It's with a feeling of great responsibility that we task ourselves with cooking a Cajun feast for our latest Scrumptious Chef pop up event. It's gonna be heavy y'all. For the last few nights I've been poring over Ms. Land's book as it's considered one of the bibles of Cajun cuisine.
When the weekend hits, you will find us in the commissary blaring out some Nathan Abshire and stirring flour and butter in our old iron pots.
*Blackened Pork Grillades on Pimiento Cheese Grits