How To Make Creole Potato Salad : Add Egg To Creole Potato Salad
Discover tips for adding egg to your homemade Creole potato salad with this free video recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:19
How To Make Creole Potato Salad : Whip Potatoes For Creole Potato Salad
Discover tips for whipping the potatoes for your homemade Creole potato salad in this free video recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:18
Cajun Cooking for Rednecks “Redfish Courtbouillion” Part 2
This is part 2 for the cajun cooking for rednecks.
to see the full video go to http://web.me.com/earloflsu/cajuncookingforrednecks/Home.html
Duration : 0:7:55
Sticky: Welcome to Cajun Fires Cooking
Bonjour à mes amis.! I am so happy to be back home. I have not worked on my “Cajun Fires” cooking web site for a long time. But I am back and ready to have some fun, and hope you join me to set the ‘fires a blazing’!
I am a 63 year young Cajun Woman and with a ‘joie pour la vie’ (joy for life) and have lived all my life in Southwest Louisiana. My maiden name is Broussard, and chere` don’t talk bad about the Broussards in this neck of the bayou, we’re a VERY large family, and fierce about taking care of each other.
Food has always been an important part of my life growing up in the South with all the traditions of family. My Dad’s Dad had a ‘mandatory attendance’ rule for Sunday lunch at he and grandma’s house. Grandpa provided the meat, and covered dishes were brought by everyone else. Not all spouses were keen on this, but it really didn’t matter, everyone went. Oh, Dad had 13 brothers and sisters! I am an only child, so having all those cousins around was heaven (I have 33 first cousins, and, age wise, I am in the middle).
This is just a brief overview of me and who I am. You will continue to hear me talk about family, as you have seen, I have a lot of them. I didn’t even mention my kids, grandkids, great grand kids….. it will come in bits and pieces. Stay tuned. Oh, the first event on Cajun Fires will be Roasting with Rosie Bar B Que Cook Off. Au revoir, MaryAmy
Betty’s Cajun Red Beans and Rice Recipe
In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!
Ingredients:
(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long grain rice
Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!
Duration : 0:7:47
Cajun Shepherds Pie Recipe : Making Mashed Potatoes for Cajun Shepherds Pie Recipe
Learn how to make homemade mashed potatoes for a Cajun shepherds pie with expert cooking tips in this free Cajun cuisine video clip.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:47
How To Make Creole Potato Salad : Make Creole Potato Salad Dressing
Watch an expert chef make a dressing for homemade Creole potato salad with mayo, mustard, salt, pepper and parsley in this free video recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:27
Louisiana southern styleWhy do people imitate Gumbo recipe?
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 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 creole cajun food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not cajun but creole french 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