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Joined: Jan 2001
Posts: 12,362
Booner
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Booner
Joined: Jan 2001
Posts: 12,362 |
The recipe in Paul Prudhomme's book , Louisiana Kitchen, is the standard. Made it many times; not simple, but worth the time.
If you like Louisiana cuisine; buy that book.
Last edited by wew3006; 12/14/22 09:31 PM.
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