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re: Question for the true Cajun chefs...
Posted on 8/5/14 at 10:38 pm to CaliforniaTiger
Posted on 8/5/14 at 10:38 pm to CaliforniaTiger
Only chicken and sausage for gumbo, shrimp was with crab or alone. In jambs it was pork meat with or without sausage.
Grew up in the Acadiana area.
Grew up in the Acadiana area.
1
Posted on 8/5/14 at 10:41 pm to Epic Cajun
I've put a bit of andouille or Tasso even before in a seafood gumbo just for a bit of flavor but not much and not always.
If you want a good sausage and shrimp dish add them both to a good pot of fresh butter or Lima beans and make them creamy. That's a good dish that I make 3-4 times a year.
If you want a good sausage and shrimp dish add them both to a good pot of fresh butter or Lima beans and make them creamy. That's a good dish that I make 3-4 times a year.
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