Cast Iron Cookware!

Hey everybody, it’s Mitchell!

When it comes to cooking most Cajun food, using Cast Iron is the way to go. To prove it, Cast Iron has been used for cooking for over two thousand years! Before stoves were made Cast Iron pots were used by either cooking directly in a fire, or a fireplace. Cast iron’s ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews, Jambalaya, or braised dishes. Because Cast Iron skillets can develop a “non-stick” surface, they are also a good choice for egg dishes. Other uses of Cast Iron pans include baking, for instance for making cornbread, cobblers, cakes and other Cajun sweets. Most bare Cast Iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many Cajun cooking recipes call for the use of a Cast Iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven to finish baking. Also, Cast Iron skillets can double as baking dishes. Cornbread in particular is seen as a food item that is best prepared using a Cast Iron skillet. Of the following items listed, they are all very similar in the fact that they are pre-seasoned and made from quality Cast Iron. These pots, if cared for correctly, will last a lifetime because of the durability as seen with quality Cast Iron. They also provide health benefits that are seen from cooking with Cast Iron pots, such as nutritional iron intake.

-The first of the bunch is the 8-quart Cast Iron Crawfish Casserole pot from Cajun Cookware.

Dimensions: Length 16.5” / Width 8.75” / Height 3.75”

This Cast Iron pot is relatively expensive at right around $79.99, and specializes more on casserole type dishes. It also has more of the Cajun feel to it due to the artwork of the crawfish design right on top of the lid! This would be a good choice for serving a medium size gathering of about 7-12 people. This pot can be found at: http://www.ironpotsdepot.com/item_name_Cajun-Cookware-Pots-8-Quart-Seasoned-Cast-Iron-Crawfish-Casserole-Pot-GL1_path_14064-14066_item_1463630.html

-The second Cast Iron pot we are going to take a look at is the 6-quart Camp Dutch Oven by Lodge Logic.

Dimensions: Diameter 12″ / Height 3.75″

This Cast Iron pot is versatile when it comes to cooking many types of dishes, and it can be used in both the kitchen, or around the campfire. Due to its size and versatility, this pot is priced at $81.99, which is the most expensive of all three, but well worth the price if this fits your needs. This too, would be good for serving around 7-12 people. This pot also comes with a free cookbook, so you can get to cooking right away! This pot can be found at: http://cajuncastiron.com/eshop/10Expand.asp?ProductCode=L12CO3

-The last cast iron pot we are going to take a look at is the 1-quart round bottom pot from Heinsohn’s Country Store.

Dimensions: Diameter 6” / Height 4.5”

This pot is great for cooking smaller portions or serving a group of about 4-7 people straight from the table. This pot is the smallest out of the bunch, being priced at $29.99. With it being so small, it is easier to move around than the other products making it a good choice for someone who is always on the go. This product can be found at: http://www.texastastes.com/p365.htm

Cajun Gumbo – For when it gets to cold outside

Hello this is Joshua! I am here to talk to you about a delicious Cajun Gumbo recipe. This is a simple dish that everyone in the south truly loves come winter time. Everyone, should try this experience because it is truly delicious.

The recipe comes from http://www.gumbocooking.com/cajun-gumbo-recipe.html where you can look up the Cajun Gumbo Recipe plus more.

When you go to gumbo cooking there is more to choose from then just Gumbo Recipes. Also, they sell the Roux and seasoning to use in any recipe.

If you want to cook this amazing gumbo there is a few ingredients like onions, Tabasco sauce and these ingredients can be purchased on the website. Below you can find the ingredients and a video on how  to create your own gumbo and truly feel the cajun experience.

1 1/2 cup flour

3/4 cup vegetable oil (corn oil is best)

1 whole hen cut up-a free range chicken is best

2 cups andouille sliced (or any lean smoked sausage)

3 ounces tasso (or 4 slices smoked bacon or smoked ham)

2 cups onion chopped

1 cup green pepper chopped

1 cup celery chopped

4 cloves garlic diced

3 bay leaves

1 teaspoon Ragin Cajun Original Seasoning

1 tablespoon Tabasco

2 1/2 quarts water (chicken stock is better but not necessary)

1 cup green onions

1/2 cup chopped parsley

While living in the south I learned that there are many different local stores you can find these ingredients to make this wonderful cajun gumbo. Local stores provide you with fresh ingredients to have that great gumbo taste and that is what i love about Louisiana’s Culture.

The only thing we need now is a classic bayou pot to find to cook the large gumbo for all your family members. Now throughout living in the cajun culture i have seen many different ways a gumbo can be cooked. The classic bayou pot is perfect for big family occasions during winter. It can be purchased from http://www.bayouclassicstore.com/stainless_stockpot.html and you will be able to start cooking your own cajun gumbo.

If you would like to learn more about some more great cajun recipes comment below on our post.

Fired Okra- Feeling like you truly live in the South.

Hey everyone, it’s Cameron!

For our next post, we will bring in some Creole and Cajun mixed together in one dish.  As simple as this dish may be, Cajun  Cooking wants everyone to experience what it would be like to truly live in both worlds at one time like we do!

This recipe comes from http://www.cajunbrands.com/store/pg/10-Recipes.html where you can get look up the Okra recipe I am talking about plus more!

Cajun Brands has more than just some wonderful yummy recipes, they also sell different types of seasonings to use in those recipes!

If you want something that does not require more than a few different ingredients, then look no further!  Fried Okra is super simple.  All that is needed is some Okra (of course!),Tony’s seasoning (which can be ordered from the website), one egg beaten, cracker crumbs and some oil.  How simple is that!?

Below is an excerpt from the website:

Fried Okra

24 okra pods(4 inches or shorter)
Tony Charchere’s Original Creole Seasoning
1 egg, beaten
Cracker crumbs
Oil for frying

Wash Okra, drain. Season with Tony Charchere’s Original Creole Seasoning. Roll the pods in the egg, then in cracker crumbs. Deep fry in hot oil until delicate brown. Drain on absorbent paper and serve as hot as possible. Yields 4 servings.

As promised our first blog recipe is a true staple of Cajun Cuisine – Jambalya!!!

Hey everyone,
This is Maria from Cajun Cooking, and I would like to start by clearing up a common misconception that many folks believe which is that Creole and Cajun food are one in the same when in fact they are not. Creole cooking originated in New Orleans brought there by the French and was combined with the many influences from Africa, Spain, and other the cultures that were found in the port city during its development. On the other hand, Cajun cuisine was born from immigrants from Canada who had been exiled from their homeland by the British and settled in southwest Louisiana. Cajun cooking is very earthy and rustic in nature calling for whatever you have on hand. That’s why I chose a recipe from the Roux Memories Cookbook by Belinda Hulin. This cookbook is a cross between Cajun and Creole fare. It is full of colorful anecdotes about the author’s upbringing in South Louisiana and is littered with great black and white photos of fond memories from days past. Ms. Hulin is quite the story teller. I found her endearing and captivating as she recounts her family traditions that were formed around the dinner table. I have to tell you, it was hard picking just one of her recipes to review, but I decided on her tantalizing chicken and sausage jambalaya for my first try at cooking this type of dish. In addition, I must say the outcome was phenomenal, and this is definitely going to be a crowd-pleaser come football season. Plus it’s so easy to do!

Simple, Rustic, Delicious Authentic Cajun and Creole Cuisine

Here is the recipe and video for Chicken and Sausage Jambalayaya:

Here are some of the ingredients and cookware used in the making of this recipe:
First, let’s talk about sausage. Here in Louisiana folks are passionate about their andouille which is a course grained smoked meat consisting of pork and sometimes peppers and onions.
Some of the manufacturers of andouille sausage include Richard’s, Manda, and Savoie’s.

Manda provides quality sausages at reasonable prices. The sausage is available in several varieties which include beef, green onion, hot, even a nice garlic flavor. The company has been around since 1947 and they know their sausage.

Richards has got a great flavor with lots of marbling. They have several varieties including green onion, smoked, and hot. This sausage is full of flavor and is a family favorite on the grill. Richards’s price point is middle of the road but well worth the extra costs.

Savoie’s is a family favorite down here in Louisiana. It has a great smoked flavor. Is not overly greasy and offers a wide selection of andouille. They are on the higher end of costs but the quality of the meats and seasonings used are a clear indication why folks are willing to pay a little more.

This recipe also called for Louisiana’s world famous TABASCO hot sauce which is manufactured just forty-five minutes away from Lafayette on Avery Island. This is one of the great pepper sauces available, and the Tabasco Company offers many different and unique flavors that will compliment any dish you have for breakfast, lunch, or dinner.

I also needed a Dutch oven, and as a matter of fact many of the recipes for Cajun food call for some form of cast iron pot to be used (refer to Mitchell’s blog above about cast iron pots). I found this lovely pot online at Cajun Cast Iron and ordered it. It came pre-seasoned, and the best thing about this particular pot is that it is a combo pot which means the lid also doubles as a skillet pan.

And for a truly authentic experience you can’t forget the Tony Chachere’s creole seasoning. This seasoning is a main staple on many supper tables here in the south. It is a blend of spices that honestly compliments a variety of foods including French fries, pork, and even eggs!