By Luby Luby Luby on September 22, 2010
"If you would like to try your hand at cajun cooking look no further. This is the epitome of South Louisiana cooking and served on many tables throughout South Louisiana for Sunday dinners. If you really want to be authentic you would make your chicken broth/stock from scratch, but time always seems to be limited for me so I do use canned broth/stock to save time. Most stews and gumbos are even better the next day so I try to make this the day before I intend to serve it. As the cajuns like to say "C'est si bon"!"
Serving Size: 1 (638 g)
Servings Per Recipe: 8