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"Just a note: to cut the broth down lightly mash some of the beans. Also the flavor in the red beans comes mainly from your sausage - if you want good flavor, make sure you have some good Cajun sausage (just b/c it's cajun doesn't mean it's hot! You can even add a little more to the pot if you want (in Acadiana we call that "Lagniappe". If you ca..."
Apr 17, 2012 on Food.com
"THANK YOU VERY MUCH - I grew up in New Orleans but moved to Lafayette while in high school - I NEVER liked Gumbo until I ate it the RIGHT way. Gumbo should definitely not have tomato in it, ever. Cajuns definitely know their gumbo!!! I should know I married a Cajun and had his Cajun dad teach me to make a roux (right & proper and how to make Gumb..."
Oct 18, 2010 on Food.com
"Great "recipe" but had to comment in response to the File comment - File is added at the TABLE not to the cooking pot!!! FYI from a Louisiana Girl married to a Tru Cajun Boy!!!"
Aug 26, 2010 on Food.com
"So - yumm-o!!! The only change - we froze the wedges (after all the soaking & blended them up w/ Prosecco - a new take on a Bellini!!!"
Jun 30, 2010 on Food.com
"This pie was a big hit for Easter Dinner! I made two and both were gone before I left that evening! The only change I made was to put the whipped cream on the pie after it set and added more sliced strawberries atop the whipped cream. It just looked prettier and more appetizing to be honest. We have decided to repeat this recipe using kiwi hope..."
Apr 10, 2010 on Food.com