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KosmoCramer 
Ohio State Fan
Member since Dec 2007
40077 posts
| Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:27 pm)
With shrimp, chicken, andouille, red cream sauce, linguine, cajun spice, etc?
Or is this just a made up dish that the rest of America eats to feel cajun.
This post was edited on 11/15 at 7:31 pm
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Salmon
Montana Fan
On the trails
Member since Feb 2008
17809 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:27 pm to KosmoCramer)
no wait
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:30 pm to Salmon)
Just a question. I need to be informed.
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LSUballs 
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
14454 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:32 pm to KosmoCramer)
I'd eat it.
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TigerHam85 
Hawaii Fan
Waimea Bay, HI
Member since Nov 2009
16710 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:35 pm to KosmoCramer)
Sounds interdasting to say the least
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GRITSBabe 
LSU Fan
In the middle of town
Member since Jun 2009
1672 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:39 pm to KosmoCramer)
"We people" eat just about anything, as long as it's made by we people, using real LA ingredients, and it starts with a roux.
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KosmoCramer
Ohio State Fan
Member since Dec 2007
40077 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 7:45 pm to GRITSBabe)
It's basically made up here with frozen tiny shrimp, gross Andouille, maybe some decent chicken, and most likely heavy cream, "cajun seasoning", maybe some other dried herbs.
Y'all would be appalled.
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tigerfoot
LA-Monroe Fan
Alexandria
Member since Sep 2006
14159 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 8:06 pm to KosmoCramer)
I would eat it.
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LSUAfro
LSU Fan
Baton Rouge
Member since Aug 2005
8590 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 8:16 pm to KosmoCramer)
It's an Alfredo sauce with andouille. The andouille is why some call it "Cajun". Some will add roasted red peppers to give it the red color. Some actually put tomatoes in it. I like it sans tomatoes.
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25169 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 8:27 pm to KosmoCramer)
Now I know you really are from Ohio. Might I suggest a trip to Portland and a meal of Cajun potato soup?
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5773 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 8:48 pm to KosmoCramer)
quote:
Do any of "you people" actually eat "Cajun Pasta"?
Depends on who made it.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
29911 posts
Online
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 8:51 pm to pochejp)
poche,,, what about fumes in your smoker? flashing, wood, etc., anything toxic ?
i like cajun and i like pasta, sure, why not?
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Matisyeezy 
Notre Dame Fan
Member since Feb 2012
2554 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:13 pm to Ole Geauxt)
I've had it before. It was an absolute abortion. I feel in the right hands potentially the dish could be tasty, though I myself would never label it Cajun or Creole.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5773 posts
Online
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:28 pm to Ole Geauxt)
quote:
poche,,, what about fumes in your smoker? flashing, wood, etc., anything toxic ?
Yes. Lots of fumes. Unburned wood is mostly carbon monoxide. Some carbon dioxide, small amounts of methanes too. All toxic to humans.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
29911 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:33 pm to pochejp)
 well, any suggestions to make less toxic? sol
yeah, i love cajun pasta..
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kingbob
LSU Fan
St. Amant, LA
Member since Nov 2010
8978 posts
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:39 pm to KosmoCramer)
only if myself or my SO made it
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5773 posts
Online
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:48 pm to Ole Geauxt)
quote:
well, any suggestions to make less toxic? sol
Sorry. Thought you wre being fecicious. This board is like the OT these days.
What are your concerns on toxicity? The wood frame? The painted exterior? You have to basically "season" the interior as you would a cast iron pot.
Best results. Season the hell out of it many times over.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
29911 posts
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| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 9:56 pm to pochejp)
naw, i was being serious, thats why i said something about email the other day.. a thin steel should be ok for flashing, but a plywood enclousre would probly need a couple of fires in it first to season it, right?
also, a steel fire pot should be ok..i think..
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5773 posts
Online
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 10:22 pm to Ole Geauxt)
quote:
naw, i was being serious, thats why i said something about email the other day.. a thin steel should be ok for flashing, but a plywood enclousre would probly need a couple of fires in it first to season it, right?
also, a steel fire pot should be ok..i think.
We lined the lower interior of ours with the .020" gauge SS roofing flashing. That keeps the radiant heat direstcly off the wood sides and will not burn the frame. Yes we have a hardwood plywood frame that has been "seasoned" many many times over. But the heat your smoking at is lower than what will burn the wood.
You have to understand the basic physics of a smokehouse; you have a heat source in the bottom that is pushing heat to the top, rising vertically. The walls contain it but the flow is from a bottom front vent to a top back vent, so your heat, and likewise your smoke, is contantly travelling upward. You're containing the heat but allowing it to flow in a regulated manner up and out; it's not staying still and overheating the sides. Yet, your temp is holding at 250°-280° in the center of the upper chamber as heat rises and that's where you want it at.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
29911 posts
Online
| re: Do any of "you people" actually eat "Cajun Pasta"? (Posted on 11/15/12 at 10:32 pm to pochejp)
Ours was a 20x20 ft. made with logs and chinking, just like the log cabins.. they were built by workers on the farm.. inside it had curing boxes, where we put hams in salt for a certain number of days then hung hams and sausage from the rafters. In the middle of the room, there was a fire pit on the dirt floor.. I've always wanted to recreate something similar, but on a smaller scale.. Then I saw yours and figured that was the answer to my 30 year "want"... BUT, everybody I talk to about materials have mentioned fumes,,, but, you're right, it's not gonna get hot enough to allow toxins to "burn off" of the materials..
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