Bacon explode – recipe the recipe manager
May 16, 2010 by admin
Filed under Cajun and Creole
How To Make A Cajun Cookers Bacon Explode!!…
Suggested Reading:
Cajun and Creole Cooking with Miss Edie and the ColonelThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and diff... Read More >
How to make chicken, sausage, & shrimp jambalaya : cutting celery for jambalaya
February 3, 2010 by admin
Filed under Cajun and Creole
How to cut celery to make sausage, chicken, and shrimp Jambalaya in this free recipe video clip about cutting celery for Jambalaya.
Suggested Reading:
The Encyclopedia of Cajun & Creole CuisineChef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dy... Read More >
Atlanta sausage shop discusses sausage making and spices
August 4, 2009 by admin
Filed under Cajun and Creole
. 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’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. … atlanta sausage gour…
Suggested Reading:
French, Cajun, Creole, Houma: A Primer On Francophone LouisianaIn recent years, ethnographers have recognized south Louisiana as home to perhaps the most complex rural society in North America. More than a dozen F... Read More >
Making Cajun Boudin In South Louisiana…aka Cajun Country!
April 9, 2009 by admin
Filed under Cajun and Creole
just a peek to show yall how we do it here in cajun country….
Suggested Reading:
Dictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian CommunitiesThe Dictionary of Louisiana French (DLF) provides the richest inventory of French vocabulary in Louisiana and reflects precisely the speech of the ... Read More >
