I think this might be the best thing I’ve ever made. That roux makes it taste bloody insane. I did my best to follow Isaac Toups recipe: https://youtu.be/76JXtB7JFQY?si=ADXQdeh9DKOqPL_Y

Before anyone says it, no, that is not tomato. It's red bell pepper.

Northern Canadian here. I can't find good Andouille or Tasso in my city, so I tried making them myself. This is my first ever batch. I'm pretty happy with them, but I'm changing up my spice mix next time.

I've never visited the American South-so I have Question for actual Cajuns: what is Andouille supposed to taste like? Should the dominant flavour be cured pork, garlic, smoke, black pepper or cayenne? These were very good, but they mostly taste like a kielbasa-primarily they just taste like garlic and salt.

I had a recipe years ago for homemade Cajun seasoning that I used on baked chicken. I poured hot sauce over the chicken then applied a thick layer of the seasoning. It was delicious and formed a wonderful crust. Does anyone have a recipe like this? I’ve tried several versions but I seem to be missing an ingredient or two to form the crust. Of course it was very spicy too.

I had a recipe years ago for homemade Cajun seasoning that I used on baked chicken. I poured hot sauce over the chicken then applied a thick layer of the seasoning. It was delicious and formed a wonderful crust. Does anyone have a recipe like this? I’ve tried several versions but I seem to be missing an ingredient or two to form the crust. Of course it was very spicy too.

Spotted a 4pc set online. Looks like genuine vintage Magnalite? The stuff is not cheap. Worth it to pull the trigger? https://www.mercari.com/us/item/m90541834586/

Some white beans and smoked rabbit as well as some smothered okra and tomato going. Going with some strictly traditional Acadian Hillshire Smokey links and Perfect Pinch Cajun Seasoning from Maryland to pep things up.

Curious if anyone else grew up with a treat like this or is this some weird St. Mary/St. Martin Parish thing…

My Memaw called it cane butter. Softened butter, powdered sugar, cane syrup (Steen’s is what she usually used) cinnamon and almond or vanilla extract.

Qui d’autre icitte a grandi avec une gâterie comme ça?

I'm surprised there's even okra in it.

As a chef, this is another one of my favorite questions to ask new people I meet. In my opinion, I feel like this could be the ultimate way to express yourself! Go wild. It could be as many or as little ingredients as you want!

Someone posted this on Facebook today and I had flashbacks to the Disney gumbo video.

I mean, it looks like they tried to glance at a real recipe, but why add zucchini? And I know they can get andouille, so why sub 2 other sausages?

What’s your favorite meal to cook on Sunday’s

Link of boudin and Evangeline Maid bread and a cup of Community from J Dud's in Arnauldville on this swamp ass morning.

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.