Cajun Night

Panhandle Smoker · March 2009

I had some Cajun stuffed pork chops with Cajun sausage and some Cajun stuffed mushrooms with Cajun sausage. Both imported/smuggled from Southern La. (South of I-10). I Added an I another Idea I have been wanting to try from the forum, ABT's.

I used Hebert's seasoning on every thing and Ieeeeeee!!! :ohmy: :ohmy: almost Thermo Nuclear. First time using Hebert's seasoning and Just a bit hotter than I expected but still very very good.

Good thing we like spicy food. :laugh: I may regret it tomorrow. :ohmy:

Stuffed Pork Chops with sausage and seasoned with Hebert's Seasoning. Seared and cooked to temp.

Mushrooms Stuffed with sausage and ABT's filled with ham, bacon and cream cheese. Very good.

Seasoned with Hebert's Seasoning. cooked at 400 indirect for 20 min or so.

Ready for eatin :woohoo:

Eggtucky · March 2009

Eddie...I LOVE cajun food..that looks fabulous..nice! :woohoo: :woohoo:

Bash · March 2009

That looks great.

I had blackened tilapia last night (first time I blackened fish) and it came out great. Coupled with sliced zuchini and onions on the egg. Yum.

I have a ways to go before I do meals as complicated as most I see on the forum. Just the basics tastes great to me at this point, as a new egg owner.

Panhandle Smoker · March 2009

I have grilled all my life but only been Eggin a few months. I have had my first Egg since last summer sitting in a box in the garage until January. To busy re-modeling. There is a very short learning curve with the Egg. you will catch on fast. I am sure I will have my share of disasters. I find the Egg so much easier to tame than other grills that I have used, including Gas. It gets harder to adjust because the burners start to deteriorate the minute you use it. Temp control is so easy once you get the hang of it.

usc1321 · March 2009

I love some spice! :evil:
Nice looking cook. Well done

Mike in Abita · March 2009

Looks good. Where'd you get the sausage?

Panhandle Smoker · March 2009

A little meat market in Maurice. between Abbeville and Laffayette. Hebert's Meats. If you are in that area well worth the stop. Stuffed Chickend, Turdukens, Alligator and the Best Ribeyes you have ever eaten. I stock up every time we head that way.

Eggtucky · March 2009

I used to spend a lot of time in that area of the country...a company in the textiles industry I used to work for had plants in Abbeville and St. Martinville..really miss the good eats from that area ...would love to get my hands on some of that Hebert's spices..they have a website?

Panhandle Smoker · March 2009

I first got stationed in Morgan City about 22 years ago and fell in love with the food and the culture. I got stationed in Abbeville about 5 years ago but was there a short while. My outlaws are still there so we try to get back there as much as we can.

Mike in Abita · March 2009

If I remember right (and my memory isn't that good), I think there is a meat market in Maurice that is supposed to be the originator of the turducken. This place in Laplace as some fantastic Andouille.

http://www.cajunsausage.com/

JPF · March 2009

Man that sure do look like some good eating! Great color too. Here is to tomorrow turning out ok :P

Panhandle Smoker · March 2009

They actually have a few locations. Maurice La. Houston Tx, Longview Tx and Tulsa Ok. If you have trouble contact the store in Maurice I am sure they can help you out. If not let me know. I got people in Laffayette.
http://www.hebertsmeats.com/index.asp

Frank from Houma · March 2009

Heberts is pretty famous all over South Lousiana - good eats. We have had plenty stuff from Heberts.

Panhandle Smoker · March 2009

I go broke every time we come over there. :laugh:

cookn biker · March 2009

Morning Eddie, How can I get some Herbert's Seasong? Sounds fantastic!
Awesome cook you did.
I love cajun and sausage.
Can't get very good sausage round here.
Molly

cookn biker · March 2009

I finished reading the thread.
Great links! Thanks guys.
Molly

Cajun Night

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