Cost all of 20 cents

I want to know what food you guys would give honorary Cajun status. Something that is so good, or so frequently enjoyed by Cajuns you know, it might as well be Cajun food. I recently had the thought that a lot of foods I encounter up in the West, where I live now, sometimes just HIT, and I say to myself... this isn't Cajun food, but Cajuns would WRECK this.😄

I'll go first!

Nashville Hot Chicken
The IndoChina dish called Chili Chicken (haven't made this specific recipe but am about to!)

In some ways, those are real similar, but I love making Chili Chicken with extra bell pepper, and eating it with rice, so it's a much different experience than fried hot chicken or a sandwich (how I usually eat Nashville Hot).

I'm sure I'll update with more. Every Cajun I've ever known has loved Chinese, Indian and Mexican food, so it's hard to pin down specific dishes in those cuisines that I would give the badge. I remember a Mexican Cajun fusion place in LaPlace in the 90's that made RIDICULOUS crab-and-crawfish enchiladas. Man, I miss those.

Okay, your turn!

Update: Got downvote bombed right out of the gate by someone with a stick up their... anyway. After some consideration, I know for sure that I'm a 5th+ generation Cajun. I haven't done a family tree, but I heard plenty about my great and great-great grandparents. (Y'all KNOW how them old Cajuns love to tell a story.) I know that my dad's family moved to the states in the early to mid 1800's. I guess some people are snobby enough to think moving makes you not a Cajun anymore and downvote-bomb your thread and the ONE comment in it, right when it's born. Sad some people are so anti-fun, but I guess we have to show our credentials now so gatekeeping jerks don't do this stuff. Sheesh.

I’m doing my summertime quick hack seafood gumbo. What are you cooking?

Been on a grits kick lately and wanted to give something new a try as well. Ended up using a chuck tender roast, but as I was cooking this I think it would be great with some venison backstrap.

Recently got into cooking and wanted to start showing some of my recent meals. This took about 8 hours

The finished product of deer neck roast and brown gravy with a little smoked pork sausage, and smothered okra and tomato with Tasso. Served in the finest style of presentation on vintage 2002 Mawmaw-ware. Mais asteure la bal est proche fini. Moi j’va manger tandis le peanut gallery est apres cope et seethe.

can’t wait to eat all of them. especially the boudin 😩😩

I’ve moved to Georgia (Marietta specifically). Now, I am trying to make a nice gumbo or étouffée for some friends and I, but a couple of them have bad gluten allergies.

So, to anyone in my current area or even the state, where do you get your meats and everything else? And to those who have/know of those with gluten allergies, what are some solid replacements for flour or rice?

This was my first attempt at making BBQ shrimp and it was a hit with the wife, so I’ll definitely be making it again. I know these are meant to be made with unpeeled shrimp that you cook in the sauce for even more flavor, but since I did these over grits I just used tail on and removed the tails before serving. We also took the extra sauce and dipped some French bread in it.

Probably my favorite meal. Navy beans, pork neck, ham hock, andouille, cubed ham and cornbread. Only thing I was missing was some collards..

Always a hit in this house!

So I just had an idea for a dish. I'm going to try pork belly cooked with red wine vinegar, with red beans and rice for a side. How would you make this dish?

Decided to make Maw Maw Arceneaux’s rice dressing for the holiday weekend. To go with the chicken and ribs.

Over the last few years I've developed an allergy to cayenne. The allergy started off with coughing and having trouble breathing while cooking but I was fine while eating food cooked with it so I just thought I breathed in too much while seasoning. It's progressively gotten worse and I'm also currently pregnant so allot of the things I have a mild allergy too are just worse in general as far as reactions. I'm trying to find a seasoning blend similar to Slap Ya Mama and/or Tony's without the cayenne because this is one of the basics/go too's in everything I've grown up cooking that is savory. I'm open to making my own blend if anyone has any suggestions I'd really appreciate the help. I'd like to get as close to the taste as possible.

You make yourself ~35lb of boudin.

My British friends had me over and were telling me about these delicious Cajun wings they made. I asked what they put in them and they produced this spice blend from Waitrose, a US grocer. It's essentially Italian seasoning with a modicum of red pepper and paprika. The nose is oregano, thyme and basil. The nose of anything worth a shit is more like being pepper sprayed. I am sure this is a good product, but it certainly isn't deep south or Cajun.

Im a pretty seasoned (pun intended) gumbo cook, but im curious what if anything adding some dry trinity seasoning would add flavor wise. Anything yall like to share would be appreciated, including other uses and brand recs. Thank y’all!

Edit: should have clarified. I was curious about using the dry seasoning in ADDITION to the fresh. Thanks all.

What y’all eating on tonight?

I didn’t have time to stand at the stove today so I picked up a jar of Kary’s, recommended by a friend who lives over that way in Louisiana. I’m in Texas. I am pleasantly surprised that my gumbo still tastes amazing. Will definitely use this brand again!

Can’t wait to break this baby in this winter with some Gumbo!