How to Make Basic Meatloaf

How to Make Basic Meatloaf  is about the old fashion meatloaf recipe like Maw Maw used to make. And it is certainly good Southern comfort food at its core.

Continue reading “How to Make Basic Meatloaf” →

FREE Weekly Recipe Club

Cajun and Louisiana Comfort Food Recipes
Delivered to Your In-Box Every Week
FREE of Charge

PLUS our FREE “7 Nights of Cajun Cooking” eBook

Plenty of easy to prepare fine-eatin’ recipes
you can make for your family to enjoy!

NO Cost, NO Obligation, NO Hassles …

Just yours to try and enjoy as long as you wish.

Simple to unsubscribe at any time, “unsubscribe” link at the bottom of each and every emailed recipe.

Simply put your name and best email address in the form below and click “Sign Up Now” –

How to Make Lobster Bisque

I learned How to Make Lobster Bisque the way I figure out how to make most of our recipes – I ate some that I liked and just decided to make some!

A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.

Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue.  So, recently I saw a beautiful photograph of a lobster bisque.  My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.

So how hard can it be?  

As I often say, “It all starts with a roux”.  We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods here in Baton Rouge.  After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails.  It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.

How to Make Lobster Bisque: Ingredients

2 tablespoons Canola oil
1 cup diced bell pepper
1 cup diced sweet onion
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic

3 tablespoons butter
3 tablespoons All-Purpose flour
1-2 cups vegetable stock or the water used to steam the lobster tails
2 cups heavy whipping cream

2-4 lobster tails

How to Make Lobster Bisque: Seasonings

1/4 teaspoon each – celery salt, white pepper, Cajun seasoning (like Tony Chachere’s Creole Seasoning), and salt

How to Make Lobster Bisque: How to Prepare

In a steamer pot or pot with small amount of water, bring water to a boil.

Place the thawed lobster tails in the steamer.

Cover and lower the heat to medium-high heat (#6 or 7).

Allow to steam 10 minutes.

Wash and dice all the vegetables.  Set aside.

In a large saucepan or Dutch oven, heat the 2 tablespoons Canola oil on # 5 medium heat.

Add the bell pepper, celery, carrots, and sweet onion.

Sauté 3-5 minutes.

Add the 1 teaspoon minced garlic.

Cook for one minute more.

Remove the vegetables and set aside.

Add the 3 tablespoons butter  to the saucepan.  Allow to melt.

Sprinkle in the 3 tablespoons All-Purpose flour and stir until well blended.

With a flat edged wooden spoon, keep stirring slowly moving the butter and flour constantly in order to prevent scorching.

The roux should be the color of light caramel candy.

Turn off the heat and move the pan off the burner.

Carefully add in the sauteed vegetables and stir well.

Slowly pour in the 1 cup vegetable stock and mix well.

Return the burner and medium heat #5.

Allow to heat up and may have slow boil.

Turn the heat down to about #3 on the burner.

Add in the seasonings.  Stir well.

Allow the soup to simmer for 15 minutes.

If needed, add small amounts of broth or water in order to ensure that mixture is not too thick.  

Slowly add in the 2 cups heavy whipping cream.  Stir well and often.

Turn down the heat to low and allow to simmer an additional 15 minutes.

Stir in the chopped lobster.

Serve hot with a sprinkle of finely chopped green onions or fresh parsley for garnish.

Thinly sliced French baguette croutons is also a nice treat for dipping in the creamy bisque.

Note:  Feel free to add other ingredients such as shaved corn off the cob.  Similar recipes call for the vegetables to be run through a food processor for a smooth texture soup.

Serves: About 4 cups
Prep Time:    20 minutes
Cook Time:    60 minutes

Beryl

===========================================================================

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:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

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

===========================================================================

How to Make Hush Puppies with Jiffy Mix

How to Make Hush Puppies with Jiffy Mix is all about some real easy to make hush puppies your family will love.

Homemade Hush puppies are quick and easy to make at home.

I love fried catfish and Mike loves fried shrimp.

So, in our efforts to spend less money at restaurants, we have embarked on a quest to mostly cook at home.

We wanted the restaurant feel of being served hush-puppies like at Mike Anderson’s so viola, we made homemade hush-puppies.

And let me tell you, they are so good!

I could eat them like dessert.

Continue reading “How to Make Hush Puppies with Jiffy Mix” →

Cajun Cooking TV Chefs

Cajun Cooking TV Chefs Beryl Caillouet Stokes and Addison in the first Cajun Cooking TV kitchen in Baton Rouge, Louisiana.

Smothered Pork Chops with Hot Pepper Jelly Glaze

Smothered Pork Chops with Hot Pepper Jelly Glaze are just one of the types of pork chops that Mike likes.

He likes pork chops fried, grilled, slow-cooked, smoked, and now smothered in Hot Pepper Jelly.

Every time I cook pork chops for Mike, it reminds me of his mother Betty Lou. She would fry floured and thin cut pork chops in an electric skillet.

Once she was done, she would pour a can of cream of mushroom soup in the grease to make a gravy. Then, she would put the pork chops back in the gravy.m

Just thinking about it now makes my arteries seize up. Continue reading “Smothered Pork Chops with Hot Pepper Jelly Glaze” →