Cajun! ~ Foamheart

[foamheart]

Sure. Its just a difference in the wording, we have fish stew, France calls it a bouillabaisse, or fricassee and the french stole it from the Germans and the Germans the Spanish, etc.... just no one stole food recipes from England...LOL It has no flavor....LOL

Sausages were a way to keep meats without refrigeration, easy to cooks without pots and pans, and eat. Thats why we have crawfish boudin, alligator boudin, pork or any seafood. Chances are you had already had it for supper in a gumbo or jambalaya.

 

[ksblazer]

Ever since reading this it has made me crave some Cajun cooking.

Had some left over corned beef that I had smoked up on St. Patty's day left in the freezer. So I made Harry D Wilson's hash.

Here are some pics

First time making a roux and trying this recipe.

 

[foamheart]

Ever since reading this it has made me crave some Cajun cooking.

Had some left over corned beef that I had smoked up on St. Patty's day left in the freezer. So I made Harry D Wilson's hash.

First time making a roux and trying this recipe.

I gotta tell, I am impressed, not to often can someone totally surprise me with a dish. I would have never thought of corned beef. I bet it was good.

You do know the coonass never were deported to Ireland though! < laughing>

Not enough booze there for coonasses AND the Irish!

 

[HalfSmoked]

That's the thing about this forum always new ideas just never time enough to try them all.

Warren

 

[ksblazer]

I gotta tell, I am impressed, not to often can someone totally surprise me with a dish. I would have never thought of corned beef. I bet it was good.

It was. Per the book. You use whatever leftover meat you have.

That is kind of like about that culture. You use what you got and make something good out of it.

 

[HalfSmoked]

Foamy Thanks for the like it is appreciated.

Warren