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Cajun Cooking TV on WLFT-TV

[ 1 ] December 31, 2017

Cajun Cooking TV on WLFT-TV

If you’re in the Baton Rouge area, be sure to join Beryl every week for her new Cajun Cooking TV television show on WLFT-TV in Baton Rouge.***


The show will begin airing beginning on Monday February 5, 2018 in prime time, on Monday nights at 7 PM.

The show will air again on Tuesday mornings at 10 AM.

It’s gonna be fun, y’all…

*** NOTE: If you’re NOT in the Baton Rouge area and want to see the show, we’ll be posting the video on our Facebook page and on our YouTube channel.

“Like” us on Facebook so you will be notified when the episodes are published. Go to:

Cajun Cooking TV on WLFT-TV









Roux 61 Baton Rouge Review

[ 0 ] September 6, 2016

Roux 61 Restaurant Review


Roux 61

Roux 61

Roux 61 in Baton Rouge, Louisiana is a somewhat new restaurant in the city that is located in the former Boutin’s Cajun restaurant location on Bluebonnet Blvd.

Although new to Baton Rouge, Roux 61 got its start in historic Natchez, Mississippi. The Roux 61 in Baton Rouge made a few changes to the inside and out of the building, but still provides a rustic and South Louisiana vibe.

Probably our biggest melancholy moment was entering for the first time after moving to this side of town and realizing that the once iconic Cajun dance floor had been removed and turned into a full size bar and char-grilled oyster mega space.

Several distinct dining areas are created to provide a break-up of the large space.  All spaces provide a rustic feel with a variety of stuffed wild kills and other whimsical pieces like a rabbit with horns, some call a Jack-a-lope, a huge wild turkey, and giant bass.

Other decorative elements are architectural pieces, an old bicycle, pieces of old cars, and loads of big screen TVs in every room.

Lest I forget to tell you, the deck at the back of the restaurant is still there.  Children love to go out there and see the mass collection of turtles waiting for lively children to throw cat food pellets to them from the vending dispenser.

There are also many large ducks that call the pond behind the restaurant home.  Just today, when we left the restaurant, there were about eight big fat ducks waiting for us to provide handouts.  They came right up to us and not scared at all.  I had to say, “Sorry fellas, no take-out today.”

Mike and I have been to Roux 61 many times now and I have tried to order different items from the menu to get a good feel of the variety of dishes or combinations.

We typically visit on Saturdays for lunch because it is easier to get in for lunch.  Dinner service is packed with cars even parking in adjacent businesses parking lots.  So if you go at nighttime, be prepared to have a wait.

But I will tell you, Roux 61 is one of those places that is definitely worth the wait.

Here are a few of our favorites:

The Peacemaker Po-boy

Funny name, but a delicious mix of large fried oysters and large butterfly shrimp.  Oysters on one side and shrimp on the other.  Poboys come in half loaf or full loaf which means 6-inch or 12-inch.  Unless you have two stomachs, the 6” is an ample lunch portion.

The poboys come dressed with lettuce, tomatoes, and pickles and your choice of mayo, cocktail sauce or tartar sauce.  Mike loves the poboys here.

The seafood is very nice size, golden brown, and the poboy bread is that perfect blend of soft to bite; yet still has the crusty top of the best French bread.

The poboys also come with a mound and I mean a mound of fries that are very good.  So many restaurants use terrible frozen fries.  These fries hearty and fried to perfection.

Coconut Shrimp

Roux 61 Coconut Shrimp

Roux 61 Coconut Shrimp

OMG, the Coconut Shrimp are by far my number one favorite.  I have had plenty Coconut Shrimp across the US and Roux 61 is the undisputed best.

The Roux 61 Coconut Shrimp are actually made fresh and not the frozen version that so many other restaurants use.  Hand dipped in a sweet and spicy fresh coconut batter, large butterfly shrimp are fried golden and served on a mound of fries and a spicy Caribbean tartar sauce (which is not my fav, but probably good if you like it like that).

The Coconut Shrimp also comes with the best coleslaw I have ever had.  Sweet and crunchy with white and purple cabbage, carrots, chopped green peppers, and a sweet black pepper dressing.  Love it and always take some home for a quick after nap snack.

Char-grilled Oysters

Five words: fresh, big, hot, buttery, and garlic.  I never liked oysters at all until about a year ago when I tried chargrilled oysters.  I am not sure what it is about them, but I find chargrilled oysters great.

House Salad

Roux 61 House Salad

Roux 61 House Salad

Fresh salad greens, grape tomatoes, red onion, mandarin orange slices, dried cranberries, and candied pecans with house dressing is very refreshing.

I do wish they would but in a bigger bowl or plate.  I like to toss my salad around.


Roux 61 Coleslaw

Roux 61 Coleslaw

As mentioned above, I love this coleslaw and there is actually some in my fridge right now.  I could eat it for dessert tonight, but I will wait to bring for my work lunch.


Hush-puppies are served with most entrees or as a stand-alone side dish or appetizer.  These balls of cornmeal, onions, and sugar are the tops; especially with a dab of soft butter.

Catfish Lebeaux

I can’t say this enough…I LOVE catfish.  And Roux 61 does catfish right.  Catfish cut into long meaty strips, coated in a coarse corn meal, and golden fried.  The Catfish Lebeaux is served over white rice with delicious topping of Crawfish Etouffee.

Crawfish Etouffee

Speaking of Crawfish Etouffee, my step-daughter ordered this entree for lunch one day.  Let me just say it was terrific…well not better than mine, but it was very good.

Best and most astonishing part is it came served in a trough.  Literally it was a deep pasta serving bowl.  Needless to say we brought that home.

Blackened Catfish

Roux 61 Blackened Catfish Platter

Roux 61 Blackened Catfish Platter

My mom Patsy ordered the Blackened Catfish dinner one Saturday.  This plate consisted of two beautiful pieces of catfish fillets with spices (but not too hot) and blackened grilled; served with the House Salad and dinner roll.

Butterfly Shrimp

Roux 61 Shrimp and Oysters Platter

Roux 61 Shrimp and Oysters Platter

Mike loves fried oysters and fried shrimp.  The Butterfly Shrimp platter has a generous number of jumbo butterflied shrimp; meaning cut in the middle to open up the shrimp tail and allow more battering.

Again, all of the fried seafood platters come with a mound of fries, hushpuppies, and topped with a thick onion slice.

Fried Oyster Platter

As good as you could want…

Blackened Catfish Sandwich

Roux 61 Blackened Catfish Sandwich

Roux 61 Blackened Catfish Sandwich

Ample delicious blackened catfish filet like on the Catfish Lebeaux and served on a large sourdough bun with lettuce, tomato, and pickles.

I actually skipped the bun because it was too thick for this delicate piece of fish.  It would have been a huge mess and catfish falling out.  Also came with a huge mound of fries.

If you want something light, this is a good choice for portion and the price isn’t bad either at $11.

Seafood Nachos

Sounds good on the menu and has an impressive presentation of a mile high nachos with a creamy cheese sauce with crawfish tails and shrimp.  However, quite a mess to try and eat.

The heat of the cheese sauce makes the nacho chips soggy quickly.  I would recommend skipping this appetizer unless they can put the cheese sauce in a separate bowl for dipping like a Mexican queso dip.

Overall, we love, love, love Roux 61.  They don’t have a lunch menu, so it can seem pricey for the entrees at lunch, but so worth it and typically we have leftovers for dinner later.

We highly recommend Roux 61, it is one of our favorite places to eat in Baton Rouge.

CLICK HERE to view Roux 61’s complete menu

Roux 61 Restaurant & Grill
8322 Bluebonnet Boulevard
Baton Rouge, LA 70810
Monday – Saturday 11:00am – 10:00pm


Cajun Cooking TV Cookbook on Kindle

[ 0 ] August 30, 2016

How You Can Amaze Your Family Every Night
With a Meal So Delicious They’ll Swear It’s
Carry-Out From a Fancy Restaurant

Is your family worn out from having the same-old same-old for dinner week in and week out?

Wouldn’t you love to treat your family to delicious restaurant-style dinners that make them feel like every day is a special occasion?

(Imagine how you’ll feel when your significant other can’t stop talking about how great your cooking is!)

cajun cooking made easy


*NOTE: You do NOT need a Kindle device to download our Kindle cookbook. You can download it to any Kindle reader, OR your iPhone, or your iPad or Android devices.

CLICK HERE to ORDER Cajun Cooking Made Easy

I know how it feels to be a newlywed and not know how to cook… When I met my husband about all I could cook was frozen waffles – and I burned them about half the time.  And I’ve melted more than one pot on the stove attempting to boil water back in the day…

Maybe you’re new to cooking, and need a crash-course in how to make some “simple” but exciting and great-tasting meals for your family…

Or, maybe you’re already pretty good in the kitchen, and just want to add some variety and flair to the great meals you’re already making for your family…

Either way, Cajun Cooking Made Easy is your easy solution, with 101 great Louisiana Cajun and Creole southern style home-cooking recipes that you can serve your family and friends tonight.

And here’s what makes Beryl Stokes’ Cajun cookbook different from all the rest…

Every Cajun recipe comes with a link to Beryl’s Cajun Cooking TV website, where you can watch step-by-step videos showing you exactly how to make your amazing new dinners.

On top of that, you can get your questions answered by Beryl on our Cajun Cooking TV website and also join our Cajun Cooking TV Facebook group.

Here’s a brief summary of what you’ll gain access to:

– Recipes: 101 easy-to-make great-tasting Cajun and Southern-style recipes you can serve tonight…
– Secrets: Three “secrets” that will make everything you cook taste dramatically better…
– Videos: 92 and counting videos so you can look over Beryl’s shoulder while she’s making your new favorites…
– Website: CajunCookingTV blog where you can contact Beryl, comment, and get your questions answered…
Facebook: You can join our Facebook group for up to the minute recipes, updates, and information relevant to your cooking interests…
– Recipe Club: You can join our FREE Recipe Club, and you’ll receive a different recipe by email every two weeks of an exciting dish you can make for your family…
– And more: I don’t want to ramble on, you get the picture, this is way more than “just” a great Cajun cookbook…

So, if you’re ready to learn how to cook like a Cajun from the bayou country…

and to add a bunch of great Cajun and Louisiana home-cooking recipes to your repertoire…

and/or add some variety to your dinner lineup…

then Cajun Cooking Made Easy is for you.

CLICK HERE to Order Cajun Cooking Made Easy from Amazon

Beryl Stokes

Triple Berry Bread Pudding

[ 0 ] July 18, 2016

Triple Berry Bread Pudding

Bread pudding is mainstay dessert item on restaurant menus in Louisiana.  Bread pudding comes in many different forms, but it’s basically bread, cream, sugar, eggs, raisins, and cinnamon.

Triple Berry Bread Pudding

I was never a fan of bread pudding as a child growing up in Springfield, Louisiana.  My mom used to make it when our loaf of white Holsum sandwich bread got stale.  I just thought she was re-purposing old bread and I didn’t like the taste or the custard texture either.

Many years later, I had bread pudding for the first time in a restaurant in Baton Rouge.  The featured dessert was bread pudding with a whiskey sauce.  I was still not a fan, but it was very good.

Most restaurant bread puddings are made with French bread and raisins soaked in rum, whiskey or bourbon.  Recently, we tried a local restaurant in Baton Rouge called Walk-Ons.  They actually serve a bread pudding made with Krispy Kreme donuts.  Can you imagine?

Man that was the best bread pudding I have ever had. What can I say but WOW.

Bread pudding is a favorite at catered dinners, wedding buffets, and luncheons here in Louisiana.

My favorite bread pudding is served at Juban’s restaurant in Baton Rouge.  I had it just a couple weeks ago at a lunch seminar.  The bread pudding is fluffy on the inside and crispy on the outside.  I like the corner piece best.

Anyway, with my mom spending a Saturday with us, we decided we’d try our hand at making some bread pupping, by using fresh berries rather than just raisins.  Mom helped us put together and it turned out great.  We called it our Triple Berry Bread Pudding.

So, a Louisiana Cajun bread pudding is definitely something to make for your family.  I may make a bread pudding again for my next Caillouet family get-together…

Triple Berry Bread Pudding

Bread Pudding Ingredients:

1 large loaf of French bread from supermarket
4 eggs (whole)
6 eggs (yolks only)
4 cups heavy whipping cream
1 cup milk
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 pint each – blackberries, blueberries, and raspberries (optional to add or use other chopped fruit or berries; i.e.: peaches, strawberries, pears).

Reserve a selection of berries for garnish.

Bread Pudding Directions:

For best results, it is recommended to make bread pudding one day ahead of actual serving.  

1.    In a large bowl, cut or break apart the French bread into 1 inch cubes. Set aside.
2.    Rinse the berries and drain well.  Set aside.
3.    In a separate bowl, combine the 10 eggs (4 whole and 6 yolks).
4.    In a medium saucepan and medium heat, combine heavy whipping cream, milk, sugar, vanilla, and cinnamon.
5.    Heat until just about to boil (you should see steam coming up).  Stir often to prevent scorching.  Remove saucepan from heat.
6.    Slowly stir in the egg mixture.  You want to be sure that eggs don’t actually cook or scramble in the milk mixture.
7.    Grease a large rectangle baking dish (or we used a deep aluminum roasting pan) with butter, margarine, or cooking spray.
8.    Begin by placing a layer of French bread cubes; sprinkle berries and repeat like  lasagna
9.    Evenly pour or spoon the liquid mixture over the bread and berries.
10.    Cover and refrigerate at least 2 hours or overnight is even better.
11.    Preheat oven to 350F.  Bake the bread pudding for 1 hour and 15 minutes.
12.    Check for doneness by piercing the bread pudding in the middle with a butter knife. Just like baking a cake, the knife should come out clean and not wet.  If not done, bake an additional 5 minutes at a time until done.
13.    Remove from oven and allow to cool fully.
14.    Refrigerate overnight if possible.
15.    When ready to serve the Triple Berry Bread Pudding, cut a nice square and reheat in microwave for 1 minute.
16.    Serve with a drizzle of warm Rum Sauce and garnish with a few fresh berries.

Triple Berry Bread Pudding

Rum Sauce Ingredients:

1 cup brown sugar
½ cup butter (1 stick)
½ cup heavy whipping cream
2 tablespoons dark or light rum; may also substitute whisky or bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Rum Sauce Directions:

In a medium saucepan and on medium heat, cook the mixture until bubbly and smooth.
Turn off heat.
Pour warm sauce over your bread pudding and serve.

Thanks a million for checking out our recipes!


PS – I really hope you try it,  and if you do, please leave us a comment on how you liked it!

beryl and alex

Homemade Cajun Seasoning Salt-Free

[ 2 ] July 16, 2016

Beryl’s Homemade Cajun Seasoning (Salt-Free)

Beryl's Cajun Seasoning Everybody knows that good Cajun food is “highly seasoned”, or “spicy”, but do you know what “highly seasoned” and “spicy” really mean? Most people think that “spicy” means “hot” – as in lots of red pepper or like a jalapeno pepper. Not so fast…

In Cajun and Creole cooking, “highly seasoned” and “spicy” means we use lots of seasonings (spices) to add lots of flavor to our dishes. They are not necessarily “hot with pepper”.

As you go through our recipes, you’ll notice that many (if not most) call for Cajun Seasoning, or “Tony’s”.

You can either buy your Cajun seasoning at the grocery store, or you can make your own. We’re going to offer you three options…

Option One: The easiest option.

Tony Chachere's Creole SeasoningBuy a canister of Tony Chachere’s Original Creole Seasoning. This is what we use.

NOTE: Tony’s does contain a lot of salt. However, they do make a salt-free version if needed.

Option Two: The bare minimum.

Black Pepper
Garlic Powder, granulated

You can get by with just salt, pepper and garlic powder if you’re resources are limited.

Option Three: Make your own salt-free Cajun seasoning.

Beryl's Cajun Seasoning If you can’t find Tony’s, and you really want some Cajun/Creole seasoning, you can make your own. This is a recipe we use, and you can feel free to add to it, or not use everything we use…


1 teaspoon cayenne (red) pepper
1 teaspoon black pepper
½ teaspoon garlic powder, granulated
½ teaspoon chili powder
½ teaspoon ground onion
½ teaspoon ground celery
½ teaspoon ground bay leaves


1. Mix all the ingredients in a glass jar or food storage container.
2. Stir well with a spoon to blend the spices together.
3. Put lid on container and shake to blend even more.
4. Use as needed. Shake jar before each use.

This recipe is for a small amount to try. If you like it, simple increase all of the quantities proportionately to make a larger batch to use regularly. You won’t have to buy Cajun seasoning ever again.


Lulu's Gulf Shores AL

LuLu’s Gulf Shores Alabama Review

[ 0 ] June 28, 2016

Lucy Buffett’s LuLu’s in Gulf Shores AL

Lulu's Gulf Shores ALBucket List item crossed off the list – go to LuLu’s in Gulf Shores, Alabama.

Mike has wanted to check out the Orange Beach and Gulf Shores, Alabama area for some time now, however for the past 10 years we always find ourselves in Panama City Beach, Florida because we love the Holiday Inn Resort there, plus all of great places to eat.

Orange Beach is a bit shorter drive from Baton Rouge, so when Jimmy Buffett announced he was doing a show there, we knew it was time to hit the road on over to Alabama…

See the Jimmy Buffett show, check out Orange Beach and Gulf Shores, plus go to Jimmy’s “Crazy Sista” Lucy Buffett’s world-renowned LuLu’s restaurant and entertainment complex.

While known for great food, LuLu’s is way more than just a restaurant, you’ve got to see it to understand what I’m talking about…

So, with my mom and two nephews loaded up in the Tahoe, we headed off to new adventures.

My mom and nephews had been to Orange Beach and Lulu’s restaurant before, but it was all new to Mike and me.

After settling into our condo at The Wharf Marina, we headed to LuLu’s for dinner.

Lulu's Gulf Shores ALThe place is huge and located on the Intracoastal Waterway on the Gulf Shores side.  The complex has plenty of parking for the huge crowds of people that flock to LuLu’s.

This particular night was Memorial Day evening.  We quickly found a parking spot up close as there was a parking attendant on a Segway guiding patrons to open spots.  Very cool and first class in my book.

There were already loads of people sitting around, looking around the merchandise shop, playing in the arcade, and kids playing on the climbing rope contraption (there’s one for little kids and one for bigger kids).

We were told there would be a two hour wait.  With that we settled that it must be worth the wait if all these other people were waiting as well. Fortunately, we were seated in about an hour, I’d say.

LuLu’s does keep the kids busy while you wait.  There are several things to do for the kids that do cost extra, but they sure have a lot of fun.

Lulu's Gulf Shores ALMy nephews ventured on the “Mountain of Youth” which is a climbing rope tower of paths, rope bridges, tight rope, and other obstacles.

The boys were strapped in a harness and away they went until we had to call them down for dinner.

Mike and Mom found ice cold margaritas at the several bars around the complex.

Being just the end of May, the restaurant was fully open air seating and with the sun going down it was very comfortable temperature.  I don’t do hot.

Our pleasant server came by immediately and took our drink orders.  Then it was time to order.  Oh my goodness, what shall we have.

The menu consists of traditional southern appetizers, gumbo, salads, seafood, and chicken dishes.

We ordered a variety at our table – fried oysters and shrimp, giant hamburger, a colossal pile of fried blue crab claws, and Greek salads.

Mom and I each ordered, the Greek Salad in the “Big Ole Salads” choices, which incidentally could feed a table of four, that consisted of cold Romaine lettuce, Feta cheese, Kalamata olives, pepperoncini, cucumber, purple onions, tomatoes, and served with a perfect Greek dressing.

That big ole salad was cool and refreshing in the heat of the early evening sunset.

The boys all had meat or seafood.  Caleb had a gigantic half pound hamburger called Crazy Sista’s Version that is seasoned with LuLu’s own seasoning blend.  I don’t know how a 15 year old boy can eat so much food.

Lil Will had his favorite Fried Blue Crab Claws.  The Crab Claws are just the big claw meat of the crab or sometimes called the crab fingers.  This is delicious sweet meat.  Normally an appetizer, Will made it into a platter.

He did a pretty good job eating the mound of claws.  Of course, mom and I helped a little.

Lulu's Gulf Shores ALThen there is Mike.  Mike always gets the same thing where ever we go for seafood.  He is always in search of the best Fried Shrimp or Oyster Po-boy.

Under the Sandwiches section there are Fish, Shrimp, and Oyster Po-boys dressed with lettuce, tomato, purple onion, sweet pickles, and served with a bed of French fries.

Most restaurants serve Po-boys with mayonnaise, so if you don’t like mayo you best ask for no mayo.  Mike usually asks for a tub of cocktail sauce instead.

The bread was soft and easy to bite through to the perfectly fried oysters that were a good size for Po-boys.  Mike ate every last flaky crust and bits of oysters.

We had no room for dessert, but if I had I would have tried the Key Lime Pie declared to be “The Best on the Coast” and the Bread Pudding made with Krispy Kreme donuts.  Can you say Yum?  Maybe next time.

Needless to say, we went back again a couple days later in our trip to do it all over again.  We had Fried Green Tomatoes, Fried Okra, Fried Shrimp Platter, Chicken Fingers, and the boys split a Crab Claw basket.

All in all, LuLu’s is a must do experience if you are visiting the Orange Beach and Gulf Shores area.  It is filled with entertainment, activities, and great food.  I even played Skee ball in the arcade.

LuLu’s now has a second location in Destin, Florida. We’ll definitely be checking it out soon.

If you’re wondering why we don’t have more pictures of the restaurant and our food, it is mainly because we didn’t know we were going to write this review at the time… The good news is, we’ll have to go back and take some pictures.

CLICK HERE to view Lulu’s complete menu


P.S. By the way, the Jimmy Buffett show was fantastic!


Beryl at the Jimmy Buffett show

Creamy Potato Soup Recipe

[ 0 ] June 6, 2016

Creamy Potato Soup Recipe

Creamy Potato SoupCreamy Potato Soup, or Cream of Potato Soup, or what I call just your basic potato soup, is an all-time favorite soup that you can jazz up in all sorts of ways – by simply adding whatever may suit your fancy…

Bacon, crab meat, shrimp, cheese, and just about anything can be added to your potato soup to make a wonderful meal.

In this recipe, we added fresh crab meat and topped it with grated cheddar cheese.

Crawfish Concoction on New Potatoes

[ 0 ] April 11, 2016

Crawfish Concoction on New Potatoes

I believe I’ve mentioned that it is crawfish season here in Louisiana, and Beryl loves those critters more than even strawberries, so she’s been cooking them up several times a week.

Crawfish Concoction

So Sunday she picks up a pound of fresh tails to cook, and I tell her I need a break from the etouffee.

Well, I was hoping for a steak with French fries, but Beryl is dead set on the crawfish, so crawfish it is.

I tell her I’d like ‘em fried up, but she’s not having any of that. So I just headed to my office to read and leave her to do whatever she is determined to do with those crawfish tails.

Well, about twenty minutes later she calls me to supper, and I go in the kitchen and what I find I can only describe as a “Crawfish Concoction”.

The Official Cajun Cooking TV Cookbook

[ 2 ] August 26, 2015

How to Cook Like a Cajun From the Bayou Country

beryl and alex

I thought I might starve to death.

I had met the sweetest girl I’ve ever known, and we were about to move to Florida together. That was the good news…

The bad news was that about the only thing she could cook was frozen Eggo waffles. And she burned them sometimes.

One time she was boiling some water on the stove, forgot about it I guess, and melted an expensive stainless steel pot.

It sounded like a shotgun going off in the kitchen when that melted steel hit the red-hot electric coils on the stove-top and exploded. I hit the floor wondering who was shooting at us!

Another time she bought some live crabs to cook up to surprise me, bless her heart.

I came home to find her chasing the crabs around the kitchen with a hammer, trying to subdue them to get them in the pot.

But she was a sweet young Cajun girl, and she was determined to learn how to cook proper food for her family.

You may know someone just like Beryl was back then …

Fortunately, Beryl learned how to cook over the years and makes it look easy now.

(Beryl and I got married and have been together 30 years now.)

Maybe you’re a newlywed and need a crash-course in how to make “simple” but great-tasting meals for your family…

Or, maybe you’re already pretty good in the kitchen, but would like to learn how to do some down home Louisiana Cajun cooking to add some variety to your menu lineup.

Either way, Beryl has put together 96 great Louisiana home-cooking recipes that you can prepare for your family and friends right away.

You can make your family and friends a great
home-cooked Cajun meal even if you’re from New York City.

Here’s what’s really cool about Beryl’s “Cajun Cooking Made Easy” cookbook – each recipe comes with a link to Beryl’s Cajun Cooking TV blog where you can see photos and watch videos of Beryl making the recipes.

Talk about Cajun Cooking Made Easy!

So here’s what you’re gonna get with your Cajun Cooking Made Easy cookbook:

=>    96 great Cajun home cooking recipes
=>    Step by Step directions, including Ingredients and Preparation
=>    A link to the recipe on the Cajun Cooking TV blog, where you’ll find photos of the dish and most of the recipes have a video of Beryl making the recipe
=>    You can also post any questions or comments you have about any of the recipes and Beryl will reply back to you as soon as possible (usually the same or next day)

Cajun Cooking Made Easy

Folks have been asking for a (physical) printed cookbook for several years, so we put one together and here it is!

This is the first edition of Beryl’s first cookbook, with 96 of your favorite Cajun home-cooking recipes.

Each recipe has a link to the Cajun Cooking TV page that has video, photos and additional commentary for you.

It’s spiral-bound so it’s easy to use in the kitchen next to the stove.

We’ll be shipping by First Class mail, so you can have the cookbook in your hands in just a couple of days.

(All orders will go out on the same or next business day.)

We’re only shipping to U.S. addresses right now, so if you’re out of the U.S., please message or email us and we’ll see what we can do to get a copy to you.

All of our readers and followers can order the cookbook for $9.97 (plus shipping) by clicking on the Buy Now button below.

Please note that our credit card processor is PayPal,
but you DO NOT need a PayPal account to order.

(Rest assured that your satisfaction is 100% guaranteed, or your money will be refunded with no hassles at all.)

We appreciate you all so much!


Click on the “Buy Now” button below to order your copy of Cajun Cooking Made Easy.

When you click on the button, it’s gonna take you to our PayPal order page for Stokes Media Group (that’s our company name).

Then, you’ll “Choose a way to pay”.

If you have a PayPal account, just enter your PayPal password (we won’t see it, you’re on PayPal’s server at this point) and it will open up your PayPal account and ask you how you want to pay.

If you do NOT have a PayPal account, NO PROBLEM, just click on the “Pay with a debit or credit card” button, and enter your information.

You’ll then get an email receipt from PayPal, and your order will be automatically transmitted to us, and we’ll mail your new cookbook to you right away.

That’s all there is to it…

Thank you again for everything!

Thank you!


Beryl Stokes

Beryl Stokes

Crab Cake and Etouffee on Angel Hair Pasta

[ 3 ] August 24, 2015

Crab Cake and Etouffee Pasta

Crab Cake and Etouffee Pasta

Crab Cake and Crab Etouffee Pasta

Or, what to do with leftovers.

A  couple of weeks ago, we were wanting some crawfish etouffee for supper. We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market lately but they didn’t have any this particular Saturday afternoon.