick seafood forks.

We typically serve with boiled new potatoes by boiling the potatoes in the boiling seasoned water for 20 minutes before adding in the Snow Crab Legs.

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.

How to Make Crab Cakes

Crab Cakes are an easy and very popular crabmeat dish in South Louisiana as well as the New England area.  Crab Cakes are so versatile for serving too.  They are wonderful by themselves with tartar sauce or cocktail sauce.  Or, served on a bun like a Po-Boy sandwich.  Or, even on top of Fettucine Alfredo.  Yum Yum!  This is definitely one of our best Cajun recipes. We better get to cooking up this good bunch of groceries.

Ingredients for Louisiana Crab Cakes (Serves 4)

1/2 pound fresh white crabmeat
2 cups finely chopped Cajun Trinity (can use frozen or fresh seasoning blend)
1 teaspoon minced garlic
1-2 tablespoons butter
1 tablespoon oil olive
1 tablespoon Italian seasoning
1 teaspoon Tony’s Creole Seasoning
2 cups bread crumbs
3/4 cup mayonnaise
1 teaspoon Creole mustard
1 egg
1/2 cup milk
Canola oil for frying

Lemon

In a skillet, saute’ the Cajun Trinity in butter and olive oil until well done.

Add minced garlic, Italian seasoning, and Tony’s.

Move to a mixing bowl and stir in 1 cup bread crumbs.  Add mayonnaise and creole mustard.  Mix well.

Fold in crabmeat, blending well.  Add more mayo if too dry.  The mixture should be sticky enough to form patties.

Divide the mixture evenly to form 4-5 patties (like a hamburger patty).

Place on a platter and chill at least 30 minutes to an hour.

In a small bowl make an egg wash by whisking 1 egg and 1/2 cup milk.

Add in a dash of lemon juice if you like.

In another bowl, pour in 1 cup bread crumbs.

Then, in a deep skillet, pour in enough oil to cover the bottom of the pan.

Heat on medium heat.

Take the crab patties out of the refrigerator.

Dip each patty through the egg wash then dip through the bread crumbs coating the outside of the patty completely.  Place on a clean platter.

Once the oil is properly heated, carefully place the patties in the skillet and fry for 2-3 minutes.

Flip each Crab Cake over and fry another 2-3 minutes.  Each side should be golden brown.

Don’t go to far from the stove – 2 minutes passes real fast.

Remove Crab Cakes to several layers of paper towels to remove excess oil.

Serving Suggestions for Cajun Crab Cakes

Serve the Crab Cakes on a platter with a side salad.

A local restaurant has a wonderful Crab Cake dish where they serve the Crab Cake over a bed of angel hair pasta with an Alfredo sauce.  You talk about some good groceries there cher!