New Cajun Recipes from Cajun Cooking TV
http://www.CajunCookingTV.com/ -
Beryl Stokes will be presenting new Cajun Cooking videos and Cajun recipes such as –
Crawfish recipes
Shrimp recipes
Crab recipes
Beef recipes
Pork recipes
Vegetable recipes
Dessert recipes
Cajun restaurant reviews
Crock Pot Beef Stew recipe
How to Boil Shrimp
Grilled Fish
and Lots more
Stay tuned to Cajun Cooking TV
Duration : 0:9:39
pernil
Yankee fast foodYour best southern recipes (USA)?
It’s the food I grew up with- grits, fried green tomatos, sweet tea, biscuits and gravy, and all that.
Maybe you could share you’re favorite, it doesn’t matter if it’s deep south home cooking or cajun/creole.
I’m going to make a huge meal of southern food and want a lot of variety. 
thanks
SOUTHERN BEEF & BEANS CASSEROLE
1 lb ground beef
1 28 oz can Bush’s Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz tomato paste
1 8 1/2 oz package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese
1. In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease.
2. Combine meat mixture, Bush’s Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish.
3. Prepare muffin mix according to package directions. Spead evenly over bean mixture.
4. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.
SOUTHERN CORN CHOWDER
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with milk crackers.
Note: Creamed corn may be substituted.
Variations:
Add 1 package frozen chopped broccoli for cream of broccoli soup.
Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.
What style of cuisine do you prefer?
I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?
I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.
What about you?
Hello Vatican Lokey !
My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..
I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?
If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…
Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!
Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!
I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?
Love, light, and peace
tishy
How do I get him to try different types of food?
I eat almost anything but Pork. I love Sushi, Cajun Food, Caribbean Food, Chinese food, and Thai food. I eat very exotic things like Shark, baby alligator, frog legs, clams, sweet potatoe fries, spinich pie, seafood gumbo, fried oysters, escargo, calamari, eel, and even chicken gizzards. I’m trying to get him to eat some of my Caribbean Southern fusion dishes. He likes my fried sweet potatoes and gumbo and my pies, but i’m trying to make him eat everything else.
probably for the same reasons you don’t eat pork, cuz it grosses him out. A lot of that stuff sounds good, but i could never eat escargo or frogs, simply because of the thought of eating that animal.
mmmm you should invite me to eat some yummy calamari, clams,or oysters. i luv seafood!
how to debone a pork loin sirloin portion roast?
okay so i have a recipe for making a creole pork roast tonight but it calls for the pork roast to be boneless and i thought it would be cool to try and debone the pork roast instead of just adding my time to cooking the pork loin so if anyone has experience in doing so and wants to share that would be great thanks.
What you need to do is par-boiling the pork roast in boiling salt water. But the trick is to make sure the water is rapidly boiling and gently imerse your roast in the water. Only for about 45 minutes. Let the meat cool for a while and then debone. The bone should come sliding off easy. Roast as usual.
Cajun Dry Rub Recipe for Barbecue by the BBQ Pit Boys
There is nothing better tasting than that Deep South Bayou country flavor on chicken, pork, beef, and fish. Try this variation of the classic Louisiana Rub at your next barbeque.
Duration : 0:4:12
rice and gravy and goose; cooked the cajun way; is it good?
I’ve never eaten goose before, but I love rice and gravy with most any type of meat (chicken, pork, rabbit, round steak, etc.. etc..). Is goose a good meat to eat with rice and gravy, cooked only the way cajuns know how?
Not goose! Waaaayyy too greasy! Your rice will be swimming in all of the grease!
Creole Shrimp Sausage Making Recipe : Cutting Pork for Shrimp Sausage Recipe
Learn how to cut pork to make a Creole shrimp sausage recipe with expert cooking tips in this free Creole cuisine video clip.
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 : 0:1:47