Looks good. My mom used to dice the okra and fry them until the slime was gone before cooking. Also no tomatoes. Try some verones smoke sausage. But you got it looking good and tasty. Another trick use dried shrimp. La born and raised in Alaska.
Good video but looks like a Creole dish. I know Creoles love tomatoes and they love soupy dishes (my papa Creole). My Cajun mama would make this with the Holy Trinity, andouille sausage, crayfish or crabs, baked okra, and shrimp. A little roux so the consistency is thick. Instead of bottled sauce, she would throw in a few small peppers to give that heat. Then serve over rice with fried chicken and Mexican cornbread ⚜️💜💚💛⚜️
When I was a little girl I used to walk there without shoes on the gravel road to get there boudin 58yr ago my aunt lived 4 houses down from them they have the best in Louisiana
My Cajun Daddy is from Southwest Louisiana. Last time he and I were there together was at a sauce piquant festival. Even though I grew up with a Cajun Memere , I had not had sauce piquant before. I’m hooked! I can cook a mean gumbo an a mean étouffée but sauce piquant has alluded me. Thank you for the recipe! Can you do a catfish court bouillon recipe too? Best from a Cajun misplaced in Tennessee.
