Here's step by step instructions on making Homemade Chicken Stock, the rich foundation for many Creole and Cajun recipes.| First...you have a beer
Fond is the brown bits that stick to the bottom of your pan when you are cooking.| Sizzle and Sear
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A website focused on the Cajun and Creole culture and recipes of South Louisiana. Join my journey to learn and teach all things South Louisiana.| First...you have a beer
The way to no angst cooking is proper preparation. Start with reading the recipe and practicing mise en place, and of course First...you have a beer.| First...you have a beer
Simple instructions for chicken smothered slowly in a rich, roux-based gravy, traditional Cajun Trinity and spices. Classic Cajun cuisine.| First...you have a beer
Step-by-step with photos to make Cajun-style Smothered Green Beans with Potatoes, ham, bacon, onions, garlic, and spices in a rich stock.| First...you have a beer
Smothered Pork Chops simmered slowly with Cajun seasonings and onions in rich stock until fork-tender and the gravy is deep in flavor.| First...you have a beer
Stuffed Bell Peppers! Beef, pork and veal smothered with sweet onions, peppers and seasonings, a prime example of South Louisiana home-cooking. rn| First...you have a beer