Comments on: Bro’s Cajun Cuisine

By: Donna S.

Donna S. — Sat, 03 Dec 2011 21:19:49 +0000

Had a smokehouse ham for Thanksgiving. It was sweet, smoky and delicious. I’ll go back for more. I might even look at his store which has everything from seasonings to hot sauce to apparel. Might have to go Christmas shopping on-line at Bro’s.

By: Adam

Adam — Mon, 22 Feb 2010 23:28:19 +0000

Thanks man. Yeah, I think it warms me up just thinking about it in the cold. Jump in before we get too much warm weather. Now that I think about it, I don’t think I’ve had the jambalaya yet, but I can’t wait to let it show its stuff. Thanks again for the encouraging note…

By: Aaron Midnight

Aaron Midnight — Sun, 21 Feb 2010 13:55:05 +0000

Nice review! Makes me want to go and have a mess of jambalaya sometime real soon…

By: Adam

Adam — Tue, 09 Feb 2010 15:55:38 +0000

Thanks for the info and the comment – many happy returns….

By: Joltin' Django

Joltin' Django — Tue, 09 Feb 2010 03:32:27 +0000

I have a friend who moved to Texas several years ago. He makes it back to Nashville about every six months. Whenever he’s coming back to town, he’ll call me and simply say, “Bro’s.” Then we’ll set a date for a trip to Bro’s and I’ll go and I’ll stuff myself with the best Cajun cookin’ in these parts.

And let’s be clear: Bro’s serves Cajun, not creole, cuisine. I’ve spent many a day in New Orleans and SW Louisiana and there’s a big difference between Cajun, which is French-inspired “country” cookin’ and Creole cookin’, which is a mélange of French, African, Spanish, and American Indian cuisines.

http://www.amazon.com/Stir-Pot-History-Cajun-Cuisine/dp/0781811201/ref=wl_it_dp_o?ie=UTF8&coliid=I3P9IS7S09GBFE&colid=3OOQS37DRDA3W