Real Cajun Cooking - Pure and Simple

Cajun Moon (song)

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 05 May 2012 19:36:28 PDT

Cajun Moon by J.J. Cale

The Hunt for Perfect Scrambled Eggs

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 04 May 2012 07:17:11 PDT

The Hunt for Perfect Scrambled Eggs started for me when I was the camp cook for a local hunting club -- The Texarkana Hunting Club--who hunted mainly white-tail deer in south-central Arkansas.

Deer hunters are finicky about their breakfast, especially when it comes to certain odors and scents which they claim deer can smell from a distance -- like onions and peppers, for example.

From the beginning of my occupation of the hunting club's kitchen I was informed, in no uncertain terms, of this almost sacred rule. So, for breakfast I had to prepare foods, like scrambled eggs, without the usual add-ins like onions, garlic and peppers, as previously noted, which are associated with my style of Cajun cooking.

Perfect Scrambled Eggs

Here is a simple recipe which the hunters enjoyed. You can apply it to home cooking, too, if someone in your group doesn't like the taste of onions and other spices. It will serve 20 people.

30 large eggs
30 Tbs water (just shy of 2 cups)
10 Tbs butter
1 tsp salt

On medium heat in a large heavy skillet melt the butter. In a large bowl beat the eggs, water and salt together well. Add the mixture to the skillet and slowly cook while scrapping the bottom and sides. You should constantly stir the eggs around until they are sufficiently done. Do not over-cook the eggs because they will dry-up too quickly. It's always a good idea to serve your scrambled eggs slightly moist.

Question? Which came first, the chicken or the egg? Answer: the rooster.
KT

Boudreaux and the Snake (Cajun humor)

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 01 May 2012 19:46:42 PDT

Upon arriving at the edge of the bayou to do a little fishing, T-Boy Boudreaux soon realized he had forgotten to bring any bait.

Just then he happened to see a little garter snake passing by with a worm in its mouth.

Boudreaux snatched up the little snake and robbed him of his worm.

Feeling sorry for the little snake with no lunch, T-Boy snatched him up again and poured a little Bud Light down his throat. Then he went about his fishing.

An hour or so later he felt a tug at his pant leg. Looking down, T-boy saw the same snake with three more worms in his mouth.

So, I guess the moral of the story is "Where there's life--there's Budweiser".

Spicy Chicken and Dumplings - Cajun Style

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 30 Apr 2012 19:10:42 PDT

Ingredients

Spicy Chicken & Dumplings

2 1/2 lbs. chicken thighs, boneless and skinless
8 cups water
1 tsp. salt
1 tsp. black pepper
1 tsp. red pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Old Bay seasoning
½ medium white onion
½ green bell pepper
2 – 3 stalks celery

Instructions

Part I - Preparing the Chicken

Remove the skins from the chicken thighs and set aside for later use. Add the thighs and 8 cups of water into a large pot. On medium-high heat bring to a boil before adding the dry seasoning and processed vegetables (onions, green bell pepper and celery). Continue boiling for 30 minutes on medium heat then remove the thighs from the boiling liquid and set aside to cool down. Continue cooking on medium heat while stirring occasionally. Debone the thighs and put the meat back into the pot. Continue boiling on medium heat.

Part II - Processing the Chicken Skin

Season the chicken skins with salt and ground red pepper and using a microwavable bowl nuke the skins for 10 minutes on the high setting in your microwave oven. (I use a 700 watt microwave oven. Larger models may take less time to render the oil out of the skins.) After extracting the oil set it aside for later use.

Part III - Canned Biscuits Dumplings

On a glass or porcelain plate paint some of the chicken oil on the surface then lay the biscuit dough on top. Season the individual biscuits to taste before applying more oil. I like to use black pepper and Old Bay seasoning. Note: The seasoning you add to the dumplings is to your taste and is in addition to the list of seasonings above which are added to the boiling liquid.

Next, knead the biscuit dough into a ball and pinch off 3 equal dumplings from each biscuit. Add the dumplings to the pot and continue cooking for another 20 minutes on medium heat.

Serve and enjoy!

Related:
Cacklin Cracklins

Easy Homemade Baking Powder Biscuits Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 04 May 2012 16:44:32 PDT

This Easy Homemade Baking Powder Biscuits Recipe was handed down to me by a dear friend and fellow restaurateur who has since retired to the scenic landscapes and beautiful sunsets of the Louisiana Gulf Coast.

Remembering "Miss Mary" (Mary Richard, Kaplan, LA.) Her baking powder biscuits taste great with morning breakfast and bold N'awlin's style coffee.

Ingredients

Baking Powder Biscuits

2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp salt
pinch of baking soda
4 Tbs shortening (chilled unsalted butter is fine)
1 cup milk

Instructions

sift flour once
measure and add baking powder and salt
cut in shortening (butter) and gradually add milk until soft dough is formed
roll out on slightly floured cutting board and knead about 4 times
cut out 2 1/2" diameter biscuits
bake in pre-heated oven at 450°F. for 12 to 15 minutes.

Enjoy!
KT

Cajun Chicken Stew Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 25 Apr 2012 08:50:07 PDT

This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with young fryers. A mature hen makes a better stew. The reason why? The meat on a young chicken will fall apart quickly during the cooking process. It takes longer to cook a hen and therefore all of the herbs and spices have more time to come together to create the savory taste.

Ingredients

1 four to five pound hen cut into pieces (never use fryer)
1/2 cup oil
1/2 cup all-purpose four
2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, chopped
2 cups water
salt and pepper to taste

Instructions

prepare roux with flour and oil until brown in color
add onions, celery and chicken
cook 2 to 3 minutes before adding water, garlic, bell pepper and seasoning
simmer in covered pot until hen is tender (around 1 1/2 hours)
add more water if needed

Serve over cooked rice. Makes 8 to 10 servings.

Note: You may substitute the wet roux with 1/2 cup of powdered gumbo roux.
KT

TopCats Premium Homemade Catfish Dough Bait

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 24 Apr 2012 07:32:34 PDT

How to catch a catfish in less than 1 minute using TopCats Premium Homemade Catfish Dough Bait.

I've had this video posted on YouTube for sometime so I thought I'd share it with you.

Thousands of frying size catfish have been caught on my magic bait. I formulated it about 15 years ago and it's been going strong ever since.

KT

Spicy Cinnamon Brownies--Cajun Style

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 22 Apr 2012 15:50:38 PDT

The one ingredient in this recipe which justifies the title, Spicy Cinnamon Brownies--Cajun Style, is the 1/4 teaspoon of ground cayenne pepper which is added to the mix. But, don't fret! That part is completely optional. We can omit the ground red pepper and still create a spicy and rich brownie mix which will have your family and friends coming back to you and asking for another serving. Guaranteed!

Ingredients

Spicy Cinnamon Brownies-Cajun Style

1 (19.8 oz) box Best Choice Walnut Brownie Mix (Ultra Moist)
4 oz. Nestle' Toll House Semi-Sweet Morsels
1/2 cup vegetable oil
2 eggs
3 Tbs. water
1 tsp. ground cinnamon
1/4 tsp. ground cayenne pepper (optional)
4 oz. Philadelphia Cream Cheese, room temperature

Instructions

in a bowl add together the chocolate morsels, oil, eggs, water, cinnamon and pepper, mix well
slowly add and thoroughly mix-in the Best Choice Walnut Brownie Mix
add the room temperature cream cheese and swirl-mix the cheese throughout the wet mixture
poor in a well buttered (or oiled) 13" x 9" x 2" glass or metal pan
bake for 21 - 24 minutes at 350 degrees F. (do not over-bake or brownies will turn out dry)

Note: You will know when the brownies are done by inserting a dry toothpick in the center. If you pull it out and the toothpick is wet with mix on it, then you will need to bake your brownies for a couple more minutes. If the toothpick comes out dry it means they are done.

Give your brownies time to cool down before cutting them into squares.

So, the next time you want to create some spice in your life (and your desert), try this Spicy Cinnamon Brownies--Cajun Style recipe out for size. You will be glad you did.

I would love to hear your comments. Thanks and have a great day!

Bon Appetite!
KT

Live Crawfish for Sale - Audio (Cajun humor)

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 21 Apr 2012 07:37:54 PDT

Audio

It was about a decade, or so, ago when I trucked-in a couple dozen sacks of live crawfish from south Louisiana to Texarkana, Arkansas for re-sale. I would do this to pay for the cost of my 700 mile round-trip to my home town when I visited family and friends. I also made a fair profit for my efforts, too.

Nick, my partner, was helping me as we sold the mud bugs out of the back of my old pick-up truck on the west side of Hwy 71 South (south of the city limits) under a huge oak tree which, luckily for us, was strategically situated just a couple hundred feet from the only convenient store in the neighborhood. E-Z Mart - lots of traffic.

It was also next to a cut-off road (a short-cut of sorts) which led in the direction of the river bottoms to a gypsy settlement. That was the day when I discovered that gypsies, like us Cajuns, love to eat crawfish, too.

In fact, the bulk of our live crawfish was sold to them - mostly during their commute back home from work.

With a few magic markers and a poster I had printed the words "Live Crawfish for Sale" in large letters and affixed it to the tail-gate of my truck so everyone could see it. But, I'm getting a little off-track here.

Particularly, I wanted to recount how on that day, before the mad rush of sales began, this attractive pre-middle aged woman approached our vending area in a brand new cream-colored Cadillac convertible (top down). I especially noticed how long it took her to get out of her car.

When I focused on and through the dark-tinted windshield I could barely make-out that she was applying lipstick, adjusting her white oversize plastic-rim sunshades and ever-so-slightly tilting her rose-colored sun hat before making her way out of the vehicle.

I thought to myself, WOW! Big sale! ... on it's way! Then, almost simultaneously, I asked myself, "Why would she want to load a sack of mud bugs in that fancy brand new car?" Something wasn't quite right?

As she approached us I said something like, "howdy mam ... I do appreciate you stopping by ... today we are running a 50 lb. special for only twenty-five dollars", when she graciously and politely interrupted my sales spiel and said in a demur-sounding voice, "No, no ... I don't need to buy 50 lbs."

Then she asked, "how sturdy are they?"

I flinched and said, "beg your pardon, mam?

She repeated, "how sturdy are they?"

"I guarantee you mam that a couple of these craw dads tied together and tethered to the front bumper of your new car could probably pull you out of the ditch if you ever got stuck ... that's how sturdy they are", I bragged. (That was me trying to be funny.)

Then I continued on, "I assure you mam that they were swimming in water only yesterday and they are sturdy enough to keep alive at least 2 or 3 more days until you are ready to cook 'em up. All you gotta do is keep 'em dampened, cooled and tightly packed together in the sack. (That was me trying to be smart.)

Then she anchored those few words into my memory bank which have lasted to this day and will probably hang-on for many many more. "Oh no", she said. "I don't want to boil it or eat it ... I want it for my fish aquarium to help clean it out."

"She wants 'IT', I thought? ..."IT" ... as in ONE? ... as in SINGULAR? ... UNO?

Then she asked, "Is it okay if I pick-out the one I like?"

I looked-up at my partner and friend who was now grinning from ear-to-ear and then I looked back at her. Hell, I couldn't even make out what color eyes she had through those dark over-grown sunglasses. But, I did look into her shades and with one of those 'don't you feel like a total idiot smiles' I politely said, "Yes mam ... you betcha."

I then dumped-out a couple dozen into one of the empty buckets. These particular craw dads were at full maturity and were the 'red swamp' variety with the strong red pincers like the one in the photo above. One pinch could draw blood.

She gazed-down at the quarry and said, "Oh my! Which one should I choose?"

We ended-up giving her the one she picked-out (no charge), plus another one for good measure. We call it lagniappe.

Ahheee!! Those were the good 'ol days!
KT

Bacon-wrapped Cajun Burgers

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 20 Apr 2012 08:42:03 PDT

If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)

Ingredients

Bacon-wrapped Cajun Burgers

2 lbs. ground beef
bacon, thinly sliced
1 med. onion, finely chopped
1 cup green onions, chopped
1 or 2 Tbs cayenne pepper (your choice)
1 Tbs garlic powder
1 tsp salt

Instructions

thoroughly mix all the above ingredients (except bacon slices)
form 4 1/2" diameter by 1" thick meat patties
place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
for circular wraps insert a toothpick to join the bacon strips with the meat patties
cook on stove top, bake in oven or grill on the barbeque

Makes 6 - 8 servings.

Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.

Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.

Bon Appetite!
KT

A Universal Recipe for All Life on Earth?

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 17 Apr 2012 20:31:27 PDT

A Fascinatingly Disturbing Thought

Dr. DeGrasse Tyson talked about Alien Life in a simple but informative way. And makes many good points and leaves you with something to think about.

<p>K</p>

Ancient Discovery of Cajun Technology (Cajun humor)

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 17 Apr 2012 18:26:52 PDT

New York, New York

After having dug to a depth of 10 feet last year, New York scientists found traces of copper wire dating back 100 years and came to the conclusion that their ancestors already had a telephone network more than 100 years ago.

Los Angeles, California

Not to be out-done by the New Yorkers, in the weeks that followed in southern California, an archaeologist dug to a depth of 20 feet and shortly after the headlines in the LA Times newspaper read: "California archaeologists have found traces of 200 year old copper wire and have concluded that their ancestors already had an advanced high-tech communications network a hundred years earlier than New York."

Carencro, Louisiana

One week later, a local newspaper in south Louisiana reported the following: "After digging as deep as 30 feet in his pasture near Carencro, (Lafayette Parish, Louisiana), T-Boy Boudreaux, a self-taught archaeologist, reported that he found absolutely nothing! T-Boy has therefore concluded that 300 years ago, Cajuns had already gone wireless."

Thank God for T-Boy.

Ahheee!!
KT

Mad Man Butter Beans (with smoked ham hocks)

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 12 Apr 2012 18:38:10 PDT

This Mad Man Butter Beans (with smoked ham hocks) recipe is apparently worth fighting for (as you will find out when you read the short story below). Easy to cook and down right larapin -- as 20 out of 20 White Tail deer hunters would agree. Try it sometime, but be sure you make enough for everyone, or you may find yourself in a heap of trouble.

Ingredients

2 smoked ham hocks
2 quarts water
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
4 shakes of Colgin liquid smoke
2 1/2 cups large dried Lima beans

Instructions

In a 4 quart stock pot place all of the above ingredients (except for the large dried Lima beans) and boil for about 30-45 minutes. Make sure that the hocks are covered by a half-inch of water at all times (it may take more than a couple quarts depending on the size of your hocks). Then place all ingredients in a 5 quart crock-pot and slow-cook for several hours until the hocks have fallen apart and the beans are tender. Stir occasionally and carefully so as not to bruise the beans. May be served with cornbread, rice...or eaten alone. Serves six.

Note: it is the liquid smoke that gives this recipe its delicious taste.

This is a Cajun dish which I named after a deer hunter who was late for supper one evening. I was the camp cook that year for a hunting club of about three dozen members. His deer stand was located on the far outer-periphery of a large hunting lease containing several hundred acres--mostly forest. Although he had a fancy and fast 4-wheeler, when it came time to head back to the camp galley for supper, it always took him longer than the other hunters. This particular day it seemed his pals liked my smoked ham hocks and butter beans so much they couldn't wait for him to arrive at the supper table ... and didn't bother to leave the poor lad any.

He was one angry cuss! I don't think any amount of levity would have tamed this cave man's growling stomach and his in-your-face verbal assaults (directed at me, of course). My grandpa use to say that intelligent people don't have to use profanity to drive home a point. Apparently this deer hunter had not heard that saying.

I don't blame him because I would be mad, too, if I had missed-out on that delicious meal.

Not to fret, mon ami--here is the recipe I promised, and I have dedicated it to you and all the cavemen of the world (and cave women) who are always late for supper.

Bon appetite!
KT

Boudreaux and the Frog -- With Age Comes Wisdom

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Apr 2012 18:07:47 PDT

Audio

Kiss Me!

Boudreaux was a 72 year old widower and an avid fisherman. One day while fishing in his pirogue along the bayou near his home he heard the sound of someone's voice. He thought he may have been dreaming because there was no one around.

As he listened carefully he heard it again.

"Pick me up", the voice said.

Boudreaux looked around and saw that it was a frog sitting on a lily pad about a foot away from his boat.

The old Cajun man asked the frog, 'Are you talking to me?'.

The frog said, "Yes, I'm talking to you. Pick me up and kiss me then I will turn into the most beautiful woman you have ever seen in your life and I will make sure all your friends are envious and jealous because I will become your bride".

The old fisherman looked at the frog for a short time. He then reached over and gently picked-up the frog and carefully put the creature in his front shirt pocket.

The frog said to Boudreaux, "Hey! Are you crazy? Didn't you just hear what I told you? I said to kiss me and I will turn into your beautiful bride."

The old man opened his pocket and looked at the frog and said, 'Nah. At my age I would rather have a talking frog.'

With age comes wisdom.

Ahheee!!

If this story inspires you to try frog legs, check out Jacques' recipe, Frog Sauce Piquante

Cajun Baked Fillet of Largemouth Bass

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 10 Apr 2012 18:41:37 PDT

Cajun Baked Fillet of Largemouth Bass is simple to prepare and can become a very delicious alternative to the same old humdrum way of preparing fresh water fish -- like frying.

Baked foods are healthier than fried foods and that's a fact. Plus, we have more control over our spices when we bake--especially fish like largemouth bass which produces a white, flaky, and slightly sweet and succulent taste.

If you are getting tired of the same old way of preparing largemouth bass, then why not try this recipe out as a slightly spicy but very tasty alternative.

Ingredients

Largemouth Bass

1 fillet of largemouth bass
2 Tbs. melted butter
1 Tbs. lemon juice
1/2 tsp. garlic powder
1/4 tsp. ground cayenne pepper

1/4 tsp. sea salt

Instructions

combined the last 5 ingredients and mixed together well
brush the mixture on both sides of the bass fillet
place fillet in a baking dish (rough side up)
bake for 45 minutes at 275 F.

Serving 1 - 2. Goes well with Cajun Tartar Sauce and fine white wine. Enjoy!
KT

Spicy (2-Alarm) Cajun Style Deviled Eggs

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 06 Apr 2012 05:12:38 PDT

These Spicy (2-Alarm) Cajun Style Deviled Eggs have always been a favorite at Easter and my Fourth of July parties. But, you don't need a holiday to prepare these spicy appetizers. Easy to prepare in just minutes, this timeless treat will produce an extra bite if you substitute ground red and black pepper in place of paprika.

Ingredients

Spicy Deviled Eggs

12 boiled eggs
2 Tbs. mayonnaise
1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper

Instructions

Slice boiled eggs in half lengthwise
Place boiled egg yolks in a medium bowl
Set aside egg whites
Use a fork to thoroughly mash the yolks
Mix in mayo, mustard, salt and black pepper
Fill the egg white halves with the mixture
Sprinkle with cayenne pepper
Cover and chill before serving

Enjoy!
KT

Texan vs. Cajun: The $100 Beer Bet (Cajun humor)

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 27 Mar 2012 18:18:39 PDT

A big ol' Texan walks into a Cajun bar in south Louisiana and orders 4 long-neck beers. After drinking all of them, one after another, he orders 4 more from the bartender.

He does the same thing with the next four beers. Then, he wipes off the foam on his handlebar mustache with his shirt sleeve, turned and challenged Boudreaux and Thibodeaux, sitting at a nearby table, to a beer bet for $100.

To the Cajuns the Texan said, "I bet $100 that neither one of you can drink a case of beer in 45 minutes."

That was the time Boudreaux left the bar and Thibodeaux told the Texan he wasn't interested.

About 30 minutes later Boudreaux storms back into the bar and asked the Texan if the beer bet was still on.

Absolutely! The Texan didn't stutter.

Boudreaux says "I'll take that bet!"

Texan said, "Your on!"

"But, I want to know why you left the bar awhile ago and didn't take my bet then?"

Boudreaux said, "Well. It's like this. I didn't have $100 to bet you at the time, but you see that bar across the street over there?"

"Yea!" The Texan nodded.

"Well, I went over there to see if I could do it. I did it in 30 minutes flat! Now, are there anymore questions before I begin?"

Ahheee!!

Chicken and Shrimp with Broccoli and Cheese Casserole

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 26 Mar 2012 13:35:56 PDT

Chicken and Shrimp with Broccoli and Cheese Casserole wasn't the first name for this recipe. It was originally named "Broccoli and Rice Supreme with Shrimp" and first published on November 17, 2009.

Linda Masters of Hooks, TX. first prepared and served this meal to her husband and me over 20 years ago. It is very delicious and easy to prepare. This recipe should not have been gathering dust in my recipe archives with only 29 views in 3 years. It's so good, it doesn't deserve to be hidden away. So, I have decided to change the title to create more interest.

I asked her if it was alright to share her recipe with the NEW title and she didn't mind. Hope you enjoy it!

Thanks again Linda!

Ingredients

3 cups of cooked long-grain rice
2 cups of broccoli, chopped
2 boneless chicken breast, boiled and chopped
1 cup uncooked shrimp, chopped
1 cup onions, chopped
1/4 cup butter
2 (15 oz.) jars of Cheez Whiz
1 can sliced mushrooms
1 can cream of chicken soup
salt and pepper to taste

Instructions

Boil the 2 chicken breast until tender (using just enough water to cover them), then chop into small bite-size pieces and set aside, but reserve the broth for later use.

In a pan, sauté the broccoli and onions in the butter until they are translucent then slowly stir-in the cream of chicken soup and the Cheez Whiz. Blend together thoroughly on low-to-medium heat for a couple minutes then add the chopped uncooked shrimp and chopped already cooked chicken. Stir and mix well.

In a large bowl add the above mixture and 3 cups of cooked long-grain rice. Mix together thoroughly until well blended. If the mixture seems too dry at this point you can resolve the problem by adding a small amount of the reserved chicken broth to moisten it.

Next, pour the entire contents in a large casserole or baking dish (9 ½ x 12 inch) and bake at 350° F. for 1 hour.

6 servings
KT

Boudreaux and Dat Doggone Dog! (Cajun humor)

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 21 Mar 2012 14:31:47 PDT

Audio

Background Music: "Two Step De Paradin" by Jason Fry and Travis Matte on La Vielle Maniere

Boudreaux and his wife Clotille lived on a little farm just outside of the city of Mamou, Louisiana.

One day Clotille said, "Mais, Boudreaux, you have to get rid of dat dog. All he does is lie under de front porch and turn over da trash cans."

Boudreaux said, "Okay Cher. I'll get rid of him."

He put the dog in the pickup, drove down the road a couple of miles, and dumped him out. He drove home and in a few minutes the dog showed up. So he put him back in the truck, drove several more miles and dumped him out.

After Boudreaux got back home, the dog showed up again.

Clotille said, "You have to take him out and drive around and around a lot in circles, den dump him out. Dat way he won't know da way home."

Boudreaux said, "You some smart, Clotille, and dat's why I marry you."

Boudreaux again took the dog, and drove further out. Then he drove all around and zigzagged in and out the back roads a lot then dumped the dog out.

He started back home but pulled over and parked and called Clotille on his cell phone.

"Has dat dog come back yet?"

Clotille answered, "Yes, he just came in."

Boudreaux said, "Well, put him up to da phone - I'm lost." ... Ahheee!!

3-Meat Cajun Cornbread Dressing

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 20 Mar 2012 10:17:22 PDT

This 3-Meat Cajun Cornbread Dressing is more than just a dressing. It can become an entire meal in itself.

Ingredients

1 lb. pork steak, chopped
1 lb. ground beef, lean
1 lb. chicken livers, boiled and pureed
6 - 8 med. onions, chopped
4 cloves of garlic, minced
1 cup green onions, chopped
5 stalks celery, chopped
1 pkg Lipton Beefy Onion soup mix
20 oz. chicken broth
3/4 lb. butter
4 boxes Jiffy cornbread (cooked)
1 Tbs Worcestershire sauce
Tony Chachere's Original Creole seasoning (to taste)

Bake cornbread and set aside. You will need at least 8 cups. The more cornbread you add to this recipe, the less soupy it will become. If the mixture is too soupy, either add more cornbread or increase the oven baking time until you have obtained the desired texture.

Boil the chicken livers using just enough water to cover them. You can add a teaspoon of Tony's seasoning to give it a good taste. Mash the livers, (puree is better), and set aside for later use. Using some of the butter, brown the other two meats. Add the rest of the butter in a stock pot and saute' all of the vegetables except the garlic and green onions. (Garlic and green onions should be added to prepared foods toward the end of the cooking process.)

When the vegetables have cooked down a bit add all the meats, include the water from the boiled livers and the chicken broth; mix well. Simmer for 2 hours, stirring occasionally. Add a small amount of water at the time, if needed, to maintain a thick soupy consistency. Thirty minutes before the meat/vegetable mixture is cooked, add the minced garlic, green onions, Lipton Onion Soup mix and Worcestershire sauce.

When that is done, add the cornbread to the meat/vegetables and mix well. Place all the mixed ingredients in a large baking pan (12" x 14"). Bake at 350 degrees F. for 30 minutes, or until the desired texture is reached. 16 servings. This can be a stand-alone food or a side-dish which greatly compliments any holiday main entries, i.e., baked or deep fried turkey, as safe turkey stuffing, pork roasts, beef roasts, baked ham, outdoor barbecues, etc.

Enjoy!
KT

Molly Maguires Irish Beef Stew

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 18 Mar 2012 20:14:58 PDT

Molly Maguires Irish Beef Stew has always been a favorite of mine during the annual Saint Patrick's Day celebration. I hope you enjoy it as much as we do.

Ingredients

Irish Stew

2 lbs. beef chuck, cubed

3 Tbs. all-purpose flour

2 Tbs. olive oil

1 lb. carrots, peeled and cut into chunks

6 med. potatoes, peeled and cut into chunks

1 onion, cut into chunks

2 cloves garlic, minced

2 cups beef broth

1 (6 oz.) can tomato paste

1 (12 oz.) can Irish stout beer

1 Tbs. corn starch

3 Tbs. cold water

Directions

heat the oil in a large skillet over medium heat
dredge beef chunks in the all-purpose flour until they are well coated
fry in the hot oil until browned
put carrots, potatoes, onions and garlic in a large slow cooker
layer the browned meat on top of the vegetables
mix together the beef broth and tomato paste
pour into the slow cooker along with the beer
cover and cook on high for 6 hours or on low for 8 hours
during the last hour of cooking (before serving), dissolve the cornstarch in the cold water and stir it into the broth to thicken the stew.

Makes 6 - 8 servings.

**********************

Who remembers the 1970 film "The Molly Maguires" starring Sean Connery and Richard Harris? Here is the movie trailer.

Heart Surgeon Speaks Out On What Really Causes Heart Disease

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 10 Mar 2012 06:38:21 PST

Heart Surgeon Speaks Out On What Really Causes Heart Disease -- Health & Wellness -- Sott.net: http://www.sott.net/articles/show/242516-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease

Note: I put together a list illustrating 5 of the most popular Cajun herbs and spices. You may be surprised to discover what they are and how they help to naturally protect our bodies in so many ways. Visit Health Benefits of Cajun Foods to learn more.

Cajun Style Ground Beef and Turnip Burgers

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 08 Mar 2012 16:25:21 PST

Cajun-style Ground Beef and Turnip Burgers are juicy AND delicious!

Anyone who knows me well also knows that I'm always experimenting with something new in my kitchen.

The other day a friend gave me a bag of turnips--each about the size of a baseball.

Turnip

What to do with 'em, I wondered?

Last night I boiled two of them. I ate one while it was still hot and I let the other cool down for the purposes of mashing it later and mixing it with ground beef to make a burger (just to find out how it would taste).

I used 1/2 of a mashed turnip to about 1/4 lb. of 80/20 mix ground beef (20% fat and 80% lean). I also added a few of my favorite Cajun spices to the mix for extra flavor.

The results were great!

Although I could barely taste the turnip (maybe a little) it had the affect of creating a juicy and delicious burger without a lot of shrinkage. I think I'm on to something here??

I hope you enjoy this new Cajun-style ground beef and turnip burger recipe as much as I did. It's always good to learn one more way to cook and enjoy turnips.

One other note. The ingredients listed below is for only one burger. You will have to adjust it to make several burgers at a time.

Ingredients

1/4 lb. ground beef (80/20)
1 Tbsp. butter
1/2 boiled turnip (mashed)
1/2 tsp. ground cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

salt to taste

Instructions

thoroughly mix the ground beef, mashed turnip and dry ingredients together
in a skillet melt the 1 tbsp. of butter
fry on both sides (medium heat) for a few minutes until completely cooked
serve as a sandwich or opened face

CYL (catch ya later)... back to my lab.

Bon appetite! Ahheeee!!
KT

Beach Bum Crab Bisque

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 04 Mar 2012 05:11:45 PST

Beach Bum Crab Bisque is one of my favorite Cajun meals.

The beaches along the Louisiana gulf coast are not as pristine and beautiful as one might find along the Florida and California coastlines, but spending lots of time there was nevertheless a great opportunity for me to relax, enjoy a few cold beers, and cook-up some great Cajun foods while escaping the stressful fast-pace lifestyle of the city.

One of the good things about bumming around on the beaches of south Louisiana during my off-times was the relative ease of catching fresh seafood in the immediate vicinity for just about all of my dinners.

With the nearly unlimited bounty of fresh seafood, it was easy enough for me to get out for a couple hours and catch just about anything I needed to prepare a fantastic meal--such as shrimp from the gulf, large blue-point crabs from the nearby canals, as well as speckled trout and flounder from the surf. Those were the good-ol' days.

Holly Beach, a small coastal town which was located in Cameron Parish, Louisiana, was one of my favorite spots to hang out during my off-times. There were several fully furnished cabins available along its beach and the rents were very reasonable. Beach pubs and bars were within walking distance of each other where one could visit to listen to what seemed like never-ending upbeat Cajun music, and sample what seemed like never-ending free hors d'oeuvres for the patrons (fried shrimp, catfish nuggets and hush puppies--YUM!).

Sadly, the small resort community of Holly Beach was totally devastated by Hurricane Rita in 2005.

Okay. Enough already--on to more pleasant things--like how to prepare this delicious Beach Bum Crab Bisque.

Ingredients

1/2 dozen medium blue-point crabs, cleaned and quartered
1 lb. lump crab meat (regular)
2 cups of all-purpose flour
4 qt. of chicken stock
1 qt. Half ’n Half
1 cup chopped onion
1 cup chopped celery
1 lb. butter

Instructions

melt the butter in a large gumbo pot
add crabs and cook on medium heat for 10 minutes
add the chopped onions and celery
cook until they become translucent (about 5 minutes)
add flour and blend the roux
pour-in the chicken stock and simmer for 30 minutes, stirring occasionally
heat Half ’n Half milk (do not boil) and blend it in the soup
strain soup through a colander (optional)
add lump crab meat to the hot soup and serve

Bon appetite!
NT

What Kind of Gumbo to Cook?

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 01 Mar 2012 15:04:15 PST

Chicken and Sausage Gumbo

When I ponder on what kind of gumbo to cook, I first like to look in my freezer to see what's on hand... or, in the local papers to see what is on sale at the supermarket.

Gumbo is a real Cajun dish. It is served in a soup bowl over cooked rice and garnished with chopped green onions and an optional pinch of filé lightly sprinkled on top.

Any of the following meats may be added to make a delicious gumbo: beef, pork, chicken, goose, wild duck, quail, dove, guinea, rabbit and squirrel, to name just a few. Sausage, tasso, and okra may also be added.

Seafood gumbos are made with shrimp, crab, crawfish and oysters, or a combination of these. The basics in making gumbo are the same. However, the seafood mentioned here take about 15+ minutes to cook so you should add it to the slow boiling gumbo about 15 -- 20 minutes before it is done.

Please check out these links for everything you need to make a great gumbo:

Barbecuing Chicken Leg Quarters

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 09 Mar 2012 06:50:09 PST

I prefer barbecuing chicken leg quarters more so than the other parts of the chicken--especially the white meat (chicken breast). And, here are a couple reasons why I like barbecuing chicken leg quarters more than other parts of the yard bird:

The dark meat has more flavor than the white meat.
I am able to use my special dark meat secret marinade.

The secret that I am about to reveal to you will certainly set you apart from the rest of the humdrum (always the same old stuff) culinary crowd--and it's very simple to do. All it takes is brown sugar, salt, liquid smoke, a large nonreactive container, an indoor oven... and eventually a barbecue grill.

So, if you are ready... let's get started.

Ingredients

BBQ Chicken Quarters

10 lbs. chicken leg quarters (fryers)
4 oz. Colgin Liquid Smoke
1/2 lb. brown sugar (dark if you can get it)
1/2 cup salt

Instructions

remove skins from the chicken quarters (set aside)
clean and rinse chicken quarters under cool running water (leave wet)
put chicken quarters in a large non-reactive container (enamel, plastic, stainless)
in a small bowl add half the bottle of liquid smoke, brown sugar and salt, mix well
use clean hands to coat all of the chicken pieces thoroughly with the marinade
marinate the chicken quarters for 6 - 8 hours, re-coating the chicken every couple hours
when ready remove chicken quarters from the marinade
gently wash the marinade off the chicken using as little water as possible (don't overwash)
apply the remaining liquid smoke to the chicken quarters (even distribution)
place all the chicken quarters in a large roasting pan
set the oven at 275° F. and cook for 2 1/2 hours (lid on)
transfer the cooked chicken quarters to the barbecue grill
smoke the chicken quarters on low heat (away from the fire) for 30 more minutes

Note: It is important not to pressure wash the chicken quarters under the faucet after marinating because it will wash away all of the slightly sweet smokey flavor that we are trying to capture. Over washing defeats the purpose of marinating.

PS. If it's raining outside and you don't have access to a grill, just continue cooking the chicken leg quarters in the oven for about another hour. I promise it will still come out great.

PPS. What do I do with the chicken skins? Glad you asked. Follow this link: Cacklin Cracklins.

Bon appetite!
KT

The Health Benefits of Cajun Foods

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 19 Jan 2012 20:33:09 PST

The Health Benefits of Cajun Foods is a 3 minute video which outlines the numerous health benefits associated with Cajun-style cuisine--including the excellent benefits derived from the top 5 Cajun herbs and spices.

Bon appetite and healthy living!
KT

Cajun Trout Almondine

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 19 Jan 2012 08:25:30 PST

This Cajun Trout Almondine recipe is an adulterated form of the original Trout Meunière Almondine recipe.

The French word 'meunière', as used here, means food (especially fish) which is dipped in all-purpose flour, sautéed in butter, and accented with citric acid from the lemon juice.

Here we added a couple more ingredients, i.e., chopped parsley and DIY Cajun seasoning to liven up the catch... so to speak. Very delicious! Try it. You will like it, I'm sure.

Ingredients

8 trout fillets, skinned
1 cup all-purpose flour
1/4 lb. butter
1/4 cup lemon juice
1/4 cup of parsley, chopped
1/2 cup sliced almonds, roasted (375 F. for 7 minutes)
2 units of DIY Cajun Seasoning

Instructions

sprinkle trout fillets with DIY Cajun Seasoning
dredge in flour
on medium heat melt the butter in a shallow skillet
add fish to the hot butter
cook slowly until golden brown on both sides, turning once
remove fish and place in a warm oven until the sauce is made
in the skillet, add lemon juice and parsley to butter and drippings
mix well then poor over cooked fish fillets
sprinkle sliced roasted almonds over the fillets

Makes 4 servings

Note: In the DIY Cajun Seasoning mix, you may add up to 1 tsp. of Old Bay Seasoning to give your Cajun Trout Almondine an additional traditional southern flavor.

Bon appetite. Enjoy!
NT

Cajun Shrimp Creole

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 01 Mar 2012 22:11:56 PST

Isn't Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of a Creole origin, but it has been "Cajunized" to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes.

Ingredients

*2 lbs. raw shrimp, peeled and deveined
3 Tbs. powdered gumbo roux
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 Tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
1 (8 oz.) can tomato sauce

* (save shells to make broth)

Instructions

make a light brown roux using flour and oil
add shrimp and cook 3 minutes over low heat
add garlic, onion, green pepper and parsley
saute 2 minutes
increase heat to medium and gradually add water while stirring
add remaining ingredients
bring to a boil, then lower heat to simmer
cook for 1 hour
stir occasionally
serve over cooked white long-grain rice

A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!

Makes 4 - 6 servings. Bon appetite!
NT

Cajun Cooking In Cast Iron Cookware

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 15 Jan 2012 20:14:10 PST

You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover those buttermilk mashed potatoes.

There are many pieces of cast iron cookware. Many fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust. Never use detergents. Detergents will remove the patina which has built-up over time.

Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.

Cast Iron Cookware

Fry Pans--great for frying chicken or fish.
Dutch Ovens- Can be used for many purposes. (This can be used when camping out or cooking your favorite pot of soup or beans.)
Cornbread Pan- ideal for cooking cornbread or small pieces of fish.
Flat Bottom Square Skillet- used for frying eggs, bacon or sausages.
Country Kettle- makes some great chili, soups and stews.
Cast Iron Charcoal Grill - great for grilling on picnics.

Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten fried bacon, eggs and outdoor toast?

Catching fish and frying them up outdoors by the lake is awesome. They also come in handy at sporting events and tail gating.

Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.

If your parents and grandparents used cast iron cookware, you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking .

Cast iron cookware has multiple uses--indoor and outdoor. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the lake or creek and fry-up some of your favorite fish.

Camp out and enjoy the scent of bacon cooking and hot coffee brewing. Your life will never be the same once you invest in cast iron cookware.

Prepare to hand down your cast iron cookware to your children. It is that durable.

Bon appetite!
AP

Crawfish Cheese Pie À La Mode

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 12 Jan 2012 15:52:22 PST

Ingredients

1 lb. crawfish tails
2 ounces crawfish fat
3 cups cooked rice
1 cooked pie crust
1 can cream of shrimp soup (do not dilute)
1 cup water
5 ounces grated cheddar cheese
1 stick butter
1 cup green onions, finely chopped
5 stalks celery, finely chopped
1/4 teaspoon each red, black and white pepper
1/2 teaspoon Tabasco
salt to taste

Instructions

melt butter and saute green onions and celery for 15 minutes
add crawfish fat and cook 5 minutes
add soup, black, red, white pepper and Tabasco
cook 5 minutes and add crawfish tails, rice and water, stir
make sure mixture is not too dry or too runny
add a little water if it is too dry.
it must be thick enough to stand as a slice of pie
salt to taste
stir in cheese and put in pie shell
bake at 350 degrees F. for 15 minutes

Serves 4 to 6.

Bon appetite!
NT

Aunt Violet's Pecan Pie Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 21:40:39 PST

Ingredients

3 eggs
1 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan pieces or halves
1 tsp vanilla
1 9" unbaked pie crust

Instructions

thoroughly beat the eggs
add in the sugar, salt, melted butter, and corn syrup
stir-in the pecans and vanilla
pour in the pie shell and bake for 40-50 minutes at 375 degrees F. (or until a toothpick comes out of the center clean)

Bon appetite!
NT

Super Bowl Party Favorite: Baked Spicy Hot Cajun Buffalo Wings Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 10 Jan 2012 14:13:17 PST

Baked Spicy Hot Cajun Buffalo Wings just about says it all, except for the part about how easy they are to prepare. For your next Super Bowl party, you can whip-up a batch of these delicious spicy Cajun-style wings in no time flat when you use this simple recipe.

Ingredients

2 dozen chicken wings
1 Tbs. Slap ya Mamma seasoning
1 tsp. granulated garlic
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper
1 cup of clarified butter

Instructions

sprinkle frozen chicken wings with pepper seasonings and granulated garlic
bake at 425 degrees F. for 20 minutes
turn over and bake another 20 minutes
mix butter and hot sauce together
toss over cooked chicken wings until well coated
serve with blue cheese dip and celery sticks

Note: For added heat, reduce the amount of butter and increase the amount of hot sauce.

How to Clarify Butter

For great instructions on how to clarify butter go to: About.com Culinary Arts

Enjoy your next Super Bowl party. Ahheee!!
NT

Stuffed Crawfish Bisque Heads

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 21:33:00 PST

Stuffed Crawfish Bisque Heads is a traditional Cajun recipe which uses the upper part of a few of the largest crawfish in the pot, after it has been cleaned out, for stuffing. I don't know who thought of this, but he or she did the world a flavor. Check it out.

Ingredients

15 lbs. live crawfish
2 cups onions, finely chopped
1/2 cup celery
4 eggs
1/2 lb.butter
1/2 cup green onions, finely chopped
1 cup Italian bread crumbs
salt and pepper to taste

Instructions

scald crawfish, (see instructions on Crawfish Bisque I)
peel, clean and de-vein crawfish tails
clean and save 2 dozen shells (thorax) of the largest crawfish and set aside.
combine butter, onions and celery while stirring constantly
cook in uncovered pot over medium heat until onions are wilted
remove from heat
add bread crumbs, beaten eggs, seasoning, chopped crawfish tails, green onions and parsley
mix well
stuff cleaned crawfish head shells
bake in oven for 20 minutes at 350 F.

Stuffed crawfish bisque heads makes a wonderful addition to seafood platters.

Enjoy!
KT

Crawfish Bisque II

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 06:54:09 PST

Our Crawfish Bisque II recipe takes us on a slightly different path but gets similar results in taste and texture as our Crawfish Bisque I presentation, and it also reduces the number of servings by half.

Since many folks don't have easy access to live crawfish as called for in the first recipe, it is assumed you can get fresh tail meat from your supermarket. This means you don't have the task of processing the live crawfish yourself. That's a good thing.

Ingredients

1 lb. crawfish tails
1/4 cup all-purpose flour
1/4 cup cooking oil
3 cups cold water
2 cups cold water and 1/2 cup crawfish fat, stirred
1 can chopped tomatoes
1 small onion, chopped
1 clove garlic, mashed
1 Tbs. green onions, chopped
1 stalk of celery, chopped
1 Tbs. chopped parsley
1/4 tsp. red pepper
1 teaspoon salt

Instructions

in a large cast iron (or other heavy skillet) mix the oil and flour together and prepare a golden brown roux (see How to Make a Gumbo Roux for further instructions)
in the hot roux, stir-in the chopped onions, celery and garlic
cook on medium heat for 5 minutes, or until the vegetables become translucent
add 2 cups of water, chopped tomatoes, salt and pepper
while stirring, bring sauce to a slow boil over medium-high heat
reduce heat and simmer for 20 minutes, stirring occasionally
in a large sauce pan combine remaining water with crawfish tail meat
cook over medium high heat, stirring constantly until it comes to a boil
add sauce to fat and water, reduce heat and let simmer 1 hour
test the seasoning and adjust accordingly
stir-in cooked crawfish tails, green onions and parsley
serve in soup bowls over cooked long grain rice

This recipe will make 4 servings.

Note: I would recommend getting U.S.A. raised crawfish if you can. If it's possible buy fresh crawfish tail meat with the fat because it will produce a much tastier meal.

On the other hand, if you are stuck with only the imported kind, it will not come with fat because of USDA restrictions on imported crawfish. In the absence of crawfish fat it is okay to use unsalted butter.

Bon appetite!
NT

Crawfish Bisque I

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 09 Jan 2012 16:58:24 PST

Our Crawfish Bisque I recipe will yield approximately 6-8 servings, depending on the eating habits of your guests. It ordinarily takes about 4 to 5 lbs. of live processed crawfish to produce 1 lb. of tail meat.

Preparing this Cajun favorite takes a little planning, but is well worth the effort if you want to create a memorable experience for your family and guests.

Ingredients

30 lbs. live crawfish
2 large onions, chopped
1 cup celery, chopped
1 can whole tomatoes
4 cloves garlic, minced
1 small can tomato juice
1 cup flour
1 cup cooking oil
1/2 cup green onions, chopped
1/2 cup parsley, chopped
1 gallon cold water
Salt, red pepper, white pepper to taste

Instructions

scald crawfish by submerging them in boiling water for 5 minutes
process crawfish tails and set meat aside
prepare a roux with oil and flour
when roux is golden brown add onions, celery, garlic, whole tomatoes and tomato juice, mix well
cook for 15 minutes
add water 2 cups at a time until roux and water is well mixed
add seasoning and let cook for approximately 1 hour
add crawfish tails along with chopped green onions and parsley
cook for 20 minutes
serve over cooked long grain rice

Bon appetite!
KT

Shrimp Etouffee (A-2-Fay)

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 08 Jan 2012 17:49:11 PST

Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for 'smothered' shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by sautéing the Cajun trinity of vegetables--chopped onions, celery and bell pepper--to bring out the traditional and unmistakable flavors of Cajun-style cuisine.

The meal is simple to prepare and rates highly among the more popular Cajun entrées.

Ingredients

2 lbs. fresh medium shrimp, peeled and deveined
1/2 cup butter
1/2 cup all-purpose flour
1 cup onions, chopped
1 medium bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 small can tomato juice
1 1/2 cups water
salt and pepper to taste

Instructions

melt butter and stir-in flour, onions, celery and bell pepper, mixing well
cook on medium heat until the vegetables become translucent
blend-in the tomato juice, water, garlic and seasonings
simmer on medium-low heat for 30 minutes, stirring frequently
add the fresh medium shrimp and cook for an additional 20 minutes
serve over cooked long grain rice

Yields 4 to 6 servings.

Question: How do you smother chicken?
Answer: Use tiny pillows and sneak-up on 'em while they are sleeping.

Ahheee!! C'est bon!
KT

Half-Moon Pies (turnovers)

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 08 Jan 2012 18:44:59 PST

These Half-Moon Pies are sweet-tooth pleasers. My favorite are the ones filled with blackberry preserves. My grandmother used an empty cut-out coffee can to stamp-out the dough into petite circular pies.

She would spoon-in a generous portion of blackberry or strawberry preserves and bake 'em up for us. They were small enough to stuff a couple in your coat pocket to eat later. Talk about good!

Ingredients

2/3 cup shortening
1 1/3 cup sugar
3 eggs
2 tsp vanilla
3 tsp baking powder
4 Tbs. milk
1/8 tsp salt
3 cups all-purpose flour

Instructions

Cream the shortening and sugar. Add eggs one at a time, then the vanilla, milk and salt while stirring well. Sift the flour and baking powder together (add this mixture a little at a time until you have formed a dough-ball). Next, roll-out and flatten the dough on a slightly floured-surface down to about 1/4" thick. Cut into circles approx. 6” in diameter. Spoon-in two or three tablespoon of your favorite fruit filling, fold the pie dough over and with a fork crimp the edge of your pies to seal them. Bake at 350°F until the pie edges are a golden-brown color.

Ahheee!! How sweet it is! Bon appetite!
KT

Da End is Near! | Turn Yo Self 'Round Now! (Cajun Humor)

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 07 Jan 2012 09:35:23 PST

Reverend Boudreaux was the part-time pastor of the local Cajun Baptist Church, and Pastor Thibodeaux was the minister of the Covenant Church across the road.

They were standing by the road and both were pounding a sign into the ground that read:

As a car sped past them, the driver leaned out his window and yelled, “You religious nuts!”

From the curve in the road they heard screeching tires, and a big splash . . .

The Reverend Boudreaux turns to Pastor Thibodeaux and asks, “Do ya tink maybe da signs should jus say Bridge Out?”

by The Cajun Daughters

Cajun Meatballs Sauce Piquant

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 06 Jan 2012 19:58:49 PST

This Cajun Meatballs Sauce Piquant recipe was designed to accommodate those who love spicy hot meals and for those who don't... that's because all of the spicy seasonings are contained in the sauce, but not in the meatballs. Give it a try. I know you will like it.

Ingredients

1 1/2 lb. ground beef
1 lb. ground pork
1 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
1/2 cup celery, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, minced
1 tsp. salt
12-oz. can Rotel Tomatoes, (hot)
8-oz. can tomato sauce
5 Tbsp. powdered roux
2 cups water
1 pkg. onion soup mix

Instructions

in a bowl combine the first 8 ingredients and mix well,
shape into 1 1/2" diameter meatballs (yield will be around 30)
brown meatballs on all sides in a medium to large skillet at 350 degrees F.
drain the oil and and set the meatballs aside
in a medium-sized pot mix-in the Rotel tomatoes, tomato sauce, powdered roux and onion soup mix
cook on medium heat for 10-15 minutes, stirring occasionally
next, pour-in small amounts of water at the time until the desired thickness is reached
finally, add the meatballs to the mixture and simmer another 20-30 minutes
serve over cooked long grain rice

Makes 6-8 servings

Note: Keep in mind that the more water you add, the thinner the sauce will become.

Tip: As you slowly stir and cook the tomato sauces and roux down (low to medium heat), be sure to taste-test it every now and again to gauge the strength of your seasoning.

Also, if someone at the dinner table can't take the heavy spices that are in the sauce, there is always the option of removing some of the meat-balls from the pot before hand and presenting them in a different way -- like on an open-face sandwich, for example. This is another reason why we do not add any spicy seasonings to the meatballs. All of the hot spices are in the sauce.

Enjoy! ... mon amie. Ahheee!
KT

Cajun Fish Patties

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 05 Jan 2012 13:46:11 PST

Ingredients

3 lbs. of deboned fish (most kinds of fish may be used)
2 eggs
3 cups onions, chopped
2 cups celery, chopped
6 cloves garlic, minced
2 lbs. boiled potatoes, mashed
3 cups bread crumbs
1/2 cup oil
1/2 cup green onion, chopped
1/2 cup parsley, chopped
salt
black, white and/or red pepper to taste
a few dashes of Tabascos sauce
enough oil for frying

Instructions

cut fish in small pieces
season with salt and ground peppers
place fish in pot with 1/2 cup cooking oil
cook over medium heat for 15 to 20 minutes at 350°F.
add onion, celery and garlic
cook until vegetables are wilted then remove from heat
add mashed potatoes and half the bread crumbs
next, add eggs, chopped green onions and parsley
mix well.
use a large tablespoon to scoop mixture and flatten into round patties
coat the fish patties with remaining bread crumbs
fry patties in oil at 365 degrees F. for 2 1/2 minutes on each side (or until golden brown)

Serves 8.

Bon appetit!
KT

Boudain (Boudin) Stuffed Bell Peppers Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 04 Jan 2012 18:52:39 PST

Here is a way to skip the many steps in stuffing bell peppers the traditional way: use boudain as the stuffing.

If you can't find boudin at your local supermarket or grocery store, you can learn how to make it at home. Here are are a few links to get you started, Pork Boudin, Chicken Boudin and Boudin Balls.

Once you have your hands on some boudain, the rest is a piece of cake.

Ingredients

4 bell peppers
2 lbs. boudain
Italian bread crumbs
butter
1/4 cup water

Instructions

cut the tops off of each pepper
stuff each bell pepper with boudain
puncture small holes at the bottom of each pepper
sprinkle tops with bread crumbs
add a tab of butter on top of each pepper
place in a baking pan with a small amount of water
cook at 350 degrees F. until peppers are done

Serves 4

If you should have any boudain left over after stuffing the peppers, it can be fashioned into small bite size meat balls and served on crackers to your guests as hors d'ourves. And, the reason we want to punch a few small holes at the bottom of each pepper is to release any oil which may accumulate inside the peppers while they are cooking.

So, if you find yourself in a rush to make a quick meal, try some good ol' Boudain Stuffed Bell Peppers next time.

P.S. You may want to keep this clever little secret to yourself.

Enjoy!

20 Most Viewed Real Cajun Cooking Recipes of 2011

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 04 Jan 2012 18:53:57 PST

Back in 2009 Real Cajun Cooking--Pure and Simple published a list of the 10 most viewed recipes on its site. [Link]

It has been a couple years since the list has been updated.

In those last couple years Real Cajun Cooking has nearly doubled its content, recipe selection and readership, so this year we've decided to expand the list to the top 20 most viewed recipes.

We sincerely hope you will keep coming back for more tantalizing Cajun recipes as we continue to expand our list in the coming new year. Don't forget to tell your friends about us.

Updated List for 2011

Of course, there are many more delicious and original Cajun recipes than merely the 20 most popular. Check 'em out.

From all of us here at Real Cajun Cooking--Pure and Simple, we would like to wish you and yours a great and wonderful 2012 New Year!

Bon appetite!
KT

Batter Fried Boiled Oysters

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 29 Dec 2011 07:01:29 PST

Batter Fried Boiled Oysters can become tricky to prepare if you don't know what to do with them first. That's because boiled oysters from a can are already fully cooked and tend to break apart easily when mishandled. Here's a hint: freeze the canned oysters before frying them. I will show you how. They handle much better and won't fall apart.

If you are wanting to prepare a Cajun-style oyster po-boy sandwich, there are usually enough of them in an 8 oz. can to make one up. Just substitute them for the large fresh one's which are called for in our Lafayette Oysters PO-Boy recipe. You will be surprised to discover how similar the 2 types of sandwiches rate in tastes and texture.

Ingredients

1 (8 oz.) can Polar oysters, drained (reserve liquid)
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
pinch of baking soda
oil
season to taste

Preparing the wet batter for dipping

combine oyster liquid, 1/4 cup all-purpose flour, seasonings, baking powder, salt and baking soda
whisk together well until all the lumps are removed
the batter should have a smooth pouring consistency (a small amount of water can be added if needed)

PREPARING THE DRY INGREDIENTS FOR DREDGING

combine the yellow cornmeal and 1/2 cup of all-purpose flour
mix the two well to allow for an even distribution around the coated oysters

Instructions

drain oysters and reserve liquid for the batter
spread oysters out on a non-stick cookie sheet
make sure the oysters do not touch each other
freeze them for 30 minutes
thoroughly coat the frozen oysters in the liquid batter
next, dredge the oysters in the dry cornmeal and flour mixture
skillet fry at 365 degrees for about a minute on each side
remove oysters from hot oil when they reach a golden brown color
spread fried oysters on a paper towel to absorb excess oil

Makes 2 - 4 servings

Note

As previously mentioned, these bite-size morsels are already fully cooked and they tend to easily break apart when not handled properly. By using a little care, we can gently spread them out on a non-stick cookie sheet before freezing.

It doesn't take much oil to fry them up either-about 1/2 inch in a medium size skillet. Remember, at this point we are mainly concerned with frying the batter that coats the oysters.

I like to season my fried oysters with a teaspoon of Tony Chacheres's Original Creole seasoning and a half teaspoon of Old Bay seasoning which is added to the liquid batter (Bowl 1).

The seasonings come together to bring about the familiar and unmistakable flavors and ambiance of Cajun and Creole cuisine.

Another choice you may want to consider when it comes to seasoning is our popular DIY Cajun Seasoning recipe, which we also have posted on this site. It's easy to make and you probably already have most of the ingredients in your spice rack.

Like most other folks who I know that love oysters, I would like to have fresh 'out of the shell' oysters rather than boiled ones out of a can. But, when they are hard to find, we sometimes have to improvise a little. Try these Batter Fried Boiled Oysters when you get an opportunity. I bet you will love 'em as much as I do.

Bon appetit!

Maque Choux

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 27 Dec 2011 06:06:10 PST

Ingredients

1 stick butter
15 ears tender fresh corn
1 large onion, chopped
1 bell pepper, chopped
1 can whole tomatoes
(or 2 fresh tomatoes diced)
1 clove garlic, minced
1 cup milk
salt and pepper to taste

Instructions

cut corn off cob and scrape cob to remove all the juice
in a Dutch oven combine 1 stick butter, onion, bell pepper and garlic
sauté until tender
add corn and tomatoes
season to taste
cook over medium heat for 1 hour, stirring constantly
add a little milk from time to time
keep mixture soft to avoid sticking
serves 5 to 6

Note: To make chicken Maque Choux, cut chicken into bite size pieces and fry until brown and add to the Maque Choux. Cook 10 minutes.

Cajun Cook | Top 10 Herbs and Spices in My Cajun Kitchen | Keeping it Simple

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 25 Dec 2011 08:44:43 PST

Like me, the Cajun cooks that I personally know have their own repertoire of herbs and spices to compliment their particular style of cooking. Thus, the use of some of the more popular herbs and spices will differ slightly from one cook to the next, while the unique and distinctive flavors and tastes of Cajun and Creole cuisine steadfastly remains.

For example, the well known trinity of Cajun vegetables which have become the hallmark ingredients of many southern meals--especially throughout the Acadiana Parishes and around New Orleans--are onions, celery and bell pepper. These three top the list.

The following is a list of the 10 most used herbs and spices in my kitchen. I use them to cook anything and everything Cajun--from Alligator Stew to Zesty Cajun Onion Rings.

Top 10 Herbs and Spices in My Cajun Kitchen

Cajun Trinity, Etc.

onions
bell pepper
celery
garlic
basil
parsley
oregano
bay leaves
ground red pepper
ground black pepper

As mentioned earlier, the use of many of these popular herbs and spices will differ slightly from one Cajun cook to the next. And there are a few other herbs I've left off of my list because I either don't like the taste, or I have found other ways to achieve like results.

To give you an example, some Cajun and Creole cooks like to sprinkle a powder called file' in gumbo. It is made from the dried leaves of the sassafras tree and is used mainly as a thickening agent. I personally don't care much for the taste.

I prefer to use other plants products to thicken my gumbos and stews. A couple which come to mind are okra and all-purpose wheat flour which I use to make my roux. See: Easy Microwave Gumbo Roux | No Oil. No Fuss. No Mess

File', I've noticed, is used more by Creoles than by Cajuns. Word has it that this ancient culinary tip (using ground-up sassafras leaves to thicken stews) was passed down to the early settlers by indigenous natives--the Choctaw I think?

Please look around our site. You will discover tons of original Cajun recipes which use many of the above 10 herbs and spices.

Enjoy! Please come back and visit us soon.

Coffee and Chicory | Café du Monde | Flavors of New Orleans

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 09 Jan 2012 11:54:12 PST

Chicory

Chicory is not a native North American herb. It is a native of Europe. It was brought to the United States from the European colonists who settled here. It is safe to assume the original Acadian settlers of Nova Scotia, one of the three Canadian Maritime Provinces, had brought some with them from Europe, too.

Consequently, after the French Acadians were dispersed by the British Empire (Le Grande Derangement~1755–1763), it is very likely the prized 'chicory' herb followed them as well during resettlement in south Louisiana.

Every time I visit Jackson Square in New Orleans, (after taking a tour of the outdoor artist's displays around the square), I'll amble across the way to 800 Decatur Street and patronize one of the world's most famous coffee houses, Café du Monde, for a cup of hot and bold chicory coffee, along with a trio of French beignets heavily sprinkled with powdered sugar on top. The combination comes together like a marriage made in heaven which brings about an almost forbidden pleasure. One that seems to give me an extra burst of energy and a new zest for life. It could be the caffeine, sugar and chicory that's performing their magic?

Chicory Coffee & Beignets

I had a serving this morning, which I had to prepare myself since I now live about 500 miles away from the Mississippi River banks of downtown New Orleans.

Chicory has not only become a great coffee additive and substitute, it rings true as a natural home remedy for an impressive list of ailments. It is used as an anti-inflammatory, mild diuretic, stomach tonic, for liver complaints, and rheumatism (to name just a few).

Ranchers in New Zealand plant chicory as feedstock for their animals.

The active ingredient in chicory acts as a natural deterrent to many internal parasites in cattle and sheep. Letting the animals graze on chicory keeps them healthy and helps to defray some of the expenses involved in treating infestation of the animals manually. So, as you can see, chicory has many more benefits than merely embellishing our morning cups of java.

Café du Monde

Oh how sweet it is! To operate one of the most successful food establishments in the world, that is... and whose main trademark is to serve chicory coffee and Louisiana doughnuts without the holes (beignets)... and to do so right smack dab in the middle of the busiest tourist spot in New Orleans--the French Quarter. I suppose location has something to do with their success also, but it is such a solid business that not even the most disastrous hurricane in U.S. history could manage to uproot it.

Politicians could learn a valuable lesson about economics by following the business model for this coffee shop, I think.

Café du Monde opened its doors back in 1861 during the American Civil War. The shop stays open year-round 24/7, taking only Christmas Day off.

Hurricane Katrina compelled the managers of Cafe du Monde to close shop for a few days. It closed at midnight on August 27, 2005 and reopened on October 19, 2005, suffering only minor damages.

Below is a night time pic of the famous N'awlins coffee house and a map of its location below it.

Café du Monde at Night

If you would like to experience the taste of coffee with chicory (New Orleans style), you can order direct from New Orleans's Famous French Market. The French Roast blend is bold, and the 'Chicory and Coffee' is the boldest. Either one will bring pleasure to your palate if you are a serious coffee drinker. Take advantage of their 2 - 3 day air shipping and you will have your order delivered at your front door before you can say "ahheee--très bon !"

Brewing Directions

Coffee and Chicory (boldest)

Use 1/2 to 3/4 level tablespoon of Coffee and Chicory for each 6 oz. of water. Adjust the amount of Coffee and Chicory to your preferred strength.


French Roast (bold)

Use 1 1/2 level tablespoons for each 6 oz. of water. Adjust the amount of coffee to your preferred strength.

The Flavor of New Orleans

I would also like to commend French Market Coffee and thank them for their generous donations and charitable partnership with renowned local artist Terrance Osborne.

Terrance created a special piece called “The Flavor of New Orleans" and is selling prints of the piece to benefit the New Orleans Center for the Creative Arts. Order Here.

NOCCA helps students pursue many diverse passions of the arts, and they are helping NOCCA continue its mission.

Have a nice day and I hope you enjoy your coffee and chicory as much as I do. Ahheee!!
KT

Angel Magic | A Most Beautiful Christmas Greeting for 2011

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 12 Dec 2011 03:41:08 PST

I would like to wish you and your family a very Cajun Merry Christmas and Joyous 2011 New Year

Tick here to begin animation.

Je Vous Souhaite un Bon Noel! Ahheee!!
!

Coca-Cola Cowboy Slow Cooked Smoked Deer Roast Recipe | A Smoking Hot New Way to Cook Venison

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 11 Dec 2011 16:23:54 PST

Cowboy Deer Roast

It’s that time of the year again. ‘Tis the season for bagging deer. Not reindeer, but White-tailed deer. We cannot put ol' red-nosed Rudolf in harms way until after the Christmas holidays, now can we?

The annual ritual of processing the White-tailed quarry into venison roasts, steaks and sausages has evolved into a near art-form, especially for many of the old timers I personally know who have been at this wild game for a long time.

New ways of preparing and cooking deer meat is always a welcomed delight, too--especially if the end result is truly outstanding. It's got to be like a number 1 hit country song in my humble opinion--like this recipe.

Speaking of number one hit songs, perhaps you have already heard the country classic “Coca~Cola Cowboy” recorded by Mel Tillis [Released 1979; Label MCA ] who sings about his love interest--a woman who refers to him as a Coca-Cola cowboy with “an Eastwood smile and Robert Redford hair”. (If you haven’t heard the song you may listen to it by visiting the link provided below.)

So, what does this song have to do with cooking a dear roast you may be asking?

Well, not much quite frankly, except I was hoping the title might be catchy and a nice attention-grabber since I do use Coca-Cola Classic, and a couple of other secret ingredients, which gives the slow-cooked deer roast a nice smoked taste and helps to bring out the other wonderful and natural flavors of wild game. And, we can do it all without using an outdoor smoker or BBQ pit.

Let me show you how easily it is done.

Ingredients

4-6 lb. deer roast, tenderized
1 cup brown sugar
1 small bottle Colgin Liquid Smoke
1 pkt. Lipton’s Beefy Onion Soup mix
1 cup Coca-Cola Classic
1/2 cup salt
1 medium onion, sliced into slivers
1/2 garlic pod (about 6 cloves) cut into slivers
1 tsp. cayenne pepper
1 tsp. black pepper

Instructions

tenderize the deer roast or ham on all sides (I use the Jaccard Supertendermatic to tenderize mine.)
add 1/2 bottle of Colgin liquid smoke, making sure all the meat absorbs some of the liquid
in a bowl mix the brown sugar, Coca-Cola Classic, salt and the remaining liquid smoke
pour the brine-sugar-liquid smoke mixture on all sides of the roast and rub in firmly
use the tenderizer again so that the mixture may absorb deeply into the cut of meat
turn the meat over every few hours and reapply the syrupy brine mixture on top
marinade for 12 hours as you repeat step 6
gently wash the marinade off the venison using cold running water (do not over do it)
using a sharp knife create enough pockets or 'slits' throughout the roast for stuffing
combine the onion, garlic, ground cayenne pepper and half the Lipton Soup Mix and mix well
stuff the slits (pockets) of the roast with this mixture until all of the stuffing is used up
sprinkle a generous amount of garlic and onion powder, ground black pepper and remaining soup mix on all sides of the roast
tightly wrap the entire roast onto a large sheet of heavy-duty aluminum foil
position the roast in a large enough roasting pan so the sides of the roast does not touch the sides of the roasting pan
begin roasting in the oven at 275º F. for 3 hours, then at 300º for 2 hours
let the roast cool down before carving (slice against the grain)
make gravy with the drippings

How to Make Venison Roast Gravy?

Cooking deer meat slow and low, while it is wrapped tightly in aluminum foil, will produce a liquid which is filled with all of the seasonings which were added to the roast in the first place. This is where our gravy will come from.

Keep in mind that the liquid will also tend to be a little salty from our brine-sugar marinade, some of which is embedded an inch or more inside the muscles, and the Lipton Beefy Onion Soup mix. That shouldn't be much of a problem if you dilute the liquid in a medium sauce pan with more liquid and a thickening agent.

We can do this by dissolving a couple tablespoons of all-purpose flour, or cornstarch, in about a half-cup, or more, of cold water. Bring the original liquid up to a slow-boil then slowly add the thickening liquid to the sauce pan while stirring at the same time. In a minute or two the gravy will begin to thicken. Turn off the heat and it's ready to serve.

I like to use this gravy on homemade creamed-cheese mashed potatoes. Talk about good!

Ahheee!! C'est bon!... Enjoy!

"Coca~Cola Cowboy"... song by Mel Tillis

ISF Sliced Green Tomatoes | How to Have Fried Green Tomatoes Year-Round | Video

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 10 Dec 2011 09:14:33 PST

How to Freeze Green Tomatoes?

ISF is an acronym for "Individually Slow Frozen". It is the opposite of IQF... which means "Individually Quick Frozen". But, before we learn about ISF, you may want to know about IQF first.

IQF foods have been around for a long time. The industrial process involves very quickly freezing foods individually, like various meats, seafood and vegetables, to name just a few.

The individually frozen foods do not touch each other during the freezing process, so they don't clump together during packaging. This allows the end user of the product to remove as much as needed from the container without thawing the entire contents.

Frozen food processors are equipped with machinery which simulate strong arctic blasts. In a matter of a few short minutes, foods can be preserved at sub-freezing temperatures. IQF shrimp, for example, can be frozen at temperatures approaching -50º F.

IQF foods are safer and last longer than foods which are preserved at just below 32º F. and it offers several advantages.

IQF prevents bacterial growth and allows stores, restaurants and consumers to use practical methods of storing foods safely and for longer periods of time.

Unfortunately, most of us cannot afford the large and expensive industrial blast freezers. We have to improvise by using our home freezers--which is not a problem.

This is where ISF enters the picture. It merely takes a little more time to achieve similar results, keeping in mind of course, that the foods we preserve in our home freezers will not attain the subfreezing temperatures of the blast freezers

This short video demonstrates how we can preserve sliced green tomatoes by 'slowly' freezing them on a cookie sheet lined with food grade waxed paper. And, we can do it in our refrigerator freezers.

Getting it done is a breeze... or, should I say a "freeze'?

However we describe it, this is a clever way of preserving sliced green tomatoes and it affords us the opportunity to have 'em year-round.

Hint: If you plan to use your ISF sliced green tomatoes in the not too distant future, then it's okay to save them in your freezer using zipper or resealable bags. If not, then it might be a good idea to vacuum seal them so they can keep for a longer period of time.

One other thing. It's important to not let the tomato slices touch each other during the freezing process so they may freeze individually. That way, as mentioned before, after packaging you can remove only the amount needed from the bag and save the rest for later.

I hope this helps.