I would like a list of providers who will see Cajuns

[SD2011]

Hey.....we deserve our time in the spotlight too! We have no lobby in congress, nor do we have a special box to tick for benefits which is truly shameful indeedy!.

Okay, for you wild eyed twerking or non-twerking lovely providers out there that will see Cajuns, please put a Fleur de lis or a crawfish on your profile so we can easily find you because sometimes we are kinda lazy about that shit. I dunno why, but we just roll that way or roll this way or roll some other way and seem to wander off and lose focus on things...hey... is that food I smell?.

Alrighty then, I wish to thank you from all of us oppressed but well fed Cajuns out there!

(ps: I think the guy below was describing my grandma... no really...I mean it!)

[Guest030617]

Bring on the crawfish!

[BBW Katrina]

Well played!

[~Ze~]

*giggle*

[dallasfan]

You guys smell like hot sauce and who the hell knows what the fuck you are saying.

[uncle buck 50]

....takes a special kind of woman.

[missblue]

Count me In!!

[OldGrump]

We can all suck on some heads...and swallow.

[DallasRain]

lol--Not only will I "suck a little head" but I will "get me some tail too"!

[Tara Evans]

I will meet you at doadies.

[pfmtony]

Originally Posted by Tara Evans

I will meet you at doadies.

That's right near my office... How is their gumbo?

[Bob the Nailer]

Originally Posted by dallasfan

You guys smell like hot sauce and who the hell knows what the fuck you are saying.

Laissez Les Bon Temps Roulez - it means (in French) let the good times roll. Do you know the difference between a regular zoo and a cajun zoo? The regular zoo has the name of the animals and a description by the pen, cajun zoo has the 3 best recipes too.

pfm, I don't know about the gumbo, but their etouffe wasn't very good. My old boss said it was sooooo good (he was from MI, WTF does he know?)

You're better off buying a Tony Chachere cook book and doing it yourself.

Ingredients

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

Directions

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

Read more at: http://www.foodnetwork.com/recipes/e...ml?oc=linkback

[oldbutstillgoing]

Laissez les bons temps rouler!!! Geaux Tigers!!! Lets have a Cochon de lait and party!!!!

[OldGrump]

All Cajun recipes start with "first, you make a roux". If you can do that, you are a true Cajun.

Bring on the gator tails and mud bugs.

[SD2011]

Originally Posted by OldGrump

All Cajun recipes start with "first, you make a roux". If you can do that, you are a true Cajun.

Bring on the gator tails and mud bugs.

heheheh... true