smithfield country hamCajun Navy beans & meatballs w creole celery p2
smithfield country ham brown gravy
Duration : 0:7:46
Roasted Cajun Salmon
Nicole prepares Norwegian Roasted Cajun Salmon. More simple ways to prepare, serve and enjoy Norwegian salmon: www.salmoninseconds.com
Duration : 0:3:15
Cajun Ratatouille Recipe : Adding Bread Crumbs to Cajun Ratatouille
Learn from an expert how to add bread crumbs to your Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.
Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon
Duration : 0:1:3
Chef Wally: Cajun Rub
Chef Wally prepares a spicy cajun rub for all kinds of seafood.
Duration : 0:3:4
How to fillet a redfish
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
Cajun chicken salad – Recipe
This is an great summer salad, you can make it spicy if you like, but i suggest you use mild cajun spices. With some dark bread this goes great with an barbeque! Hope you like it !
Duration : 0:0:54
What is the name for the way I like my eggs?
I like two eggs put in a cup with salt and creole seasoning. Then mix the yokes and whites into just a light yellow liquid. Then pour in a pan and let it fry. When it is sturdy enough to flip, flip it over and let the liquidy top fry a bit, but keeping the inside just hot enough to turn into a jellylike texture, but not runny or really cooked.
I thought omelets had fillings in them, this is all egg. Just cooked "rare", if it were steak.
Sounds like an omelette to me, but I’m not sure!
Why 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