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 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.
How To Make a Red Okra Gumbo (Specialty Cajun Folk Food)
Visit http://www.electsake.com/survival_how-to.htm for more Videos along with Diagrams and Instruction on this and other Survival and Living off the Land Skills
– How to make a very rare specialty Cajun folk dish, Red Okra Gumbo
Duration : 0:9:25
2010 Downtown Proud Cajun Festival Wichita Falls.mpg
Wichita Falls, Texas Aiyeeee! Laissez les bon temps rouler yall! Are you ready for live boiled crawfish and the best Cajun food around? Come listen to live Zydeco/Cajun music along with some Texas/Oklahoma Blues, Country and Rock thrown in the mix! Downtown Wichita Falls Development and the Elks Lodge #1105 once again put a Texoma twist on The 3rd Annual Cajun Festival taking place Saturday, May 8th at the Farmers Market in historic downtown Wichita Falls; Gates will open at 12pm and the event will last until 10pm. Grab the family and your friends, find your old Mardi Gras beads, search for your craziest hats and Cajun attire and head downtown to shop, eat, play and dance!
Highlights include live music from a variety of bands including Cajun/Zydeco music; live boiled crawfish; a variety of other Cajun cuisine; Downtown Proud Gumbo Cook-off; Cajun Fest Classic Car Show; Crawfish Eating Contest; unique specialty vendors; and inflatables/games area for children of all ages! If you are a motorcycle enthusiast there is also the annual Joe Felix Memorial Motorcycle Run, benefitting the Leukemia & Lymphoma Society, will start in the morning and end at the Cajun Festival around 3pm.
For more Info 940-322-4525
Duration : 0:0:31
Drusilla Place Catering
If the event is worth the invitations and arrangements, it’s worth delicious food. Drusilla Place Catering offers you a choice of cuisine and services to meet the needs of your function, whether it’s a wedding, private dinner or awards luncheon. Their menu includes lunch and dinner as well as specialty dishes, luscious Cajun seafood and a full bar. Make the event memorable with astounding dishes — call Drusilla Place Catering!
Visit us http://www.yellowpages.com/info-22379635/Drusilla-Place-Catering?from=youtb
Duration : 0:0:42
Cajun Turducken Assembly in Atlanta Meat Market – Part 3 of 4 – Putting it Together
Cajun Turduckens are a house specialty at the Douglasville Retail Meat and Smokehouse, just outside Atlanta. Turduckens consist of a mostly boneless turkey, stuffed with a boneless chicken and often duck breast (since whole ducks are usually too long for a standard sized turkey) with some variety stuffing between the meat layers.
In this third video in our four part series, owner David Widaski assembles a Turducken with Cajun crawfish cornbread stuffing for a satisfied client. The turduckens made at the Smokehouse are always fresh, as they take as much as 24 hours to thaw if you get a frozen one, which can be a hassle for clients.
The other advantage of having your Turducken made at the Smokehouse is that you choose the amount of spice and heat you want. Simple herb stuffings are available for a lighter palate.
If you have never tried a Turducken, give the Smokehouse a call at 770-577-2374 to start a new tradition in your home. If you love Cajun food, it doesn’t get much better than this. Turduckens can be special ordered all year long (thought most are sold for Thanksgiving and Christmas), but do require a 2-day lead time in most cases.
Visit www.MyGourmetSteaks.com for more details on the store. Watch part 4 on www.youtube.com/atlantabutcher for heating instructions.
Duration : 0:3:52
East Shore Specialty Foods – Cajun Pretzels – 4 oz bag
A traditional snack with a twist. Flavorful enough to eat on their own, but are also great for dipping. East Shore offers a wide variety of pretzels sure to please everyone’s taste buds.
What is a good fish to subistitute for cat-fish in recipes such as gumbo?
I have become interested in trying my hand at Creole and Cajun style cooking, and have seen some intriguing recipes that call for the use of cat-fish. However, after searching some local specialty fish shops and markets ( here in Vancouver, Canada ) I have come out empty-handed. So what is an appropriate substitute for cat-fish in this sort of dish?
I think any firm-flesh fish would work well. Orange roughy or tilapia would probably work. Also, gumbo is delicious with just chicken or a combination of chicken, oysters and shrimp.
Also, be sure to make some spicy cornbread to go with it. Yummy!
Cajun Cooking – 10 Unique Features Of Cajun Food
In today’s fast paced life where we are all rushing to scratch sometime for ourselves, Cajun is one country where till date cooking is considered a precious form of art. While there are no particulars in its recipes, a key ingredient is love & emotions. Many people in the country and elsewhere try to imitate the real Cajun flavor but are not able to do so. One reason might be that there are no defined quantities. Yet another major reason is that one must have a sincere feel to cook & serve the best in order to gain that excellence.
Cajun cooking includes a lot more than mere lagniappe from the pantry or the spice cabinet. Here are some fascinating facts about Cajun cooking:
1. Cajun cooking has very few exact recipes.
These recipes are often focused on taste factor that is more oft based on an individual’s decision. That means no measurements are fixed.
2. The mood of the cook decides the taste.
Try cooking a Cajun dish 4 times in a day and you shall find that every time it shall taste a bit different. The hidden spice of these dishes is the mood of the cook. Cook it happily and dish turns out ‘yum’. The moment you cook angrily, it shall become hot & spicy and might lead to the rage of the ones who eat it.
3. Present it with a ‘Bam.’
Remember Emeril Lagasse. He often relates some experience or story with his dishes and whenever he presents them, he does it with a “Bam!” This kicks off some special taste buds among the people and they relish the food all the more.
4. Meet with the person’s heart & soul.
Cajun cooking believes that good food is all about meeting their heart & soul. Love, affection & a feeling to serve are the hidden ingredients of Cajun cooking. This also explains as to why some southern cooked dishes are called ‘soul food’. Remember the New Orlean delicacies – Well the place itself is located in the Deep South.
5. Grab the real & right ingredients.
Cooking Cajun food outside New Orlean region at time can be a major challenge. This is because its ingredients are pretty hard to find. It seems just impossible to come across fresh spices & seasonings that are indispensable to most Cajun foods. Other hard nut to crack is locating andouille sausage and fresh crawfish during the mid of Michigan winter.
6. Visit the nearest specialty store for the right ingredients.
In case you are really interested to cook Cajun food at home, watch for the right ingredients in the specialty food shops. Also there are shops where you can place special orders and get your list done. The international food sections at some grocery stores stock limited Cajun seasonings. However, these sources are very few.
7. Add a little jazz to set the mood.
Once you are through with the requisites, charge up the environment with some jazz and glare to set your mood as well as for those whom you are serving.
8. Cajun cooking takes time so be patient and chalk out some of your schedule for it.
The best of Cajun delicacies require substantial time for simmering. One must have the patience and schedule the cooking accordingly. Assure yourself that the food would be done in time and I do not need to rush. There are ways to see when the food is done. It would be great to try these means. One must have a first hand experience of the same, rest the stories might be mere myths.
9. Cajun cooking is an emotional experience.
This type of cooking judges your talent, certifies your patience and sometimes charges up your energy levels. It is surely an experience worth trying.
10. Cajun food enlists some of the richest delicacies on the planet.
Excelling the art of cooking would put you through slavery of your taste buds for years together. Try these to become one of the earnest slaves!
Abhishek Agarwal
http://www.articlesbase.com/cooking-tips-articles/cajun-cooking-10-unique-features-of-cajun-food-708792.html