big dude
Sous Chef
After the recent discussion and pics regarding Cajun Power products, I decided to try some of them. I'm confident I know what to do with the gumbo and etouffe bases and supremely confident I know how to handle the bloody mary mix. However, I also got some garlic sauce and don't have a clue. :? Could those of you with experience tell me how to get the best use from it - for both LLa and other cooking styles if you have them.
Thanks much.
Thanks much.