Learn how to make roux 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 : 0:2:27
Cajun Recipes by Beryl Stokes:
Chicken and Sausage Gumbo
Homestyle Macaroni and Cheese Recipe
How To Grill Hamburgers
Red Beans and Rice Recipe
Crawfish Etouffee Recipe
Crawfish Pie Recipe
How To Make a Roux
How to Make The Cajun Trinity
Potato Salad Recipe
Cajun Cooking TV – Cajun Recipes and Creole Recipes
Duration : 0:7:24
What’s the difference between Cajun and Creole cooking?
Creole cooking has a lot of Carribean and Jamican influences. Tomatoes and okra are used lot, along with peppers and spices. Cajun cooking is very rustic, using ingredients found on the land, with some French influences. Alot of recipes are roux based. Both styles are found in Louisiana, and some recipes incorporate bits from both. Creole cooking in Louisiana is found mostly in New Orleans.
Loaded with recipes, tips and information on Cajun and Creole Cooking Easy Chef’s “Cajun Cookin’” has over 650 great Cajun and Creole recipes. Its powerful search engine allows you to find recipes in seconds. Users can add and edit their own recipes. From easy to gourmet, the recipes in “Cajun Cookin’” are so easy to use, you’ll love it! What is real Cajun food? What is the difference between Cajun and Creole? How do you make a proper roux, and what is it used for? This and MANY more questions are answered in Easy Chef’s “Cajun Cookin’”! Whether it’s one of the better known dishes like jambalaya, gumbo, etouffee, or any of the many other delicious recipes, youll find Cajun food to be inexpensive, easy-to-prepare and delicious. This Cajun and Creole recipe software is a must have for anyone who loves Cajun cooking. Surprise your friends with dishes they thought could only come from a Cajun restaurant! Over 650 great recipes Powerful search engine lets you find recipes in seconds A must for anyone who loves Cajun cooking Add your own recipes Surprise your friends with dishes they thought they could only get in a Cajun restaurant From easy to gourmet Easy to use Windows 98, Me, 2000, XP 486-66 processor or greater 16 MB of RAM CD-ROM drive
I’ve always made a medium peanut buttery roux for my jambalaya….it adds a bit of creaminess to it.
Now, I’ve come across recipes that call for a roux to be made and I’ve come across those that don’t. I have always started with a nice medium roux.
So, do you roux for a jambalaya? Or is that reserved for gumbo alone.
I wonder where all these hungry dog section folks came from….LOL.
Roux away. It’s a personal decision. Recipes are not written in stone, and I’m certain yours will turn out just fine.
cajun cooks only — i have been down loading cajun recipes and cant find much difference between jambalaya?
and gumbo. is this a ethnic thing or am i missing something. in one gumbo recipe it says to put the schrimp shells in with the chicken,schrimp andandouille sausage but never says anything about taking them out and why put them in anyway. and to make the roux would it be ok to use corn starch and water. will be waiting with my yankee bells on
the shells and everything except the kitchen sink(only because we haven’t learned how to tenderize it !!!) are boiled together to make a stock…strain…discarding everthing but the juice(stock) and meat……
corn starch is actually better to thicken a gravy……flour and oil is all it takes for a roux….take a gumbo,add uncooked rice,cook until the juices are almost completely absorbed by the rice….you will now have jambalaya…..kitchen buquet will give it color needed
5Tbs of butter and 5Tbs of flour. Melt butter fully and mix in flour. Stir until milk chocolate color. Mix in 2/3 cup of onion. Stir for a few minutes. Mix in 2/3 cup of celery and 1/4 cup of bell peppers. 2 cloves of chopped garlic – Or one, use to taste.
1.5 quarts of chicken broth — mix with roux and stir. Mix in desired ammout of Rotel Tomatos. Let cook for an hour. Add desired ammount cajun and file powder. Stir. Add in peppers and then seafood. Stir, let cook. Remove from heat. Serve.
you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.
serve with rice in a bowl
another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving
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