I grew up cooking this food. A few of my specialties include: crawfish etouffee', any sort of sauce piquant, oysters bienville, crabmeat au gratin/mornay,,praulines, griads and grits, redbeans and rice, jambalaya, seafood gumbo. I can tell you how to do a proper cushon de lait, or build a cajun microwave.
40 years of cooking and eating down south
The Crewe of Pigs epicurean club
I am compiling a cookbook
my cooking is much sought after
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