I had made a post earlier asking about making a gravy for a roast beef poboy. What I ended up doing was i cooked the roast for 3 hours at 300 before removing to a pot with enough water to cover and all the drippings from the pan. I cooked it down then for a couple more hours adding water as needed. It turned out great.
gumbo in the middle of summer?! why not? 😜
Hi everyone. I was wondering what everyone’s favorite meal is for car/truck camping? Breakfast, lunch, and dinner. Looking for more Cajun meals.
I need a recipe for an authentic roast beef poboy gravy, I can google, but I’d rather someone’s grandmas recipe not some NY TIMES recipe.
A restaurant I used to order a lot from a few years ago had the best callaloo I have ever tasted, but I moved away and I cannot get it in my area now.
I have been trying to cook my own various ways either using fresh or I've also tried the Dunn's River cans, but I don't seem to be able to get it right. Could anyone please be kind enough to let me know an authentic callaloo recipe so I can taste those flavours again?
Thanks in advance.
The wife asked me to make red beans and rice tonight for dinner. How could I say no?
Modified recipe from Margaret Maring's Louisiana Creole & Cajun cookbook with a little bit of love from some old friends in Louisiana.
We’re grilling up some meat today and I went to go fix some bbq sauce, and I realized, this might belong here! I mix jack miller’s (it’s got that taste!) and cane syrup. The can syrup cuts the acidity of the Jack miller and adds some sugar to caramelize on the meat. Can you even get these products outside of Louisiana?
Happy 4th of July to my fellow cooyons!
Have so many of these. Stuffed them with a cheesy rice dressing. So good!
Any recommendations for halal alternatives to andouille / tasso that actually taste Cajun? I've tried sujuk and various halal sausages in the US but nothing comes close to the flavor profile of Cajun spices.
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We got a new garage freezer so I was cleaning out the other and was greeted by a redfish on the half shell I forgot we had.
Turned out well, but I really wanted to cold smoke then toss it on my Yakitori vs. oven.
Have y'all smoked or open fire cooked reds on the shell?