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Tag: "cajun cooking tv"

Cajun Cooking

[ 18 ] April 19, 2011

Cajun Cooking and Louisiana Comfort Food


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

Beryl Stokes

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.

Grilled Pork Tenderloin

[ 0 ] November 19, 2010

Grilled Pork Tenderloin


Grilled Pork Tenderloin

Grilled Pork Tenderloin


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.

Prep:  15 minutes
Cooking Time: 1 hour
Yield: 2-3 servings

Grilled Pork Tenderloin Ingredients

1 (1-pound) fresh pork tenderloin for every 2-3 people
Tony’s Creole Seasoning
Sea salt
Garlic powder
Onion powder

Grilled Pork Tenderloin

Grilled Pork Tenderloin

Grilled Pork Tenderloin Essentials

Charcoal Chimney

Getting ready to grill.

• charcoal grill
• real hardwood charcoal
• charcoal chimney
• smoking wood chips
• spray cooking oil
• long tongs

(You can of course use a gas grill if that is your preferred way of grilling.)

How To Grill Pork Tenderloin

Prepare grill and light charcoal.

Grilling Pork Tenderloin

Grilling Pork Tenderloin

Soak 2 handfuls of Mesquite wood chips in a small bowl of water.

Spray grilling rack (hold away from the fire) with cooking spray.

Season pork tenderloin on all sides with dry seasonings.

Once charcoal is ready, carefully pour charcoal all to one side of the grill.

Drain the mesquite chips and sprinkle over the coals.

Place grilling rack back on the grill.

Place the seasoned pork tenderloin on the side of the grilling rack opposite of the charcoal.

grilled pork tenderloin

Pork Tenderloin Ready to Eat!

Cover, open top vent and let grill for 15 minutes, then turn the meat.

For 45 minutes let meat slow cook while turning the tenderloin every 15 minutes.

Remove cover and check for doneness with a meat thermometer.

Pork tenderloin should reach at least 160 degrees F.

With tongs, remove tenderloin to a platter.

Let rest for 10 minutes or so to hold in the juices and makes easier to slice.

Goes great with anything, our favorites include potatoes au gratin and homemade macaroni and cheese.

macaroni and cheese

Real Mac and Cheese








beryl stokes

Beryl Stokes

Rival Crock-Pot 5025WG 2.5-Quart Slow Cooker

[ 1 ] November 19, 2010

Rival Crock-Pot 5025WG 2.5-Quart Slow Cooker

Rival Crock-Pot 5025WG 2.5-Quart Slow CookerIf you’ve never owned a slow cooker then you don’t know what you’re missing.   Talk about versatility!  This Rival Crock-Pot 5025WG 2.5-Quart Slow Cooker allows you to be at your kid’s soccer game and cook your nightly meal at the same time.  You’re basically doing two things at the same time.  Talk about productivity!   These days your time is very precious and a slow cooker comes to your rescue.

Need to be out all day working at your 9 to 5 job and won’t have time to make a nutritious meal for your family due to nightly commitments?

Load up the slow cooker in the morning before you leave for work and it will cook, at very low temperatures, and your meal will be ready for you when you get home.  You can make delicious and healthy meals such as soups, stews, chilies, small roasts, or even pulled pork.

Another convenient aspect of this product is that you can use it as an extra heating unit when you are in need of one during the holidays for entertaining.

The Rival Crock-Pot 5025WG 2.5-Quart Slow Cooker features a glass lid, stick resistant coating, and removable stoneware.   It has two settings and has a large 2 ½ quart capacity.

Need help with recipes for meals to be made with a slow cooker?

There are a myriad of slow cooker cookbooks that have been written to help people create delicious meals with their versatile kitchen accessory.

(See Cajun Cooking TVs crock pot roast)

Slow cookers have become extremely popular in recent years because of their convenience.

Consumers are saying what a time saver this unit is for the money.  Also, the cleanup is very easy.  One of the great advantages of a slow cooker is that there is a wondrous aroma filling the air as the meals are cooking, just adding to its appeal.  The investment is minimal and the value is phenomenal.

This slow cooker is great not only for a family but also for single people who want to have a great meal waiting for them on their return home from work.  This is also great for college students who are looking to create nutritious meals.


beryl stokes

Le Creuset Classic Enameled Cast-Iron 6-Piece Cookware Set

[ 1 ] November 15, 2010

Le Creuset Classic Enameled Cast-Iron 6-Piece Cookware Set

Le Creuset Classic Enameled Cast-Iron 6-Piece Cookware SetThe Le Creuset Classic Enameled Cast-Iron 6-Piece Cookware Set is the finest brand name available when it comes to top flight cast iron cookware sets.

Established in 1925, Le Creuset is based in France but back in 1974 entered the USA market by establishing a subsidiary called Le Creuset of America, Inc., in South Carolina.

Over the years, the name LeCreuset has gained notoriety as being the “cream of the crop” when it comes to kitchen accessories.

The key to the lifetime strength of this cookware is the enameling on the cast iron.

Due to the strength of the Le Creuset enameled cast iron, the products can be used on virtually any stove top and they stand up to the highest stove temperatures.

This 6 piece Le Creuset cookware set includes the following:

5 1/2-quart round French oven with cover
10 1/4-inch square skillet grill
2 1/4-quart covered saucier with cover
8 X 11-inch roaster

The versatility of the Le Creuset brand is unparalleled in the kitchen accessory market.  The French oven will allow you to slow cook stews and chilies while not having to worry about burning your food.  These ovens hold the heat extremely well and the heat is also very evenly distributed which is an added advantage.

On cheaper versions the enamel could chip but not on the Le Creuset brand.  The durability of the enamel is the best around.  This cast iron cookware set is made to last a lifetime.  Even though the price point may be a little higher than other imitations, the value is definitely there.  You pay for quality and the Le Creuset brand stands for quality.

The Le Creuset cookware comes in the following colors: orange, red, green, white, blue, yellow, and black.  The consumers are saying that the quality of the Le Creuset brand is superb and the bright colors add to your kitchen décor. Also, the fact that there is a high quality enamel covering the cast iron, you will never be introduced to any kind of metal taste in your food.

Cajun Cooking Made Easy


How to Make Chicken Stock

[ 0 ] November 8, 2010

How to Make Chicken Stock

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.

Prep:  15 minutes
Cooking Time: 1 hour
Yield: 10 – 12 cups stock

Chicken Stock Ingredients

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

How to Make Chicken Stock

Chicken Stock

* 10-12 quart stock pot
• Large glass bowl or measuring cup
• mesh strainer
• Ladle

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.

Beryl Stokes

Beryl Stokes

Cajun Jambalaya

[ 13 ] October 20, 2010

How to Make Cajun Jambalaya

REVISED January 21, 2018

Smaller Jambalaya in Cast Iron Skillet


2 boneless chicken breasts

2 boneless chicken thighs

1 pound of smoked or fresh sausage, sliced

2 cups long grain white rice

4 cups chicken broth (obtained from boiling the chicken)

1 cup seasoning blend (chopped onion, bell pepper, & celery)

1-2 teaspoons Tony’s Creole Seasoning

2 teaspoons salt

2 teaspoons black pepper

2 tablespoons chopped parsley

1 cup chopped green onions

drizzle of oil

In a 3-quart cast iron pot or skillet, add 6 cups water and bring to a boil.

Place the chicken and boil on medium heat for at least 30 minutes.

Add 1 teaspoon each salt & black pepper.

(This will be your chicken broth, or stock).

Remove the chicken to a plate to cool.

Remove the chicken broth to a glass bowl to cool.

Once the chicken is cooled enough to handle, shred or chop into bite size pieces.

In the same pot, add a tablespoon of canola oil or olive oil and heat to medium.

Add sausage and brown on both sides.

Add the 1 cup onion, bell pepper, celery and sauté for 2-3 minutes.

Add the chicken to brown it as well.

Add the chicken broth.

Toss in the Tony’s Creole Seasoning, salt, pepper, parsley, green onions, and then rice.

Stir well.

Cover and turn the heat down to low (number 2 or 3 on the dial).

Set timer for 15 minutes and do not remove the lid.

After 15 minutes, uncover and lightly move the mixture around lifting from the bottom.

(You’re just making sure nothing sticking to the bottom.)

Add the cover and cook another 15 minutes.

We turned ours down to low at this point because the cast iron pot holds heat well.

Uncover and lightly move around again.

Ready to eat!

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.

how to make cajun jambalaya

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.”

How to Make Chicken Stock for Jambalaya


Beryl Stokes

Beryl Stokes

Dry Rub Recipe

[ 2 ] October 7, 2010

Dry Rub Recipe

Dry Rub Recipe

Mixing the Dry Rub Ingredients

A Dry Rub is a seasoning blend of many spices that can be used on pork, beef, or chicken.

For Cajun Cooking TV’s Dry Rub recipe, we blended several ingredients for a tasty and a bit spicy dry rub seasoning.

Beryl Stokes mixed the following ingredients for this Cajun cooking  recipe and recently oven roasted a 5 pound Boston Butt Pork Roast:

1 Tablespoon each

Chili powder
Garlic powder
Onion powder

1 Teaspoon each

Ground Bay leaves
Dry mustard
Cayenne pepper or Tony’s Creole Seasoning

Other optional ingredients

1 tablespoon cane sugar or light brown sugar
Coarse black pepper

In a large mixing bowl, blend all the ingredients listed above.

To apply to the meat, spray lightly with canola oil to help the Dry Rub stick or put on dry and rub in.

Be sure to apply the Dry Rub seasoning on all sides.

We recently posted a video and recipe for an oven roasted Boston Butt Pork Roast.

Boston Butt Pork Roast

Boston Butt Pork Roast

Here is the Boston Butt Pork Roast Recipe

The Dry Rub seasoning made the meat so flavorful.

If you are not a fan of extra spicy, cut down or eliminate the cayenne pepper. 

Please note that there is no best dry rub recipe, so experiment and try different seasonings that you like

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.  You’ll notice that we use Cajun Seasonings in just about everything.

Prep:  10 minutes
Seasons: 5 lb roast

Beryl Stokes

Cajun Cooking TV Chefs

Crock Pot Beef Stew Recipe

[ 8 ] September 12, 2010

Crock Pot Beef Stew Recipe


Crock Pot Beef Stew

Crock Pot Beef Stew

Crock Pot Beef Stew is a Sunday night staple at the Stokes’ home.

We make a Beef Stew Crock Pot recipe because it’s easy and a delicious meal all in one pot.

My older kids always called it meat, rice, and gravy.

We also have an awesome Slow Cooker Pot Roast recipe and video too, so be sure to check it out!

Crock pots are often also referred to as slow cookers.  I have two different types of crock pots.

One is a 5 quart crock pot with a ceramic insert which I consider this one more as a slow cooker because even on high heat it takes 6-8 hours to cook a meal.

The other is a 3 quart metal non-stick pot that rests on a griddle like heating element.  This Crock Pot gets pretty hot quickly resulting in more of a stove-top like stewing method.  The deep lid also allows for optimal moisture to remain in the pot and keep the meat moist as well as create a wonderful gravy.

For this Crock Pot Beef Stew recipe, I prefer to use the smaller crock pot.

Crock Pot Beef Stew Prep Time

Preparation time was about 30 minutes and cook time was about 4 hours.

Crock Pot Beef Stew Ingredients

1 1/2 – 2 pounds lean beef stew meat
1 (12-ounce) package frozen seasoning blend (onions, bell peppers, celery & parsley)
3-4 turnip roots (peeled and quartered)
4 fresh carrots (peeled and cut)
2 tablespoons minced garlic
1-2 cups water or beef stock
Tony’s Original Creole Seasoning (or salt and pepper) to taste
4 tablespoons canola oil or olive oil
All purpose flour

Crock Pot Beef Stew

Coat the Stew Meat with Flour

Crock Pot Beef Stew Cooking Directions

Begin by placing 1 cup flour in a deep bowl.

Add salt, black pepper and Cajun seasoning (like Tony’s) if desired.

Toss the beef stew meat in the flour coating on all sides.  Set aside in another bowl.

Heat 2 tablespoons oil in a deep skillet on medium heat (#6).

Brown the meat in batches on all sides (you should no longer see any red meat).

Place meat in the heated and oiled crock pot base.

Once all meat is browned and placed in the crock pot, toss in the Seasoning Blend or Cajun Trinity (onions, celery and bell pepper), carrots, turnips and lightly season again.

Add 1 to 1 and  1/2 cups water.

Cover and place crock pot on medium – high heat.

(Mine has numbers 1-5.  I put on 3 or 4.)

Allow to cook for 2 hours undisturbed.

Uncover and stir to make sure not sticking to the bottom.

Re-cover and allow to cook an additional 2 hours.

This Crock Pot Beef Stew recipe is very easy to make, and very hard to beat when it comes to good eatin’.

Easy Crock Pot Beef Stew

Easy Crock Pot Beef Stew


Crock Pot Beef Stew Serving Suggestions

Serving suggestions would be to top the slow cooker beef stew over a bed of rice or try our Mashed Potatoes recipe.  (I make the best mashed potatoes.  I could eat them plain.)

Prep:  30 minutes
Serves: 6 servings

Beryl Stokes

Beryl Stokes

Cajun Cooking TV Is Re-Launching in Fall 2010

[ 5 ] September 5, 2010

Cajun Cooking TV


Hello Cajun Cooking TV Fans,

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.

cajun cookingHelping 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. 

Coming up is Crock Pot Beef Stew, Tailgate worthy Cajun Shrimp Boil, Boston Butt Pork Roast in the oven, various dishes we’ve had at restaurants and many more. 

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!

How to Cook Spinach

[ 0 ] February 8, 2009

How to Cook Fresh Spinach

Fresh Baby Spinach is so tasty and absolutely good for you.  Fresh vegetables just take so much better than out of the can.  My godchild told me she wanted Spinach with supper.  I said okay we’ll cook some.  Little did I know she only likes Popeye spinach out of a can.  Wow kids!  What can I say?  At least she eats spinach, and fresh broccoli and cauliflower.

Fresh Spinach Leaves

Fresh Baby Spinach Leaves

The best thing is, cooking fresh vegetables is really easy, the Cajun cooking way! So let’s show you how to cook spinach today.

Ingredients for Fresh Steamed Spinach

Steamed Spinach

Steamed Spinach (It cooks way down!)

1 bag of fresh baby spinach leaves (serves 2)
or 1 large container of fresh baby spinach
2 tablespoons butter
small amount of water; maybe 2 tablespoons
dash of salt

Melt butter and add small amount of water on medium heat.

Add spinach and cover to allow steam to build up and actually cook the spinach.

Should only take a few minutes.

Steamed Spinach

Drain the excess water off of your steamed spinach

Serving Suggestions for Steamed Spinach

Stir and serve with Steak, chicken, pork or anything you like.

Beryl Stokes

Cajun Cooking TV Chefs