Cajun Corn Maque Choux | First...you have a beer
Simple detailed instructions for making traditional Cajun Corn Maque Choux. Fresh corn smothered with traditional vegetables and seasonings.| First...you have a beer
Simple detailed instructions for making traditional Cajun Corn Maque Choux. Fresh corn smothered with traditional vegetables and seasonings.| First...you have a beer
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
Simple instructions with pictures to make Coq Au Vin: chicken with bacon, mushrooms, and onions, slowly braised in dry red wine with herbs.| 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
Creole Sauce, a Creole classic sauce made by slowly simmering tomatoes in Creole spices until a smooth yet and chunky, savory sauce is created.| First...you have a beer
Creole Chicken Florentine. Step-by-step for seasoned chicken in a creamy Florentine spinach sauce with fresh tomatoes and Creole seasonings.| First...you have a beer
Step-by-step process for making a classic Cajun recipe. Peas in a Roux-peas with tasso and seasonings simmered in a roux-based gravy.| First...you have a beer
