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Thread of What You've Eaten, Cooked and/or Drunk Lately

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.
Guidelines, not rules. Got it. :wink:
 
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That's what I was thinking as well, but the recipe (Page 27 in my copy) didn't call for it, while also calling for tomato sauce. That said, I did double the tomato sauce (forgot to mention that above), so.. maybe that's the difference?

just looked. page 27 for me too.
and yep it says use whole tomatoes, so i’m guessing you did this the way they did them too.
 
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