This recipe was given to me by my grandmother. It comes from her mother I guess it was a simple…
...flakes and the Better than Bouillon. Step 2 In another pan, coat the ground beef in a few layers of…
...8 shrimp bouillon cubes in and whisk to dissolve them. Step 4 After your vegetables are cooked and soft, mix…
...r until the tomatoes have cooked down, Again do not forget to stir, stir, stir to prevent sticking and burning.…
A faster way to make roux. Roux is the foundation for many Cajun dishes. For gumbo, stews, fricassees, or as…
...covered cookie sheets at 400F for 12 to 15 minutes. Yield 400-500 stuffed shells, depending on size of the shells.…
A Cajun and his potato salad question – Do you eat your potato salad in the gumbo or on a…
...dish and it is good! My mother has won everyone over at church and service league with this crowd pleasing…