Cajun Cooking

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Cajun Cooking

Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

Cajun Cooking

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Cajun Cooking

Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun cooking and creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call Cajun Cooking and creole food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not Cajun Cooking but creole french cooking.

Gumbo Is Cajun Cooking

I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.

these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe

because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do

Cajun Cooking

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http://www.cajuncookingtv.com/grilled-pork-tenderloin –

How to Grill a Pork Tenderloin from the Cajun recipes at Cajun Cooking TV and Beryl Stokes. We added Mesquite wood chips for a great smoke flavor to one of our favorite grilled meats. Check out the full recipe and how-to on our website at www.cajuncookingtv.com.

Thanks for watching our videos and we hope that you learn a few things into to serve your family delicious food.

Duration : 0:7:41

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http://www.CajunCookingTV.com/dry-rub-recipe –

Dry Rub Recipe that we used on an oven roasted Boston Butt Pork Roast. See video – http://www.cajuncookingtv.com/boston-butt-pork-roast

How to Make a Dry Rub Recipe from the Cajun recipes at Cajun Cooking TV and Beryl Stokes.

Duration : 0:4:40

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Cajun cooks gumbo at Shockzilla’s place…

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http://hubpages.com/hub/Home-Style-Macaroni-and-Cheese-Recipe
-
Step 5 is the Finished Product.

Cajun Recipes by Beryl Stokes -
http://www.berylstokes.com/ -

Cajun Cooking TV -
http://CajunCookingTV.com/

Duration : 0:2:15

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How to Make a Boston Butt Pork Roast from the Cajun recipes at Cajun Cooking TV and Beryl Stokes.

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Cajun Jambalaya by Beryl Stokes is a new recipe at Cajun Cooking TV. A Cajun Jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

The recipe for Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking. You’ll notice that we use Cajun Seasonings in just about everything.

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http://www.RiceCookerMeals.com/resell/
Make $1800/year pure profit from one sq ft of counter space!
Well, that’s what one country store made last year displaying my cookbooks. Hopefully you can do a lot better than they did.

I’m looking for retail partners to display my fast-selling cookbooks on the counter near the cash register, or some place that has good visibility. In exchange, you will make 40% of the retail price on the books purchased.

Down-Home Cajun Cooking Favorites has been selling well since Jan 2006.
Cajun cooking is still a popular topic. Here in Cajun Country we are known around the world for our delicious food. This cookbook takes advantage of the popularity of Cajun cooking, having 140 delicious Cajun recipes for a very low price.

Rice Cooker Meals: Fast Home Cooking For Busy People.
This book gives back your time and freedom. It is easy push-button cooking. All cooked in a rice cooker. It’s been called a Kitchen Revolution. Put ingredients in the rice pot, press button. Go do something else more important than tending pots on the stove.

Duration : 0:4:44

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