This theme is my take on Louisiana cuisine: what makes it unique and special — all the way from spices and ingredients to my favorite restaurants and recipes.Louisiana has some interesting food products and brands; are included in posts.
beyondgumbo
Louisiana inspired cuisine, recipes, nutrition info and gardening tips
beyondgumbo 
Lfechols@gmail.com
Would like all Cajun recipients as you send them out please
LikeLike
Hello, enter your E-mail address on the right side bar and you will receive notification of new posts. I post many other recipes, in addition to Cajun ones — such as places to which I have traveled, favorite recipes from my youth or ones using specific foods from my garden — blueberries or zucchini. Perhaps you might like some of these, too!
LikeLike
Thank you
LikeLike
You are welcome! Thanks for stopping by my blog.
LikeLike
I would like to be notified when you post new recipes. Tried the Cajun crawfish casserole it turned out great.
LikeLike
Thank you. Glad you liked the casserole. There is a spot on the side bar where you can enter your E-mail address and “follow” the blog. Then you will receive an E-mail notification when I publish a new recipe.
LikeLike
I made your Crawfish casserole using the Jiffy mix with fresh uncooked shrimp and it turned out wonderful. I think I will try with my NE GA stone ground white corn meal next time with your suggested amounts( different options for corn meal mix/ unmixed ,wow, that is a seldom offered perk with your recipe ) I also am going to try fresh crab and Crawfish. Yumm
LikeLike
Hello, I’m always glad to get feedback and am so pleased that you dish turned out great! I have also made this with sausage and also with shrimp (sauteeing in a little butter and Creole seasoning first). Haven’t tried crab — although I mentioned it in my post — crab is so pricey here, I’d probably use it in a dish which showed it off more — such as a topping for broiled fish or in a soup. But it would work well in the casserole, too!
LikeLike