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NameDale McHugh
Date2012-02-27
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MessageBeing 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.


Namevenise
Date2012-02-25
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MessageLovely site.


NameButch Soto
Date2012-02-08
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MessageI 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.


NameGerri
Date2012-01-13
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MessageEnjoyed!


NameBarbara
Date2012-01-13
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Messagei lucked on this site i hope you have some recipes that are easy for me. you never lose your taste for 504 cooking


NameGene
Date2012-01-02
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MessageThis 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!
Geaux Tigahs!


NameSteppin Lee James
Date2011-12-31
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MessageI 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)


NameRoland Galloway
Date2011-12-18
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MessageLove Louisiana Cooking !!!


NameSteven
Date2011-12-06
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MessageRetired 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.

Thanks, smilie


NameMike Varone
Date2011-11-30
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MessageI'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.

Sincerely,

Mike Varone
Woodbridge, VA
nee Brooklyn


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