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...
Louisiana hot sauce and Tobasco aren't the same two things lol.
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...