Any of y'all over there in Acadiana ever use Chackbay seasoning? A buddy of mine was telling him all the cajuns he knows swear by it. I usually just use Zatarian or Louisiana, whichever I can find because I can't really tell the difference.
How about extras in the boil besides corn, potatoes, and sausage? I do artichokes, carrots, green beans, and sometimes brussel sprouts.
How about extras in the boil besides corn, potatoes, and sausage? I do artichokes, carrots, green beans, and sometimes brussel sprouts.
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