kajunboots

Good afternoon, all! Fall kicks off gumbo season in southern Louisiana, and my latest video demonstrates how to cook a seafood gumbo. Gumbo takes a bit of patience to cook, but it's worth the effort. I use file from Louisiana instead of okra. Be sure to subscribe, thumbs up, and/or comment. Click Seafood Gumbo to watch the video. Cheers, KB

I'm not a regular Bourbon drinker, but. another thumbs up to Woodbridge Reserve.

I eat most of the fruits and veggies on this list. I have blueberries every morning with breakfast, and. they are supposed to reduce high blood pressure. I still have to take blood pressure meds, so maybe I'm not consuming enough. I'm not a fan of kale.

Good morning! I just posted my latest cooking video on Youtube. In this video, I demonstrate how to cook Chicken Bordelaise. This is not considered a Cajun dish, but it is a menu item on some New Orleans restaurants. Bordelaise sauce is usually made with red wine and served over steak, but this version uses white wine and chicken. It's fairly easy to prepare and looks elegant on the dinner table. I paired this with chardonnays from Virginia wineries. Feel free to comment. Enjoy! Subscribe and give the video a thumbs up, please. Click Chicken Bordelaise to watch the video. Cheers, KB

Hmmm---I usually pat meat dry and then sear it in a pan before putting it in a slow cooker. I also brown ground beef/pork before slow cooking chili or a similar dish in a slow cooker. I wonder if sticking frozen meat in a slow cooker would increase the volume of liquid when all is said and done. Something else to consider as well as food safety issues. KB

The Cajun Cook is back. I demonstrate cooking shrimp boulettes (shrimp balls) with a homemade remoulade sauce. This is an easy and delicious treat. Friends helped with the filming and editing, and I'm still learning how to navigate all of this. Anyway, feel free to comment. Enjoy! Subscribe and thumbs up, please! Link to The Cajun Cooks website or a direct link to the shrimp boulette video. Cheers, KB

I hope to video and post a cooking show in June. I will cook my grandmother's shrimp boulettes. I always looked forward to these when I was a kid! In the meantime, I have revived our wine blog, virginiawinetime.com My late husband Paul and I established ourselves as bloggers with a focus on Virginia wines twenty years ago, and I posted two articles to the blog within the last month. For those of you who live in the area, Virginia wines have come a very long way in two decades, so check out the blog. Comment there or here---I'd love to get some feedback. I am still learning Wordpress and will have to learn how to edit film. Paul was the webmaster, camera man, and film editor, so I am educating myself in the unfamiliar areas as much as I can. The past 9 months have been challenging, but I am determined to move forward. Cheers! KB

Thank you. It's been a challenging time, but I am moving forward.

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first. Stay tuned---thanks again for watching my channel.

I bought fresh bell peppers from the farmers' market and stuffed them using my grandmother's recipe. Check out my latest video to get the recipe. Here is the link: The Cajun Cooks Stuffed Green Peppers Enjoy!

It's nice to have easy, no-sugar dessert options. What brand of toaster oven do you all have in the kitchen? I've been tempted to buy one, but I've heard mixed reviews about their performance. My sister has a Kitchenaid and loves it, but I'm not paying that much money for a toaster oven.

I just posted a video featuring crab cakes that include a Cajun twist. This is another dinner party favorite. Please check out the video. Here is the link: The Cajun Cooks Crab Cakes Enjoy!

@MikeBiDudeRoux peas should be easy for you. Be sure to use small peas. Let me know how it goes!

I'm promoting my latest video, which features filet mignon topped with crab meat. This is not a classic Cajun dish but includes Cajun spices. I've always gotten good reviews from dinner guests. If you keep watching, you will see that this one is a "flamer." Click below to see the show: The Cajun Cooks Steak topped with Crab Meat Enjoy!

Hi all. I've lived in Washington, DC, since 1992; however, I am a Cajun originally from Louisiana and love cooking Cajun food. I've started my own cooking channel to feature some of my Cajun recipes. I've based most of my techniques and recipe ideas from watching my grandmother, who had a reputation for being an excellent cook. If you like Cajun food, want to learn how to cook it, or enjoy watching cooking shows, please give my channel a peek. I've provided a link to the channel below. Feel free to leave comments and let me know what you all think. The Cajun Cooks Thanks, Kajunboots