Ever since my boys visited Texas last summer, they have been spicing up everything with Louisiana Cajun Seasoning.   It says "tastes great on everything," but they insist it should say "tastes great on everything except desserts."

My sister-in-law, Amber gave them a Tony Cachere's Cajun Country Cookbook this past summer.   They have been itching to try one of the recipes, but many of the ingredients it calls for, we just don't have, such as:

Tony's Broiled Louisiana Frogs - calls for 12 whole frogs, cleaned and dressed

Turtle Stew - calls for 3 pounds turtle meat

Brice Palmer's Fried Alligator - calls for 3 pounds boneless alligator meat (cut into one-inch cubes)

Broiled Brandied Snipe - calls for 4 snipe, dressed and drawn (and my cousins always thought going snipe hunting wasn't for real!  )

Louisiana Cajun Squirrel Stew - calls for 4 squirrels, cut in pieces, including the heads!

Cleve's Smothered Armadillo - calls for 3 pounds Armadillo meat (now we could have had that alot when we lived in TX!)

Tony Nutria Sauce Piquante - calls for 4 pounds nutria, dressed and cut into pieces (if you don't know what a nutria is - just think big giant water rat!)

Baked Coon and Sweet Potatoes - calls for  1 whole raccoon, skinned and dressed (mmm... now wouldn't that be tasty for Thanksgiving!)

and my all time favorite - Baked Juicy Swamp Rabbit - calls for 3 pounds dressed rabbit, cut into pieces.   Now mind you - not any rabbit will do - must be a Juicy Swamp Rabbit! :)

There is one recipe we are anxious to try  on page 175 - Baked Alaska! mmmmm  (and hopefully the boys won't put their cajun seasoning on that!