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Apparently this weekend’s kitchen theme was “we have range.” 😂

First up — homemade chicken pho! And when I say homemade, I mean I was WAY outside my normal cooking lane on this one. Big shoutout to @madelinemehria for the recipe. I watched her video more times than I care to admit, pausing along the way so I could actually write everything down.

We used a rotisserie chicken, roasted the bones along with shallots and ginger, and made that gorgeous broth from scratch. And y’all… YUMMY. 🍜

For once, I actually followed the recipe. No freelancing. No “this looks about right.” No Cajun measuring system. I knew I was out of my element, stayed in my lane, and it turned out AMAZING.

Then tonight we came right back home with Dirty Red Beans and cornbread. Big thanks to @britscookin for this recipe!

Now THIS is where I was comfortable enough to return to my regularly scheduled programming: recipes are suggestions. 😂 I added andouille sausage, doubled the recipe because leftovers are the whole point, and of course used Blue Runner red beans. You just can’t beat them.

And that cornbread? My Gran’s old-school #10 cast iron skillet and two boxes of Jiffy. Nothing fancy. Nothing needs fixing. That skillet has probably made more pans of cornbread than I could ever count, and it’s still my favorite.

So we went from roasted chicken bones, shallots and ginger for homemade pho to Blue Runner, andouille and Jiffy cornbread.

International cuisine one day. South Louisiana comfort food the next. I contain multitudes. 😂

#LagniappeFarmAndRanch #HomeCooking #ChickenPho #DirtyRedBeans CajunCooking