Cajun food anyone?

Posted 1075 day(s) ago by ShorthornSlaya7479 Views 103 Replies
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  1. #51
    cfin5256's Avatar
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    Originally Posted by ShorthornSlaya View Post
    How was it?
    Well, I've been dodging family members attempting to invite themselves back over since then. I'm not bushmaster level in the kitchen so I wasn't comfortable getting creative with your recipe. I must have done alright, that came out pretty close to perfect, and it was delicious. Thanks!

  2. #52
    ShorthornSlaya's Avatar
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    That is GREAT!!!!!!

  3. #53
    Chokelahoma88's Avatar
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    Italian,Cajun are my favorite foods.

  4. #54
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    Originally Posted by cfin5256 View Post
    Well, I've been dodging family members attempting to invite themselves back over since then. I'm not bushmaster level in the kitchen so I wasn't comfortable getting creative with your recipe. I must have done alright, that came out pretty close to perfect, and it was delicious. Thanks!
    And you didn't even invite me and we leave in the same little pissant town.

  5. #55
    ShorthornSlaya's Avatar
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    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...

  6. #56
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    Originally Posted by bushmaster06 View Post
    And you didn't even invite me and we leave in the same little pissant town.
    You should never invite a good cook over the first time you try a recipe; if you're at my cooking level anyway. If I would have ****ed it up, I'd never live it down on here. Then, alas, cfin5256 becomes a punchline on the food forum. The risk was too great bushy. I'll just go with 'I didn't even think about it' though.
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  7. #57
    ShorthornSlaya's Avatar
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    He'll bush... Make the next Cajun dish... They are great!

  8. #58
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    Made alligator sauce piquant tonight! Aaaaayyyyyyyyeeeeeeeeeeee! Good eats!

  9. #59
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    Perfect gumbo weather y'all!! Get cooking!

  10. #60
    Originally Posted by ShorthornSlaya View Post
    Sorry y'all for the delay.. Gulf of Mexico and the thunder game slowed my response!
    Red Beans and Rice
    1lb red kidney beans
    2onions chopped
    3 cloves garlic chopped
    2tablespoons cayenne pepper sauce (crystal Texas Pete luoisiana hot spot as an example)
    Claret wine if you want
    Water
    1/2cup olive oil
    1 lb andouille sausage (smoked sausage will work)
    Salt

    Wash beans. Place the washed beans in a glass bowl. Chop up onions and garlic and mix them with the beans. Pour in hot sauce.pour a mixture of half wine half water over beans and chopped onions and garlic so they are covered by one inch or more of liquid. Let this marinate over night. Next day, cover the bottom of a heavy pot (iron works great) with olive oil. Cut up the sausage and cook in the oil. Pour the bean mixture in the heavy pot with the sausage. Add water if needed. Bring to a boil. Then turn down to low and cook for several hours slooooooow. Add salt or Tony cacheres when you think the beans are done. And let cook in for a bit. Serve over steamed rice. Enjoy! BOOOOMER

    Just making sure. Are you soaking dry beans overnight in the onion/garlic/hot sauce/water/wine mixture?

  11. #61
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    Originally Posted by ThievingMagpie View Post
    Just making sure. Are you soaking dry beans overnight in the onion/garlic/hot sauce/water/wine mixture?
    Most definitely! Absorbs the flavors! So good!
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  12. #62
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    New Orleans Super Bowl? Get your Cajun food cooking... Guilty bum pity bump bump

  13. #63
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    Shrimp boil! Remoulade dipping sauce, ****y and salty shrimp! Ice cold beer..... Lets go!

  14. #64
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    Shameless bump.... Food is to good!

  15. #65
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    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?

  16. #66
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    Originally Posted by dallasstars10 View Post
    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?
    Honestly, you an probably feed 6-8 very well! With my recipe, I usually feed at least 4 and still freeze a good bit! ENJOY!!!! So good!

  17. #67
    Thanks for the bump. Hadn't seen this thread before.

  18. #68
    What is pastalaya?

  19. #69
    Mississippi Sooner's Avatar
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    Originally Posted by oueyeblack View Post
    What is pastalaya?
    It's just jambalaya made with pasta instead of rice.

  20. #70
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    Originally Posted by Mississippi Sooner View Post
    It's just jambalaya made with pasta instead of rice.
    Exactly! Delicious!!

  21. #71
    Originally Posted by ShorthornSlaya View Post
    Exactly! Delicious!!
    Recipe?!

  22. #72
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    chicken Pastalaya
    1 16oz. Of pasta of choice. I have used spaghetti and shells, both good
    4 chicken breasts
    6 onions
    3 cloves garlic chopped
    1 bell pepper chopped
    3 stalks celery chopped
    1 lb smoked sausage
    Salt pepper
    Cayenne pepper sauce (crystal or Texas Pete as an example)
    Worcestershire sauce
    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!
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  23. #73
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    Always good time for some Cajun food!

  24. #74
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    Originally Posted by PokeJ View Post
    Would a self respecting **** ass live in Alabama?


    Sent from my iPhone using Tapatalk
    **** Ass country is just about all of Southern LA. Did a lot of work in Thibodoux, New Iberia, Houma, Morgan City, and of course the big Mama New Orleans.

  25. #75
    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!

  26. #76
    Originally Posted by Samajesrightleg View Post
    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 bet if you asked nicely, admin would re set you if you can prove it. USAO has reset my PW many a time. Will try to remember this new name for ya though.

  27. #77
    ShorthornSlaya's Avatar
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    I remembered my PW!!! I am back!
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  28. #78
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    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.
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  29. #79
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    Originally Posted by BOOM View Post
    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.
    Good thing you weren't raised in the country!!!

  30. #80
    Originally Posted by BOOM View Post
    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.
    Are you ****ing kidding me? You didn't even try it? Sheez dude. Why do you hate chicken?

    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.

  31. #81
    Originally Posted by ShorthornSlaya View Post
    Made alligator sauce piquant tonight! Aaaaayyyyyyyyeeeeeeeeeeee! Good eats!
    This is the recipe that I want.

    This is my first time seeing this thread. I will have to get on these recipes. Thank you for sharing the love.

  32. #82
    ShorthornSlaya's Avatar
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    Enjoy the recipes!!! I will be making red beans and rice for the Sooner game tomorrow! BOOMER!!!!!
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  33. #83


    Gumbo for the game.

    Have a group over and made jambalaya too.

    Damn good shit.
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  34. #84
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    Originally Posted by ShorthornSlaya View Post
    Here it is... �touff�e. Shrimp or crawfish.... Your choice!
    1 stick unsalted butter
    2 tablespoon flour
    1 chopped onion
    1/2 chopped bell pepper
    1/2 cup chopped celery
    1/2 cup chopped green onion
    2tablespoons minced garlic
    2 bay leaves (don't eat them!! Just for flavor!)
    2 tablespoons dry white wine
    1 1/2 cup shrimp or crawfish stock... You can make this by boiling the shells of either and then straining the shells out.
    1 lb shrimp or crawfish tails.... No shells y'all.. Shit will get caught in your teeth!
    2teaspoons lemon juice
    3 tablespoons fresh chopped parsley
    Cooked long grain rice

    In a large pot, melt the butter and stir in the flour.. Stir constantly until it is a caramel color.

    Then, add the trinity (onion celery bell pepper) Plus green onion garlic and bay leaves and Tony cacheres seasoning to taste.. Stirring until veggies are soft.... About 5 minutes. Add the wine and cook for about 2 or 3 minutes. Add the stock and cook to a boil. Reduce heat and cook until the mixture thickens.... Maybe 5 to 10 minutes... Then add the lemon juice. Last, stir in the parsley and remove from heat. Add Tony cacheres to taste or you can use cayenne pepper sauce to taste ( crystal, Texas Pete, luoisiana hot spot).....

    Serve over rice and have French bread to dip up the sauce! Drink beer while enjoying. He'll yea y'all! BOOOOOOOOMER! Enjoy!
    Started with this recipe today, but had to wing it halfway through when I realized the cooking times were a little off!!
    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...!!

    Thanks ShorthornSlaya

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  35. #85
    Originally Posted by zevogolf View Post
    **** Ass country is just about all of Southern LA. Did a lot of work in Thibodoux, New Iberia, Houma, Morgan City, and of course the big Mama New Orleans.
    Pretty much from Alexandria and its latittude within the state of Louisiana and then south til you run out of land.

  36. #86
    Originally Posted by BOOM View Post
    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.
    Did you like Mussolini? He was quite the statist!

  37. #87
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    Originally Posted by Slytherin View Post
    Are you ****ing kidding me? You didn't even try it? Sheez dude. Why do you hate chicken?

    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.


    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.
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  38. #88
    Cajun King in OKC; authentic New Orleans!!
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  39. #89
    Originally Posted by louisianasooner View Post
    Cajun King in OKC; authentic New Orleans!!
    Ribeye Royale at The Big Easy in Yukon is the goods

  40. #90
    Originally Posted by BOOM View Post
    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.
    how do you cook your soft shell crab?

  41. #91
    i need to learn how etouffee is made... am willing to give dick to whomever can teach me that good good.. .
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  42. #92
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    Etouffee is the stuff!!!

  43. #93
    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
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  44. #94
    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.
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  45. #95
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    Originally Posted by kilroydos View Post
    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.
    When did roux get changed to "stock"??

    T-minus two weeks for my cousin's rehearsal dinner crawfish boil in the country outside of Opelousas. FIRED UP

  46. #96
    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!

  47. #97
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    Originally Posted by Bruiser53 View Post
    When did roux get changed to "stock"??

    T-minus two weeks for my cousin's rehearsal dinner crawfish boil in the country outside of Opelousas. FIRED UP
    Pretty sure he's talking about the shrimp stock, crawfish stock, etc

    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

  48. #98
    Originally Posted by Bruiser53 View Post
    When did roux get changed to "stock"??
    Not sure what you are asking here. A roux and stock are different things.

  49. #99
    northspeter's Avatar
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    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..!

  50. #100
    I've decided what I'm having for lunch today.

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