Down home Southern cooking consists of a truly unique blend of French- Canadian, African, English and Native American prepared dishes.
No stranger to Southern comfort food, Louisiana is known for its Cajun cooking, where everything from Crawfish Etouffee to Seafood Gumbo, Jambalaya and Red Beans and Rice are often enjoyed.
Beryl Stokes is the chief cook and bottle washer of Cajun Cooking TV, and is no stranger to the fine art of preparing delicious Cajun food.
A native of South Louisiana, Beryl created the Cajun Cooking TV website after numerous requests were made for her down home southern comfort food and traditional Cajun recipes from followers worldwide.
On the Cajun Cooking TV website, Beryl shares with you the techniques used to create her mouth-watering recipes through step-by-step videos, photos and article how-tos.
From crawfish pie and how to cook snow crab legs to turnip greens and crock-pot pot roast to grilled pork tenderloin and a made-from-scratch, pecan pie, you’ll discover what true Cajun cooking and down home southern comfort food is all about.
Cajun Cooking TV also showcases tips and videos on grilling, for getting the best flavor possible from your meats. No matter what kind of southern cooking you may be craving, you’re sure to find it on Cajun Cooking TV.
Pork Tenderloins are one of our favorite grilled meats.
One pork tenderloin is perfect two people with a couple side items.
This particular Saturday night was special as it had been a long time since we were able to grill. We had been having a bout of rain on weekends. So, Cajun music, grilling, and LSU on TV makes for a perfect Saturday night.
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking. You’ll notice that we use Cajun Seasonings, Garlic Powder and Onion Powder on all of our grilled meats.
Don’t know how to start a charcoal grill, be sure to check out our video called Grilling Tips. Mike shows you step by step on how to start a charcoal grill on his favorite Old Smokey grill.
Homemade Chicken Stock by Beryl Stokes at Cajun Cooking TV. Chicken Stock does not have to come from a can, box or a salty cube. Making fresh Chicken Stock is really easy. Just season some water with your favorite spices and vegetable scraps and add chicken.
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.
A couple of pieces of the chicken (thighs, drumsticks, or whatever) with bones and skin on.
A pot of water
1 garlic (pods peeled)
1 onion (cut in quarters)
1/2 bunch fresh parsley
Bay leaves (several)
1 tablespoon garlic powder
1 tablespoon onion powder
Whatever fresh vegetable scraps you have.
Chicken Stock Essentials
* 10-12 quart stock pot
• Large glass bowl or measuring cup
• mesh strainer
Fill stock pot with water about 6 inches from the top. Heat water to a boil.
In the meantime, add all seasonings.
Once a rolling boil achieved, drop in the chicken.
Continue to boil for 1 hour.
You may need to lower the temperature on stove a little to prevent water boiling over the top.
After 1 hour, turn off the heat. Let sit about 10 minutes.
With a mesh strainer over a glass bowl, begin to ladle the chicken stock pouring through the mesh strainer.
Avoid using a plastic bowl; unless you let the stock to cool to a much lower temperature.
Cajun Jambalaya with chicken and sausage by Beryl Stokes at Cajun Cooking TV. A great Cajun jambalaya recipe does not have to come from a box, a bag or a frozen dinner.
Chicken and Sausage Jambalaya
This essential Acadian (Cajun) dish is an unfussy and wholesome meal that is considered by some as the comfort food of the South. Jambalaya, a dish mostly associated with the Deep South of Louisiana, is one of the most popular Cajun dishes there is.
There is even a Jambalaya Festival held in Gonzales, Louisiana every Memorial Day weekend since 1967. The Jambalaya Festival celebrates the Cajun traditional cooking, plus the joie de vie (joy of life). What would a festival be without a cooking championship?
Traditional Cajun Jambalaya contains the main ingredient – rice. Then add seasoning vegetables and a variety of other meats like: chicken, pork, ham, sausage, shrimp, crawfish, oysters, etc.
One key difference in Jambalaya and Gumbo is that the rice is cooked in with the meat rather than a sauce poured over rice. Think of the Spanish version of Paella.
Got a party or tailgating to do? It’s quite common to see a giant cast iron pot of Cajun Jambalaya at social events and gatherings. I’ve been to so many wedding receptions where the main dish served was Jambalaya. Often we see organizations trying to raise funds by selling Jambalaya plates.
Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot. There’s even a chain of restaurants in the area called The Jambalaya Shoppe. Guess what their main dish is? Chicken and Sausage Jambalaya.
How to make Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking.
Prep: 30 minutes
Cooking Time: 2 hours
Yield: 8-10 people
Cajun Jambalaya Ingredients
1 whole fresh chicken cut up (boiled for 1 hour and then the meat pulled from the bones)
1 pound smoked sausage (1/4 inch slices)
4 cups long grain white rice
7 cups chicken stock 1 (10 ounce) package Seasoning Blend (or 2 cups of Cajun Trinity)
Tony’s Creole Seasoning
1/2 bunch fresh parsley
1 bunch chopped green onions
1/8 cup canola oil
Cajun Jambalaya Essentials
8-10 quart cast iron or non-stick pot
Begin by heating oil in a cast iron pot on medium heat.
Brown sausage until brown on both sides.
Add in the chicken and Seasoning Blend.
Cook for 5-10 minutes.
Pour in 7 cups chicken stock and bring to a boil.
Season with salt and Tony’s Creole Seasoning – 1 teaspoon each. A little more if you like it spicy. Just be careful in case the sausage is already spicy.
Add the green onions and parsley.
Let boil 10-15 minutes to develop flavor.
Add in 4 cups rice. Stir well to blend all ingredients.
Cover tightly and reduce heat to low – #2 or #3 on my stove.
Cook for 15 minutes exactly. It is critical to not remove the lid until time.
At the 15 minute mark, remove the lid and use a flat spatula to lift the rice off the bottom in a few spots. Be careful not to actually stir.
Put the lid back on and cook another 15 minutes.
Turn off the heat and remove pot from burner to prevent it from continuing to cook.
Cajun Jambalaya Serving Suggestions
Serve in a bowl garnished with chopped green onions and parsley. Often served with white beans and/or a mixed greens salad and hot rolls.
“O Jambalaya, a crawfish pie, and file’ Gumbo. Tonight I’m gonna see ma’Cher ami o…. We gonna have fun on the bayou.”
We’ve heard your wonderful and kind comments regarding our Cajun Cooking TV website, How-to videos and Cajun recipes. We cook not only Cajun recipes and Creole recipes passed down through generations of Louisiana families, but simple homemade dishes that are easy to prepare.
Mike and I enjoy sharing our home and fun times we have on Saturday nights. How-to cooking videos are simply made by recording what we are cooking for supper – no scripts and no rehearsal.
Some people ask me how we got started doing these Cajun cooking videos. Mike asked me one day what I liked to do and would be a good website. Viola! Cajun Cooking TV was born. We have had an unbelievable response.
Just last month, over 18,000 visitors viewed our Cajun Cooking TV website and nearly a million people have viewed our How-To videos. And we appreciate you.
Helping us cook these Cajun recipes and fine Cajun food, you’ll notice three little girls in our videos. Ashley is our god-daughter, the dancing ham. Amanda is her sister; sometimes actually referred to as “Sister”. We have enjoyed caring for these girls most of their lives on weekends. We call them our “weekend kids”.
Addison is our granddaughter who we have had just about every weekend since she was born. She is getting so big right before our eyes.
We also have three grown daughters who sometimes show up for dinner. Oh and we can’t forget Jose who shows up in the videos circling our feet when dancing ensues in the kitchen thanks to the Swamp Pop music on the radio.
After hearing how much our fans want more videos, we are re-launching and redesigning our website and starting a whole new series of Cajun cooking How-To videos for our down home Cajun recipes.
Feel free to contact us and make a request. If we’ve never made it, we will give it a try.
Again, thank you for watching our Cajun Cooking TV videos and supporting our message that cooking can be fun, a shared experience with family, and a good reason to dance in the kitchen. Give it a try and see ya on Saturday nights!
Joie de vie.
Mike & Beryl Stokes Cajun Cooking TV
Baton Rouge, Louisiana
PS – Unfortunately, we’re no longer going to be able to include music on our videos, because music is now a no-no on YouTube (they are citing copyright issues). We just wanted to let you know that we are still singing and dancing while we cook up your favorite Cajun recipes!
Home-style Chili is easy to make using fresh ingredients such as ground beef or pork, bell pepper, onion, celery, garlic, diced tomatoes and seasonings. We add ample amount of chili powder to the meat while it’s cooking to infuse the flavors and create a rich chili taste.
Homemade Chili is hard to beat!
I’m no chili expert, but this is an easy chili recipe sure to please. Try some by itself or ladle on top of a hot baked potato with cheddar cheese and sliced green onions. Now that’s some good comfort food there cher!
1 bell pepper (diced) *
1 sweet onion (diced) *
2 ribs of celery (diced) *
* or 1 (10 ounce) bag of seasoning blend
1 tablespoon minced garlic
2 tablespoons chili powder (some people also use ground Cumin)
1/2 to 1 teaspoon Tony’s Creole Seasoning
2 (10 ounce) cans diced Rotel tomatoes
1 can pinto beans or chili beans
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
Chopped green onions (for garnish)
Also need a large 6 quart pot and a flat wooden utensil. Optional – Blender or food processor.
In a large 6 quart pot, turn on the stove heat to medium-to-high #6.
Pour in 2 tablespoons olive oil.
Saute the bell pepper, celery and onion until soft. Add minced garlic.
Push the vegetables to the sides and add the ground meat.
Begin to break the meat apart with the wooden utensil.
Tony Chachere’s Creole Seasoning
Add the 2 tablespoons chili powder, 1/2 teaspoon of Tony’s Creole Seasoning and salt to your preference.
Continue to brown the meat by stirring and chopping into small clumps.
While the meat is cooking, open Rotel tomatoes.
Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling).
(This will create a rich and thick sauce for the chili.)
Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.
Add the pinto beans and stir well.
Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.
Suggested Servings for Home-style Chili
Serve over a Baked Potato or simply by itself in a bowl topped with shredded cheddar cheese and chopped green onions for garnish. Don’t forget the crackers or French bread for dipping. We hope you enjoy our recipe for chili and share it with your friends.
Skin Eatin’ Good Baked Potato
Note:If chili is not thick enough for you, try using a little corn starch (follow package directions) or blend 1 tablespoon flour with 1 tablespoon softened butter and mix in the sauce. Allow to cook an additional 5-10 minutes to thicken.
Spinach and Artichoke Dip or Spinach Dip are often referred to as Spinach Madeline in Cajun cuisine.
We make Spinach Artichoke Dip around the holidays. It’s a family favorite.
I even have a special small crock pot to keep it warm when I’m expecting a crowd.
This recipe will serve about six guests. For more, just double the recipe.
Ingredients for Spinach Artichoke Dip
1 (16-ounce) package of frozen spinach (cut spinach is best, but not chopped)
1 can quartered artichokes (I actually prefer just the hearts)
3 tablespoons butter
3 tablespoons flour
2 cups chopped Cajun Trinity (onion, bell pepper, celery)
1 teaspoon minced garlic
1 (5-ounce) can PET milk or evaporated milk
6 ounces of shredded Monterrey Jack cheese
6 ounces of shredded Cheddar cheese
1 tablespoon Worcestershire sauce
Seasoning to taste with salt, white pepper, and Tony’s Creole Seasoning
Begin by cooking the spinach according to package directions.
Then, using two mixing bowls and a mesh strainer – begin to separate the spinach from the liquid.
Press out the excess well. Reserve the liquid for use in the sauce. Set aside.
Next, with one tablespoon butter, sauté the Cajun Trinity until translucent. Add minced garlic toward the end.
Blend in the 3 tablespoons of flour to make a white roux.
Pour in the PET milk and stir constantly for about 3 minutes. Be sure there are no lumps.
Add in the 1 tablespoon Worchestershire sauce. Stir well.
Turn off heat and stir in the 1 cup of each cheese. Stir well to melt.
Sauce will be thick, so add by spoonfuls the reserved spinach liquid and stir in well.
Sauce should still be creamy, but not too watery.
Fold in the spinach and artichokes.
Pour into a casserole dish.
Cover with more shredded cheeses and/or breadcrumbs.
Bake on 350 degrees for 20 minutes or enough to melt the cheeses.
Serving Suggestions for Spinach Artichoke Dip
Serve with crackers of your choice or petite toasts.
Other serving suggestions: spoon into prepared phyllo dough or mini pie shells. We often make it for topping on baked potatoes with steak. Enjoy this holiday favorite and be creative.
Shrimp Dip is a simple and fast dish to prepare for a party, baby shower, or impromptu gathering.
The accounting department at my office always asks me to make this dip when we’re having a function. One of the ladies doesn’t like green onions, so I put in the food processor so she can’t see them. I hope you try it.
Shrimp Dip goes perfect with Petite Mini Toast or Keebler Townhouse crackers.
Just double the ingredients if you’re having a larger party.
Ingredients for Shrimp Dip
½ pound medium to large boiled shrimp (peeled and de-veined)
1 package cream cheese (softened)
¼ cup sour cream
¼ cup chopped green onions
1 tablespoon ketchup
½ teaspoon prepared horseradish
1 stalk celery (cut very small)
Tony’s Creole Seasoning
Shrimp Dip Ingredients Ready to Mix
Using a food processor, place all ingredients except the celery.
Pulse several times until mixed well leaving a bit of chunky shrimp.
Remove mixture to a mixing bowl using a rubber spatula.
Carefully remove the mixture from the blade.
Fold in the chopped celery. (The celery gives the dip a good crunch.)
Mix in a sprinkling of Tony’s Creole Seasoning.
Serving Suggestions for Shrimp Dip
Pour into a pretty bowl or hollowed out Hawaiian sweet bread.
I like to serve with Petite Mini Toast.
Where’s a cracker? I’m ready to eat me some shrimp dip!
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
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.
Making Mashed Potatoes
Add butter, sour cream and milk.
With an electric mixer, mix on high until creamy smooth.