food The Rajun' Cajun Cussin' Creole Cook

[hot stuff]

It's that time of year again, boys and girls.
 

 

 

 

 

 

 

 

Looks like it's time for a new pot.... This one has sprung a leak
 

Phil remind me to visit you next time I visit my parents.

 

[Phil]

Awesome! Once the ice is out here I will catch a batch of mud bugs,this has inspired me.

 
As long as you have a ditch, you'll never go hungry!

 

[Hybrid Mode 01]

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 

 
 
     I can't imagine a finer example of a table that warrants sicmanning.

 

[Phil]

I took the leftover crawfish and made etouffee, then spooned it over a broiled flounder filet, with grilled asparagus on the side
 

 

[The Hot Pepper]

Whoa!

 

[D3monic]

Sweet jebus that looks amazing. I can imagine how heavenly that smelled. 

 

[The Hot Pepper]

I didn't know they looked like shrimp. Cool man!!!!

 

[FreeportBum]

I took the leftover crawfish and made etouffee, then spooned it over a broiled flounder filet, with grilled asparagus on the side
 

Love étouffée it's one of my favorites and that looks awesome!

 

[Phil]

I didn't know they looked like shrimp. Cool man!!!!

 
lol...yeah, they do sort of resemble a butterflied shrimp when they're peeled and "de-veined" (poo chute removed)
 

Love étouffée it's one of my favorites and that looks awesome!

 
Thanks y'all! I stepped outside of my box tonight and added one package of Sazon Goya to get the coloring from the tumeric. It really didn't alter the flavor at all, so that will be a future "go to" for me. I like the deep, rich color.

 

[grantmichaels]

Sazon Goya goes nicely on smoked pork butt, too ...

 

[Phil]

Sazon Goya goes nicely on smoked pork butt, too ...

 
I will definitely keep that in mind. I have plenty of it

 

[grantmichaels]

 
I will definitely keep that in mind. I have plenty of it


You and I, both.

It's a common thread between a lot of champ recipes on Mild Bill's, too ... which is where I found it initially.

 

[The Hot Pepper]

Try achiote for color too. Also called Annatto. It's used a lot in Yucatan cooking. It does have flavor but mild.
 
For orange color.

 

[Phil]

Mine's leftover from a throwdown a little while back that I cooked tamales for

Try achiote for color too. Also called Annatto. It's used a lot in Yucatan cooking. It does have flavor but mild.
 
For orange color.

 
Okay, I take back the tumeric comment. Just read the Sazon Goya ingredients, and it said MSG, Cumin, FDC yellow # whatever, and annatto. The front of the box says coriander and annatto.... so there's that.

 

[The Hot Pepper]

Yellow food color no thanks lol.

 

[Phil]

I didn't know they looked like shrimp. Cool man!!!!

 
My wife laughed at this comment... sorry! lol

 

[The Hot Pepper]

Never had 'em.

 

[Phil]

Yellow food color no thanks lol.

 
Yeah, I kinda feel the same way. I thought it was tumeric, dammit!!!! hahahaha!

Never had 'em.

 
You are justified in your comment, mon frere. I've got your six. Never had them..... if someone were to send you some, where would they send them?

 

[grantmichaels]

We colored cold-process soap w/ annatto ...

 

[JayT]

That crawfish etoufee' is one of the best looking things I have seen in a long time.  I need that.  NOW.