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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This is my video response to Gwargwar1981′s cooking challenge. This is how I cook a Sirloin Tip Beef Roast. Watch and enjoy, and thanks to gwargwar1981 for the oportunity to post a video.

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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!

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a family favorite

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007bondjbhttp://gdata.youtube.com/feeds/api/users/007bondjbHowtosmoking, tips, smoked, food, BBQ, grilling, Louisiana, southern, style, cooking, JB, cajun, UDS, smoker, weber, smokey, mountain, The, HawgFathersSmoking tips 1007 pro

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Is there a particular cuisine that you have never tried but would like to try it someday? How about a recipe?

I would like to try Cambodian, Tunisian or Portuguese cuisine, I have never had anything from these countries.

I would like to try cooking some Creole and Cajun foods, this is new territory for me but I love Creole dishes.
****FOLKS: read my questions!

BTW, Thanks for the recipes, they look yummy!

Great question! I would like to try some authentic & traditional Scandinavian dishes. Also, I’ve always wanted to try some Maori (NZ) dishes.

Recipe wise: would love to do up a good classic NE Crab Boil one of these days!

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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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