My Grandmother was born and raised in Louisiana, not Cajun, but got the Cajun influence in her cooking. My Mom was a lousy cook, I took after my Grandmother. I use chopped boiled egg in the dressing and giblet gravy.
My Grandmother was a tiny woman, barely over 5' tall, but packed a mighty personality in her short self. She would cook and eat almost anything. I helped my Grandpa skin squirrels, then she fried up a heaping plate of them. She fried the heads, split the skulls and ate the brains. Me, I couldn't get past the empty eye sockets and the orange teeth. LOL
Thanks for the coffee PA! We made a feed run yesterday and got a round bale delivered for the sheep. We are good now. Got to go for another eye check up for DH, then Monday he has the other eye operated on. I'll be cooking tomorrow.