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  • Chrissy, what a wonderful web site! Glad we got to see you this trip back home. Keep up the great work educating people on how to eat great food. We love you!!
    - Roz Herpin, Kaplan, LA
  • Thanks for a very nice page and a willngness to help all cooks in distress. I asked you good folks to search out there for a "real" debris recipe and you went to work and located a few good ones from old timers. Thanks, John
    - Chef John Folse, Gonzales, La.
  • This web site is the coolest thing since jirbaud jeans! I just cooked my first boiled egg thanks to you crazy cajuns! How bout a recipe for kickin tuna salad for us carb counters? Laissez Les Bon Temps Rouler avec Cheverolet!
    - Melanie Cecile, k-town avec "bear"
  • This has been so much fun looking at all the recipes. What a great job you'll are doing. Callie
    - Callie Lebouef Trahan, Kaplan, La.
  • VERY NICE! KEEP UP THE HARD WORK!
    - ASHLEY LEBOUEF, KAPLAN, LA
  • Very nice web site. Congratulations! It's been fun browsing.
    - Patty H., Franklin LA
  • You will not believe how impressed I am with this web site; I could hardly stop browsing!! My thanks to all of you. I was born in Kaplan and lived on Guidry St. I still have relatives in abbeville,Kaplan and Lafayette. I now live in Austin, Texas; no real Cajun recipes or Authenic Cajun dishes. I just had to complement your efforts.
    - Ella Ardoin-Adams
  • This website is great! I'm a Rayne native living in Seattle, and I MISS ACTUAL CAJUN FOOD!
    - Shallie, Seattle, WA
  • Hey Chrissy!!Checked out the site. Pretty cool..Keep up the good work. I'm sure to use some of those recipes.
    - Pamela L., Kaplan
  • THIS IS BY FAR THE BEST RECIPES ON THE INTERNET WORLDWIDE! I JUST CAME ACROSS IT BY ACCIDENT,AND I AM THRILLED TO FIND IT.THE RECIPES ARE AWESOME. KEEP THEM COMING THANKS A MILLION!
    - ELAINE, LAFITTE,LA.
  • Thanks for the help!!! I couldn't cook without this site.
    - Christy, Baton Rouge
  • great recipes. just happened to run across this site by accident. my mom is from kaplan and dad from abbeville. it is great to find these good cajun recipes. glad to have found it!!!
    - patti, zachary, la
  • I found this site looking for a fig preserve recipe for my husband. I found so much more than that! I love this site , from the French-speaking tips to 'Ask Maw-Maw', because that's what I usually do anyway. This is a very informative and fun site to go to. I will always use it for future recipes.
    - Amy Trosclair, New Orleans, LA
  • Mimi always made the best cush cush .My kids love it ..but I couldnt fix it to save my life . That's what I get for moving to Texas. Thanks for a great recipe!!
    - Connie Hebert-Coleman, LaFayette
  • great site
    - mark duhon, magnolia ms

 
  • i was absolutel DElighted to run across this site looking for a turtle sauce piquant recipe! i was tickled with what i found and will shore be back!
    - pam fontenot, ex- morgan city, la/houston tx
  • This is some of the best recipe's I've seen. Love this site. Keith Gay
    - KeithGay, lawtell lousiana
  • Was delighted to run across your web site by searching for cajun recipes.
    - Jane, LA
  • Don't know whether to laugh or cry, I am that thrilled to find your website. C'est Magnifique!
    - sue carter, Bellevue, Wa. by way of Shreveport
  • You have the best food website that I have found on the internet so far. Keep up the great work and know that I try to visit this site daily. Kerry Melancon
    - Kerry Melancon, near Gonzales
  • I was browsing on the internet and found ya'll. Ya'll have recipes that my grandmother used to cook a long time ago. I was thrilled to find them. I can't wait to start cooking for my children and grandchildren. Thank you so much for giving me back apart of my past.
    - Tami M
  • Untreated cast iron rusts, especially around water. To prevent metal from oxidizing in the presence of moisture, cast iron requires a process called "seasoning". Seasoning is simply the procedure of baking oil into the oven's pores, and on top of the iron pores. This baked on coating will darken and eventually turn black with age. Darkening is the sign of a well kept oven, and of it's use. This coating forms a barrier between moisture in the air and the surface of the metal. It also provides a non-stick coating on the inside of the oven that is easy to clean. Here are some tips when it comes time to season your oven. Scrub lid and oven in hot water with a mild soap to take off the coating the manufacture puts on the oven before shipping. Use a stiff brush, 3M scrub pad, or plastic scrubbing pad to scrub the waxy coating off of your new Dutch oven, and rinse in clear, hot water. Dry your oven by putting it in the kitchen oven at 150 to 200 degrees for 15 or 20 minute
    - Glea and Dennis Reno, Montana
  • love the photos! thanks!
    - Randy Hebert, Lake Charles
  • I had a friend from Texas e-mail me this morning for a boudin recipe. When I did a web search I came up with this site and BOY am I glad I didn't have that recipe for her myself! I'm THRILLED to find you! Will be submitting some of my favorites too!
    - Angela Roicheaux Propst, Lake Charles, LA
  • I am from Louisiana, married a yankee and he loves cajun food, and also the accent that we all have down there.Love the website and recipes. will visit often email if you want too.
    - Wanda, NC
  • I need some recipes from Camaroon for my french project. if you could help that would be great.
    - Glenna Parks, Leavenworth kansas
  • Good site. Good recipes, Good job. Thanks
    - Ken Meaux, Texas
  • Hello All: Im looking for a really got boudin recipe. Old fashion homemade boudin like the old people used to make. If u can help me email it to me at [email protected] Thanks!!!!!
    - Denise Daigle, Lake Charles,La
  • I was born in Eunice and raised in San Antonio, TX. Married a man from Houma so in order to keep his tummy happy I had to find my roots again! Your website is great!!
    - Sarah Guillory Grabert, New Iberia, LA
  • Hey great site.My fiance is from Grammercy, full Cajun with the taste buds too. I had never cooked that way. This site has been great and hes in heaven now...Ty for the site its great!!!
    - Laura, Tennessee

 
  • with us losing our cajun heritige, it is a wonderful idea to have a place like to this to go for good cajun recipes. thanks a lot
    - DONNA LANGLINAIS, FORKED ISLAND, LA.
  • Hey!! This website is perfect for us newly-wed GRITS!!!!.....(Girls Raised In The South)
    - Jessica C., Bethlehem, Georgia
  • Ilove your recipes.keep them comeing.
    - KINGNORG, L.I.NEW YORK
  • Hey there everyone. This was my first time to the site, and I'm so glad that this is online now. I'm from New Orleans and my family if from Kaplan/ Cow Island area. I hope to contribute and take many recipes from here.
    - kortdl, Kaplan/Cow Island, LA
  • I love to cook and I love trying new recipes. I especially love Crawfish Cornbread, have you published that recipe on your site? You should, so everyone could enjoy it, it's delicious. Thank you, Cindy
    - Cindy Melancon, Houma, LA
  • Oh my god. The Crawfish Etoufee - Lite Version is sooooo good! My family loves your recipe. Thanks for the suggestion, I feel like a star!
    - T Landry, Lafayette, LA
  • I really enjoy your website.. It comes in real handy when cooking for my family and friends
    - Beth King-Vincent, Kaplan, La
  • Hello, very nice page, keep on. Greetings from L.A.
    - Kitty Chow, United States
  • i love looking at all the great recipes it reminds me of all my family in louisana since ive lived in west va for 12 years i cant forget great cajun food my husband was raise on beans and cornbread but now its all about cajun!!!
    - janelle, west virginia
  • i am trying out a new recipe every week end. they are all great. thanks, p bell
    - pat bell, GONZALES,LOUISIANA
  • I think your site is great,it really reminds me of my grandmothers cooking and the way she taught me to cook.I will tell everyone I know about your site,thanks for all the wonderful recipes. Tricia
    - Tricia, Sulphur
  • I now live in Austin, Texas
    - Jerry Levy, Berwick,La.
  • Raised in the South, lived San Francisco, went to Lafayette to build something, left my heart in the Atchafalya. Caint wait to try the Boudin. Friends in Mier. Listen to KBON
    - Ron Watson, NoCal
  • This is a Grate Website.The recipes or just grate. Thank You and please keep it going.
    - Raymond Hawkins, Livingston, Texas
  • I WILL COMMENT AFTER I TRY YOUR DIVINITY CANDY RECEIPE.
    - PAT, HOUSTON

 
  • I AM 36 YEARS OLD AND HAVE LIVED AROUND KINDER AND ELTON ALL MY LIFE. I LOVE TO COOK AND EXPERIMENT WITH FOOD. MY MOM IS THE GREATEST TEACHER AND COOK.
    - SHARON LEJEUNE, ELTON, LA.
  • I'm from Lake Charles and have been living in SC since 1986, Thanks for keeping such great recipes.. Some I remember from my Grandmother's kitchen and am very happy to have found them... will be a regular from now on. Thanks again !!!
    - Mary Pinkham, South Carolina
  • Maw-maw, I was driving across your state last year and stopped and had this thing that was like, rice with pork meat in a deep fried ball!! It was fantastic!! But, I could not for the life of me remember the name of it until I came across your site. BOUDIN BALLS!!! Thank you, thank you. If you have more recipes for these please let me know. Thanks again, Steve. Great Web site! Will be a regular.
    - Steve Hooker, North Carolina
  • I think this website is great. Im a northern boy,with a passion for cajun food.Im in school right now for Culinary Arts, and someday hope to open a seafood/cajun restaurant.I have a few cajun connections with my teamates.I play college football, and a large chunk of my teamates are from the great state of Louisiana. They themselves have worked on Shrimpin boats. And they have told me,and others. That I am a southern boy, I was just misplaced. I love learning about the cajun culture and its food. And I often cook cajun food for my teamates in the dorms. Ive been to lots of cajun sites. But this one has a friendly feel to it. So good job,keep it up. And thanks.
    - Aaron Tody, Superior,Wisconsin
  • Maw Maw, Thank you so very much for your help with the recipe. It is much appreciated. Thank You, Scott, Angie and Logan
    - Scott Fitzpatrick, Illinois
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