ZeCookingMaster has a special treat for dinner tonight! Good old Cajun Fried Catfish. And no, we ain’t from Leesiana

Duration : 0:5:10

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Click here for the full recipe.http://www.williams-sonoma.com/recipe/spicy-seafood-and-sausage-gumbo.html?bnrid=3185401&cm_ven=socialmedia&cm_cat=YouTube&cm_pla=videodisc&cm_ite=sssgumbo

Duration : 0:3:14

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Learn how to make Cajun Shrimp Pasta. Visit http://viralmenu.wordpress.com to get more information, and watch more free video recipes. Enjoy this Cajun Shrimp Pasta Recipe!

Duration : 0:1:34

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I remember walking back through Jackson Square to our hotel on Canal Street, so I’m thinking it is on Chartres, possibly in the area of Madison Avenue, Dumaine Street or St. Phillip. If I remember correctly, it was on the corner. And I recall having a soft shelled stuffed crab for dinner. The menu was diverse – like steaks, seafood, chicken – so I don’t think it was a cajun / creole or regional cuisine so much. We’re trying to remember and none of us have yet to come up with the name. I tried looking at area maps, but I haven’t found one that lists all of the restaurants in the area. The other thing that I remember is it almost seemed like two different buildings because we came in through one door and were taken through another to get to our table. And the rooms were really long and narrow. I’m thinking it had dark wood and high ceilings. I know my description probably doesn’t help, but I wanted to provide as much info as possible. Thanks for your help!

Sounds like Irene’s, which is at the corner of Chartres and Saint Philip.

539 St. Philip Street
New Orleans, LA 70116
504-529-8811

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Nicole prepares Norwegian Roasted Cajun Salmon. More simple ways to prepare, serve and enjoy Norwegian salmon: www.salmoninseconds.com

Duration : 0:3:15

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Chef Wally prepares a spicy cajun rub for all kinds of seafood.

Duration : 0:3:4

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Scott and Jacques Gaspard shares their technique on how to fillet a redfish. Be sure to visit Real Cajun Cooking — Pure and Simple at http://realcajuncooking.blogspot.com for more great tips on preparing seafood and delicious Cajun cuisine.

Duration : 0:9:29

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File` gumbo

Duration : 0:1:49

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part 2

Duration : 0:8:26

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ROUX—

5Tbs of butter and 5Tbs of flour. Melt butter fully and mix in flour. Stir until milk chocolate color. Mix in 2/3 cup of onion. Stir for a few minutes. Mix in 2/3 cup of celery and 1/4 cup of bell peppers. 2 cloves of chopped garlic – Or one, use to taste.

BROTH—

1.5 quarts of chicken broth — mix with roux and stir. Mix in desired ammout of Rotel Tomatos. Let cook for an hour. Add desired ammount cajun and file powder. Stir. Add in peppers and then seafood. Stir, let cook. Remove from heat. Serve.

you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.

serve with rice in a bowl

another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving

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