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  1. Cajun Smokes

    Grillable Louisiana Crawfish (or Shrimp) Boudin

    After all of that hard work, I'm glad to see you ended with happy delicious results. I would love to try your shrimp boudin, I love that stuff. Just wanted to add a quick word on what I have learned about boudin / casing. Growing up my mom worked for a local cajun restaurant. Through time the...
  2. Cajun Smokes

    My first try at a crawfish boil!

    Got me hungry for crawfish now! Looks like it's sitting on a table here in South Louisiana. Great job
  3. Cajun Smokes

    Hello, we have a little bacon business here in Bakersfield, CA.

    Good thick bacon. I'm in for that. Thanks for sharing
  4. Cajun Smokes

    Hello, we have a little bacon business here in Bakersfield, CA.

    Welcome! I think you should post a picture of what bacon on a stick looks like, I like this idea.
  5. Cajun Smokes

    How to Use Cure #1 in Rice Dressing

    I have a few recipes I will post for you when I get home this evening. The concern they had at that time was the amount of time the dressing could be at low temperature due to plating ahead of time. Been several years ago but wanted to look into.
  6. Cajun Smokes

    How to Use Cure #1 in Rice Dressing

    Makes perfect sense!
  7. Cajun Smokes

    How to Use Cure #1 in Rice Dressing

    I was on the fence, couldn't figure out if rice really was a factor in it. If it came from Chef Jimmy, it's certainly good enough for me. Thanks Inda
  8. Cajun Smokes

    How to Use Cure #1 in Rice Dressing

    Most of my younger life, I assisted with local BBQ fundraisers by spending hours cooking, serving and cleaning. Quite a chore but was worth it in the end to know it was for good causes. During this time, those in charge would never consider rice dressing from fear of botulism if the dressing...
  9. Cajun Smokes

    BOUDIN!! 70#.....Long, lots of pics...

    Great job as always and made with authentic Cajun skills. As mentioned here, boudin is a lot of work, I average 25lbs at a time, cooking and stuffing in the same day by myself, full day of work. Can't imagine 70lb by myself. Can't get any better tasting boudin then eating it right after it is...
  10. Cajun Smokes

    Unstuffing the Cabbage Roll

    What a delicious meal. I miss my grandmother's cabbage rolls.
  11. Cajun Smokes

    Step by Step Chicken / Smoked Deer Sausage Gumbo From Louisiana

    Lol never heard of chicken fat for deserts but can't be bad.
  12. Cajun Smokes

    Ever had a craving you HAD to satisfy?

    😄
  13. Cajun Smokes

    2nd attempt at Jalapeño/Cheddar sausage

    Nice links
  14. Cajun Smokes

    Chicken and aduouille gumbo!!!

    Definitely "gumbo season"! Enjoy!
  15. Cajun Smokes

    Shrimp Étouffée...tried a recently posted recipe. Wow! Lick your plate good!

    All these shrimp dishes have me ready to make shrimp gumbo tomorrow. Nice job sir with a classic fine china finish 😄
  16. Cajun Smokes

    Ever had a craving you HAD to satisfy?

    I knew of it being used in chilli but knew nothing more about it. Thanks Chop
  17. Cajun Smokes

    Ever had a craving you HAD to satisfy?

    What a creation!
  18. Cajun Smokes

    Shrimp Étouffée...

    What a meal, I can eat on that for days. Shrimp and roux go well together. Two things here that stand out to me. 1) shrimp stock is the key to making a fantastic shrimp stew, gumbo etc. Many people are unaware of this, im thankful my family showed me this. I do the same, boil heads and shells...
  19. Cajun Smokes

    Step by Step Chicken / Smoked Deer Sausage Gumbo From Louisiana

    You are the only other person that has mentioned chicken fat besides my uncle that told me about it. I save chicken fat through the year and usually have enough to make 1-2 quarts in "gumbo season" lol.
  20. Cajun Smokes

    Step by Step Chicken / Smoked Deer Sausage Gumbo From Louisiana

    Yes dry roux is very simple and still very good. For time sake most of what I use is from my Aunt. Cant convince here of any other way but to cook it with oil. She does hers in the oven, takes longer but you only check and stir, don't have to stand over it and watch.
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