Hello from Illinois

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Thanks,

I love all kinds of food. I am really good at the BBQ. I like to get creative.
 
Hey @CraigC ,

Thanks - Sounds good do you have roots from Louisiana? Do you make Red Beans and rice, with the tasso?
 
Crunch said:
Hey @CraigC ,

Thanks - Sounds good do you have roots from Louisiana? Do you make Red Beans and rice, with the tasso?
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Went to LA back in the '70's for a commercial diving job and fell in love with Cajun and Creole cuisine. I make andouille (which is what we use for red beans and rice), tasso, boudin and chaurice. Tasso is usually used in jambalaya and other dishes. If they still get some in next week (Restaurant Depot), I'll do another crawfish boil before the river crawfish are done. Our granddaughters are 1/2 Cajun. Also a big seafood fan.
 
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Yes, I saw that tasso is used for jambalaya, as a matter a fact I watched a video on it and saved it to my favorites Since my last post. This forum looks like it may send me to the grocery store more often. :highfive:
 
CraigC said:
Went to LA back in the '70's for a commercial diving job and fell in love with Cajun and Creole cuisine. I make andouille (which is what we use for red beans and rice), tasso, boudin and chaurice. Tasso is usually used in jambalaya and other dishes. If they still get some in next week (Restaurant Depot), I'll do another crawfish boil before the river crawfish are done. Our granddaughters are 1/2 Cajun. Also a big seafood fan.
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It is IMPOSSIBLE for me to read this without imagining a thick LOOZIANA accent that gets thicker from the start of the paragraph to the end. :okay:
 
Crunch said:
I live about 20 miles West of down town Chicago.
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Great location: close enough to the city to get there in a reasonable amount of time, but far enough away that you don't have to pay $40 a day to park. Chicago is one of the great cities of the world, and culinary reasons are only part of the reason why.
 
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