WHATS FOR DINNER?
12/18/13, 11:24 AM
#3461
12/18/13, 12:12 PM
#3462
A Man Just Needs Some....
I'll try and find the recipe although I don't cook from recipes. The last time I made one I cooked down onions celery and peppers in butter. Added One can of cream of mushroom soup. One can of cream of shrimp. Small can of mushrooms. Little kitchen bouquet to get the color you want. Just add water if you need to thin it some. Slow boil and add shrimp. Shrimp are cooked and you're done. Taste and season. It's that easy.
And it's as good as making it with a roux and shrimp stock.
I have had some étouffée that had some tomato in it. Just throw some diced tomatoes in with the onions at first. Nobody here really uses recipes but I will try and find one or two. Just try this method once first.
And it's as good as making it with a roux and shrimp stock.
I have had some étouffée that had some tomato in it. Just throw some diced tomatoes in with the onions at first. Nobody here really uses recipes but I will try and find one or two. Just try this method once first.
12/18/13, 12:22 PM
#3464
A Man Just Needs Some....
This is from John Folse's book which is my only go to cookbook. Hope the pics are legible. This is the correct way. The other way just bypasses the roux and stock.
Last edited by AlsCobra; 12/18/13 at 12:26 PM.
12/18/13, 12:31 PM
#3465
A Man Just Needs Some....
This book is one of the best you can find to cook most favorite Louisiana dishes. Cooking and history lesson on Louisiana cooking. Fantastic book.
12/18/13, 12:36 PM
#3466
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Interesting - Folse's looks better than Justin Wilson's sounds. #2 Cookbook. Seems kind of plain. He doesn't call for a roux.
Crawfish Etouffee
5-6# crawfish
1# marg/butter
5 1/2# chopped onion
4 C Bell Pepp
4 C parsley
2 Tbsp lemon juice
2 Tbsp Worcestershire (had an old cook on my coffee route that always called it "Winchester Sauce"
)Salt to taste (ease in up to 4 Tsp)
1 Tbsp Lousiana hot sauce or 1/2 Tsp Tabasco
Melt butter (or crawfish fat if you have it). And onion, pepper, parsley, hot sauce, Worce. Season with salt and lemon juice.
Simmer, cook for an hour (this will make its own juice).
Then add crawfish and cook covered for 30 mins to an hour.
Last edited by cdynaco; 12/18/13 at 12:55 PM.
12/18/13, 12:48 PM
#3467
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While we're at it Al, this is the only Jambalaya recipe I've had. Anything better? Shouldn't it have some sausage?
1# gr beef browned/drained
1 can onion soup
1 1/2# peeled shrimp
1 chopped onion
1 can cream of chicken soup
dash of tabasco
1/2 cup bell pepper
1 1/2 cup rice
salt & pep
1 stalk celery
Mix ingredients and place in a 2 qt casserole dish. Bake covered @ 350 for 1 1/2 hrs.
1# gr beef browned/drained
1 can onion soup
1 1/2# peeled shrimp
1 chopped onion
1 can cream of chicken soup
dash of tabasco
1/2 cup bell pepper
1 1/2 cup rice
salt & pep
1 stalk celery
Mix ingredients and place in a 2 qt casserole dish. Bake covered @ 350 for 1 1/2 hrs.
12/18/13, 12:55 PM
#3468
A Man Just Needs Some....
I was just typing that. 
Interesting - Folse's looks better than Justin Wilson's sounds. #2 Cookbook. Seems kind of plain. He doesn't call for a roux. Crawfish Etouffee 5-6# crawfish 1# marg/butter 5 1/2# chopped onion 4 C Bell Pepp 4 C parsley 2 Tbsp lemon juice 2 Tbsp Worcestershire (had an old cook on my coffee route that always called it "Winchester Sauce" ) Salt to taste (ease in up to 4 Tsp) 1 Tbsp Lousiana hot sauce or 1/2 Tsp Tabasco Melt butter (or crawfish fat if you have it). And onion, pepper, parsley, hot sauce, Worce. Season with salt and lemon juice. Simmer, cook for an hour (this will make its own juice). Then add crawfish and cook covered for 30 mins to an hour.
Interesting - Folse's looks better than Justin Wilson's sounds. #2 Cookbook. Seems kind of plain. He doesn't call for a roux. Crawfish Etouffee 5-6# crawfish 1# marg/butter 5 1/2# chopped onion 4 C Bell Pepp 4 C parsley 2 Tbsp lemon juice 2 Tbsp Worcestershire (had an old cook on my coffee route that always called it "Winchester Sauce" ) Salt to taste (ease in up to 4 Tsp) 1 Tbsp Lousiana hot sauce or 1/2 Tsp Tabasco Melt butter (or crawfish fat if you have it). And onion, pepper, parsley, hot sauce, Worce. Season with salt and lemon juice. Simmer, cook for an hour (this will make its own juice). Then add crawfish and cook covered for 30 mins to an hour.
12/18/13, 01:02 PM
#3469
A Man Just Needs Some....
While we're at it Al, this is the only Jambalaya recipe I've had. Anything better? Shouldn't it have some sausage? 1# gr beef browned/drained 1 can onion soup 1 1/2# peeled shrimp 1 chopped onion 1 can cream of chicken soup dash of tabasco 1/2 cup bell pepper 1 1/2 cup rice salt & pep 1 stalk celery Mix ingredients and place in a 2 qt casserole dish. Bake covered @ 350 for 1 1/2 hrs.
12/18/13, 01:04 PM
#3471
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That's completely wrong for jambalaya down here. Pork chicken sausage is the standard. Jambalaya is an art and taken very seriously down here. I have a buddy that cooks his in a heavy cast iron pot in the oven which keeps the layer of burned rice on the bottom. It's takes lots of practice to get the flavors right. Here's one that will get you close.
Thanx!
12/18/13, 01:08 PM
#3472
A Man Just Needs Some....
12/18/13, 04:03 PM
#3473
Roush Forum Stalker
Chili over white rice.
12/18/13, 04:06 PM
#3475
12/18/13, 04:13 PM
#3479
12/18/13, 04:16 PM
#3480
A Man Just Needs Some....