I got a WHOLE book of recipes when I was visiting with Blake last summer!!!!
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I have to make this dish some day!
Thanks Cajun Blake!
Originally posted by Shane View PostOnly thing I'd do different is the rice. Use 20-minute Uncle Ben's white rice. Determine the amount of water you need for the amount of rice you are going to cook (directions on the box). Boil that amount of water and drop a beef bullion cube in for every cup of water. Mix that up until the cube dissolves. Shake in some Cajun Blaze seasoning.
Put some butter in a pan for the rice and melt it. Dump in the rice and saute the rice for a minute or two until all the rice is well-buttered. Now pour the bullion into the rice pan and stir it up, turn heat down to simmer. Put a lid on it and simmer for 20 minutes. Let it stand after that until all the water is gone/soaked up.
Now, THAT's some good rice.
Originally posted by saltwater View PostReally want to try this recipe. But all I could find was already cooked, ready to eat crawfish tails. Would you just drop em in for a minute just to heat em up or still cook the eight minutes?
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Being born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff
I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea
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Originally posted by dbaio1@yahoo.com View PostBeing born and raised in South Louisiana a good etouffee is something that is on the stove around my house at least 3-4 time a month. I'm not a fan of frozen crawfish or any seafood that matter that has been in the freezer more than a month or two at the most. Therefor as Cajun Blake has recommended a good shrimp etouffee with good Gulf of Mexico shrmip is awesome. I like to make a shrimp and crab etouffee when crawfish are not in season. Some good stuff
I have also experimented with Chicken etouffee, cube up some nice plump breast meat and its tasty. I won't get long winded on here but cooking is all about experimenting and trying new things, with that in mind, duck breast etouffee, dove breast ......... you get the idea
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Originally posted by RaginCagin View PostTHis is excellent over steak but a crawfish cream sauce is even better imo over a ribeye and only takes about 10 minutes to make.
Crawfish cream sauce=
1 lb. Louisiana crawfish tails
1 pint whipping cream
1/2 stick butter
t table spoon minced garlic
1/3 diced small purple onion
1/2 finely diced bell pepper
1/2 bushel diced green onions
cajun seasoning and black pepper
sautee onion, garlic, bell pepper. add whipping cream and crawfish along with seasoning. reduce cream down to about half. Turn fire down to warm and add diced greenn onions and let mixture thicken. Pour over ribeye.
Ragin Cagin- I made this for my wife on V Day. It was absolutely outstanding. And easy to make.
Served it over rib-eyes. She couldn't get over how good it was. Said it was "restaurant quality".
Thanks for the recipe.
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Originally posted by Starman View PostRagin Cagin- I made this for my wife on V Day. It was absolutely outstanding. And easy to make.
Served it over rib-eyes. She couldn't get over how good it was. Said it was "restaurant quality".
Thanks for the recipe.
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