Cooking with Steven

Home
Cooking with Steven

Website

Louisiana Cooking

03/10/2026

Shrimp and corn soup.
Recipe on www.cookingwithsteven.com Veron Smoked Sausage

02/10/2026

My bil Adam Trepaganier hooked me up with the nice frog legs. Threw some Lake Verret catfish filets and some fries. Now that’s a Good Friday night.

01/10/2026

I never would have dreamed I’d ever get here. Thanks to everyone that support and follow me! It really means a lot!!

20/09/2026

My dude coo coo Cajun got it going on!

20/09/2026

Chicken Stew. Veron Smoked Sausage

19/09/2026

I really enjoy sharing these cooking videos and the engagement with yall. I have had made many videos with over 100k views and I have made $0 off of that. Any advice to get monetized on here would be greatly appreciated.

18/09/2026

Soup season is almost here. I cannot wait to make this delish Cajun potato soup again! Veron Smoked Sausage

Edit: I’m not perfect and said 2 quarts of chicken stock but it’s only one. Here is the recipe.

Creamy, cheesy, smoky, and packed with Cajun flavor. This ain't your ordinary potato soup!

Ingredients
1 lb bacon, chopped
1 lb smoked sausage, chopped
2 onions, chopped
1 bell pepper, chopped
¼–½ cup minced garlic
½ stick butter
⅓ cup flour
1 quart chicken stock
1 cup heavy cream
1 cup milk
2 lbs potatoes, peeled and chopped
8 oz sharp cheddar cheese, shredded
LeMoine's Cajun seasoning, to taste
Italian seasoning, to taste
½ cup fresh parsley, chopped
1 bunch green onions, chopped
Directions
Brown the Meat: In a large pot, cook the chopped bacon and smoked sausage until browned. Remove the meat from the pot and set aside, leaving the drippings in the pot.
Make the Roux: Add the butter, onions, bell pepper, and garlic to the pot. Stir in the flour and cook, stirring constantly, for about 5 minutes to make a light roux.
Build the Soup: Slowly add the chicken stock while stirring to prevent lumps. Add the heavy cream, milk, and chopped potatoes.
Season & Simmer: Add Cajun seasoning and Italian seasoning to taste. Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are tender.
Finish It Off: Add the cooked bacon and sausage back to the pot. Stir in the shredded cheddar, parsley, and green onions.
Final Simmer: Simmer for another 10 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
🔥 Cooking With Steven

12/09/2026

Smoked Boudin Queso. Veron Smoked Sausage

11/09/2026

Cracklin Coated Crawfish Boudin Balls Veron Smoked Sausage

10/09/2026

Someone said the gumbo I posted looked too thin. I personally don’t like a really thick gumbo because I like more juice than rice. So on a scale from 1 being the consistency of water to 10 being the consistency of thick stew, what’s your preference on how thick gumbo should be? I think mine would be a 5 or maybe 6.

*pic for attention

Address

Website

http://www.cookingwithsteven.com/

Alerts

Be the first to know and let us send you an email when Cooking with Steven posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.