Pretty much in agreement with Margaret, having recently got in a fight with a large manly lady who's the cook at a local restaurant I patronize when she had the audacity to put the seafood jambalaya over some sort of noodly-s**t... "I don't care what the hell your cookbook says - it goes over rice!"....but:

Coon-ass secrets revealed below......

On Mon, 22 May 2000 Margaret Kleinpeter writes: Dear Fabio & Jo & Connie & other innocent bystanders: I'm not trying to be a ranter or a legalizer or a food snob. But...... Cajuns do not, with the exception of "turtle" and "vegetable", eat dishes called "soup."

Bouillon :
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4 or 5 lbs of bouilli meat cut into bouillion cube-sized pieces
    (calf kidney, heart, sweetbreads, etc.)
4 or 5 big ol' onion - chopped
2 bell pepper - chopped
4 or 6 stalks of celery - chopped
2 cans of tomatoes
1 cup diced potatoes or turnips - whatever
1 can corn
1 can tomato paste
1 tbsp sugar
3 or 4 quarts water
bay leaf
salt, pepper, etc.

Make a roux (1 cup flour, 1 cup margarine/oil)
Add veggies and cook for 5-10 minutes.
Add meat, tomatoes, etc.
Add water and seasoning.
Cook 4-6 hours.

If too thick, either cut roux in half or serve over rice and call it gumbo....

>At least 80% of all cans of soup purchase in Acadiana probably go into "Quick Rice Dressing." Most of the remainder goes into "Green Bean Casserole".

SEE: Dirty Rice (Rice Dressing to you Yankees)

SEE ALSO: Red beans and Rice: