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re: Question for the true Cajun chefs...
Posted on 8/6/14 at 7:53 am to CaliforniaTiger
Posted on 8/6/14 at 7:53 am to CaliforniaTiger
no surf and turf
Either shrimp with crab or chicken/pork/gator and sausage (can be gator sausage)
In some dishes (not etouffee, gumbo, or jambalaya), particularly in stuffing, it is sometimes permissible to use crawfish with bacon or tasso.
Either shrimp with crab or chicken/pork/gator and sausage (can be gator sausage)
In some dishes (not etouffee, gumbo, or jambalaya), particularly in stuffing, it is sometimes permissible to use crawfish with bacon or tasso.
2
Posted on 8/6/14 at 8:07 am to kingbob
I actually thought shrimp and sausage was delicious
Posted on 8/6/14 at 8:15 am to kingbob
quote:
In some dishes (not etouffee, gumbo, or jambalaya), particularly in stuffing, it is sometimes permissible to use crawfish
Okay. I need written guidelines so as not to real the rules. And, are these universal rules or do they change with the parish lines?
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