Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who’s been cooking great Cajun foods for nearly 50 years. Learn how to prepare gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! … Ahheee!!
Jacques Gaspard
I prefer barbecuing chicken leg quarters more so than the other parts of the chicken–especially the white meat (chicken breast). And, here are a couple reasons why I like barbecuing chicken leg quarters more than other parts of the yard bird. Continue reading
The Health Benefits of Cajun Foods is a 3 minute video which outlines the numerous health benefits associated with Cajun-style cuisine–including the excellent benefits derived from the top 5 Cajun herbs and spices.
Bon appetite and healthy living.
This Cajun Trout Almondine recipe is an adulterated form of the original recipe: Trout Meunière Almondine.
The French word ‘meunière’, as used here, means food (especially fish) which is dipped in all-purpose flour, sautéed in butter, and sprinkled with lemon juice. We added a couple more ingredients like chopped parsley and DIY Cajun seasoning to liven up the catch… so to speak. Very delicious! Try it. You’ll like it. Continue reading
Isn’t Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of Creole origin, but it has been “Cajunized” to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes. Continue reading
Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for ‘smothered’ shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by sautéing the Cajun trinity of vegetables–chopped onions, celery and bell pepper–to bring out the traditional and unmistakable flavors of Cajun-style cuisine. Continue reading
Reverend Boudreaux was the part-time pastor of the local Cajun Baptist Church, and Pastor Thibodeaux was the minister of the Covenant Church across the road.
They were standing by the road and both were pounding a sign into the ground that read:
As a car sped past them, the driver leaned out his window and yelled, “You religious nuts!”
From the curve in the road they heard screeching tires, and a big splash . . .
The Reverend Boudreaux turns to Pastor Thibodeaux and asks, “Do ya tink maybe da signs should jus say Bridge Out?”
This Cajun Meatballs Sauce Piquant recipe was designed to accommodate those who love spicy hot meals and for those who don’t… that’s because all of the spicy seasonings are contained in the sauce, but not in the meatballs.Give it a try. I know you will like it. Continue reading
Instructions
Serves 8.