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contest The Next Throwdown is...
- Thread starter The Hot Pepper
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In honor of Mardi Gras, the next TD is...
Bayou Battle II - Roux'd Boy
The Bayou Battle was one of the most popular TDs. It was one of those with requirements and was very focused, but people liked that because it kept it Cajun/Creole, and helped those that were unfamiliar with the cuisine.
This one is unique in that... we're taking the soup and sandwich concept and rolling it into one called:
Roux'd Boy. Yup, that's a po' boy with a roux.
Here's the deal. You must create a "saucy" po' boy combing the elements of the traditional po' boy with the elements of a traditional roux-based dish (gumbo, etouffee). The idea is to marry the best of the po' boy with the best of roux-based dishes. The end result should be a saucy and spicy masterpiece of overflowing, overstuffed, sloppy but presentable mouth-watering ingenuity!
You can do this however you like as long as there is a po' boy with a roux element. You can take a fried catfish po' boy and ladle seafood gumbo on top, or you can make the whole po' boy roux-based, with a gumbo that would make a good sandwich. You can layer, or you can combine. You can serve it dressed or undressed. Rice, no rice? This is all up to you!
FYI
Traditional po' boys are fried catfish, oyster, or shrimp, as well as the roast beef and gravy po' boy, which yes, has a roux-based gravy. So if you choose that, make it Roux'der! Served on bagettes, dressed or undressed (lettuce, tomato, pickle, mayo).
Gumbos are roux-based and traditionally seafood only, seafood and sausage, or meat only, with okra (as thickener). Some meat-based gumbos are chicken, duck, squirrel, and rabbit. Seafood-based gumbo generally has shrimp, crab (whole or meat), and sometimes oysters. With the exception of sausage and ham, beef and pork are almost never used.
Etouffee is roux-based and traditionally made using different shellfish such as crab, shrimp, or the most popular version of the dish being crawfish etouffee.
As well as the roux base, they usually include the holy trinity.
Here is a limited list of some common ingredients in Cajun and Creole cooking: Redfish, catfish, oysters, shrimp, gator, crawfish, blue crab, andouille, tasso, chaurice, chicken, turkey, duck, squirrel, rabbit, and other game/wild proteins. Okra, filé powder, pecans, corn, red beans, rice, tomatoes, onion, bell peppers, celery, garlic, cayenne, creole mustard, hot sauce!
Experimentation is welcome as long as it stays within the confines of Cajun/Creole cooking!
Hint: We know you want to spice it up with other peppers but cayenne is usually an essential flavor.
How will you serve up your Roux'd Boy?
Starts Friday ends Sunday!
Bayou Battle II - Roux'd Boy
The Bayou Battle was one of the most popular TDs. It was one of those with requirements and was very focused, but people liked that because it kept it Cajun/Creole, and helped those that were unfamiliar with the cuisine.
This one is unique in that... we're taking the soup and sandwich concept and rolling it into one called:
Roux'd Boy. Yup, that's a po' boy with a roux.
Here's the deal. You must create a "saucy" po' boy combing the elements of the traditional po' boy with the elements of a traditional roux-based dish (gumbo, etouffee). The idea is to marry the best of the po' boy with the best of roux-based dishes. The end result should be a saucy and spicy masterpiece of overflowing, overstuffed, sloppy but presentable mouth-watering ingenuity!
You can do this however you like as long as there is a po' boy with a roux element. You can take a fried catfish po' boy and ladle seafood gumbo on top, or you can make the whole po' boy roux-based, with a gumbo that would make a good sandwich. You can layer, or you can combine. You can serve it dressed or undressed. Rice, no rice? This is all up to you!
FYI
Traditional po' boys are fried catfish, oyster, or shrimp, as well as the roast beef and gravy po' boy, which yes, has a roux-based gravy. So if you choose that, make it Roux'der! Served on bagettes, dressed or undressed (lettuce, tomato, pickle, mayo).
Gumbos are roux-based and traditionally seafood only, seafood and sausage, or meat only, with okra (as thickener). Some meat-based gumbos are chicken, duck, squirrel, and rabbit. Seafood-based gumbo generally has shrimp, crab (whole or meat), and sometimes oysters. With the exception of sausage and ham, beef and pork are almost never used.
Etouffee is roux-based and traditionally made using different shellfish such as crab, shrimp, or the most popular version of the dish being crawfish etouffee.
As well as the roux base, they usually include the holy trinity.
Here is a limited list of some common ingredients in Cajun and Creole cooking: Redfish, catfish, oysters, shrimp, gator, crawfish, blue crab, andouille, tasso, chaurice, chicken, turkey, duck, squirrel, rabbit, and other game/wild proteins. Okra, filé powder, pecans, corn, red beans, rice, tomatoes, onion, bell peppers, celery, garlic, cayenne, creole mustard, hot sauce!
Experimentation is welcome as long as it stays within the confines of Cajun/Creole cooking!
Hint: We know you want to spice it up with other peppers but cayenne is usually an essential flavor.
How will you serve up your Roux'd Boy?
Starts Friday ends Sunday!
I been laying down some Po' Boys bahahahahahha
Mmm that sounds good. Sounds perfect for making a Roux'd Boy! It's similar to some of the sausages used already, and that sounds good for the roux! The dark roux in Cajun cooking uses bacon fat.
Fantesticle.
SL nailed it but differnt.
Fitty shades of roux.
SL nailed it but differnt.
Fitty shades of roux.
Halbrust said:
Why would linguica have palm oil in it?
Its pork and pork fat.
Palm oil in that is new to me.
Do tell por favor.
Probably the paprika from the sausage mixing with the natural fats, even though palm oil is used in Brazilian cooking and is red, it's mostly in seafood stews.
TB is correct, SL KILLED the first Bayou Battle in 2010.
Now who's up for Bayou Battle II - Roux'd Boy?
Jay
SL
Phil
??
Now who's up for Bayou Battle II - Roux'd Boy?
Jay
SL
Phil
??
Scoville DeVille said:
Considering it's a play on po' BOY, uhhhhh yeah. What's a po' girl?
Make one Scobie.The Hot Pepper said:
The evolution continues.
Scoville De Ville becomes Scoville becomes Scovalingus becomes Scovie becomes Scobie and soon to become.....
Wait for it.
Scooby
texas blues -> TB -> The TB -> The Hippie.
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