Creole Seafood Stew Recipe : Chop Onions for Seafood Stew
Learn how to chop onions for a creole seafood stew recipe in this free cajun food cooking video.
Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover
Duration : 0:1:59
Cajun Cooking for your anniversary?
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
Cajun Cooking Why Do People Try To Imitate Gumbo
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
Episode 184Creole, griffe, quadroon, mulatto, or other? Whats my heritage?
I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.
My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.
I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.
Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.
I hope someone can decipher this and I hope I didn’t drag on to long.
I would not bother.
Maybe you belong to the Human race.
What are some easy cajun and/or creole recipes?
I’m a college student living in an apt for the first time. I LOVE to cook, but I’m no chef. I need something easy and somewhat inexpensive.
I love seafood, especially shrimp and crab. I like chicken and pork as well but NO beef. And I know that creole and cajun food sometimes include crayfish but I dont have access to them in this small town. I also love spicy food. So if any recipes come to mind please share!!
Creole and Cajun dishes are my favorites. You can always substitute shrimp for crawfish in your recipes. Here are some links that I saved:
Shrimp Etouffee
http://www.soulfoodandsoutherncooking.com/shrimp-etouffee-recipe.html
Jambalaya
http://www.chefrick.com/jambalaya/
Dirty Rice
http://www.eatingwell.com/recipes/dirty_rice.html
Corn Maque Choux
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258936
Okra Creole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000352451
Crab Croquettes
http://www.eatingwell.com/recipes/cajun_crab_croquettes.html
Shrimp Creole
http://www.chefrick.com/cajun-shrimp-creole/
Gumbo
http://www.gumbopages.com/food/soups/shr-crab-gumbo.html
The Munchmobile searches for cajun and creole food
Pete Genovese and the Munchmobile opened the 2009 season by searching New Jersey for the best cajun and creole food in the state. (Video by Tim Farrell/The Star-Ledger)
Duration : 0:1:58
Culinary Creations Creole Chicken and Seafood Gumbo
ChefJayNChttp://gdata.youtube.com/feeds/api/users/chefjayncHowtoCulinary, Creations, Creole, Chicken, and, Seafood, GumboCulinary Creations Creole Chicken and Seafood Gumbo
Duration : 0:8:50
Cajun Recipes for my anniversary?
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 have a cajun menu. 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
Traditional Cajun recipes 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.
New Orleans Bill Creole Potato Salad – TV interview -ABC and NBC TV San Francisco 1991.
New Orleans Bill Creole Potato Salad – formerly “Mother Dears”
Duration : 0:4:55