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Dan: As good as it tasted, I figured it was still done.. They told Me
they had done it for as long as they could remember....I know the Cajuns came
from French Quebec I guess, and they didn't waste anything, cause i guess food
was hard to find, but in the Bayous Seafood was plentiful... BTW I always
wondered what "fil'e "(sp) was??? (As in "fil'e gumbo") A spice I
guess right??? Cause they added that to EVERYTHING too it seemed... Chuck
----- Original Message -----
Sent: Sunday, February 12, 2006 8:01
AM
Subject: Re: [VFB] Lahbstah
Hey Chuck;
We still do that! Laissez les
Bon Temps Roulet!
Bon Apetit`
Saltydan
Dan
Harriman
Orange, Texas
At 11:22 PM 2/11/2006, you wrote:
And Crawfish.... I lived in Baton
Rouge when I was only 5-7 yrs old. And the Cajuns in our neighborhood all
had 55 GALLON drums, and they would switch up weekend doing the cooking.
They would put all manner of seafood (but mostly shrimp and crawfish) corn
on the cob, okra, potatoes. All kinds of things, and just get the water
boiling and dump it all in together. Then they would pour it out on huge
tables and you just ate whatever was in front of ya.... It was GREAT, even
if it was Soooooooooooooooooooo Spicy. But the Cajuns would NEVER put a dead
shrimp or crawfish in those barrels....The fish would be dead, but fresh
caught and cleaned.and even then, Kinda like Don O said. They would scale
them, gut them, and the rest (head, fins and tail) went into the pot..Then
they would have CASES of beer and Louisiana Hot Sauce there too...and Bibs
sometimes LOL...Cause you would be sooo messy when you got up from that
table, but you didn't have room for dessert for a while..
Chuck
If at first you don't succeed, maybe you shouldn't try sky
diving!
dit dit
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