One of my best friend's family owns a lot of Cajun places in town...go suck it.
bucket of crawfish and a Lite for $5 all day long for me and our friends when we were in college...now that shit's probably $1mil bucks!
Cooking with Jeepnut28 - reprisal.....Jambalaya.....
- Thread starter Jeepnut28
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bucket of crawfish and a Lite for $5 all day long for me and our friends when we were in college...now that shit's probably $1mil bucks!
I never uncase the andouille, and use it sliced at an angle.
Understand the TOH and shrimp.....and at what point do you remove the bay leaves?
Too trendy?
Have a friend in from Denver....who's leaving for MCO shortly.
I made a road trip to Lombardi's yesterday and did pan seared Ahi, U10 scallops and a nice batch of steamer clams from up north with some whole grain rice.
Fed the gals a bottle of wine and let them blow off some steam about work related things while listening to some tunes.
Perfect evening.
I made a road trip to Lombardi's yesterday and did pan seared Ahi, U10 scallops and a nice batch of steamer clams from up north with some whole grain rice.
Fed the gals a bottle of wine and let them blow off some steam about work related things while listening to some tunes.
Perfect evening.
...and she's a salsa shark
NOTHING IS CHEAP ANYMORE, EVEN THE CHEAP STUFF ISN’T CHEAP UNLESS IT’S REALLY CHEAP BUT THEN YOU DON’T WANT IT BECAUSE IT’S NO DAMN GOOD!
Fair. But my jambalaya is consistent because of it and I don't have to baby sit a pot and can focus on being with my kids.
cooking it too hot/fast if you have to babysit it.
I love using Rotel.
just got back from NOLA last night and brought me back all sorts of cool chit, including a couple of boxes of beignet mix from Café Du Monde, and some other cool spices to try out, which includes some "Slap Ya Mama" Cajun seasoning from Ville Platte, LA. 
Use warm water with that beignet mix and don't be afraid to make it wet... I find the moister the dough is inside the floured exterior the more it fluffs up.. I mix up a batch in a bowl, dump it out on a cutting board coated with more beignet mix, and then dump more mix on top of the ball of dough and gently pat it down to a rectangular shape basically covering the cutting board, then use a pizza cutter to cut the whole thing into 2"x2" squares, then fry about 4-5 at a time in my frydaddy..I love using Rotel.
I've used it a bunch before. Love the stuff. And I have a nice sifter for the sugar too.Use warm water with that beignet mix and don't be afraid to make it wet... I find the moister the dough is inside the floured exterior the more it fluffs up.. I mix up a batch in a bowl, dump it out on a cutting board coated with more beignet mix, and then dump more mix on top of the ball of dough and gently pat it down to a rectangular shape basically covering the cutting board, then use a pizza cutter to cut the whole thing into 2"x2" squares, then fry about 4-5 at a time in my frydaddy..