What Is Creole Cooking?

Creole cooking is very similar to Cajun cooking in the fact that they both use ingredients such as bell peppers, onions and celery in their dishes. However, the Creole style of cooking differs in some ways due to its use of local ingredients and simple European flavors instead of wild game and the Acadian’s heavy French flavors.

The Creole style of cooking was found mostly in the homes of rich people whereas the Cajun style of cooking was found in the poor farming communities.

Creole dishes were also served in many courses on a beautifully set table instead of a single pot over an open flame, thus distinguishing it from the Cajun way of cooking.

The History of Creole Cooking

The history of the Creole’s cooking style actually began when European settlers arrived in the late 1600’s hoping to start a new life and acquire a large amount of wealth. Their European flavors mixed with the French, African, Caribbean, Italian and Spanish, which in return created what we know as Creole, or New Orleans style, cooking.

With the use of Italian and Spanish ingredients, Creole dishes took on a whole new flavor with an abundance of tomatoes.  The tomatoes were used in dishes such as jambalaya, and gumbo and often replaced the use of roux (flour and oil).

The use of beans became another important ingredient often found in Creole dishes. Its fame took on familiar dishes like red beans and rice, a New Orleans classic.

Okra and Creole Cooking

Okra was also an important ingredient.. It was first used by the African slaves, who shared their secrets of cooking by using the juice of the okra to thicken soups and stews like gumbo. Okra was also used in whole to give dishes like jambalaya and gumbo and added flavor.

Other ingredients included, rice, pork, oysters, shrimp, crab and crawfish, which were also found in other styles of Louisiana cooking.

To season the dishes, Creoles used garlic, parsley, bay leaf, salt, cayenne pepper and black pepper. And while the use of these seasonings was evident in their dishes, the results are actually far less spicy than most Louisiana dishes.

Today’s version of Creole cooking is actually very different than what had originated from the past. The flavors are mixed with the Cajun, which are only slightly different from one another. More often than not, it is hard to tell what is true Creole and what is not thanks to the commercial industry and the similarity in recipes.

However, if you are planning a trip to Louisiana any time in the near future, you can probably find a local who can show you the true way and taste of Creole style cooking.

Homemade Mashed Potatoes

Homemade Mashed Potatoes, or what I like to call REAL mashed potatoes, are made with real white potatoes, butter, milk and sour cream.

Real home made mashed potatoes are extremely tastier than your run of the mill mashed potato flakes that come in a box.

For just a little bit of effort, you can make this mashed potatoes recipe for your family and they will rave about it!

Serve this wonderful Cajun comfort food with stews and gravy and meat loaf and all sorts of things.

Homemade Mashed Potatoes: Ingredients

8 medium size white potatoes (2 medium potatoes per person)
¼ teaspoon Shrimp & Crab Boil (optional)
2 tablespoons butter
½ cup sour cream
½ cup milk or cream
Sea Salt (or plain salt)
Tony’s Creole Seasoning

Homemade Mashed Potatoes Are Simple to Make

Prepare a large pot of water. Add dash of sea salt.

Bring to a boil.

Peel potatoes. Cut into 1 inch cubes. Rinse in a colander.

Place in boiling water. Cook for 10-15 minutes until potatoes break apart with a fork.

Carefully drain in the sink in a colander. Pour into a large mixing bowl.

Add butter, sour cream and milk.

With an electric mixer, mix on high until creamy smooth.

Voila and Bon Appétit!

Serves 4 – 6

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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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 supposed to come from a box sitting on a shelf with a pop top lid, then you are mistaken.

Do you know what is in that box that allows it to sit on the self so long? One of the main ingredients is MSG (monosodium glutamate). In other words, a poisonous fake flavor enhancing substance that is made at a chemical factory instead of a real, natural food.

Anyway, making fresh chicken stock is so easy and freezable for later use. Give it a try in your Cajun recipes and you will taste the difference.

Ingredients for Homemade Chicken Stock

Any piece of the chicken (thighs, drumsticks, or breasts) with bones and skin on.
2 tablespoons Tony’s Creole Seasoning
1 tablespoon salt
1 onion – cut in quarters
Garlic – several whole cloves
3-4 Bay leaves
Also, if you have vegetable discards, throw those in also.
Large stockpot

Bring a large stockpot of water to a boil.

Toss in chicken, seasoning, onion, garlic, and bay leaves.

Boil for one hour.

With a mesh wire strainer, begin to pour out stock into bowls to allow to cool.

Once cooled, dip into plastic storage container. Freeze for later use.

When you need some stock, just thaw and there you go.

Note:
Question – What do I do with the leftover chicken?
Answer – Make Chicken Salad.

How to Make Cajun Rice Dressing

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 Cajun Rice Dressing in a matter of three basic steps. It’s really easy and sure to be a hit at your dinner table.

Ingredients for Cajun Rice Dressing

1 pound ground round beef
1 pound lean ground pork
2 links of fresh pork sausage (we used a spicy Andouille sausage)
4 cups Cajun Trinity
2 tablespoons minced garlic
1 stick of butter
1 cup chicken stock
3 cups rice
6 cups water
Tony’s Creole Seasoning and salt to taste
Chopped green onions for garnish
½ cup chopped pecans for garnish

Making Cajun Rice Dressing

Step One: Make rice according to package directions.

Step Two: Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping.

Step Three: Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.

Notes: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. When served as a side item, we call it Dirty Rice.

Many Cajun recipes also call for the use of poached chicken livers and giblets. Certainly add if you want. We chose not to.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make 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 little time, but it’s oh so good.

Potatoes Au Gratin are definitely a Cajun Cooking TV favorite.

NOTE: YouTube removed our audio because we were playing a radio in the background. Sorry for the inconvenience.

Ingredients for Potatoes Au Gratin

6-8 white potatoes
3 cups milk or whipping cream
1 T (tablespoon) butter
1 T (tablespoon) Flour
8 cups finely shredded Cheddar cheese
Salt and pepper to taste (we like white pepper in this dish)
Canola spray

Bowl of ice cold water
Colander
Cutting board
Vegetable peeler
Knife

Casserole dish with cover

How to Make Potatoes Au Gratin

You need to start preparation 2 hours before you are ready to serve dinner.

Preheat oven to 400 degrees.

First start by peeling the potatoes.

Use approximately 2 per person depending on the size of the potatoes.

Slice in half on a cutting board. Then slice in 1/8-inch slices.

Set in ice cold water.

Warm the milk or whipping cream in the microwave for 1:30 minutes.

Make a white roux by melting 1 tablespoon butter and mixing in 1 tablespoon flour.

Add in warm milk and whisk constantly for 10 minutes until a thickened white sauce.

Turn off the heat.

Add in 4 cups of cheese and stir well.

The cheese will melt under the heat of the white sauce.

Add salt and white pepper to taste – a little Tony’s Creole Seasoning for a Cajun flavor.

Spray casserole dish with canola spray oil.

Drain the potatoes using a colander.

Pour potatoes into the casserole dish.

Pour the cheese sauce over the potatoes.

Stir and blend in the cheese sauce with the potatoes.

Cover and bake for 40 minutes.

Next, take off the cover and bake another 40 minutes.

Take out of the oven and top with remaining grated cheddar cheese.

The cheese will melt under the heat of the dish.

Let rest 5-10 minutes.

Serving Suggestions for Potatoes Au Gratin

Potatoes Au Gratin serves (also called scalloped potatoes) well as a side item to most meats and a side of steamed broccoli or asparagus.

Stove Top Baked Beans

Stove Top 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 either.  There are probably hundreds of ways to cook baked beans.  This is how we do it.

Ingredients for Stove Top Baked Beans

1-2 cans of baked beans
½ cup maple syrup
½ cup brown sugar
Smokey Maple BBQ Sauce (or whatever your favorite BBQ sauce is)
Small amount chopped sweet onion
Optional:  sliced bacon or seasoning ham cut into small pieces

Sauté the chopped onions and bacon in small amount of oil or cooking spray.

Add beans, brown sugar, maple syrup, and BBQ sauce.  Mix well.

Simmer for 30 minutes.

Serving Suggestions for Stove Top Baked Beans

Serve in a bowl with a soup spoon.  You don’t want to leave a drop behind.  I like to dip my hamburger in the sauce.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make White Beans

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 would stop Cajun Cooking TV from eating as normal.

Right before the storm, I cooked a big pot of Seafood Gumbo and a big pot of Spaghetti Sauce.  We froze meal size containers and were able to eat on that for several days.  Many Cajun recipes are great for cooking up large pot-fulls and freezing for later dinners.

For several days after the storm there were no stores open.  Many people were relying on FEMA and Red Cross for MRE’s and prepared meals.  Thank God we were able to purchase a generator and had gas stored up.  We were able to run the refrigerator, fans, microwave and other small electrics.

About day 5 or 6, we heard a sound like a policeman talking over their loudspeaker.  We didn’t know what it was.  Then we saw a sight we thought we’d never see.  A Red Cross truck was coming through the neighborhood passing out meals.  It made us sad to see such a large metropolitan city reduced to needing Red Cross assistance.  It’s like something you only see on TV in third world countries.

Happily as power began to be restored around the city, grocery stores began to open with limited items for purchase.  I was so thankful that Whole Foods opened and had all the necessities available.  We got fresh Andouille Sausage and were able to make a pot of White Beans by running the slow cooker on the generator all night.

We made rice out on a Coleman Camp Stove outside on the patio.  Since it was too dark to video at the time, we made White Beans again just for you.  I hope it’s a long time before we are out of power for 14 days again.  Enjoy!

Ingredients for White Beans and Andouille Sausage

1  (1-pound) package Large White Beans (aka Great Northerns)
1 pound sausage of your choice (we used 5 links of freshly made Andouille sausage)
2 cups Cajun Trinity (chopped onion, bell pepper, and celery)
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
Tabasco sauce
1 cup long grain rice
Oil
Slow Cooker
Frying pan   

First you should soak the white beans overnight in a large bowl.  Cover the beans with water leaving room for expansion.

Ready to cook

Heat the slow cooker on high heat. 

Drain the water from the beans and then pour beans into the slow cooker. 

Sauté the Cajun Trinity in a small amount of oil or cooking spray. 

(My husband Mike just tosses the trinity in the with the beans without sauteing.)

Slice the sausage into 1 inch pieces and fry in a pan until brown. 

(We actually grilled the Andouille sausage the night before while we had a hot grill from grilling a steak.)

Mix all ingredients together into slow cooker. 

Add 4-5 cups of water to cover the mixture. 

Add about ½ teaspoon of Cajun seasoning (like Tony’s Creole Seasoning) and a few dashes of Tabasco sauce.  Mix well.

Cover and let the slow cooker do its job for 4-6-8 hrs. 

Since each slow cooker is different, feel free to add small amounts of water if needed after a few hours.  You don’t want it to get too dry.

Beans are ready when soft and creamy gravy is created. 

If your gravy is not thick enough (and it usually isn’t), take a large spoonful of beans out, put them in a bowl and smash them. Then add them back to the pot and stir them in. This should thicken your gravy. In a few minutes if you think your gravy is still not thick enough, repeat this process.

Make a pot of rice (1 cup rice, 2 cups water and simmer 20 minutes).

Serving Suggestions for White Beans and Andouille Sausage

Serve White Beans and Andouille sausage over rice in a deep plate and is accompanied well with Jiffy cornbread muffins.  Now that’s some good country cooking if I do say so myself.

Crab Meat 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 making at home) is found at The French Market Bistro.  Two of their Jumbo Stuffed Shrimp and French Fries and you are so full.  In fact you’ll need a nap.

We had fun making these Stuffed Shrimp at home with my Godchild Ashley and her sister Amanda.  They love to help me in the kitchen.  I am glad they are interested.  My grown children do not know how to cook unless it goes in the microwave or comes out of a can.  So find time to spend with your kids or grand-kids in the kitchen.  Let them get messy.  It’s all in good fun and they will remember you for taking the time with them. Cajun cooking is fun.

Let get started because there are 3 steps here:

Ingredients for Crab Meat Stuffed Shrimp

12-16 large or jumbo size fresh shrimp
½ pound white or claw crab meat
1 package Shrimp/Fish Fry or corn flour
1 cup plain or Italian bread crumbs
2-3 eggs
1 cup Cajun Trinity with 1 tablespoon minced garlic
2 tablespoons mayonnaise
½ teaspoon each:  Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, and parsley flakes.
Dash of Tabasco sauce
Oil for frying
Lemon
Butter
Milk for egg wash
Platters
Mixing Bowls
Deep fat fryer

The Crab Stuffing

With a tablespoon of butter, sauté the 1 cup Cajun Trinity and minced garlic.

Pour into a medium size mixing bowl.

Add the Worcestershire sauce, Tony’s Creole Seasoning, yellow mustard, parsley flakes, and one egg.

Fold in the breadcrumbs and crabmeat.  Mix well.

Form the mixture in small meatball sized balls.  Place on a platter.

Refrigerate for approximately one hour to chill and become firm.

The Shrimp

Peel, clean and de-vein the shrimp.  Leave the tails on.  Carefully make a deep cut in the shrimp to butterfly it open.

Prepare your egg wash by mixing 1-2 eggs with a ¼ cup or so of milk and squeeze in some lime or lemon juice.

Prepare the Shrimp/Fish Fry by mixing in ½ teaspoon seal salt and 2 tablespoons Tony’s Creole seasoning.

Place a crab ball on the open shrimp.  Press firmly.

Dip in egg wash.  Shake off excess.

Place in the Shrimp/Fish Fry mixture and toss around to coat.  Place on a platter.

The Frying

Heat your oil.  Do not put drops of water in the hot oil to see if it’s hot enough like Mike Stokes does!

Carefully place 2-3 shrimp in the fryer (depends on what size fryer you have).

Fry the shrimp until golden brown.

Remove to a platter lined with an ample amount of paper towels.

Serving Suggestions for Crabmeat Stuffed Shrimp

Serve hot with a squeeze of lemon or lime and sides ketchup, tartar sauce, or my favorite hot cocktail sauce for dipping.  Um Um they were so good cher!

Crab Au Gratin Recipe

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 Seafood Restaurant or Boutin’s Restaurant.  They each make it a little different, but both are excellent.

Occasionally, I travel for my job to places that have no clue what good Cajun cooking is.  So, the first thing I want to do coming from the New Orleans airport is stop in Gonzales, Louisiana at Mike Anderson’s and get some Fried Crab Claws and Crab Meat Au Gratin.

Mike likes the Shrimp Norman.  I’ll have to show you how to make that soon.  Anyway, here is my version of Crabmeat Au Gratin.  Enjoy!

Ingredients for Crab Au Gratin

1 pound fresh white or lump crab meat
4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
2 cloves of minced garlic
1 quart Half and Half
3-5 cups finely shredded Cheddar cheese
Green onions – chopped for mixture and garnish
Parsley – chopped
¼ teaspoon each
nutmeg, white pepper, salt and Tony’s Creole Seasoning
4-6 oven-safe baking dishes
Deep skillet
Baking sheet

How to Make Crab Au Gratin

Preheat oven to 400 degrees.

Place your baking dishes on a baking sheet and spray with cooking spray.

Melt 4 tablespoons of butter and sauté the Cajun Trinity and garlic until well wilted.

Gradually add 4 tablespoons of flour and stirring for 2 minutes or so.

Add in Half and Half mixing well.

Cook on medium heat for 10 minutes to form a thick white sauce.

Stir constantly to prevent scorching or burning.

Turn off the heat.  Stir in seasoning at ¼ teaspoon each, 3-4 cups of cheese, small amount of green onions and parsley.  Mix well.

Fold in the crabmeat.  Spoon the mixture into individual baking dishes.  Cover with additional cheese.

Bake at 400 degrees for 10-15 minutes.

You can probably bake longer for a darker browning on top.  You just need to watch it to keep from burning.

Also, optional after the 15 minutes, turn the oven on broil to brown the cheese on top.

Carefully remove from the oven and garnish with chopped green onions or a parsley sprig.

Serves well with a steamed vegetable or side salad and crusty French bread.

Note:  The leftovers reheated well and were fantastic served with crackers like an appetizer. 

All About Blue Crabs

Louisiana may be known for its blue crabs, but did you know that they’re not all blue? The crabs get their name because of their bluish color, but some of these shelled creatures can also be gray or turquoise. Yet despite the color, the crab is a favorite with Louisianans everywhere!

A blue crab is found in both salt and fresh water in all almost all parts of the world. Here they are typically found in the Gulf of Mexico and Atlantic Ocean. Because they are bottom-dweller, a young crab is prey to many animal species. Birds, sharks, eels, catfish, sea turtles and even their own kind will hunt them.

But animals are not the only prey they must look out for. Fishermen harvest the crab for commercial use. Trotlines or crab pots are used to trap the crab during the warm months when they are more active. Sometimes a dredge is used during the winter months when they are not so open to the cold waters.

Once a crab is harvested, workers must separate male from female. The easiest way a fisherman will distinguish a male crab from a female crab is by looking for a “T” shaped apron and blue-tipped claws. A young female crab will have red-tipped claws and a triangular shaped apron that forms a “U” as an adult.

When an adult female becomes pregnant she will carry her eggs under her abdomen until they are released into the water, which takes about two weeks.

Once the eggs hatch, the crab grows to its adult size in about a year and a half.

During their growth, a crab will shed its shell many times. During this process, the new shell will be soft which at this time are often harvested for their delectability.

Those that are left to harden are no strangers to a Louisiana table either. A hard-shell crab is one of the most common delicacies of Louisianans.

What Cajuns Do with Blue Crabs

The hard-shell crab is often boiled and served whole in the shell. Louisianans then crack the shells and enjoy the meat inside. Much of the meat is found in the claws for hard-shell lovers, but the entire crab maybe eaten when cooked as a soft-shell.

Boiling a blue crab isn’t the only way to prepare it. A crab may be fried, steamed and even baked, there are hundreds of Cajun recipes for blue crabs. But many Louisiana chefs will agree that the best way to cook a crab is by boiling or steaming it.

But no matter how a crab is prepared, one thing is for sure, it’s all good!

Click Here to Learn
How to Boil and Eat Louisiana Blue Crabs