That is GREAT!!!!!!
Italian,Cajun are my favorite foods.
I have been trying to y'all... Try the recipes!y'all will love them, no doubt... Unless you don't follow the recipe, then it is on you...
He'll bush... Make the next Cajun dish... They are great!
Made alligator sauce piquant tonight! Aaaaayyyyyyyyeeeeeeeeeeee! Good eats!
Perfect gumbo weather y'all!! Get cooking!
New Orleans Super Bowl? Get your Cajun food cooking... Guilty bum pity bump bump
Shrimp boil! Remoulade dipping sauce, ****y and salty shrimp! Ice cold beer..... Lets go!
Shameless bump.... Food is to good!
I'm going to need to make some of these...how many people are most of these recipes for? I see 3-4 chicken breasts in these recipes...so i'm assuming 3-4 people is serving size?
Thanks for the bump. Hadn't seen this thread before.
What is pastalaya?
1 16oz. Of pasta of choice. I have used spaghetti and shells, both good
4 chicken breasts
3 cloves garlic chopped
1 bell pepper chopped
3 stalks celery chopped
1 lb smoked sausage
Cayenne pepper sauce (crystal or Texas Pete as an example)
Cooking oil to cook chicken
4 cups chicken broth
Cut up chicken breasts into bite size pieces and cook in oil. Set aside
In a good sized pan cook the trinity (onion celery bell pepper) until tender
Add pepper sauce and worcestershire to taste. Table spoon each? Up to you!
Add sausage (cut up into bite size peices)
Add pasta salt and pepper..... This will seem weird because it will be dry but the pasta is absorbing the yummy juices. Cook for about 15 minutes over low heat. Stir often!
Add 4 cups chicken broth and garlic stir and cover.
Simmer over lower heat until pasta is soft and ready. Don't cook to long... It will get squishy, but will still taste awesome!. Keep covered. Enjoy!
BOOOOOOMER beat Baylor!
Always good time for some Cajun food!
Of anyone is interested... I am ShorthornSlaya.... I just couldn't remember my password, so I had to start fresh! I have all the yummy Cajun recipes you want! Let me know!
I remembered my PW!!! I am back!
I'm a cook in an italian restaurant. once a year this guy from Louisanna shows up, friend of the owner, and he cooks for the crew for a week or so. he was here last week. his braised catfish was bomb, all of his traditional bayou dishes were really, really good. but the last day he came up with some squirrel and gator rice dish...idk about that one. i'm sure it had good flavor... i just couldn't get myself to eat a...rodent.
Squirrel is some damn fine eating when prepared by someone who knows how to cook it. We've had a tradition for many years on Thanksgiving. The women folk start all the baking and stuff and the men folk go deer hunting. Of course the kids all bring .22s for the squirrels. We hardly ever kill a deer on Thanksgiving because we're too busy shooting squirrels.
Anyhow, we've had all sorts of people to our place on Thanksgiving. We always do a store bought turkey, a smoked wild turkey shot out back, and a mess of squirrel just killed that day. Every year there's people going "ooh, I ain't eating that squirrel, that's gross." I go "try a little bit." When they do, they're always amazed. The fried squirrel always disappears before the smoked wild turkey. We always have most of the store bought bird left for leftovers.
I also like it in stews, and a gumbo would be perfect. You missed out on that one.
Enjoy the recipes!!! I will be making red beans and rice for the Sooner game tomorrow! BOOMER!!!!!
It needed to simmer much longer to reduce. And no time to let the shrimp cook
Plus I added 3/4 pound of andouille, and had to make up the differences to accomodate
(using this recipe as a sanity check)
All in all, I followed the recipe as close as I could and it was INCREDIBLE...!!
interesting. I'll give it a go if he comes back. Just not too adventurous. I mean, Langostino to lobster to soft shell crab, i've got all that down. I always used to take the rubber bands off the claws of these gnarly lobsters so my co workers had to avoid the claws when they speared the head. Lobsters are mean as ****, we had a creek and pond in the seating area and sometimes the rubber bands would fall off the lobsters claws....you'd come in in the morning to total carnage. there'd be pieces of crab everywhere, and fish and all kinds of dead sea creatures floating around,. good times.
but as far as louisiana and bayou cuisine..I really don't know anything about it.
Cajun King in OKC; authentic New Orleans!!
i need to learn how etouffee is made... am willing to give dick to whomever can teach me that good good.. .
Etouffee is the stuff!!!
I am a big Cajuan food fan, the best I have ever had was in a Place called Prejean's in Lafayette, LA. If any of yall ever get a chance to go there, definitely get some Smoked Duck Gumbo, Crawfish Etouffee and Aligator Chenier
My mom bought me the Prejean's cookbook a couple of years back. If anyone wants any recipes, let me know.
The biggest thing about it is making your own stock. Best thing you can do to improve the quality of things like etouffee and gumbo.
Near the Crest on Reno and Douglas is a place called C'est Si Bon. It is fantastic! I recommend the roast beef po' boy!
I can vouch for 1) store-bought canned stock will never be the same as freshly made stock, and 2) most stores don't carry shrimp or crawfish stock, only canned "fish stock".
I'll add: use real dry white wine. "Cooking wine" will work, but it's got a heavier flavor and doesn't lighten the etoufee's taste like regular wine
Docs food & wine bar on brookside in tulsa.. I love the etouffee, wife loves the shrimp n grits, great burgers & fries.... Haven't had a bad meal yet, excellent brunch too..!
I've decided what I'm having for lunch today.