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Cajun Men Cook

http://www.cajunmencook.com  

Review by Debbie Mazo

 

Take herbs and spices originating from France and Spain, add seasoning secrets handed down from the Choctaw nation and early Acadians, combine with the exotic tastes of Africa, and voila, you have a recipe for Cajun cooking. Deeply rooted in the culture of Louisiana, Cajun cooking is truly a family affair encouraging everyone's participation. For a unique twist on Cajun cooking, check out the culinary activities at Cajun Men Cook.

Cajun Men Cook  
Whether cooking for one or more guests, Cajun men are notably comfortable in the kitchen (of course, Cajun men never eat alone). With their love of good food and great times, Cajun men have a born talent for creating superb tasting dishes like blackened redfish, gumbo, or good old-fashioned jambalaya. Explore the pages of Cajun Men Cook, and you'll experience some of the dishes and culture that make up Cajun cooking.

To help you reproduce the true flavor of Cajun cooking in your own kitchen, the site serves up samples of the recipes found in the cookbook, Cajun Men Cook (available for purchase online). Sample the Stuffed Catfish filled with cream cheese dressing, or dish out Damn Good Crab Bisque and serve with toasted slices of garlic French bread. For dessert, sweeten up the meal with Mandarin Orange Cake topped with a vanilla pudding/pineapple icing.

Cajuns are famous for their ease in dealing with the trials of life. To learn how Cajun men cope, click Stories/Humor for a taste of the Cajun sense of humor. According to the site, Cajuns speak their mind, but sometimes have a colorful way of putting things. Whether you're celebrating good times or stirring up fish stew, Cajun Men Cook introduces you to the unique cooking experiences of Acadiana's Cajun men.

 

 
About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

Copyright © 2000, Debbie Mazo. All rights reserved.

 

    March 2000

 



 
This page created March 2000

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