I just recieved the Louisiana Kitchen cookbook. What are the taste differnces in using the old style individual spices he calls for in this cookbook vs the newer recipies that call for his cajun majic stuff.
I've got 10 lbs of FRESH La shrimp and a gallon of fresh shucked oysters, I watched the guy pull them from the sack and shuck the gallon in front of me. These oysetrs we sleeping in the bay yesterday. I want to make the best quality Gumbo I can.