It’s not real easy to find true Andouille sausage up here in the winter wasteland. The Louisiana version is a pork, coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. It’s stuffed in a natural casing and smoked again. There are hundreds of sausage makers in Louisiana, and so there is a lot of… Continue reading Johnsonville Andouille Review
Tag: Cajun
Shrimp Gumbo Recipe
Seafood & Sausage Gumbo Recipe Ingredients 4 ounces vegetable oil 4 ounces all-purpose flour 1 1/2 pounds raw, whole, head-on medium-sized (16-20 count) shrimp 2 quarts water and 2 quarts more 1 cup diced onion 1/2 cup diced celery 1/2 cup diced green peppers 2 tablespoons minced garlic 1/2 cup peeled, seeded and chopped tomato… Continue reading Shrimp Gumbo Recipe
Houma, LA – Boudreaux & Thibodeaux’s Cajun Diner Review
(From our travel archives) I am embarrassed to say I don’t know the origin of these Cajun nicknames. Actually, they are pretty common surnames in Acadiana, but over the years, they have taken on a comical quality when used as given names, akin to “Sven and Ole” in the Upper Midwest, “Pat & Mike” in… Continue reading Houma, LA – Boudreaux & Thibodeaux’s Cajun Diner Review