Archive for November, 2009

Shrimp Creole Recipe

Shrimp Creole recipe from the Cajun Recipe collection at –

http://www.CajunCookingTV.com/

Duration : 0:8:50

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Voodoo, ghosts and pirates! Is Cajun country, New Orleans, really still a spooky, authentic creole enclave?

Or is it just a sprawling city like many others?

That is to say, is the place steeped in a Caribbean/Cajun/Creole vibe and some genuinely interesting voodoo history, or is the voodoo stuff nothing more than a tourist attraction from a long forgotten past?

I heard the Voodoo temple was really just a shop on one of the main streets.

in a city known for such things you can surely expect some fakers to abuse of the situation and use people for money. that does not mean that they do not really practice voodoo.

So Practice some "basic" voodoo so it’s not like i can say it no longer exists. We have some wonderful minds. Others who practice similar types.

Blessings,
Shadow

What is your Cajun Gumbo recipe?

I’m doing research on gumbos this semester and after looking at countless recipes for the past month I am just curious as what people consider a Cajun gumbo. If you can say where you are from when you answer that would be great as well. Thanks.

roux…water…whole cut up chicken….smoked sausage…..onions, garlic, bell pepper, and lots of Tony Chachere’s (its a seasoning blend you find in the spice aisle)

you start with the roux which is just hot grease and flour, you stir and stir and scorch it a little, almost burn, but it gets dark brown, not black.

add water and the rest of the ingredients, slow boil for a couple of hours and voila, you have gumbo.

Does anyone have a Cajun Turkey Recipe for a turkey that will be cooked in an oven, rather than in a deep fat?

I just want to cook a huge turkey (22 lbs.) in an oven rather than with a fryer and would like to have a great Cajun Turkey recipe.

You should double this recipe, Tony’s creole seasoning is available in most grocery stores.

Cajun Style Turkey

12 – 14 lb turkey

Season inside and out generously with 2 – 3 Tbsp Tony’s seasoning

Place 1 cup *veg mix and 2 sticks butter inside bird Place bird in roasting/baking pan
(*1 cup veg mix: In blender: 1 onion 1/2 green bell pepper 2 sticks celery 1 clove garlic)

Cover the turkey breast with bacon strips and a paste of butter & flour.
*1 cup chicken stock (1/2 inside bird other half in bottom of pan)
Cover or tent and bake in 300 degree pre-heated oven around 4 hrs, steaming until tender. Remove cover, pour off pan juices, set oven to 500 degrees and brown bird for about 8 – 10 minutes.

*"almost" equal amounts (just a little more of the butter). Melt/heat butter then the flour is stirred in to make a paste that is not "too dry"

What do people say Cajun and Creole food are the same?

It’s not the same it’s two totally different cultures both similar but different.

Creoles are historically linked to the Francophones : French/Spanish & French/African descent, in that order who settled in Louisiana. The Cajuns come from the Arcadians of French Canada; settling also, in Louisiana; to put all this briefly.

Salmon Croquettes with Cajun Remoulade Recipe

A video recipe from the Holiday Kitchen. Serve these Salmon Croquettes for dinner at your Super Bowl party! Visit www.holidaykitchen.tv for more entertaining ideas and to order the dvd!

Duration : 2 min 20 sec

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Best Charlotte NC Cajun Catering Restaurant

http://charlottecajunrestaurant.com – Bite Your Tongue – specializes in cajun catering for that special occasion. Located in central downtown Charlotte, NC, and featuring authentic New Orleans style cajun cuisine, your guests will thank you for inviting them! Yes! real Nawling style food.

Duration : 45 sec

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What is the relation between Cajun foods and African Americans?

There was a time I asked my friend what type of food most African-Americans enjoyed to eat and he told Cajun foods. Not surprisingly, I hear this answer from the majority of people whom I ask. Why is this so?

speaking as a real cajun, i can first tell you that African Americans don’t necessarily enjoy the "cajun" cuisine you’re referering to. There is a big difference between cajun food and creole food. They enjoy more a mixture of the two. The cajuns that migrated from Nova Scotia had to learn to cook from the land. They used every part of the animal they killed and used every spice they could get their hands on from the land to season the food. thus, the "cajun" cuisine you eat now. Slaves did not necessarily eat the cajun cuisine. They still cooked their own meals. Some slaves were Creole. Creoles were a mixture of black and spanish people. They too had their own style of cooking and their own spices. The two cultures were eventually merged into our melting pot here in Louisiana and that’s the "cajun" they eat. Hope I helped you understand a little better.