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    Cajun Joe

    Member since Mar 2001

    Chef #7507

    From New Orleans

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Un-Boiled Chicken

    Handle
    Thursday, Apr 21, 2005 on Food.com
     |  78 Reviews  |  By ThatBobbieGirl
    LinMarie says:

    "I boil chicken, but in a different way then this.First I skin it.Then I put the chicken in the pot, put all the seasonings in, just cover with water, then bring it to a boil for 5 minutes. Then let it rest for one hour.I use the chicken for jambalaya and other dishes that require chicken. I also use the stock instead of water in Jambal..."

    Reviewed Deep Fried Chicken Livers

    Handle
    Saturday, Feb 15, 2003 on Food.com
     |  (1 person found this helpful) |  2 Reviews  |  By Tonkcats
    LinMarie says:

    "Instead of using flour for the coating, use Italian Bread Crumbs = WOW what a dish."

    Reviewed Stuffed Bell Peppers

    Handle
    Friday, Aug 2, 2002 on Food.com
     |  (2 people found this helpful) |  72 Reviews  |  By Karen From Colorado
    LinMarie says:

    "I cut my peppers in half from top to bottom, then I follow recipe. The peppers sit up better and they're easier to stuff.I always buy and extra, and use half of it as part of the recipe ingreadients.Cajun in New Orleans"

    Reviewed Ground Beef Stuffed Green Bell Peppers With Cheese

    Handle
    Friday, Aug 2, 2002 on Food.com
     |  175 Reviews  |  By Cindy Hartlin
    LinMarie says:

    "I cut my peppers in half from top to bottom, then I follow recipe. The peppers sit up better and they're easier to stuff.I always buy and extra, and use half of it as part of the recipe ingreadients.Cajun in New Orleans"

    Reviewed Unrolled Cabbage Rolls

    Handle
    Friday, Oct 19, 2001 on Food.com
     |  18 Reviews  |  By Tebo
    LinMarie says:

    "Use pork sausage instead of ground meat, and it comes out wonderful."

    Reviewed Smarty pants = chicken, sausage, okra gumbo & rice

    Handle
    Friday, Sep 28, 2001 on Food.com
     |  (10 people found this helpful) |  5 Reviews  |  By Cajun Joe
    LinMarie says:

    "If you really want to get cajun = buy some fresh sweet potatoes, and bake them at 425 degrees, till the juice starts running out of them. Then let them cool to room temperature for the gumbo meal that night. After your guest serve themselves the gumbo & rice, suggest that they cut a sweet potato into 1 inch chunks, and add it to their gumbo. O..."

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