Cajun Cooking TV
Cajun Cooking TV with Cajun cook Beryl Stokes is dedicated to bring you Cajun recipes with step by step videos that show you exactly "how to do it."
www.CajunCookingTV.com
www.CajunCookingTV.com
What Is Cajun Cooking?
If you're interested in Cajun cooking there are a few things that you need to know...Cajun cooking is more of an art form than an exact science. Normal everyday recipes will call for a teaspoon of this and a cup of that. But when you cook Cajun, exact recipes are not the norm. So read on to learn a little more about what is Cajun cooking.
The history of Cajun cooking evolves from the French. When French immigrants settled in the Louisiana territory, they brought with them their own cooking recipes. But they soon realized that they would have to improvise because they would not have access to the ingredients normally used in their French recipes. So they adapted their cuisine to include a lot of rice, seafood and wild game.
And Cajun cooking was born.
If you want to begin cooking Cajun, the first thing you need to become familiar with is the Holy Trinity of Cajun cooking, also know as the Cajun Trinity. While this sounds mysterious, it is just the basic ingredients for many of the Cajun dishes.
The Holy Trinity of Cajun cooking consists of a mix of onion, bell pepper and celery. When you begin to cook Cajun, make sure you have plenty of these base ingredients on hand.
One of the most interesting things about Cajun cooking is that the same recipe may not taste same each time it is made. This may be because Cajun cooking is done to taste rather than exact measurements. Therefore, depending on the mood of the cook, the recipe may taste different from day to day.
In you live outside of the New Orleans or south Louisiana area, the most difficult challenge you will have is finding the right ingredients for your Cajun dishes. This is where you will have to look at specialty shops. There are a few international groceries that you can visit to find the needed ingredients for your Cajun recipes.
The Cajun Supermarket has just about everything you would need to cook Cajun of it's not available locally.
You need to be aware that some Cajun dishes take time to cook. A true Cajun recipe is not to be rushed. You need to allow sufficient time for simmering to allow all of the ingredients to blend together for that perfect Cajun taste.
As you become a more experienced Cajun cook, you will be able to determine exactly when your Cajun dish is ready to be served.
Some people say that cooking Cajun is a spiritual experience. You get to pour your heart and soul into your Cajun dishes. So if you think you're ready, here are some great Cajun recipes, so start cooking!
Table of Contents
- What Is Cajun Cooking?
- What's the Difference Between Cajun Cooking and Creole Cooking?
- How To Make Red Beans and Rice
- Cajun Recipes Index
- Chicken and Sausage Gumbo
- How To Make Crawfish Etouffee
- How To Make Crawfish Pie
- Cajun Cookware
- How to Make The Cajun Trinity
- What's Your Favorite Cajun Food?
- How To Make a Roux
- Cajun Cookbooks
- How To Make Macaroni and Cheese
- How To Grill Hamburgers
- Cajun Grills
- Cajun Potato Salad
- More Cajun Recipes
- New Guestbook
What's the Difference Between Cajun Cooking and Creole Cooking?
Do you know the difference between Creole and Cajun cooking?
People who are not native to south Louisiana will say that Creole and Cajun cooking are the same thing.
But the residents of south Louisiana will beg to differ. To fully understand the difference between the two styles of cuisine, we must first understand the history of the people of south Louisiana.
The French European settlers arrived in the New Orleans territory in the 1690's. These settlers were largely made up of aristocratic second sons who did not stand to inherit the family's fortune. These settlers came to New Orleans looking for new fortunes.
As these new settlers arrived, they brought with them the influences of fine French cuisine. The Native Indians introduced these new settlers to produce such as corn and bay leaves. These ingredients were soon added to the European based recipes.
Since these aristocrats were well to do, they soon began to use imported slaves from Africa. These African slaves brought with them Okra seeds. Okra soon became a much used ingredient in a lot of the Creole dishes. It is a combination of all of these cultures that have led to the development of the Creole cuisine.
The Cajuns were originally called the Arcadians. They were refugees from the Arcadia region of Canada. Some of these refugees settled in the unclaimed swamp lands of Louisiana.
This land was not conducive to crops such as wheat, barley and oats. So the Cajuns of this area had to look elsewhere for their food sources. Luckily, the swamps were rich in wild game. Trapping and hunting became the lifestyle of the Cajuns.
Since the Cajuns were so poor, cooking utensils were hard to come by. Cookware consisted of one big iron pot suspended over a fire. Because of this, it was important that one pot meals were developed. Wild game was given unique flavor by adding staples such as corn, beans and rice.
So as you can see the difference between the Creole and Cajun cuisine really began as a difference in social standings. But today, the line between Creole and Cajun has become more blurred as the two cuisines have merged.
But Creole cooking will tend to be more complex and use such ingredients as oysters and shrimp. Cajun cooking still tends to be made up of one pot dishes that are a little spicier.
So if you've ever wondered what is Creole cooking, you now have the answer. But with both Creole and Cajun cooking, you will be in for a unique cooking experience.
People who are not native to south Louisiana will say that Creole and Cajun cooking are the same thing.
But the residents of south Louisiana will beg to differ. To fully understand the difference between the two styles of cuisine, we must first understand the history of the people of south Louisiana.
The French European settlers arrived in the New Orleans territory in the 1690's. These settlers were largely made up of aristocratic second sons who did not stand to inherit the family's fortune. These settlers came to New Orleans looking for new fortunes.
As these new settlers arrived, they brought with them the influences of fine French cuisine. The Native Indians introduced these new settlers to produce such as corn and bay leaves. These ingredients were soon added to the European based recipes.
Since these aristocrats were well to do, they soon began to use imported slaves from Africa. These African slaves brought with them Okra seeds. Okra soon became a much used ingredient in a lot of the Creole dishes. It is a combination of all of these cultures that have led to the development of the Creole cuisine.
The Cajuns were originally called the Arcadians. They were refugees from the Arcadia region of Canada. Some of these refugees settled in the unclaimed swamp lands of Louisiana.
This land was not conducive to crops such as wheat, barley and oats. So the Cajuns of this area had to look elsewhere for their food sources. Luckily, the swamps were rich in wild game. Trapping and hunting became the lifestyle of the Cajuns.
Since the Cajuns were so poor, cooking utensils were hard to come by. Cookware consisted of one big iron pot suspended over a fire. Because of this, it was important that one pot meals were developed. Wild game was given unique flavor by adding staples such as corn, beans and rice.
So as you can see the difference between the Creole and Cajun cuisine really began as a difference in social standings. But today, the line between Creole and Cajun has become more blurred as the two cuisines have merged.
But Creole cooking will tend to be more complex and use such ingredients as oysters and shrimp. Cajun cooking still tends to be made up of one pot dishes that are a little spicier.
So if you've ever wondered what is Creole cooking, you now have the answer. But with both Creole and Cajun cooking, you will be in for a unique cooking experience.
How To Make Red Beans and Rice
Cajun Recipes Index
List of Best Cajun Recipes
Need a Cajun recipe? Or a recipe for other great Southern food? Here's a list of great Cajun recipes, Creole recipes, and Southern recipes, along with videos and easy step-by-step directions to show you how to cook like a chef.
- Crawfish Etouffee Recipe
- Crawfish Etoufee Recipe by Beryl Stokes Crawfish Etoufee (pronounced a-TOO-fay) is a stable on Cajun restaurant menus and a family favorite made at home. We have had many a family birthday celebrations over a...
- Crawfish Pie Recipe
- Louisiana Lagniappe Crawfish Pie is what we are making tonight. Lagniappe (pronounced Lan-Yap) is what Cajuns refer to as "A little something extra" or "For a rainy day". Recently, the LSU...
- Cajun Trinity Recipe
- "Cajun Trinity" or "Holy Trinity" is a term used in Cajun and Southern cooking to describe a group of aromatic seasoning vegetables such as: onion, bell pepper and celery. These three items are the base...
- How To Make a Roux
- "What is a Roux?" you might ask. We used to live on Rue de Belle Maison. In that sense Rue means a street or avenue. But, what we are talking about is a very common term in Cajun and...
- Red Beans and Rice Recipe
- It's another Saturday night in Baton Rouge, LA and we are hungry for some Red Beans and Rice with Andouille Sausage. Um Um! Red Beans and Rice is a staple of the Cajun and south...
- Macaroni and Cheese Recipe
- Let's get back to the comfort food of our past. Home Style Macaroni and Cheese is one of my husband's favorites and I usually only make it on a Saturday or Sunday evening so that he can have left overs for lunch the next day.
- How To Grill Hamburgers
- It's hamburger night in Baton Rouge. For over 30 years, my husband has only used a little barrel shaped grilled called an Old Smokey. We currently have Old Smokey grills in three sizes: small, large, and extra large.
- Chicken and Sausage Gumbo Recipe
- Gumbo is a quintessential dish in Cajun cuisine. But, what is Gumbo? The word Gumbo actually refers to Okra. Okra is used as a thickening agent to this Cajun soup; thus the name of the soup became Gumbo. ...
- Cajun Potato Salad
- Potato Salad Recipe: Southern Style Potato Salad is a must have for any festive holiday occasion. We make Potato Salad for Memorial Day, July Fourth and Labor Day. Potato Salad is a staple of America...
- How to Grill Steaks
- Steak and Potatoes - the perfect mans meal. What makes a perfect steak? First you must start off with quality meat from your local butcher or meat market. Ideally, they specialize in quality meat and can...
- Grilling Tips
- Grilling Tips for the beginner or experienced grill men or those who think they know what they are doing. There are 10 basic steps to perfect grilling every-time. In the attached video Mike Stokes shows you...
- Hoppin John Recipe
- My friends always ask me, "What ya makin dis weekend?" We are making Hoppin John. "What the heck is Hopping John?" they say. Well I didn't know what in the world Hoppin John was either. ...
- Turnip Greens Recipe
- Turnip Greens, Collard Greens or Mustard Greens - all very similar in nature, but each has a different taste and size of leaf. We prefer Turnip Greens for their small, tender leaf and...
- Grilled Chicken and Pasta
- We're making Grilled Chicken and Pasta with a cheddar cheese sauce tonight. Come and join us and we'll show you how to make it. Grilled Chicken is about the only way Mike Stokes will eat...
- Broccoli Rice Casserole
- "What do you want me to make?" Broccoli Rice Casserole is always the answer. Of course we add a few extra items from our Cajun Cooking repertoire. Whether Cajun Cooking or...
- Strawberry Shortcake Recipe
- Strawberry season means strawberry shortcake in south Louisiana and it's one of my favorite times. After all Ponchatoula, Louisiana is the Strawberry capital of the world. In late winter...
- Shrimp Creole Recipe
- Shrimp Creole is another favorite Cajun/Creole dish. Traditionally, Shrimp Creole is a Creole recipe from New Orleans. Shrimp Creole only differs slightly
- How to Boil and Eat Louisiana Blue Crabs
- Louisiana Blue Crabs are available in the warm waters of the Gulf of Mexico. The word for Blue Crab in the Greek means beautiful swimmer and savory. Louisiana
- Chicken Pot Pie
- Chicken Pot Pie - sound like a blast from the past. I never hear people talking about actually making Chicken Pot Pie from scratch. Chicken Pot Pie is truly
- Charcoal Grilled Redfish
- Grilled Redfish is on the menu this Saturday night at the Stokes' home. Any quality fish will do for grilling, we've grilled grouper, red snapper, tuna,
- Honey Glazed Bacon Wrapped Shrimp
- Bacon Wrapped Shrimp is a quick and very easy Cajun recipe that can be either an appetizer or main course. A variety of sauces or glazes can be made for
- Crab Au Gratin
- Crab Au Gratin has got to be my all time favorite thing to order at a seafood restaurant. I order Crabmeat Au Gratin every time we go to Mike Anderson's
- Crabmeat Stuffed Shrimp
- Stuffed Shrimp is another Cajun restaurant favorite of mine only second to Crabmeat Au Gratin. The best stuffed shrimp I have found in Baton Rouge (besides
- Stuffed Meatloaf Recipe
- A Bacon Cheeseburger Stuffed Meatloaf is basically a fun and delicious way for your family to enjoy the old run of the mill meatloaf in a whole new way.
- White Beans and Andouille Sausage
- We made White Beans and Andouille Sausage during the aftermath of Hurricane Gustav. Not even 100 mile an hour winds that devastated the power to most of South Louisiana could stop us from eating normal...
- Stove Top Baked Beans
- BBQ Baked Beans are sure to be served with our grilled hamburgers. Baked beans don't necessarily mean they have to be baked in the oven to be good
- Potatoes Au Gratin
- Potatoes Au Gratin, or scalloped potatoes, is a wonderful warm and cozy comfort casserole. I love to serve this with a steak or grilled chicken. It takes a
- Cajun Rice Dressing (Dirty Rice)
- Cajun Rice Dressing, Rice Stuffing, or Cajun Dirty Rice - whatever you call it - this dish is a staple of Cajun Holiday traditions. In this episode, we made
- How to Make Chicken Stock
- Fresh Cajun Chicken Stock or Chicken Broth is essential for a flavorful gumbo, soup, stew, turkey dressings, sauces and much more. If you think Chicken Stock is
- Homemade Mashed Potatoes
- Homemade Mashed Potatoes are made with real white potatoes, butter, milk and sour cream. Real homemade mashed potatoes are extremely tastier than your run of the mill stuff out of a box.
- Cajun Crab Etouffee
- Crab Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish - this dish gives me the warm and cozy feeling of comfort food. On a Sunday after church we whipped this up in a few minutes.
- Shrimp Po Boy Sandwich
- Shrimp PoBoys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans. Po Boys is a familiar term used to describe a submarine sandwich
- How to Make Shrimp Dip
- Shrimp Dip is a simple and fast dish to prepare for a party, baby shower, or impromptu gathering. The accounting department at my office always asks me to make this
- How to Cook Crockpot Pot Roast
- A crockpot pot roast is a wonderful thing. If you've been afraid of cooking a large roast, a slow cooker is the way to go. This slow cooker roast recipe is simple to make.
- Cajun Green Beans and New Potatoes
- Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole - without the mushroom soup. We recommend using fresh green beans
- Fried Shrimp Topped with Crab Etouffee (Shrimp Norman)
- Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson's in Baton Rouge, Louisiana. It is basically Fried Shrimp with Crab Meat Etouffee topping.
- Skin Eatin' Good Baked Potatoes
- Baked Potatoes (or Stuffed Potaotes) are a traditional side item for steaks - you know the saying: I'm a steak and potatoes man.
- Spinach Artichoke Dip
- Spinach and Artichoke Dip or Spinach Dip are often referred to as Spinach Madeline in Cajun cuisine. We make Spinach Madeline around the holidays, and when the kids come over because they love it. It is a family favorite. I even have a special small crock pot to keep it warm when I am expecting a crowd.
This recipe will serve about six guests. For more, just double the recipe. - New Orleans Seafood Gumbo
- Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux. A roux is used as a thickening agent for this traditional seafood soup. The word Gumbo derives from the Creole culture which is the West African word for okra. Okra is also used as a thickening agent as is a special spice called Gumbo File'. File' is ground sassafras. We sprinkle Gumbo File' on the bowl of gumbo at the table for a little extra spiciness.
You may think that Gumbo whether Chicken and Sausage Gumbo or Seafood Gumbo is only good in the cold weather. However, we enjoy Gumbo year round. We especially like to make it for Christmas Eve and enjoy with our daughters. It's become a tradition at our house. Give it a try sometime. It's really not hard and taste oh so good. - How to Cook Fresh Asparagus
- Fresh Asparagus is so much better than those served out of the can. Asparagus is a tall plant with feathery foliage best known for its long edible shoots. Often referred to as a delicacy, we enjoy fresh steamed asparagus with grilled steaks and grill pork tenderloins.
Asparagus comes in a variety of colors such as green, white and purple. When purchasing asparagus, look for them to be displayed standing up in shallow water. The stems should be moist and firm. - Hot Andouille Sausage Po-Boys
- On the menu tonight, an Andouille Sausage Po-Boy grilled and smoked with mesquite chips over a real hardwood charcoal fire. Andouille is a flavorful Cajun Sausage that is basically ground pork and special seasonings.
These hot sausage New Orleans style sandwiches are called Po-Boys here in Louisiana. According to Wikipedia, a po boy, or po'boy, poboy, po-boy, or poor boy, is a traditional submarine sandwich from Louisiana. - Cajun Crab Cakes
- Crab Cakes are an easy and very popular crabmeat dish in South Louisiana as well as the New England area. Crab Cakes are so versatile for serving too. They can be your entree, or a side item. You can eat them as is, or with cocktail or tartar sauce, or as a poboy on a hot buttered french po boy bread.
- Homestyle Chili Recipe
- Homestyle Chili is easy to make using fresh ingredients such as ground beef or pork, bell pepper, onion, celery, garlic, diced tomatoes and seasonings. I'm not a chili expert, but this chili recipe is real easy and real good.
- How to Cook Snow Crab Legs
- Snow Crab Legs are not only easy to cook, but also easy to eat. Snow Crab Legs are typically from Alaskan seaboard and a smaller cousin to the King Crab. Snow crab legs usually come already cooked and frozen, and all you really need to do is add seasonings and heat them up in a pot of boiling (seasoned) water.
- Homemade Tartar Sauce
- Homemade Tartar Sauce is a great addition to any seafood dinner. Goes great with fish, shrimp, oysters, you name it. There's no need to buy a jar of tartar sauce when it's so easy to make and so good fresh. Not to mention homemade doesn't have all of those chemical additives that manufactured food has.
- How to Cook Spinach
- Fresh Baby Spinach is so tasty and absolutely good for you. Fresh vegetables just take so much better than out of the can. My godchild told me she wanted spinach, I like to fell out. If you've been eating spinach out of a can and are not too crazy about it, you're in for a real treat. Fresh spinach is totally different than the canned stuff.
- She Crab Soup
- She Crab Soup is a flavorful taste sensation of cream, crab, seasonings and wine. She Crab Soup is a southern recipe that is a cross between a bisque and a chowder. We call it crab bisque here in Louisiana. In fact, if you asked for she crab soup here in Louisiana, folks would look at you like you were crazy.
- Twice Baked Potatoes
- Stuffed potatoes give your meal that restaurant quality pizzaz. If you're hungry for something a little jazzier than baked potatoes, try this twice baked potato, also know as stuffed potatoes.
- Surf and Turf
- Surf & Turf is the popular name for Lobster and Steak. We had Surf & Turf for Valentine's Day dinner and talk about good. It was like finger licking good and really simple. So, don't be intimidated by the thought of cooking lobster. If you can boil water or light up a grill, you're halfway there. Give it a try!
- How to Cook Cauliflower
- Cauliflower is a wonderful vegetable that is often overlooked as a great tasting cooked vegetable. Cauliflower is most often used in Vegetable Trays with a dip. Although I love to eat raw cauliflower and broccoli, having it steamed is also very tasty; especially with some finely shredded cheddar cheese or fresh parmesan cheese.
- How to Make Fajitas
- A fajita is a common term used in Tex-Mex cooking to describe grilled meat served with a variety of fixings like: sautéed onions, bell pepper, sour cream, shredded cheddar cheese, salsa, guacamole, sliced jalapeno peppers, black olives, shredded lettuce and any other of your favorite toppings.
- How to Cook Crab Claws
- Fried crab claws are one of the most popular appetizers in Cajun or any quality seafood restaurant. Cooking crab claws is simple, so learn how to do it yourself. By the way, we call them crab fingers here in Louisiana.
- Burgundy Beef Stew
- Burgundy Beef Stew is a French beef stew country recipe utilizing the traditional French Trinity of chopped onions, celery and carrots.
Chicken and Sausage Gumbo
How To Make Crawfish Etouffee
How To Make Crawfish Pie
Cajun Cookware
Cuisinart Chef's Classic Stainless-Steel 10-Piece Cookware Set
Amazon Price: $114.95 (as of 11/10/2009) 
KitchenAid Gourmet Essentials 12-Piece Nonstick Hard-Anodized Cookware Set
Amazon Price: $425.00 (as of 11/10/2009)
Rachael Ray 10-Piece Hard-Anodized Cookware Set, Orange
Amazon Price: $148.99 (as of 11/10/2009)
Cuisinart Multiclad Pro Stainless-Steel 12-Piece Cookware Set
Amazon Price: $239.95 (as of 11/10/2009)
KitchenAid Gourmet Essentials 10-Piece Nonstick Hard-Anodized Cookware Set
Amazon Price: $124.49 (as of 11/10/2009)
How to Make The Cajun Trinity
What's Your Favorite Cajun Food?
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How To Make a Roux
Cajun Cookbooks
Cook'n Cajun Water Smoker Cookbook
Amazon Price: (as of 11/10/2009)
Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans
Amazon Price: $11.96 (as of 11/10/2009)
Justin Wilson Looking Back: A Cajun Cookbook
Amazon Price: $16.50 (as of 11/10/2009)
![Tony Chachere's Cajun Country Cookbook [ 23rd printing, October 1990 ] Featuring Seafood and Wild Game (new revised edition; more recipes, more pages)](http://ecx.images-amazon.com/images/I/51lJMrczaCL._SL75_.jpg)
Favre Family Cookbook: Three Generations of Cajun and Creole Cooking from the Gulf Coast
Amazon Price: (as of 11/10/2009)
How To Make Macaroni and Cheese
How To Grill Hamburgers
Cajun Grills
Old Smokey Electric Smoker
Amazon Price: $149.50 (as of 11/10/2009)
Old Smokey Electric Smoker Replacement Thermostat & Cord
Amazon Price: $27.95 (as of 11/10/2009)
2 Inch Smoker Thermometer
Amazon Price: $16.50 (as of 11/10/2009)
Old Smokey Charcoal Grill #22 (Large)
Amazon Price: $61.95 (as of 11/10/2009)
Old Smokey Electric Smoker Replacement Heating Element
Amazon Price: $27.50 (as of 11/10/2009)
Cajun Potato Salad
Potato Salad Recipe
http://hubpages.com/hub/Potato-Salad-Recipe Cajun Recipes by Beryl Stokes: http://www.squidoo.com/cajun-cooking-recipes Chicken and Sausage Gumbo http://hubpages.com/hub/Chicken-and-Sausage-Gumbo-Recipe Homestyle Macaroni and Cheese Recipe http://hubpages.com/hub/Home-Style-Macaroni-and-Cheese-Recipe How To Grill Hamburgers http://hubpages.com/hub/How-To-Grill-Hamburgers Red Beans and Rice Recipe http://hubpages.com/hub/Cajun-Red-Beans-and-Rice Crawfish Etouffee Recipe http://hubpages.com/hub/Crawfish-Etouffee Crawfish Pie Recipe http://hubpages.com/hub/Crawfish-Pie How To Make a Roux http://hubpages.com/hub/How-To-Make-a-Roux How to Make The Cajun Trinity http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity Potato Salad Recipe http://hubpages.com/hub/Potato-Salad-Recipe Beryl Stokes http://www.berylstokes.com/ Cajun Cooking TV - Cajun Recipes and Creole Recipes http://CajunCookingTV.com/
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