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New Orleans
  • The issue of pepper is one that common sense will be your best guide

    • by Tony
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      No doubt many have used the name “Cajun” in their efforts to sell recipes and famous New Orleans style Cajun dishes as served in New Orleans. Beware as they are and introduction to heartburn and disappointment.

      You will do well if you just add a few choice ingredients to your own recipies of


      some basic meals.

      The issue of pepper is one that common sense will be your best guide.

      In Louisiana there are just a few peppers used to enhance most all of the dishes served in the major restaurants.

      New Orleans chefs and home goumets season their food more than most in other parts ...


      • of the country with a hint of sausage or Tasso for a kicker.

        Bean dishes, poultry and soups all use plenty of sausage, onion, and bell pepper and don’t forget the garlic.

        Probably the most forgot seasoning is celery.

        Most think it has no taste but don’t believe it.

        It will knock

        your socks off in sauces and gravies.

        You can do it just as we do it here in New Orleans.

        Remember just because it says “Cajun” on the label that dosen’t make it taste like the famous food in New Orleans.

        Experiment with the seasoning I’ve mentioned an watch em gobble it down!




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    The review was published as it's written by reviewer in December, 2005. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 27271226821031/k2311a1227/12.27.05
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