Comments for Cajun Cooking TV

Comment on How to Boil and Eat Louisiana Blue Crabs by George Matthews

George Matthews — Fri, 30 Jul 2010 21:59:32 +0000

Now in the North we boil shrimp and we steam shrimp. You put in about an inch of water and have the shrimp raised up a couple inches. You might want to dump in a little Budweiser, because nobody drinks that but hippies. After the steam gets rolling dump in your shrimp and make sure your lid is cracked a tad. Then cook the shrimp 7 minutes. Now we used to steam shrimp with a boiler. So you might want to test a shrimp. especially if you’re steaming large shrimp. You might want to leave the lid on, because the shrimp will keep on cooking. Shrimp are something you give it just a tad too long and it gets rubbery and hard to peel. So you have to experiment, because it’s a fine art with shrimp. You’ll get it so you dump in the shrimp and you’ll know exactly how much time. If you’ve never steam fish you have to try this. We steamed Rock Fish and it was good.

Comment on How to Boil and Eat Louisiana Blue Crabs by George Matthews

George Matthews — Thu, 29 Jul 2010 21:30:59 +0000

You don’t boil crabs. YOu put a couple inches of water and dump in some Budweiser, because who would drink that craP? Then you get the steam rolling. Cook the crabs for 22 minutes after the steam is rolling. Now you need to crack the top and let out steam and you need a lot of heat. Forget about doing it on an electric stove. you need a big flame. But 22 minutes is good. I’ve steamed 50 tractor trailer loads.

Comment on Texas Barbeque by Cossette Warington

Cossette Warington — Sun, 25 Jul 2010 13:00:04 +0000

Just found your website and have added it to my favorites. I love Cajun food and it’s impossible to find in europe so I can hardly wait to try it. I really enjoy the videos because it helps one understand what to do, when to do it and why. Thank you.

Comment on Crawfish Bisque by Beryl

Beryl — Thu, 15 Jul 2010 12:45:08 +0000

Beryl estimates that it would serve 8 people. I would go on the safe side if I was cooking for a crowd and estimate 6 if they are hardy eaters and love great food. If you have some left over, it is even better the next day. Mike

Comment on Crawfish Bisque by dan

dan — Thu, 15 Jul 2010 02:02:57 +0000

how many does this feed. looking to feed 12 adults and 14 children

Comment on Catfish Po-Boy Sandwich by Beryl

Beryl — Sat, 03 Jul 2010 11:50:15 +0000

Hi Debbie,

Thanks for your note! Yes, we will be adding new recipes. We really appreciate you following our blog.

Beryl

Comment on Catfish Po-Boy Sandwich by Debbie Rushing

Debbie Rushing — Sat, 03 Jul 2010 06:59:16 +0000

Will you be adding more recipes? Love the food there in Louisiana and love your youtube videos.

Sincerely,
Debbie Rushing

Comment on Catfish Po-Boy Sandwich by Debbie Rushing

Debbie Rushing — Sat, 03 Jul 2010 06:57:56 +0000

Hi,

To Mikestokes 1,

When will you all be putting on new recipes? I love the cajun cooking. My husband is from Baton Rouge and I love to cook for him. Was fortunate enough to visit New Orleans last year and taste the good food. Please put on more recipes.

Thank you,
Sincerely,
Debbie

Comment on Catfish Po-Boy Sandwich by linda white

linda white — Wed, 23 Jun 2010 23:24:21 +0000

the cheese burger meat loaf was the best ever i now have a recipe the husband will eat thank you

Comment on How to Make Pecan Pie by Beryl

Beryl — Sun, 20 Jun 2010 13:45:18 +0000

Hi Christine, Karo syrup is a clear corn syrup. You can usually find it in the baking section of your grocery store.

Comment on How to Make Pecan Pie by CHRISTINE

CHRISTINE — Sun, 20 Jun 2010 11:36:33 +0000

CAN YOU TELL ME WHAT KARO SYRUP IS? THANKS

Comment on Catfish Po-Boy Sandwich by Sean

Sean — Thu, 17 Jun 2010 22:09:36 +0000

Great video. I enjoyed watching it from up here in Chicago. Makes me want to join you all for dinner.

Comment on How to Cook Snow Crab Legs by Beryl

Beryl — Tue, 15 Jun 2010 11:47:40 +0000

Hi Keith, Yes, they will be OK without the crab boil. In fact, it is probably only in Louisiana that people add the crab boil.

Comment on How to Cook Snow Crab Legs by Keith

Keith — Tue, 15 Jun 2010 01:50:30 +0000

Thanks for the video. If I can’t get the Zatarains Shrimp and Crab boil, is there something more “simple” I can use in the water? Will they taste okay if I use everything but the Zatarains?

Comment on How to Cook Snow Crab Legs by Shantrice

Shantrice — Mon, 14 Jun 2010 19:33:21 +0000

Love this family! Love this recipe!

Comment on New Orleans Seafood Gumbo by gumbo recipe

gumbo recipe — Fri, 11 Jun 2010 15:19:34 +0000

Thanks for the recipe! The number of gumbo recipes is endless! Anybody can experiment and make its own gumbo recipe, and every chef has its secrets.Gumbo is great for making the best use from turkey left overs!

Comment on How to Cook Grilled Chicken by Craig Strid

Craig Strid — Thu, 03 Jun 2010 17:20:06 +0000

Thank you Beryl for your recipes. Being from Northern Wisconsin I have to say their fit for a lumberjack. I am experiencing a Cajun cooking resurgence. Between Jude Theriots salad recipes out of his lo-cal cookbook and your videos. I’m not saying whats for dinner tonight because I’m cooking it. Last night we had are one deep fried meal for the year. I served deep fried catfish, Clairbornes hushpuppies and coleslaw with my homemade Montana wheat bread and the night before I fixed Prudhommes red beans and rice.
Right now I have your spagetti Sauce simmering.
Theres a reason for the season and your a blessing.

Comment on How to Make Pecan Pie by Tamara

Tamara — Mon, 31 May 2010 03:36:32 +0000

Thank you sooooooooo much for sharing your receipes. I can’t wait to try them. My family and I are Cajun but don’t really know any receipes. You are so beautiful and your demonstration is so natural and spirit filled. You husband is great also! Love the music in background. Please keep sharing. God Bless !

Comment on How to Boil and Eat Louisiana Blue Crabs by Brenda from MN

Brenda from MN — Sun, 30 May 2010 21:46:38 +0000

I got on my pc today and saw on Yahoo a potatoe salad recipe and clicked it. I love you… I took to you immediately! You could be my best friend and that says alot! The Cable Food Channel does not know what they are missing! You are a charmer and reminde me of my aunt. I could sit and watch her cook and talk to her for hours. I hope someone out there in show business is smart enough to pick up on you and I hope you never change a thing!

Brenda from Minnesota

Comment on How to Make Pecan Pie by Terri

Terri — Tue, 18 May 2010 04:44:17 +0000

I just discovered your videos tonight, and I am HOOKED! I am always looking for different recipes to try and I love the way you demonstrate each recipe. I cannot wait to try the gumbos and I may even try this pie!

Comment on Cajun Crab Etouffee by Beryl

Beryl — Sat, 15 May 2010 10:50:12 +0000

Hi Anne,

I’m sorry yout etouffee didn’t come out right. 4 cups of water is too much. Just add enough water so that it is the consistency that you want.

Mike

Comment on How to Boil and Eat Louisiana Blue Crabs by Beryl

Beryl — Sat, 15 May 2010 10:45:38 +0000

Hi Darren,

Thanks for your comment!

To tell you the truth, I’ve been to hundreds of crawfish boils, but have never done the boiling!

We will do a crawfish boil for you, not sure when right now.

Thanks for writning us!

Mike

Comment on Shrimp Remoulade Salad by Marilyn Villar

Marilyn Villar — Sat, 15 May 2010 02:48:14 +0000

I love your site. I don’t make mine this way, but to me your way is better.

Comment on How to Boil and Eat Louisiana Blue Crabs by Darren

Darren — Sat, 15 May 2010 01:08:03 +0000

Hey, you guys are a Godsend and make me so homesick I could cry. Anyway the one thing I am ashamed to say I never attempted was the Crawfish boil. Can you guys please do a “how to” on those?

Thanks and keep on a postin’ them recipes!

Comment on Crawfish Bisque by Xavier

Xavier — Fri, 07 May 2010 22:00:12 +0000

Lord that looks sooo good! I AM COOKING THAT!!!