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Cajun/andouille recipe

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Larry Berzas wrote at 2011-07-20 19:40:58
I am 64 years old and was raised by Cajun parents near Mamou Lousiana. The andouille my parents made were pork intestines pulled inside of each other and seasoned, then smoked. There was no other meat used in the process. Wish I could get some today. By the way, my parents never spoke English and I learned to speak English when I was 7 years old and started school.

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Melinda Walker

Expertise

Having grown up in South Louisiana, and being of Cajun heritage, I believe I can answer just about any question regarding Cajun cooking. I have an enormous cookbook collection, most of which are in fact, Cajun cookbooks and they are at your disposal.

Experience

I have the experience you gain cooking for large Cajun families, visiting in-laws from Japan and participating in numerous Gumbo, etc. cookoffs throughout the South.

Awards and Honors
My recipes have appeared in the Lafayette Daily Advertiser Cookbook in Lafayette, Louisiana and my Cajun Cabbage Casserole dish took Honorable Mention in their recipe contest.

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