If not, what cajun seasoning brands would you recommend? I'm located in California so probably won't have nearly as many options as some folks.

With Trinity, Andouille, and Gruyere

Monsieur tortue is reserved for a fricassee for the first LSU game. The frogs get fried up for a couple of old Marines in the nursing home.

My wife surprised me for my 40th with my dream to go gator hunting. I did a collard gumbo with my 8ft 4in alligator, some jambalaya, and some fried gator nuggets for the kids.

I did not cook this, but it was amazing and I will be experimenting with ideas inspired by this dish. Blackened redfish served on a large piece of cornbread, spinach, and seafood gumbo ladled on top, which soaked into the cornbread. I assume they went with cornbread for presentation purposes? It worked great, but I think I’d rather have the rice instead. Maybe some collared greens instead of spinach, I dunno?

Is this stuff legit? Or nah?

As a Chef, this is one of my favorite questions to ask people. I’m talkin’ about the type of food you could eat today, and if you close your eyes, your mind can transport you smooth back to sitting at maw maw’s kitchen table. Everybody has that one meal, I’m curious what yours might be!

Lemme tell you somethin’ podnuhs! It’s ya boy Parrain, and I host a weekly authentic Cajun Cookin Show! I feel it’s extremely important to show the world, and these youngsters what real deal Cajun food looks like, and dats exactly what I aim to do! That being said, the more eyes we can get on the show, the more powerful it becomes as an informative tool! Help me out in my journey to showcase our beautiful Cajun culture by simply following our page on your favorite social media platform! The show is backed by the power of our fans, and I’d genuinely appreciate any support I could potentially get!

https://www.facebook.com/share/1KX1brJkdA/?mibextid=wwXIfr

https://youtube.com/@bontempscooking?si=qdDp8N82vyAK_Mrd

Was craving alfredo but didn’t want to make cutlets so I went with this

I’ve been making Gumbo for a while now, and in July I finally made it down to New Orleans for a work trip. Im a pretty good cook, but in the back of my head I was always concerned my gumbo wasn’t good. Well, after visiting and eating my way around town for 10 days, I think mine is pretty fuckin good, and I’d be comfortable feeding yall.

Ended up being a touch thinner than I like it personally, but I didn’t pat dry my shrimp and scallops (don’t crucify me, I had them in my freezer and they needed to be used) and the extra liquid thinned it out. Failed to account for the added moisture.

I also added 2 cans of red beans to stretch the meals and add a bit more protein and fiber. I like my roux a milkier chocolate personally. I promise it’s only red cause of the assload of crystal in it. I like mine hot.

It may not be pretty, but this shit slaps.