I'm from Cajun country, and with some tweaks, it's right on the money (as it sits now, this is about a 3). It's not Cajun without the holy trinity of onions, bell pepper, and celery, so add 3 or 4 celery stalks to the vegetables, but cut the celery pretty small so it will cook at the same rate as the other veggies. I also added liquid crab/shrimp boil seasoning--it makes a big difference!--about three tablespoons of tomato paste (never tomato sauce), Tony Chachere's to taste, basil, bay leaves, and parsley. I added more of the Worcestershire sauce, too. I served this to a few people from back home and they couldn't stop raving about how much they missed real Cajun food.
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I'm from Cajun country, and with some tweaks, it's right on the money (as it sits now, this is...