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	<title>Cajun Meal &#187; Atlanta</title>
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		<title>THE BEST CHEF IN TEXAS!</title>
		<link>http://cajunmeal.com/the-best-chef-in-texas.html</link>
		<comments>http://cajunmeal.com/the-best-chef-in-texas.html#comments</comments>
		<pubDate>Wed, 24 Nov 2010 00:39:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cajun and Creole]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[Blackened]]></category>
		<category><![CDATA[Cajun]]></category>
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		<description><![CDATA[Chef DC, chef to the stars featured in Houston 002 magazine shares his famous Cajun style firecracker shrimp recipe and cooks for a crowd at Club Brisas&#8230;. © admin for Cajun Meal, 2010. &#124; Permalink &#124; No comment &#124; Add to del.icio.us Post tags: Atlanta, Blackened, Cajun, Channel, Chef, Cook, Expertvillage, Firecracker, food, Frying, How, [...]]]></description>
			<content:encoded><![CDATA[<p>Chef DC, chef to the stars featured in Houston 002 magazine shares his famous Cajun style firecracker shrimp recipe and cooks for a crowd at Club Brisas&#8230;.</p>
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		<title>What Is A Great Mexican And Cajun Restuarant In Atlanta?</title>
		<link>http://cajunmeal.com/what-is-a-great-mexican-and-cajun-restuarant-in-atlanta.html</link>
		<comments>http://cajunmeal.com/what-is-a-great-mexican-and-cajun-restuarant-in-atlanta.html#comments</comments>
		<pubDate>Sun, 21 Feb 2010 09:16:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cajun Food FAQ]]></category>
		<category><![CDATA[Atlanta]]></category>
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		<category><![CDATA[What]]></category>

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		<description><![CDATA[i live in Atlanta i think the food sucks her i love mexican ans seafood/cajun food so please help me find one © admin for Cajun Meal, 2010. &#124; Permalink &#124; 4 comments &#124; Add to del.icio.us Post tags: Atlanta, Cajun, Great, Mexican, Restuarant, What]]></description>
			<content:encoded><![CDATA[<p>i live in Atlanta i think the food sucks her i love mexican ans seafood/cajun food so please help me find one</p>
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		<title>Atlanta sausage shop discusses sausage making and spices</title>
		<link>http://cajunmeal.com/atlanta-sausage-shop-discusses-sausage-making-and-spices.html</link>
		<comments>http://cajunmeal.com/atlanta-sausage-shop-discusses-sausage-making-and-spices.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 01:30:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Cajun and Creole]]></category>
		<category><![CDATA[770-577-2374]]></category>
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		<category><![CDATA[Atlanta]]></category>
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		<guid isPermaLink="false">http://cajunmeal.com/atlanta-sausage-shop-discusses-sausage-making-and-spices.html</guid>
		<description><![CDATA[. Improve your next recipe with these tips. Shop offers a wide variety of sausage from cajun boudin / andouille, to german bohemian, to fresh italian and hunter&#8217;s salami made from venison or beef. Visit for more details or call 770-577-2374 for full range of offerings and/or to learn about their catering and BBQ hot [...]]]></description>
			<content:encoded><![CDATA[<p>. Improve your next recipe with these tips. Shop offers a wide variety of sausage from cajun boudin / andouille, to german bohemian, to fresh italian and hunter&#8217;s salami made from venison or beef. Visit  for more details or call 770-577-2374 for full range of offerings and/or to learn about their catering and BBQ hot buffet, just outside Atlanta, GA. &#8230; atlanta sausage gour&#8230;</p>
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		<title>Atlanta Meat Market Shows Cajun Turducken Preparation &#8211; Part 2 &#8211; Finishing Turkey Deboning</title>
		<link>http://cajunmeal.com/atlanta-meat-market-shows-cajun-turducken-preparation-part-2-finishing-turkey-deboning.html</link>
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		<pubDate>Thu, 09 Apr 2009 00:38:12 +0000</pubDate>
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		<description><![CDATA[Cajun Turduckens start with a semi-boneless turkey. Douglasville Retail Meat and Smokehouse owner David Widaski finishes the turkey deboning process, showing some of the trickier parts where greater safety is required to finish this popular Cajun recipe. This is part 2 of a 4 part series for Thanksgiving and Christmas. Visit channel to see the [...]]]></description>
			<content:encoded><![CDATA[<p>Cajun Turduckens start with a semi-boneless turkey. Douglasville Retail Meat and Smokehouse owner David Widaski finishes the turkey deboning process, showing some of the trickier parts where greater safety is required to finish this popular Cajun recipe. This is part 2 of a 4 part series for Thanksgiving and Christmas. Visit channel  to see the other videos in this se&#8230;</p>
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