| Main Dishes & Casseroles |
| This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!! |
| Flavorful(just as the Cajuns can make it), creamy tomatery sauce w/chicken over noodles or rice!
Really simple to prepare just requires attention. |
| This dish is sure to please any seafood lover. Using canned soups this dish is fast and extremely tasty. This quick dish is impressive enough for company yet easy enough for a week night meal. |
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| Know how to tame an alligator......Cook it in a gravy of etouffe' over rice...OK OK it won't tame the beast but it sure will tame the hunger. This is an interesting note on the crocodile - The crocodile cannot move his tongue. The whole tongue is rooted to the base of his mouth. So he can’t stick out his tongue at you, but you can always stick your tongue out at him. Did anyone ever notice an alligator do that?
Not yet rated |
| Making a good thing better and faster. Quick and easy dish. Very flavorful! |
| As a kid growing up on the Mississippi Gulf Coast (bout 60 miles from New Orleans. We lived next door to the Breaux family. Mrs. Breaux made this recipe quite often. Several years later I visited with Mrs. Breaux and sweet talked her into giving me her recipe. It's easy to make and always a hit. Try it, you'll like it!
There are even instructions on taking a break....You know like you deserve a break today........ |
| Cajuns love their unique name reflected in the recipe title. |
| In Cajun country everyone and everything is related. This dish is a cousin to Cajun Fried Turkey; Cajuns figured if deep fried turkey taste great why can't you do the same with an ordinary chicken. This fairly new dish to Cajun cooking is worth a try if you have a deep fat fryer pot that most Cajuns have on hand to boil crawfish or to deep fat fry a turkey.
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| This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ...
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked. |
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