Guidelines, not rules. Got it.Much like (i assume) any other type of cooking, every cajun cook does things their own way.
the general idea may be similar, but the way to get there will vary from kitchen to kitchen.
for example:
i posted pics of 4 different cajun cook books.
each book has a Shrimp Jambalaya in them.
no two are identical though.
And i do mine completely different than these 4.
My sister does hers different from mine (or the books) even though we both learned from our mom. Who also does it differently than any of the books, me, or my sister.
So don’t be afraid to tweak these. The more you cook them or become familiar with these, the more you’ll probably venture your own direction on them.
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