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I know Cajun identified folks are proud but man, y’all gotta stop claiming everything to be Cajun. Acadians never invented courtbouillon, gumbo, Jambalaya, red beans and rice, sauce piquante, fricassée, meat pies, corn maque choux, boiled crawfish, andouille, tasso, smoked sausage, dirty rice, hot sauce, the holy trinity, roux, pralines, king cake, beignets, boudin, cracklins, cochon de lait, filé etc and so many more foods and food items I can name. There were people direct from France and Québec in Louisiana before the Acadians arrived, there were Spaniards, Germans, blacks, m u l a t t o e s, Native Americans, filipinos also in Louisiana before the Acadians arrived and all influenced our cuisine. Even newcomers in later 19th century waves like Italians influenced the cuisine as well. The traditional name of the people, cuisine and culture of south Louisiana is Creole. Creole is a term from colonial Louisiana that means non-indigenous native of any race and that culture and cuisine. Before the invention of the term Cajun and its spread across Southwest Louisiana in the 1960’s-1970’s, Cajuns were simply known as Creoles like everyone else in south Louisiana born to the land. Cajun-identified people done decoupled themselves from the Creole identity, yet the Creole foods they cooked didn’t magically stop being Creole because they chose to. Acadian descendants did create some things in Louisiana cuisine like etouffée and ponce (chaudin), but man all south Louisiana cuisine is just the Creole cuisine, Acadians added to it like everyone else. Not trying to be a d*ck I support south Louisiana cuisine since I’m from south Louisiana, but somebody’s gotta say something at some point. It’s getting out of control! There are even more non-Acadian surnames among Cajun identified people than there are Acadian surnames so not even all Cajuns are Cajun. It’s getting way out of control this Cajunization of all things south Louisiana.
You can order it here, Targills is a local spice company that makes many seasonings for stores and individuals/creators. I'm not affiliated with them, I just use their products. targil.com/shop#!/Arts-Andoullie-Seasoning/p/611894825/category=160577553
Dam you are killing me right now I grew up on a lot of chicken mom you to make it we didn't have a lot of money back then grew up in lantana fla I'm 62 now and to this day my favorite fried chicken mmmmmmmmmm 🐓🐓🐓🐓🐓
Thank you so much for sharing and putting your awesome recipe in the description box so we can write it down and have it for when we watch the video for people like me who cannot cook THANK YOU
I've started using all the ingredients and I can say this recipe is off the chain damn good . Thank you so much. Continue the great work that you're doing.❤❤❤😅
Hey Chef. I am still learning, but I don't believe I have seen another recipe on RU-vid that utilizes club soda. Can I please ask what that does for the chicken? Thank you in advance.
Wish I'd known this years ago. I knew it went out when you cranked it up but I never tried it with a wok on top. Now I've moved away from home and I'm all electric.
Good morning this is the way my mom thought me look delicious i didn’t think you was going make a little roux I didn’t seethe flour look delicious I hadn’t made this for a while thank you you have a receipt for seafood lasagna it’s lent and I don’t eat meat on Friday thank you ❤❤❤❤❤
