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Old 03-14-2015, 04:06 PM
 
Location: Lafayette, La
2,049 posts, read 4,710,142 times
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Quote:
Originally Posted by Not_liking_FL View Post
This type of recipe is what I had in mind. The creole seasoning, smoked sausage, celery, pepper, and onion combo does seem Cajun to me, but I'm not an expert on Cajun cooking.
that is the holy cajun cooking trinity so to speak so its Cajun in that way I would say.
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Old 03-22-2015, 04:25 PM
 
Location: Lafayette, LA
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That plus the "cajun seasoning" aka Tony Chachere's seasoning, familiarly called just Tony's.

That's a nice looking recipe. I have not as of yet mastered the art of "smothering". Not a clue how to manage it, I may try that one.
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Old 03-22-2015, 06:48 PM
 
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My wife is Cajun .There is no such thing really by name. But certainly the seasoning of the chops is much different and of course the chop onions and bell pepper is used by them. My parents where from North and smothered pork chops were salted and pepper with only onions used. Both tho are flowered and water added to form a gravy by browning them then slowly cooking. With both served with either rice or mashed potatoes thus gravy use. Cajun is a style of cooking like nay other; not to be confused with the New Orleans Creole.
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