Cajun Food....

[Zoff]

OK... guess this goes here.  It has something to do with fish... just not fishing... well... indirectly.  Somebody had to catch it. 

 

Just sat down to a bit of Catfish & Shrimp Court Bouillon.  Yeah... I cook.  One of my favorites.  My fav... Shrimp (or crawfish) Étouffée.  Anybody... especially you Cajuns... got a good recipe for the Étouffée?  Oh... need a good roux recipe as well.

[flyfisher]

Can't help with most but there is really no recipe for roux other than equal parts fat and flour cooked until you get the desired color. The lighter the color the more the thickening power.

[Long Mike]

Crayfish Etouffe' Recipe

 

1 Large Onion - Chopped

1 Medium Bell Pepper - Chopped

1 Stick  of Butter

2 Tlbsp flour

1 Can Cream of Mushroom soup

1 Can Cream of Chicken soup

16 oz crayfish tails

!/4 cup water

1/4 cup chopped parsley

1/4 cup chopped onion tops

Ground Cayenne pepper

 

Over medium heat, saute' onion and butter until onions are clear

Add flour.  Stir constantly for one minute

Add both cans of soup, the water, and crayfish

Cook over medium heat for fifteen minutes

Add parsley, onion tops and cayenne to taste

Cook for five minutes

Serve over rice

[Hi Salenity]

That sounds good Mike, I think I'll try it.

Maybe with cream of oyster?

[Long Mike]

That sounds good Mike, I think I'll try it.

Maybe with cream of oyster?

Thanks, but I've never heard of Cream of Oyster soup

[Hi Salenity]

It's amount the same as cream of mushroom only with oysters

My parents found a way to put cream of mushroom in everything wen I was a kid.

[Long Mike]

Go figure.  I grew up in Cajun country and Cream of Oyster was nowhere to be found - probably because it was so easy to obtain fresh oysters.  Anywho, don't mess with my recipe.  I think that the oyster flavor would detract from the flavor of the crayfish.

[preach4bass]

"Don't mess with my recipe." - Long Mike (AKA- the gangster cajun)

[Zoff]

Yeah... I'd leave the oyster off the menu... if you're putting it IN the recipe.  Now... if it's on the side in the half shell with a bit of hotsauce... mmmmmmmmmmmm..... oysters.......

 

OK... OK.... my family hails from Tidewater so oysters were in everything as well.  I do love oyster stew and oyster stuffing..

[endless]

Sam is another who might be able to share as well? If he don't respond send him a PM!

[endless]

I wish I could get my hands on some Boudin!!

[Long Mike]

As for Boudin, I've got five ponds of it in the freezer.

 

As for oysters, I love them.  When I was a much younger man, I ate six dozen on the half-shell at one sitting.  Those were the days.

 

On a side note, I lived overseas for eleven years working in the oil Patch.  At the time of this telling, I was living in Iran (before the revolution) and had the opportunity of attending a management conference in London.  A co-worker and I visited a restaurant that offered oysters on the half-shell.  Without paying attention to the prices, I ordered two dozen of them.  The waiter's eyes got big as saucers, but he said nothing, and I was able to pig-out on one of my favorite foods.  It wasn't until I received my bill that I found out that each of those oysters I ate cost me One Pound Sterling, which equated back then to about $2.70.  I spent almost $70 for two dozen oysters, and that was back in the early seventies.  It's no wonder that the waiter's eyes got big.  Expense accounts were wonderful back then.

[endless]

As for Boudin, I've got five ponds of it in the freezer.

 

As for oysters, I love them.  When I was a much younger man, I ate six dozen on the half-shell at one sitting.  Those were the days.

 

On a side note, I lived overseas for eleven years working in the oil Patch.  At the time of this telling, I was living in Iran (before the revolution) and had the opportunity of attending a management conference in London.  A co-worker and I visited a restaurant that offed oysters on the half-shell.  Without paying attention to the prices, I ordered two dozen of them.  The waiter's eyes got big as saucers, but he said nothing, and I was able to pig-out on one of my favorite foods.  It wasn't until I received my bill that I found out that each of those oysters I ate cost me One Pound Sterling, which equated back then to about $2.70.  I spent almost $70 for two dozen oysters, and that was back in the early seventies.  It's no wonder that the waiter's eyes got big.  Expense accounts were wonderful back then.

Five pounds of Boudin nice but I don't see anything about PM me your address, lol

 

Wow was you able to fork the bill and go in the back and do some dishes? Man $70 dang even today that would be crazy. I'm not sure what half shell is but I do sometimes when out get the bucket. I can't remember how it went but I think a pound of clams, pound of mussels, and half  pound of oysters.  Depending on place might includes some crab legs.

 

What are half shell oysters?

 

Oyster stew is good if properly cooked, I had a cup of it one time from a crab place in MD that had no flavor at all.

[Long Mike]

Oysters on the half-shell are raw oysters.  As with a clam, the shell is opened and the top half of it is removed.  You are left with an oyster on the half-shell, which is then placed on a bed of ice for your dining pleasure.

[Hi Salenity]

Shrimp Ala Meir

I pound shrimp

16 oz lump crab meat

1 pint heavy cream

8 oz shredded Parmesan

3 cloves garlic

1 TBS Butter

4 oz seafood stock or water

2 TBS Old Bay

2 TBS Old Bay (for the Shrimp)

 

Grill or sauté shrimp seasoned  with Old Bay (set aside)

Place Butter, Garlic & Crab into a saucepan ans sauté until lightly browned then add seafood stock (if you use canned crab use the juice)

Lower heat and add Heavy cream stirring constantly until it starts to boil.

Add Parmesan and Old Bay stir until cheese is melted (don't overcook it will separate)

 

 

 

I've made this many times and It's AWESOME!!!

Serve over Long grain Brown rice and Shrimp