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This is the one thing I’ve never made but enjoy. Was going to get it catered for my daughters 1 year birthday party but I think I’ll make it now. May do a test run today in prep for Saturday
Thank you for your amazing insight. I call them Cajun because I use the Cajun trinity plus I soak my beans in Cajun seafood boil. But I appreciate your kind comment.
You are so confidently wrong. Cajuns are a subset of the greater Creole people. All cajuns are creole but not all creole are cajun. Educate yourself before spewing nonsense. -A Cajun
I’ve had many close connections with Louisiana folks including Cajuns, NONE of them would have suffered kidney beans as red beans - completely different items
Awesome! The seafood boil is one of my lil upgrades. My father and mother were raised between the Quarter and the 9th Ward and they loved using mustard since they were kids.
Sorry, Brett. But celery is a standard ingredient to all authentic Cajun cooking. But feel free to leave it out of the recipe and the dish will still taste great! Thx for the comment.
There was a time that i would only make a roux on the stovetop with all purpose flour... Then i started experimenting with dry roux - a cup of flour baked in the oven at 420F for about forty five minutes. Then I strayed far off the beaten path with my gumbo roux by making a dry roux with 3/4 cup AP flour baked at 420F for thirty minutes but at fifteen minutes I added a tablespoon of Cajun or Creole seasoning. At the thirty minute mark I added another 1/8 cup flour and 1/8 cup masa harina and allowed to bake an additional fifteen minutes and then added an envelope of brown gravy mix.... Yeah, I'm probably going to hell for that roux but it was amazing.
You all probably won't see this in time for dinner tonight but I could not find kitchen bouquet for anything I'm trying to cook this Is there How can yous
Thanks for asking. Etouffee is a French meaning “smothered”. Just about any protein can be smothered, including shrimp or crawfish or chicken or even rabbit. Hope this helps. The video will tell you everything you need to know.
I just started keto a few days ago. I love that I'll be able to eat some of our good down home cooking without all of the carbs. I was hesitant to try riced cauliflower, but I gave it a go and I was shocked how it picked up the flavor of what I had with it. I bet this jambalaya is fantastic!
