Yes, but Louisiana brand is better flavoring in stuff like gumbo, jambalaya, etc. It's got a sort of richer/rounder (not sure how to put it exactly) profile to it.
You really think so? May I ask how much Cajun cooking ya do? I do live in New Orleans lol - born and raised. Tobasco is best option - imo - for red beans, gumbo and etouffee.
NOW you be atalkin' my language...I cook BOTH gumbo & jambalaya in CAST IRON POT...and SLLLLLLLLLLLLLLLOW simmer until it's JUST RIGHT...and JUST before I turn the heat off is when I add the Tobasco and a TINNY-TINY PINCH OF "SLAP-YA' MOMMA" seasoning...those too together...AAAAAAWWWWWWHOOOOO...
Yes, but Louisiana brand is better flavoring in stuff like gumbo, jambalaya, etc. It's got a sort of richer/rounder (not sure how to put it exactly) profile to it.
Louisiana hot sauce and Tobasco aren't the same two things lol.
Correct. That's my point. Tabasco is inferior to LA brand for use in actual Cajun cooking.
Did you mean to reply to "eagledriver" slappin his mama etc?
You really think so? May I ask how much Cajun cooking ya do? I do live in New Orleans lol - born and raised. Tobasco is best option - imo - for red beans, gumbo and etouffee.
Tabasco does not have near the flavor profile - it's 2-D vs 3-D.
NOW you be atalkin' my language...I cook BOTH gumbo & jambalaya in CAST IRON POT...and SLLLLLLLLLLLLLLLOW simmer until it's JUST RIGHT...and JUST before I turn the heat off is when I add the Tobasco and a TINNY-TINY PINCH OF "SLAP-YA' MOMMA" seasoning...those too together...AAAAAAWWWWWWHOOOOO...