contest BEGIN! Bayou Battle

Coach said:

Finally, final plateing pics... as strains of "Louisana's LeRoux" and "Johnny Jenkins" played in the kitchen all day to set the mode.

Fried Alligator, with a Garlic Crawfish Beurre Blanc Habanero Sauce
Gator marinated in Shiner Bock, dipped in egg and dredged in Zatarain's Seasoned Shrimp-Fri (corn flour/wheat flour);
For the Beurre Blanc: butter, garlic, green onions, mushrooms, white wine, and heavy cream (cream and Habs run through food processor). After it reduced, added more wine and cream (without Habs) and reduced again. Added more butter and crawfish, reduced and plated.

Chicken and Turkey Gumbo with Andoulle, crab, and Okra
Made roux using flour, and half oil-half margarine (creates a smoother roux and helps keep it from burning when you go for a "Neches River" mud color), boiled chicken, skimmed the pot, poured out half the water, shreaded the chicken and placed back in the water, dissolved roux in water, defrosted smoked turkey (from Thanksgiving) and shreaded, added chicken and beef broth to pot. Cut up andouille, added file, thyme and bay leaf, and fried in skillet long enough to sweat it- threw in pot, and reserved oil from it. Added margarine onion, celery, bell pepper and garlic... when onions opaque tossed in pot. Added okra to skillet with more margarine and flour, cooked till wilted... and in the pot. Added 1/2 tbs sea salt, more file, black pepper and cajun seasoning to taste.
Served over rice, topped with cayenne and green onion.

"Texas-style" Nawlins BBQ Shrimp (using Shiner Bock)
Melted butter and sauted onion, garlic, celery, bell pepper, rosemary, parsley and Cajun seasoning. Added more butter, half the Shiner, lemon juice, and Worcestershire, and brought to boil. Lined shrimp in a broiler pan that fits toaster oven (our stove top works- oven is dead... gotta make due) and pour mixture to cover shrimp. After 20 minutes at 350°, plate shrimp and spoon reduced mix on top.

East-Texas Coonass Cocktail Sauce (made with my homemade Bhuts Hot Sauce)
A poor ol' Cajun's solution to whens dey ain't got no Cocktail Sauce...
Mix ketchup, yellow mustard, lemon joice, black pepper, hot sauce, and garlic powder in a bowl... an' dat be it fo' sho'.

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LunchBox said:

To hell with my crap...I wanna eat at your house.

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thehotpepper.com said:

DD, do you have two of the additional ingredients?

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salsalady said:

Aren't frog legs the same thing as crawfish=crawdad=mudbug=mudfrog=?????

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Coach said:

Finally, final plateing pics... as strains of "Louisana's LeRoux" and "Johnny Jenkins" played in the kitchen all day to set the mode.

Click to expand...

DuvallDaves said:

Yep, my two additional ingredients are rice and tomato. The tomato is in the teaser photo. The rice will be in my final pics.

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paulky_2000 said:

Here it is....
Circle-H Bayou Bonanza!

OH YEAH.....Dat's som guud eatin!!!

Click to expand...

Coach said:

Finally, final plateing pics... as strains of "Louisana's LeRoux" and "Johnny Jenkins" played in the kitchen all day to set the mode.

Fried Alligator, with a Garlic Crawfish Beurre Blanc Habanero Sauce
Gator marinated in Shiner Bock, dipped in egg and dredged in Zatarain's Seasoned Shrimp-Fri (corn flour/wheat flour);
For the Beurre Blanc: butter, garlic, green onions, mushrooms, white wine, and heavy cream (cream and Habs run through food processor). After it reduced, added more wine and cream (without Habs) and reduced again. Added more butter and crawfish, reduced and plated.

Chicken and Turkey Gumbo with Andoulle, crab, and Okra
Made roux using flour, and half oil-half margarine (creates a smoother roux and helps keep it from burning when you go for a "Neches River" mud color), boiled chicken, skimmed the pot, poured out half the water, shreaded the chicken and placed back in the water, dissolved roux in water, defrosted smoked turkey (from Thanksgiving) and shreaded, added chicken and beef broth to pot. Cut up andouille, added file, thyme and bay leaf, and fried in skillet long enough to sweat it- threw in pot, and reserved oil from it. Added margarine onion, celery, bell pepper and garlic... when onions opaque tossed in pot. Added okra to skillet with more margarine and flour, cooked till wilted... and in the pot. Added 1/2 tbs sea salt, more file, black pepper and cajun seasoning to taste.
Served over rice, topped with cayenne and green onion.

"Texas-style" Nawlins BBQ Shrimp (using Shiner Bock)
Melted butter and sauted onion, garlic, celery, bell pepper, rosemary, parsley and Cajun seasoning. Added more butter, half the Shiner, lemon juice, and Worcestershire, and brought to boil. Lined shrimp in a broiler pan that fits toaster oven (our stove top works- oven is dead... gotta make due) and pour mixture to cover shrimp. After 20 minutes at 350°, plate shrimp and spoon reduced mix on top.

East-Texas Coonass Cocktail Sauce (made with my homemade Bhuts Hot Sauce)
A poor ol' Cajun's solution to whens dey ain't got no Cocktail Sauce...
Mix ketchup, yellow mustard, lemon joice, black pepper, hot sauce, and garlic powder in a bowl... an' dat be it fo' sho'.

Click to expand...

paulky_2000 said:

Here it is....


Circle-H Bayou Bonanza!

Here's MOST of the ingredients. Pretend like the beef in the photo is two quarters and a nickel:

As usual....we took way too many photos...

The rest are HERE.

Let's start with my take on jambalaya. The ingredients are:

-Chicken
-Shrimps
-Andouille
-Crawfish tails
-Onion
-Celery
-Bell pepper
-Garlic
-Rice
-Chicken stock (or broth in this case)
-Cayenne powder
-Biohazard powder (naga jolokia, habanero, and a few douglahs for pure meanness!)
-S&P

Browned the chicken and sausage....then added the trinity. After it goes for about 5 minutes or so...added the garlic and the powders.

Then I added the stock:

Fast forward (trying to get this all in one post!).....let it simmer for 20-30 minutes, added the rice, covered for another 20 minutes, then added the crawfish and the shrimps. Gave it a stir, put the lid on the CI dutch, and let it get HAPPY while I went on to my chowder. (Pics forthcoming!)

Crawfish Corn Chowder:

-Flour
-BACON! fat for the roux
-Half & Half
-Creamed corn
-Hot Sauce
-Biohazard powder
-Chicken stock
-Crawfish tail meat
-S&P


Here is the roux for the chowder. It's more blonde than most of the others I've seen during this throwdown (mainly cause I'm making a chowder).....more of a one-beer roux!

Then I added onions, garlic, and let those go a while in the pot. After 5 minutes or so, I added the cream, stock, creamed corn, tons of hot sauce, and the Biohazard:

This simmered for another 20 minutes or so to get thicker and mature in flavor. I then added the crawfish, took it off the heat, and allowed it to stand for 10 minutes to heat through and thicken a bit more......

Oh yeah.....and there was that little pot of steamed, whole crawfish goin' on!!.....but I digest....

NOW THEN....

Here the final photos!

Big pot'O JAMBY!!

Crawfish corn chowder:

.....and, for all of you that are worthy when you pass on, here is what dinner in heaven will most likely look like:

OH YEAH.....Dat's som guud eatin!!!

Click to expand...

DuvallDaves said:

Damn, Paulky! Your spread has me mesmerized and drooling! I'm proud of what I made, but how can I compete with this???

Click to expand...

paulky_2000 said:

Here it is....


Circle-H Bayou Bonanza!

Here's MOST of the ingredients. Pretend like the beef in the photo is two quarters and a nickel:

As usual....we took way too many photos...

The rest are HERE.

Let's start with my take on jambalaya. The ingredients are:

-Chicken
-Shrimps
-Andouille
-Crawfish tails
-Onion
-Celery
-Bell pepper
-Garlic
-Rice
-Chicken stock (or broth in this case)
-Cayenne powder
-Biohazard powder (naga jolokia, habanero, and a few douglahs for pure meanness!)
-S&P

Browned the chicken and sausage....then added the trinity. After it goes for about 5 minutes or so...added the garlic and the powders.

Then I added the stock:

Fast forward (trying to get this all in one post!).....let it simmer for 20-30 minutes, added the rice, covered for another 20 minutes, then added the crawfish and the shrimps. Gave it a stir, put the lid on the CI dutch, and let it get HAPPY while I went on to my chowder. (Pics forthcoming!)

Crawfish Corn Chowder:

-Flour
-BACON! fat for the roux
-Half & Half
-Creamed corn
-Hot Sauce
-Biohazard powder
-Chicken stock
-Crawfish tail meat
-S&P


Here is the roux for the chowder. It's more blonde than most of the others I've seen during this throwdown (mainly cause I'm making a chowder).....more of a one-beer roux!

Then I added onions, garlic, and let those go a while in the pot. After 5 minutes or so, I added the cream, stock, creamed corn, tons of hot sauce, and the Biohazard:

This simmered for another 20 minutes or so to get thicker and mature in flavor. I then added the crawfish, took it off the heat, and allowed it to stand for 10 minutes to heat through and thicken a bit more......

Oh yeah.....and there was that little pot of steamed, whole crawfish goin' on!!.....but I digest....

NOW THEN....

Here the final photos!

Big pot'O JAMBY!!

Crawfish corn chowder:

.....and, for all of you that are worthy when you pass on, here is what dinner in heaven will most likely look like:

OH YEAH.....Dat's som guud eatin!!!

Click to expand...

buddy said:

now that some great bayou cooking. after seeing that i'm not sure that i'm worthy to continue.

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salsalady said:

here's most of the ingredients. A couple items will be evolving, but the basic ingredients are there.

proof of life-

Not making hurricanes, but a tribute none the less-

Could not find a couple items in the store, so I made my own- Creole Mustard and Cajun Spice! Ingredients will be posted in final post-

I also had a couple items planned for the works but since they were not on the list...another entry for The Drunken Chef thread.

Let the good times roll!

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paulky_2000 said:

You could start by posting your photos!

...and thank you very much!

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