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Had a jambalaya party today. Here's some of the photos of everything that went into it! It was a ton of fun and everyone loved it   Cubed up pork shoulder marinating with spices   The finished, pecan wood smoked andouille (one of MANY)  The rig  Finished chicken and andouille sausage jambalaya
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Apr 19, 2015 06:37
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| # ? Apr 29, 2024 08:45 |
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That all looks loving phenomenal man. Good stuff. Was that pork shoulder what you ground up for the andouille? This pales in comparison but is a recent batch of the same. Please excuse the dirty stovetop, had been cooking for almost 2 days straight with a bunch of different stuff when this got done. I need to get some proper sausage to cook with. In the northeast all I can get are decent keilbasa, anything else I'm paying an arm and a leg for. 
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Apr 20, 2015 16:18
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I'm planning another crawfish boil this in 2 weeks or so...and I'm planning on using lacrawfish.com again. Do you guys think it's worth an extra $8 (on 20lbs for $120) for the "purged" ones?
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May 26, 2015 20:00
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Purged shellfish have a slightly sweeter, but less ...aquatic?... flavor. They're also less likely (but not guaranteed) to have less grit in the 'vein'. If you were going to do it yourself, it takes a good 12-18hours to do it. Unless you or your guests truly prize that straight-from-the-bayou flavor that purging reduces, it is absolutely worth it for $8 on 20lbs.
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May 26, 2015 20:06
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holttho posted:Purged shellfish have a slightly sweeter, but less ...aquatic?... flavor. They're also less likely (but not guaranteed) to have less grit in the 'vein'. If you were going to do it yourself, it takes a good 12-18hours to do it. Unless you or your guests truly prize that straight-from-the-bayou flavor that purging reduces, it is absolutely worth it for $8 on 20lbs. Who doesn't just rip out the vein when they eat crawfish. It almost always come out in one nice long piece. If you haven't taught you friends this basic skill about eating crawfish, you are just cruel. I've had both, and while I don't think $8 when you are already spending $100 is a big deal, I wouldn't consider it absolutely necessary.
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May 27, 2015 05:45
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:agree: Just depends on how squeamish you think your guests are. Diff'rent folks; diff'rent strokes.
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May 27, 2015 06:22
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I don't even notice the vein. But when you are paying $120 for 20 lbs might as well go ahead and pay the extra $8.
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May 27, 2015 17:48
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Phil Moscowitz posted:I don't even notice the vein. But when you are paying $120 for 20 lbs might as well go ahead and pay the extra $8. This. I don't think I've ever tried to devein any seafood. Just grew up eating the whole thing I guess before I ever knew what it was.
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May 27, 2015 19:21
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The whole process of eating a crawfish takes about two seconds--twist off the head, suck it, peel one segment and pop the tail in your mouth. Some people skip one or more of those steps. Even when I'm peeling tails I don't pull out the vein unless it's really nasty.
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May 27, 2015 23:00
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Phil Moscowitz posted:The whole process of eating a crawfish takes about two seconds--twist off the head, suck it, peel one segment and pop the tail in your mouth. Some people skip one or more of those steps. You forgot digging the meat out of the claws with the other half of the pincer.
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May 28, 2015 00:48
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I feel like I'm getting old or something, I just don't go for crawfish like I used to. Partly it's because they've gotten more expensive, but partly it's just not worth it to eat 5-6 pounds any more - now I'd rather just have one pound and then some etouffee or something.
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May 28, 2015 06:19
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You know the old saying: If you can't eat several pounds of decapods in one sitting with no grains or roughage, you're too old!
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May 28, 2015 14:13
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holttho posted:You know the old saying: If you can't eat several pounds of decapods in one sitting with no grains or roughage, you're too old! drat it i'm old
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Jun 12, 2015 03:21
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So there was a murder recently from a fight that started from an argument about a gumbo recipe. http://www.nydailynews.com/sports/college/florida-state-mascot-killed-gumbo-argument-article-1.2275168 I want that recipe.
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Jun 29, 2015 20:36
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We have a family friend who comes up to visit every summer from outside Lafayette, Louisiana, and he always brings a cooler full of whatever we ask for. My shopping list was drawn from this: http://www.hebertsmaurice.com/Products.aspx. May die of happiness.
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Jul 2, 2015 21:51
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Comb Your Beard posted:So there was a murder recently from a fight that started from an argument about a gumbo recipe. it's probably pretty bad that this was my first thought too...
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Jul 5, 2015 04:32
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I want more details. Who wanted what with the spices? Did Osceola want it too spicy, or too weak? Or did he want to put filé in okra gumbo? Are tomatoes "spices?" Was it seafood gumbo and somebody suggested Old Bay (get a rope)? Also since we are on the subject of Cajun arguments I feel it appropriate to post this: http://www.wwltv.com/story/news/local/lafourche-terrebonne/2015/06/09/houma-tank-top/28751943/ As my buddy from Houma put it, "Any time you start a story with 'Cookie Pierre said she was browsing the crawfish selection' you are bound to see some fireworks."
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Jul 5, 2015 20:16
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Phil Moscowitz posted:I want more details. Who wanted what with the spices? Did Osceola want it too spicy, or too weak? Or did he want to put filé in okra gumbo? Are tomatoes "spices?" Was it seafood gumbo and somebody suggested Old Bay (get a rope)? This is amazingly ridiculous. You go around anywhere back home this time of year and everyone is wearing tank tops or less right now. This would make more sense in Monroe where you legit have nothing but crazy WASP people who probably still aren't comfortable with women leaving the house unaccompanied but makes no sense in Houma.
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Jul 5, 2015 20:23
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My gumbo spice mixture is equal parts Old Bay and Rex Creole seasoning. The logic being the strong celery seed flavor in Old Bay goes well with the seafood and the actual celery being in the Trinity. And the Rex had a nice ingredient list, more complex than Tony Chachere's. They're both salty, so you basically salt-to-taste.
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Jul 6, 2015 01:58
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Comb Your Beard posted:My gumbo spice mixture is equal parts Old Bay and Rex Creole seasoning. The logic being the strong celery seed flavor in Old Bay goes well with the seafood and the actual celery being in the Trinity. And the Rex had a nice ingredient list, more complex than Tony Chachere's. They're both salty, so you basically salt-to-taste. I just make my own but I don't really have anything against Old Bay.
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Jul 6, 2015 02:14
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Phil Moscowitz posted:I just make my own but I don't really have anything against Old Bay. Same here. I started in the beginning with Tonys and now I just use garlic, cayenne, salt, black pepper and add in thyme and bay.
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Jul 6, 2015 02:16
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drat, I haven't made gumbo in forever. Still probably the best thing I've made. Probably will once the the fresh red Cayennes come in in the garden.
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Jul 6, 2015 02:44
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I need to make gumbo after all this talk but never made it before. Also, is there a time that is not good to order some crawfish from LA or its good all year? Any suggestions on places to order from and essentials to get?
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Jul 6, 2015 04:49
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The season only runs through the spring. Changes a little bit from year to year but generally from late February through late May. You can generally get a big back of already cooked tails frozen somewhere in chinese markets and potentially online. They are... "OK". I personally would not use them and just find good shrimp to use them in whatever dish I had in mind instead. I'll let someone else answer about ordering places. I am not even sure on that.
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Jul 6, 2015 14:45
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My mom used cream of mushroom and French onion soup in her jambalaya. Also, I can eat my body weight in fried shrimp. And Yankees, if you ever have the pleasure to go to a crawfish boil, wash your hands before you piss. Y'all are making me homesick with this poo poo. 
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Jul 12, 2015 14:37
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The fat in the heads is used to flavor etoufee. Take it out with a butter knife if you don't suck it out. gently caress I am homesick. Is it crawfish season still?
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Jul 12, 2015 14:40
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thewireguy posted:The fat in the heads is used to flavor etoufee. Take it out with a butter knife if you don't suck it out. gently caress I am homesick. Is it crawfish season still? Nah its over by now sadly.
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Jul 12, 2015 15:28
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You can still boil shrimp! Look at these bastards, size of small cats   Beer for scale 
Phil Moscowitz fucked around with this message at 18:22 on Jul 12, 2015 |
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Jul 12, 2015 18:19
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Phil Moscowitz posted:You can still boil shrimp! I love those bigass white shrimp. Those things are awesome to toss in whole into a skillet with some garlic, green onion, butter, lemon and parsley with a dash or two of white wine and eat on some toast.
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Jul 12, 2015 18:57
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Q: being in Germany I can't find Andoulli(sp?). What sausage can I substitute?
Hopper fucked around with this message at 22:57 on Jul 12, 2015 |
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Jul 12, 2015 22:54
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Hopper posted:Q: being in Germany I can't find Andoulli(sp?). What sausage can I substitute? Kielbasa will work fine
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Jul 12, 2015 22:58
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That Works posted:Kielbasa will work fine Yeah I just use the smokiest and spicest i can find.
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Jul 13, 2015 03:16
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About how much gumbo does the the OP recipe make? I need to know how many ingredients to buy. Also where do you normally find shrimp stock?
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Jul 13, 2015 03:21
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If you can't make shrimp stock snd can't find it at whole foods, you can find the little shrimp bouillon cubes at an Asian or Hispanic market.
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Jul 13, 2015 03:24
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Phil Moscowitz posted:You can still boil shrimp! Those are excellent size for BBQ shrimp. I still have no idea why it is called BBQ shrimp....
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Jul 13, 2015 03:25
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Dr. Gitmo Moneyson posted:About how much gumbo does the the OP recipe make? I need to know how many ingredients to buy. Id guess around 6. Make cornbread with it, it owns.
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Jul 13, 2015 03:37
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That Works posted:Id guess around 6. Make cornbread with it, it owns. 6... what, exactly? Cups? Bowls? Servings? Can I refrigerate/freeze whatever I don't eat right after I make it and eat it later? Does it keep well? Cuz I was hoping I could eat it for lunch for several days.
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Jul 13, 2015 06:08
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Hopper posted:Q: being in Germany I can't find Andoulli(sp?). What sausage can I substitute? knockwurst is probably the closest german equivalent, but i'm no expert
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Jul 13, 2015 06:33
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Dr. Gitmo Moneyson posted:6... what, exactly? Cups? Bowls? Servings? Would feed 6 so at least 6 bowls, by not my recipe so only a guess. Gumbo freezes fine. If you can leave the rice out and add it before eating / after thawing.
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Jul 13, 2015 10:57
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Also about how much stock is a "Coupla things" in people-units?
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Jul 14, 2015 08:59
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