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RealCajunCooking.com lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for decades. Create the best gumbos, seafood, jambalaya, stews, salads and deserts -- the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking.

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GaspardKitchen.com


Hi friends! Thank you for being such loyal followers of Real Cajun Cooking - Pure and Simple. I want to share a different cooking site of mine, Gaspard Kitchen. At Gaspard Kitchen, the focus is on simple, delicious meals that you can cook in your own kitchen. I have close to 200 home-cooked recipes, and several video recipes that I think you will love. I hope you check it out! I'd love to read your feedback, so please leave a comment if you do.

Sincerely,

Scott Gaspard
Gaspard Kitchen

Braised Beef Short Ribs and Mushrooms

When it came to cooking (during my growing-up years on the farm) my grandma kept everything fairly simple. Since we raised all of our own foods, including beef, mutton, pork, chickens, turkeys, ducks, geese and loads of fresh vegetables from the garden, everything she needed to prepare some mighty fine meals was at hand.

She knew exactly what to do to get the tougher cuts of meat tender. I especially enjoyed the taste of the braised beef short ribs which she cooked to perfection -- without all the exotic add-ins which you might find in today's recipes.

After browning the ribs on all sides she would then slow cook them in a cast iron Dutch oven pot on medium heat for a couple hours or so. The dark gravy it produced was great over long grain white rice. This recipe makes 6 - 8 servings. Enjoy!

Ingredients
  • 4 lbs. beef short ribs, boneless
  • 2 Tbs. peanut oil
  • 8 oz. button mushrooms, sliced
  • 3 cups of beef broth
  • 1 packet Lipton's Beefy Onion soup mix
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, crushed and minced
  • 1 Tbs. Worcestershire sauce
  • salt and black pepper to taste
Instructions
  1. generously salt and pepper the beef short ribs
  2. add the oil in a skillet
  3. brown the ribs on medium-high heat on all sides then remove from the skillet and set aside
  4. next, add 2 cups of broth, vegetables, and Worcestershire sauce and boil until reduced to half
  5. strain the liquid through a colander, discard the vegetables then return the liquid to the skillet
  6. add one packet of Lipton's Beefy Onion soup mix and stir in well
  7. reintroduce the ribs to the skillet
  8. cover and slow cook on medium heat until the ribs become tender
  9. add the sliced mushrooms and continue cooking for about 10 - 15 minutes
  10. serve over cooked long grain white rice
Note: Add the remaining third cup of beef broth 1/4 cup at the time as needed to replace the liquid which will evaporate during the cooking process. Enjoy!
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Cajun Super Bowl Party Food

A List of Favorites

If you are looking for something different to serve your guests during the Super Bowl game, you might want to liven up the party with some Cajun foods from the following list:
  1. Lemony Fried Catfish Nuggets
  2. Boudain (Boudin) Balls
  3. Garlic Loaf Shrimp PoBoy
  4. Petite Shrimp Pies
  5. Peño Puppies
  6. Char-grilled Ribeye Steak
  7. Crab Dip
  8. Red Beans over Rice
  9. Shrimp Cocktail
  10. Zesty Cajun Onion Rings
There are many more recipes which are not listed here that would go well with your next party -- Super Bowl or otherwise. Take a look around. You might discover something new.
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How to Cook Garfish

Garfish Recipes - 2  Ways to Cook Gar Fish
  1. Fried Gar Balls
  2. Smoked Alligator Gar Roast
The garfish is a prehistoric fish.

Its natural skills and ability to quickly adapt to harsh environmental conditions; its slender and elongated armor-plated body which gave it agility and speed; and, its two rows of sharp teeth on a long and protruding snout, all came together millions of years ago to make the garfish a formidable candidate for survival without evolving.

They are, in essence, living fossils which come equipped with an inner air bladder. This means the gar fish can stay alive, out of the water, longer than most other types of fish. Even in low-oxygen conditions the garfish will come up out of the water for air much like some aqua-mammalians  (whale, dolphin and sea cow).

I prefer the smaller species of garfish (long-nose gar) for my table because they are easier to handle, clean and cook.

On the smaller fish, after removing the outer armor, I use a large metal spoon to scrape the meat out from between the connective tissue, which is common to all species of garfish, and set it aside in a bowl to mix with my other ingredients.

Warning: Under NO circumstances should you consume the eggs of a garfish (roe) because it is poisonous to humans and other warm-blooded animals.

I like to use the more-tender meat of a smaller fish to prepare fried gar balls. I usually go half 'n half (half fish meat and half crumbled baked potatoes) to prepare mine.

I add a couple eggs, chopped green onions, as well as salt and seasonings.

In a bowl mix everything together well and form the mixture into golf ball size spheres. Finally, coat them well by rolling the balls in Italian bread crumbs and fry at 365 degrees F. until they are golden brown in color.

I have also prepared alligator gar fish (3 - 5 lb. roasts) on the barbecue.

I use enough aluminum foil to completely wrap the fish roast, but only after I have smoked it and seasoned it enough.

By setting the alligator gar fish roast on a couple sheets of heavy-duty aluminum foil, (open-face),  I  can manipulate the amount of smoke I want my fish roast to absorb. The temperature should be between 120 and 180 degrees F. I always use hickory chips to create the smoke for my roast, but other hardwood chips will do just as well.

I gauge how much smoke I need by observing the naturally white meat of the garfish as I am smoking it.

When it reaches a slightly smoky color (dull-gray), I wrap the roast with the aluminum foil and continue cooking it until it's done, but not before dousing it with gobs of melted lemon butter and DIY Cajun seasoning. The larger roasts should not take more than an hour to cook after smoking.

I've also used lemon and orange peels on occasion to enhance the taste of the gar fish roast.

Garfish is a good-tasting fish and its meat is somewhat sweet. Some folks like to compare it to crab meat.

I like it for what it is. Try it some time. You might like it, too.

Ahheee!!!

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Maque Choux

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

      MI'KMAQ INDIANS AND THE ACADIANS

      Prior to 1755, a time before the Acadian expulsion from their homeland in Nova Scotia by British forces, a peaceful co-existence and assimilation between the two peoples (Mi'Kmaq and Acadians) led to cultural sharing, some of which can be experienced in today's Cajun foods culture.

      I want to further explore the subject, so if anyone has information about this, would you please send it my way?

      Mi'kmaq, also spelled Micmac, was the largest of the North American Indian tribes traditionally occupying what are now Canada's eastern Maritime Provinces (Nova Scotia, New Brunswick, and Prince Edward Island) and parts of the present U.S. states of Maine and Massachusetts.

      The Cajuns, prior to settling Nova Scotia hailed from a rural area of the Vendee Region of Western France. They began to settle in North America in 1604.

      The Acadians brought with them excellent farming and fishing skills and literally transformed saltwater marshes into arable lands to grow their food crops.

      The Mi'kmaq lived off the land and occupied a bountiful swath of the Northeastern Woodlands of these Canadian provinces.

      It is a very interesting subject and I'd like to learn more about some of today's traditional Cajun cuisine... and perhaps a historical gem or two about how this unique food culture has evolved.


      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.


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