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Thread: Cajun Pasta

  1. #11
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    I do spicy and love it while I am eating it. Not so much later.
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    I have made some chilli that would be stout but acceptable today.. once all those flavors merged and married. That stuff went 5 alarm
    It certainly was good
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    The most famous Cajun pasta here in New Orleans is "Crawfish Monica"...I'm sure you can use shrimp instead of crawfish.

    Crawfish Monica | RealCajunRecipes.com: la cuisine de maw maw
    Thanks DockShootinJack thanked you for this post

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    Thank you for the recipe. Shrimp are easier to come by here than crawfish.
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    Likes Techno2000 LIKED above post

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    Quote Originally Posted by DockShootinJack View Post
    Thank you for the recipe. Shrimp are easier to come by here than crawfish.
    Yes, and real peeled Louisiana crawfish tails is very expensive.

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    They are more available closer to the coast as well. Not many seafood markets where I am. There is one a hour and a half away.
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  7. #17
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    I ordered some tails once from The Cajun Grocer as well as other stuff, made so much gumbo I froze it for winter some years ago.

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  8. #18
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    Gumbo is another one of my favorites
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    I recon I can say I'm a bit spoilt then. My sweetheart is originally from South Louisiana, down Abbeville way. Cajun food is on the menu right regular. Gumbo, oh man, And she has not figured a way to make it in small batches, so their is always some in the freezer!!!!
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    Quote Originally Posted by Jamesdean View Post
    I recon I can say I'm a bit spoilt then. My sweetheart is originally from South Louisiana, down Abbeville way. Cajun food is on the menu right regular. Gumbo, oh man, And she has not figured a way to make it in small batches, so their is always some in the freezer!!!!
    Yeah, Abbeville... Santa uses alligators to pull his sleigh down there.
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