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Blueice888

Baton Rouge, Louisiana

Member since Jul 2004

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Saved Recipe Baked Potatoes from the Crock Pot by Audrey M

Jun 9, 2012 on Food.com

Saved Recipe Ramen Fried " Rice" by spatchcock

Jun 9, 2012 on Food.com

Saved Recipe Awful Potatoes by carolle simmers

Jun 9, 2012 on Food.com

Saved Recipe Kim's Sweet Potato Casserole by Malriah

Jun 9, 2012 on Food.com

Saved Recipe Collard Greens - It's Good for You! by Rita~

Jun 9, 2012 on Food.com

Saved Recipe Ranch Roasted Potatoes by Lorac

Jun 9, 2012 on Food.com

Saved Recipe Roasted Parmesan Garlic Cauliflower by Marie

Jun 9, 2012 on Food.com

Saved Recipe Minado's Perfect Sushi Rice by BirdyBaker

Jun 9, 2012 on Food.com

Saved Recipe The Best Pasta Salad by Loves2Teach

Jun 9, 2012 on Food.com

Saved Recipe Best Banana Bread by lkadlec

Jun 9, 2012 on Food.com

Saved Recipe Buffalo Chicken Dip by Barb Witherspoon

Jun 9, 2012 on Food.com

Saved Recipe Spinach Artichoke Dip by Juli

Jun 9, 2012 on Food.com

Saved Recipe Crock Pot Cream Cheese Chicken by Dawn

Jun 9, 2012 on Food.com

Saved Recipe Japanese Mum's Chicken by JustJanS

Jun 9, 2012 on Food.com

Saved Recipe Bourbon Chicken by LinMarie

Jun 9, 2012 on Food.com

Saved Recipe So Yummy Baked Potato Salad by Lois

Jun 9, 2012 on Food.com

Saved Recipe Easy Dinner Parmesan Zucchini by Julesong

Jun 9, 2012 on Food.com

Reviewed Shrimp Etouffee

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am from Louisiana.The most important thing that makes Cajun/Creole cooking is the roux. A few hints, I use pure butter. For those that say that is was too thick or too thin as a roux darkens it breaks down the starches in the flour. Lighter thicker. invest in a cast iron skillet or a cast iron dutch oven.
"clam juice" take a trip...

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