Cooking today

[John]

It's 3 Degrees, wind chill -12!!
So today it's going to be Cajun hamburger soup.

[Robert King]

We are cooling down to 80 today. What's cajun hamburger soup?

Robert King

On Jan 22, 2013, at 8:15 AM, John <mitch...@comcast.net> wrote:

> It's 3 Degrees, wind chill -12!!
> So today it's going to be Cajun hamburger soup.
>

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[John]

CAJUN HAMBURGER SOUP

Printed from COOKS.COM

---

1 1/2 lbs Hamburger
2 cans tomato sauce
1 can Ro-Tel tomatoes
6-8 cups water or vegetable broth
1 large bag frozen vegetables
2 large Russet potatoes, peeled and cubed
salt and pepper, to taste

Brown hamburger, season with salt and pepper. Drain hamburger and add back to soup pot (at least 8 qts.)

Add tomato sauce, Ro-Tel tomatoes and water. Add frozen vegetable. Bring to a boil then reduce to a simmer. Let simmer for about an hour or until vegetable are tender. Add cubed potatoes. Cook until potatoes are tender.

Check seasoning and add salt and pepper, to taste.

Easy and Tasty

[Kurt Lucas]

Hmmmm…where’s the Cajun part?

 

Kurt

[Robert King]

That looks like something good and easy for camping too. Will save it for sure.

I agree with Kurt though not much Cajun about it <G>

Robert King

[Marion]

I'm curious too. I've been a Cajun for 58 years and never heard of it. People think if they put a few drops of Tabasco in something it's Cajun. Wrong. True Cajun food is not Pepper hot.

Sent from my iPad

[Robert King]

Although I'm not a cajun I always felt true cajun cooking was more down home cooking with flavorful ingredients that are common to that area.

I'm actually hoping to make a trip to LA this year never been there.

Robert King

[Melvin Boneau]

Marion

Got you beat, been a Cajun for 73 years, parents from Ossun and Vatican,
Louisiana.

While I recognize that there are enumerable versions of many Cajun dishes, I
have seen many dishes called gumbo, etouffe, jambalaya, piquant and Cajun
over the years that bear no resemblance to the real stuff.

Melvin

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
On Behalf Of Marion
Sent: Tuesday, January 22, 2013 5:10 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Cooking today

[Marion]

Cajun cooking is using what you have, you have duck you make gumbo. Alligator, you make sauce piquant. It's living of the bounty of the land. In the 1980's "Cajun" food became popular by Paul prudhome and then everyone started adding pepper sauce and called it Cajun.

You'll see what I mean when you go to la. Enjoy. Its hard to get a bad meal in la.

Sent from my iPad

[Lucy Baker]

I'm not cooking Cajun, but I have a pot of turkey noodle soup on the stove made with a smoked turkey carcass and leftover meat! Hopefully, we'll get some rain soon to make this extra good.
Lucy

[willard syrup]

Leave out the ro-tel and you can call it Yankee hamburger soup, had it many times growing up in North Dakota. Pot roast here today.

Sent from my iPad

[Gerry Curry]

You mean they banned Mickey D's? ;-)

On 2013-01-22, at 8:16 PM, Marion <mr...@bellsouth.net> wrote:

Its hard to get a bad meal in la.

Gerry Curry

ge...@currysystems.com

[Marion]

Real food.  :)

Sent from my iPad

[John]

 know it's not Cajun, but it's not my recipe.
I found it on line. I thinh the writer thinks
the ro-tel makes it Cajun.

[Big Jim]

Damn, all these years I been thinking I was a Florida Cracker, reckon what
I really am is a Cajun. Cause I been using what I got all my life. Even more
so now.
BeeJay.

----- Original Message -----
From: "Marion" <mr...@bellsouth.net>
To: <smoker...@googlegroups.com>
Sent: Tuesday, January 22, 2013 7:16 PM
Subject: Re: [BBQ] Cooking today

[xtremely fast]

----- Original Message -----
From: "Big Jim" <big...@wildblue.net>
Subject: Re: [BBQ] Cooking today

> Damn, all these years I been thinking I was a Florida Cracker, reckon
> what I really am is a Cajun. Cause I been using what I got all my life.
> Even more so now.
> BeeJay.

======================================================================

Iffen U want to turn it into a shore-nuff cajun dish U might try servein' it
wid a bowl of rice [and/or a crawfish] on the side.