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75Cajun Red Beans and Rice
by Mike Stokes
It's another Saturday night in Baton Rouge, LA and we are hungry for some Red Beans and Rice with Andouille Sausage. Um Um! That's some good stuff cher! Red Beans and Rice is a staple of the Cajun and south... published 6 months ago
76Red Oyster Bread Dressing and Other Cajun Dressings
by Jerilee Wei
Many Cajun cooks know a secret about oyster bread dressings - they aren't just for a holiday turkey based meal! Oyster bread dressings make a great accompanying side dish whenever oysters are in season. Down... published 5 months ago
77Crawfish Etouffee
by Mike Stokes
Crawfish Etoufee Recipe by Beryl Stokes Crawfish Etoufee (pronounced a-TOO-fay) is a stable on Cajun restaurant menus and a family favorite made at home. We have had many a family birthday celebrations over a... published 5 months ago
69Crawfish Pie
by Mike Stokes
By: Beryl Stokes Louisiana Lagniappe Crawfish Pie is what we are making tonight. Lagniappe (pronounced Lan-Yap) is what Cajuns refer to as "A little something extra" or "For a rainy day". Recently, the LSU... published 5 months ago
78How To Make a Roux
by Mike Stokes
By: Beryl Stokes "What is a Roux?" you might ask. We used to live on Rue de Belle Maison. In that sense Rue means a street or avenue. But, what we are talking about is a very common term in Cajun and... published 5 months ago
79Chicken and Sausage Gumbo Recipe
by Mike Stokes
Recipe By: Beryl Stokes Gumbo is a quintessential dish in Cajun cuisine. But, what is Gumbo? The word Gumbo actually refers to Okra. Okra is used as a thickening agent to this Cajun soup; thus the name... published 5 months ago
70Best Deviled Crabs Recipes
by Jerilee Wei
As a kid, I wondered what put the Devil in the crab and why Grand'mere would want to do that, since the Devil was high on her hit list of the forbidden. It wasn't until I was an adult that I understood, the Devil in the recipes, are in the ingredients. published 6 months ago
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