Cajun Cooking From A to Z
Andouille- Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours.
Boudin- is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables. However, you won’t find one central recipe, because each butcher makes boudin a different way. Everyone has their own family recipe. Some are spicier, and some use different meats and flavorings, but the results are always delicious.
Crawfish- While there is no doubt the favorite crawfish recipes among true Cajuns are crawfish boils, crawfish etouffee, crawfish pies and fried crawfish po’boys; the mudbugs can also be seen in seafood gumbos, appetizer selections and even savory deserts, like a crawfish beignet.
Dirty Rice- is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (”dirty”) color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion (the “holy trinity”).
Etouffee- in French, the word etouffee literally means “smothered,” which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicier roux. A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as its main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.
File’- is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbos and stews. It is sprinkled sparingly over gumbo as a seasoning and thickening agent, giving it a distinctive flavor and texture. Filé was originally an okra substitute when okra was not in season.
Gumbo- The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes. Gumbo originated in Southern Louisiana, where okra was easy to grow.
Holy Trinity- The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.
Ingredients- There’s an old Cajun saying that says, “With ingredients like these a monkey could cook”. This is perhaps a testament to the use of simple yet delicious ingredients that are commonly found in most Cajun cuisine. (i.e. Holy Trinity)
Jambalaya- There are two distinct versions of Jambalaya, Cajun and Creole. Creole jambalaya, as with most Creole dishes contains tomato, which is the primary distinction from Cajun jambalaya. As with many other traditional Cajun dishes, Jambalaya became a popular choice due to the availability of rice in Southern Louisiana. Coupled with the trinity and whatever meats were available at the time, (duck, deer, pork, chicken) jambalaya provided a quick easy dinner.
King Cake- the French tradition of baking a special cake to honor the three kings, “A King’s Cake,” began in 1311. Today, King Cakes are enjoyed in Louisiana from the Feast of Epiphany until Mardi Gras day. A plastic or porcelain baby is inserted into the cake to symbolize the Baby Jesus. The cake is covered in sugar, specially colored in purple for justice, green for faith and gold for power - these are also the colors of Mardi Gras.
Lagniappe- derived from American Spanish and passed on to English from Louisiana French, the term lagniappe basically refers to “something extra”. With regard to Cajun cooking, lagniappe could be anything the chef might have lying around that could be added to the dish.
Maque Choux- is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.
Nutria- the meat from this rodent is lean and low in cholesterol. While there have been many attempts to establish markets for nutria meat, all documented cases have generally been unsuccessful.
Okra- originally used as a thickening agent for gumbos, this fruit was a very frequently used ingredient in many dishes due to its wide availability in South Louisiana.
Po-Boy- the main distinction between a po’boy and hoagies, subs, and grinders would have to be the bread. Traditional po’boys are made using French bread, which tends to have a crispier crust while remaining nice and fluffy on the inside. Common ingredients in the sandwich include fried shrimp or oysters, sausage, ham, roast beef and usually dressed with lettuce, tomato, pickles, onion, and mayonnaise.
Q- sorry I got nothin’.
Roux- made using either vegetable oil or lard and wheat flour, roux is a very common ingredient in countless Cajun dishes such as gumbo. There are two basic types of roux, light and dark. Light roux, commonly referred to as “blond roux” is primarily used as a thickening agent in many soups and stews. Dark roux which is the further cooked version, which results in the darker color, provides more flavor but less thickening power.
Sauce Picante’- refers to a spicy tomato based sauce commonly used in Cajun/Creole cuisine. Usually combined with seafood or poultry and served over rice.
Tasso- a version of smoked pork made from the shoulder butt. This cut is typically fatty, though leaner cuts are often used and have a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 inches thick. These are dredged in a salt cure, which usually includes nitrates and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper and garlic, and hot-smoked until cooked through.
Understanding the Process- any true Cajun dish should not contain a lot of anything, except TLC. The biggest misconception about Cajun food is that it should be extremely spicy. Knowing the difference between “seasoned well” and “spicy” goes a long way with this style of cooking. Most dishes will start with the Trinity or a roux and can be tailored to fit anyone’s taste. The greatest thing about Cajun food is that it can be anything to anyone.
Varying Spices- there are many people that believe cayenne pepper is the only spice that goes into Cajun food. This couldn’t be further from the truth.
White Beans- another Cajun favorite. White beans are a common side dish, often slow cooked and including some type of pork, usually tasso.
X- sorry I got nothin’.
Yes we have dessert too- some of the more common desserts enjoyed are pecan pie, praline candies and sweet potato pie. Although very popular amongst Cajuns, bread pudding and beignets do not originate in the South.
Zapp’s Potato Chips- Louisiana’s unofficial brand of potato chips. These potato chips are kettle cooked in peanut oil and are offered in a variety of true Cajun flavors such as Spicy Cajun Crawtators, Cajun Dill, and Sour Cream and Creole Onion.
You don’t have to be a culinary genius to prepare good Cajun/Creole dishes, but you do need the right ingredients. For those of you interested in crafting some Cajun concoctions of your own, check out Cajun Grocer online. Cajun Grocer offers a huge selection of all things Cajun, and you are sure to find everything you need including tried and true recipes from the Queen of Cajun Cooking, Marcelle Bienvenu.
Check out Cajun Grocer’s selection of Boudin, Crawfish, Fresh Shrimp and other wide varieties of Cajun Food.
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Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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Healthy Hamburger Food Recipe - Nutrition by Natalie
Natalie cooking shows you how to cook a healthy hamburger. This recipe shows how a burger can be health food. Burgers aren’t just fast food.
Southwestern Chicken Salad Recipe
Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….
FARMERS MARKET
I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.
INGREDIENTS
Here are the ingredients you will need to make this wonderful 
southwestern chicken salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.
- Southwestern Spice Rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
1 Large Green Bell Pepper Cut Into Squares
2 Ears of Roasted Corn (Instructions Below)
Half of a Red Onion Sliced
A Healthy Bunch of Fresh Cilantro Chopped
1/2 Cup of Shredded Cheddar Cheese
Ranch Dressing
Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.
Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!
Step 7 - Slice the chicken into thin strips.
Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.
Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!
Tips for Selecting the Right Beef Cuts for Your Meal and Budget
When we stand at the butchers counter, most of us may wonder what is the difference between a top sirloin and a porterhouse. If you ever come across a good beef cookbook, you will be able to appreciate a good diagram of beef cuts.
Beef is the widely consumed animal protein through out the world when compared to any other meat. Hence it is important for a good steward to select a good piece of beef for his wonderful recipe.
Grading of beef cuts
The beef is usually graded into three categories based on its quality by the United States Department of Agriculture (USDA). Grades are specified after taking into consideration the color, appearance, meat’s consistency and last but not least the amount of marbling in the beef. The Graded beef is classified as follows:
Prime meat
Choice meat
Select meat
Prime Meat
The meat, which is having more marbling, is termed as Prime meat. This is usually found in fine restaurants.
Select Meat
The select meat consists of less marbling, which means low fat and less calories. But it won’t be as tender as that of prime and also contains less juice and flavor.
Choice Meat
Choice meat consists of more marbling than Select meat but less marbling than Prime meat. But it is somewhat tender than Select and also juicy and flavor than select.
Beef Cuts
The names of the beef cuts vary between countries. Sometimes it varies within the regions of the country also. The rear section of the carcass is termed as Rounds in US, but in Canada it is called hip. Here is a break down of some common cuts of beef:
Rib eye
This is the top cut preferred by most of the beef connisieurs. This is characterized by abundant marbling. When you cook this beef cut, the rib eye gets melted into the meat and produces a juicy tasting recipe. The Rib eye steak is called an Entrecote in French.
Top Sirloin
Lesser grade cut but this is the largest beef cut when compared to other beef cuts. In layman’s terms, a family of four can complete their dinner with one top sirloin. Always prefer to buy prime grade rather than choice and select grades.
Porterhouse
As the name suggests, it is not concerned with any kind of house. This beef cut has ample marbling. It is a top loin with good flavor. It has the largest eye and tenderloin. This is being usually used in restaurants with challenge for their customers. They will give entire meal free for those who took all of their 26-ounce steak.
Chateaubriand
This has been cut from the butt end but should weigh around 24 ounces. A six inches long chateaubriand will weigh around 24 oz. A chateaubriand with Bearnaise sauce served in a dining table is a wonderful delicacy.
Filet Mignon
A well worth costly choice beef cut, if you cook it with pot-roasting. This is most soft with less water beef cut. This don’t have intense flavor as that of rib eye and porterhouse.
New York Strip
This is one of the cost-effective beef cut parts. This cheap cut is a t-bone with the tenderloin and also a good quality cut.
T-bone
This is also one of the cheapest beef cuts. This consists of a full loin eye and medium sized tenderloin. A couple for few delicate bites always prefers this. This smaller tenderloin is not always suitable for heavy meals. For heavy dinner, the customers usually prefer New York Strip.
Ground Beef
Ground beef should not be less than 70% lean. The package will usually indicate whether it is from ground sirloin, or ground round.
Suitable cooking methods
Loins and ribs are the most tender cuts of beef. The loins and ribs should be cooked with high heating methods to improve its taste and tenderness. Broiling, grilling, roasting, sautéing, and frying are the common methods employed for cooking the loins and ribs.
Pot-roasting, stewing, and steaming are the most preferred methods of cooking the cuts from the round, plate, brisket and flank.
Selecting beef cuts based on cooking methods
Apart from selecting a good beef cut from butcher shop or grocery store, the beef cuts can also be selected based on the method of cooking you preferred to perform.
If you want to cook the beef on a grill, it is always advised to go for tenderized meat rather than tougher cut from the rounds. A beef with minimum of 2 inches thick may require oven roasts. A very tender cut such as loin and rib primal cuts can be oven roasted for better results.
If you want to do Pot roast, it is always to select the beef cuts from round and chuck. Pot roast is the method of boiling the beef in a pot containing liquid in the stove. Standing rump, eye roast are the best pot roast products.
Tips to select better beef cuts
Before shopping for a good beef cut for a particular recipe, you should learn about the various cuts available in the market. The following tips may help you in selecting good beef cuts:
1. Try to locate the origin of the cuts from the body of the carcass.
2. This will help you to identify the names of the cuts.
3. Look for the tenderness and leanness of the beef cuts before procuring it.
4. Inspect the “Sell-by” date in the packaged beef. You should buy your beef cut either before or on the “sell by” date.
5. When selecting the beef cuts from cold storage cases of the grocery stores, the packages chosen for your use should have no excess liquid at all. If it is not too cold, then it has been stored above 40 degrees and taste may be questionable.
Inspect thoroughly the coolness of the pack and ensure that it has not been damaged.
6. Firmness of roasts and steaks should be checked. Avoid the purchasing of soft roasts and squishy steaks.
7. Always select the beef cuts that are bright red in color with thin creamy white fat evenly distributed throughout the surface. But if you are selecting veal, the color should be either white or light pink.
8. Beef injected with flavorings should be avoided because flavoring makes your beef break down and may be easily overcooked.
9. Always try to avoid buying tenderized beef because during the procedure, the butcher pierces the beef to push the juices and flavor out of it and produces tough and bad flavored beef.
10. Be friendly with the butcher to get ideas about the perfect beef cuts and sometimes he will offer you fantastic recipes too!
Mike Sullivan is a grill master and meat lover. He is the author and owner of Buy-Steaks-Online.net. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.
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Recipe for Chicken, Orange and Parsnip Soup
Chicken is justifiably one of the best loved meats thoughout the whole world.
It is low in fat, is protein rich, exceedingly versatile and plays a major part in many weight loss recipes.
For most families, the memorable nostalgia food is chicken soup. It is a adaptable recipe and is often served to relatives who are under the weather, but it is just as beneficial for weight watchers.
Here is a really tasty chicken soup recipe with a twist for you to make in your own kitchen.
Before we start, a few tips on buying your chicken.
If you can get hold of an organic chicken, that will be better still, as it will be free from any hormones or other unhealthy additions. It Is also a good policy for animal welfare, as some of the grocery store chickens are bred in conditions that are pretty immoral.
On to the recipe.
You will need:
2 oranges (juice only)
1 black pepper (freshly ground)
2 onions (chopped and peeled)
3 tablespoons of olive oil
750 ml of chicken stock
10 cloves of garlic (halved)
8 parsnips (either fresh or pre-roasted)
1 teaspoon of salt
Technique:
Heat oil in a pan. Place onions and cook until soft. Let 10 minutes pass and then place garlic cloves and the roasted parsnips. Leave some of the parsnips to be added later.
Fry vegetables until they are soft for 10 to 15 minutes. Stir occasionally while adding the parsnips (should be pre-roasted).
Pour the chicken stock into the vegetable mix. Put in some black pepper and salt. Allow to simmer up to 20 minutes. Liquidize this after.
To enhance taste, add seasoning and orange juice.
This dish feeds 6 people as a first course, but you might choose to serve it as a meal in itself with freshly baked bread, in which case it feeds four people comfortably.
If you like this recipe, you can find a good selection of for chicken recipes and soup recipes by visiting any of the free recipes sites on the internet.
dining together~Eating meals at the family table} can be a huge boost to family morale. In these busy days, eating together is frequently the only occasion that we get to have a chat with our loved ones Preparing meals at home has lots of strong plus points. It is frequently a good deal more cost effective, frequently significantly faster, and, as it involves fewer driving miles, is much kinder to the planet.
