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The Water Cooler
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Crawfish Etoufee
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<blockquote data-quote="jstaylor62" data-source="post: 1480525" data-attributes="member: 6870"><p>Hey seurto...thanks for all the "Cajun" food input! I'm by no means an authentic "Cajun" cook, but I'm willing to learn. </p><p></p><p>I have a question about Red Beans and Rice. Most recipes call for using Andouille, but I started using fresh cajun sausage instead. I can't find a good selection of cajun sausage in OKC, so I just stock up when I go check on our farm in NE Texas. I have settled on using Comeaux's when I can find it in Texarkana stores.</p></blockquote><p></p>
[QUOTE="jstaylor62, post: 1480525, member: 6870"] Hey seurto...thanks for all the "Cajun" food input! I'm by no means an authentic "Cajun" cook, but I'm willing to learn. I have a question about Red Beans and Rice. Most recipes call for using Andouille, but I started using fresh cajun sausage instead. I can't find a good selection of cajun sausage in OKC, so I just stock up when I go check on our farm in NE Texas. I have settled on using Comeaux's when I can find it in Texarkana stores. [/QUOTE]
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