Mike Anderson’s in Gonzales, LA

Mike Anderson’s in Gonzales, LA is one of, if not the number one, our favorite restaurants in the Baton Rouge area and beyond.

We’ve been eating there since it opened, and have never had a bad experience.

All of the food is awesome, and the service is always top-notch.

It’s pretty much our go-to place for birthdays, anniversaries, and other events, like Valentine’s Day.

So here we are again, on Valentine’s Day 2018, at Mike Anderson’s in Gonzales, LA enjoying our favorites plus a new dish – Crabfingers Au Gratin.

The Crabfingers Au Gratin were awesome, and we sure hope it becomes a regular menu item.

I can’t wait until we go back!

Obviously, we highly recommend Mike Anderson’s Restaurant in Gonzales, LA. Please tell them the folks at Cajun Cooking TV told you about it!

Mike Anderson’s in Gonzales, LA is located in the Clarion Inn Hotel on Hwy 30 in Gonzales, Louisiana.

1500 W Highway 30
Gonzales, LA 70737

Thanks,

Beryl and Mike

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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.

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Baton Rouge, Louisiana 70810

Thank you for watching!

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Baked Potato with Crab Au Gratin Topping

Baked Potato with Crab Au Gratin Topping was a brainstorm we had when we (for the first time ever) had some leftover crab au gratin.

Crab Au Gratin is probably Beryl’s all-time favorite seafood dish, so last week when we went out to eat at Mike Anderson’s Seafood Restaurant in Baton Rouge, Louisiana, there was little doubt what Beryl was going to order.

(Mike Anderson’s has some awesome Crab Au Gratin, along with everything else that is pretty awesome as well!)

Well, what this did was whet Beryl’s appetite for some more…

Every Saturday night, we video something that Beryl cooks for our Cajun Cooking TV show, that airs on WLFT-TV in Baton Rouge every Tuesday morning.

So, what did she cook on Saturday night this week?

You guessed it – Crab Au Gratin. Continue reading “Baked Potato with Crab Au Gratin Topping” →

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.

Crab Au Gratin Recipe

Crab Au Gratin has got to be my all time favorite thing to order at a seafood restaurant.  I order Crabmeat Au Gratin every time we go to Mike Anderson’s Seafood Restaurant or Boutin’s Restaurant.  They each make it a little different, but both are excellent.

Occasionally, I travel for my job to places that have no clue what good Cajun cooking is.  So, the first thing I want to do coming from the New Orleans airport is stop in Gonzales, Louisiana at Mike Anderson’s and get some Fried Crab Claws and Crab Meat Au Gratin.

Mike likes the Shrimp Norman.  I’ll have to show you how to make that soon.  Anyway, here is my version of Crabmeat Au Gratin.  Enjoy!

Ingredients for Crab Au Gratin

1 pound fresh white or lump crab meat
4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half and Half
3-5 cups finely shredded Cheddar cheese
Green onions – chopped for mixture and garnish
Parsley – chopped
¼ teaspoon each
nutmeg, white pepper, salt and Tony’s Creole Seasoning
4-6 oven-safe baking dishes
Deep skillet
Baking sheet

How to Make Crab Au Gratin

Preheat oven to 400 degrees.

Place your baking dishes on a baking sheet and spray with cooking spray.

Melt 4 tablespoons of butter and sauté the Cajun Trinity and garlic until well wilted.

Gradually add 4 tablespoons of flour and stirring for 2 minutes or so.

Add in Half and Half mixing well.

Cook on medium heat for 10 minutes to form a thick white sauce.

Stir constantly to prevent scorching or burning.

Turn off the heat.  Stir in seasoning at ¼ teaspoon each, 3-4 cups of cheese, small amount of green onions and parsley.  Mix well.

Fold in the crabmeat.  Spoon the mixture into individual baking dishes.  Cover with additional cheese.

Bake at 400 degrees for 10-15 minutes.

You can probably bake longer for a darker browning on top.  You just need to watch it to keep from burning.

Also, optional after the 15 minutes, turn the oven on broil to brown the cheese on top.

Carefully remove from the oven and garnish with chopped green onions or a parsley sprig.

Serves well with a steamed vegetable or side salad and crusty French bread.

Note:  The leftovers reheated well and were fantastic served with crackers like an appetizer.