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Tag: "Cajun Recipes"

Broiled Shrimp Recipe

[ 5 ] June 14, 2011

How to Make Broiled Shrimp

We don’t have a video for this broiled shrimp recipe because it was just a spur of the moment dish we cooked up one Monday night here at our home in Baton Rouge. It was so darn good we decided to put the recipe up for y’all. Here’s how I made the broiled shrimp we cooked up last night –

broiled shrimp

Broiled Shrimp Ready to Eat!

Broiled Shrimp Ingredients

Fresh Gulf Shrimp

Fresh Gulf Shrimp

1 pound of jumbo shrimp
1 Vidalia (sweet) onion
1 Garlic
Several limes or lemons (I prefer limes, Beryl prefers lemons)
Olive oil

Broiled Shrimp Seasonings

Garlic (we prefer granulated over powder)
Salt (we use sea salt)
Cajun or Creole seasoning (we use Tony’s Creole Seasoning)

Broiled Shrimp Preparation

Tony's Creole Seasoning

Tony’s Creole Seasoning

Line a baking sheet with aluminum foil (to make cleanup easier)

Spray baking sheet with oil (we use spray olive oil)

Slice Vidalia onion into rounds like you would for a hamburger

Slice the fresh garlic pods into thin slivers

Chop up some fresh cilantro

Peel and de-vein the shrimp

Squeeze some lemon or lime over the shrimp and let sit while you’re doing the other stuff

Spread the onion slices out on the baking sheet

Put a dab (about a teaspoon) of olive oil on each onion slice

Meyer Lemons

Meyer Lemons

Spread the shrimp out over the onion slices

Squeeze fresh lemon or lime juice over the shrimp

Brush a little olive oil on the shrimp (optional step)

Season the shrimp with sea salt, granulated garlic and Tony’s

Put the garlic slivers on top of the shrimp

Put some chopped cilantro on top of the shrimp

How to Cook Broiled Shrimp

Pre-heat your oven to 400 degrees

Bake the shrimp for 10 minutes at 400 degrees

Then change your oven setting to “Broil” and broil the shrimp for about 7 minutes

Remove from oven and serve

Broiled Shrimp Serving Suggestions

Squeeze some lemon or lime on your shrimp if desired

Serve with Melon Salsa either on top of the shrimp or on the side.

This is real good stuff.

Thanks for reading our recipes and watching our videos.

Mike (in Baton Rouge)

Cajun Cooking TV Chef

One of Our Crazy Chefs!

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

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

Boston Butt Pork Roast

[ 6 ] October 5, 2010

Boston Butt Pork Roast

A Boston Butt Pork Roast is a new (for us) recipe at Cajun Cooking TV.

(This is our first time making one, but it won’t be our last time!)

We’ve mastered making pork roasts or beef roasts in the oven like my mom and my Maw Maw used to make.

The “secret“:  low oven temp + long number of hours = tasty tender meat. 

Boston Butt Pork Roast

Boston Butt Pork Roast

A Boston Butt Pork Roast can be used for a variety of different meals:  oven roasted, slow cooked in a crock pot, smoked on a grill, and BBQ pulled pork.

For this Boston Butt pork roast recipe, we made a dry rub of several seasoning ingredients and applied to all sides of the roast.

The dry rub we used today contains: Chili Powder, Garlic Powder, Onion Powder, Salt, Ground Bay Leaves, Dry Mustard, Cayenne Pepper or Tony’s Creole Seasoning, and sugar (we used raw cane sugar).

Boston Butt Pork Roast

Boston Butt Pork Roast

Feel free to use any dry rub you like, or purchase, or just whatever seasonings you may have in your cupboard.

For the Oven Roasted Pork Roast we suggest to thicken the liquid made in the pan with 2 tablespoons flour and 2 tablespoons softened butter to make a hearty gravy.

Pour over rice or try our Mashed Potatoes recipe.

(I make the best mashed potatoes, if I do say so myself.) 

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.

Prep:  30 minutes
Cooking Time: 4-5 hours total
Serves: 6 servings

Boston Butt Pork Roast Ingredients

Boston Butt Pork Roast

Fresh Boston Butt Pork Roast

5 pound Boston Butt Pork Roast
1/2 cup Dry Rub (see above)
1-2 cups water or stock
4 tablespoons canola oil or olive oil
2 tablespoons flour
2 tablespoons softened butter

Boston Butt Pork Roast Cooking Essentials

=> Roasting Pan with cover if possible
or a disposable Aluminum pan and heavy
duty aluminum foil.

=> Meat Thermometer

For this Oven Roasted Boston Butt Pork Roast recipe, begin by placing the olive oil on bottom of a roasting pan or aluminum pan.

We lined the pan with heavy duty aluminum foil for easy clean-up. 


Boston Butt Pork Roast

Just Out the Oven!

Preheat the oven to 350 degrees F.

Place the roast on a platter and season well on all sides with the dry seasoning mixture.

Place the roast in the oiled pan with the fat side down.

Bake uncovered for 1 hour.  Meat will brown.

Then, remove from oven and add 1-2 cups water or pork stock (about 1 inch).

Lower oven temperature to 300 degrees F.

Cover tightly with roasting pan cover or heavy duty foil.

Bake for 3-4 more hours.

Remove from oven and carefully open the foil.

Check the temperature with a meat thermometer.

Insert the thermometer into the middle of the Boston Butt Pork Roast.

The temperature should be a least 160 degrees F.

Gravy Makings

This will make a wonderful gravy!

To serve, pull meat apart with a serving fork.

For a thick gravy, mix 2 tablespoons flour and 2 tablespoons softened butter in a small bowl.

Add to the hot meat juices and stir well until melted and well blended.

Serve meat with gravy poured over it and rice or mashed potatoes.

We had baked potatoes on this particular night.

Options: add sliced sweet onions, whole garlic pods, baby carrots and chopped celery to the pan.

Tasty stuff in a thickened gravy.

Beryl Stokes

Beryl Stokes

How to Make Cocktail Sauce

[ 2 ] September 28, 2010

How to Make Cocktail Sauce

cocktail sauce

Cocktail Sauce

Cocktail Sauce is so simple, but an essential dip for any fried or boiled seafood dish.

We use this Cocktail Sauce recipe for boiled shrimp, french fries, shrimp po-boys, fried catfish, fried crab claws, raw oysters and Snow Crab Legs.  You get the point.

This homemade Cocktail Sauce recipe is an easy alternative to buying Cocktail Sauce out of a bottle that has been sitting on store selves for months and often contain unneeded preservatives and artificial flavoring.

To make this Shrimp Cocktail Sauce recipe, you’ll need your favorite ketchup, prepared or freshly grated horseradish, and lemon or lime juice.

Cocktail Sauce Serves 2-4

Here’s the how to make Shrimp Cocktail Sauce recipe from the Cajun recipes at Cajun Cooking TV.

Easy, easy to make and quite tasty too!

Cocktail Sauce Recipe

Cocktail Sauce Ingredients

Cocktail Sauce Ingredients

1/2 cup ketchup
2 teaspoons fresh prepared horseradish
Dash of lemon or lime juice

Mix all ingredients well and serve chilled in small dipping bowls.

If expecting a crowd, double or triple the recipe.

Prefer Tartar Sauce?

Check out our Homemade Tartar Sauce recipe.

beryl and alex

Beryl and Alexandra

Cajun Shrimp Boil

[ 6 ] September 20, 2010

Cajun Shrimp Boil

Boiled Shrimp

Boiled Shrimp Ready to Eat!

Cajun Shrimp Boils are a favorite easy Saturday night cook up at the Stokes’ house. Boiled Shrimp are certainly great hot, but I also like them the next day in a salad.

We also have a great tasting Cocktail Sauce recipe and video so you can make your own cocktail sauce.

Shrimp Boils are a great southern tradition.  In southeast like Georgia and the Carolinas, they call it a Low Country Boil.

With a gathering of family or a large group of friends, people will fire up a propane burner and a gigantic pot of seasoned water and literally throw in anything that is good to boil in water; onion, garlic, potatoes, corn on the cob, hot dogs, andouille sausage, whole artichokes, and many more

Cajun Shrimp Boil

Cajun Shrimp Boil

that I just can’t even think of right now – oh yes and don’t forget the shrimp, crabs, and crawfish.

In our video, we have a much smaller scale for those of you that want a Cajun Shrimp Boil in your kitchen.

Serving suggestions would be to peel and eat our Cajun Boiled Shrimp and dip in our Cocktail Sauce recipe.  Oh my goodness – we like it hot too!

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.

Prep:  45 minutes
Serves: 4 servings

Cajun Shrimp Boil Ingredients

Large 8-12 quart pot

Fresh Gulf Shrimp

Fresh Gulf Shrimp

2-3 pounds fresh shrimp
1 large sweet onion
2 full garlic pods
1/4 cup vegetable or olive oil
1/4 cup distilled white vinegar
4 oz Zatarain’s liquid Shrimp & Crab Boil
5 lemons
2 pounds baby red potatoes
1 small package of sweet corn on the cob
2-3 tablespoons salt
5 Bay leaves
and other items if desired as mentioned above

For this Cajun Shrimp Boil recipe, begin by filling the pot with water.  Leave about 4-6 inches from the top of the pot to allow for filling all the shrimp and seasonings.

Begin seasoning the water with oil, vinegar, Shrimp & Crab Boil, salt, Bay leaves, quartered sweet onion, and squeeze lemon halves.

Bring water to a rolling boil.  Allow to boil for 10 minutes.

Caution:  stay near the stove in case of boil over.  If this happens turn off the burner instantly to allow the water to go down.  Once stabilized, turn burner back on a bit lower temperature.

Now drop in the baby red potatoes.  Cook 8-10 minutes.

Then, drop in the corn on the cob. Let the water return to a boil, and cook for 5 more minutes.

Finally, place in the shrimp.

Bring the water back to a boil and then turn off the heat.

If the boiling water is too close to the top, use a ladle or a cup to dip some water out.

Shrimp are done once they turn pink and rise to the top.

Turn of the burner and let sit a couple minutes – not too long as over cooked shrimp are hard to peel.

Boiled Shrimp Cajun Style

Boiled Shrimp Cajun Style

Prepare a colander in the sink. Carefully drain the shrimp and other ingredients.

Serve the Cajun boiled shrimp immediately with corn and potatoes on a platter.

Provide a small bowl for discarding the shrimp peelings.

Have butter and salt ready for the corn and potatoes.

We also recommend our Cocktail Sauce recipe or Mike sometimes makes a spicy ketchup by mixing lemon juice and Tabasco.

Whether your having a crowd or just a dinner for two, Boiled Shrimp are a tasty treat, low in fat and so easy to make.  I love a one pot meal!

Leftover shrimp make for a great salad with shrimp topped with a remoulade or honey Dijon dressing.

Oh and if Boiled Shrimp is not your favorite we have other boiling recipes: Blue Crabs and Snow Crab Legs.  See you next time!

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