|Message||Being Canadian and a having never been to N.O. ,I was happy to stumble this site and many thanks to you for your recipes. Now I need a good fishmonger to get some crawfish.|
|Message||I too, am a misplaced 'Nawlens boy, I live in Kansas City but had an Uncle who married a Cajun lady who wouldn't dream of moving away from Luzziana so I got some first hand experiance with making & eating beans & rice,Blue Crabs,roux gravy etc.I NEED a site like this.|
|Message||i lucked on this site i hope you have some recipes that are easy for me. you never lose your taste for 504 cooking|
|Message||This Louisiana redneck from Rapides parish is|
happy to have found your blog while Googling for a Tasso recipe. You've assembled a great collection —
keep up the good work!
|Message||I am from New Orleans, but live in San Francisco today.|
Thanks for the recipies. It the next best thing to comming home for the food.
Steppin Lee James From The Ninth Ward (George Washington Carver 1960)
|Message||Love Louisiana Cooking !!!|
|Message||Retired military and have had the opportunity to sample and enjoy foods all over the world. Spent time as a recruiter on the Texas/Louisianna state line and enjoyed my introduction to Cajun Foods and my time in New Orleans getting to know and enjoy Creole cuisine. |
Really glad to have found your website. I will enjoy every word that you write and put into your blog.
|Message||I'm a food nerd. 2nd generation Ital.-American. My heart is in Italian cooking.|
I make different Italian style sausages and 1 spicy southern breakfast sausage. I grind, season, and stuff my own. I have been wanting to make anodouille for the longest time. I believe you are right about the flavor of andouille in a package. I have the same opinion of Italian sausage in a package and breakfast sausage in a package floats in grease while cooking. I use the pork shoulder and it is very lean.
I would like to branch out into Cajun. Your recipes are very enticing. I've eaten some of the dishes you name, but would love to make them myself.