|
This is for large boils, 30-40 lb sacks in a big pot. I assume smaller amounts is similar, maybe less time soaking. Also depending on your seasoning the soak time may be different, since the soak controls the seasoning (longer=more seasoned). Bring water to a boil. Add some lemons and their juice and quartered onions. Parboil potatoes for 5-7 minutes then remove. Add seasoning—usually this is sold as a packaged mix, but it’s generally some mixture of salt, black pepper, onion powder, garlic powder, celery salt, cayenne pepper, and white pepper. Or liquid boil mix. Add crawfish, bring back to a boil and boil for 5 minutes. Turn off the heat. Sausage and corn can go in now, and potatoes back in. Let it sit covered for 20-30 minutes, tasting for seasoning along the way. As it soaks it gets spicier and water fills the shells. Keep in mind same with potatoes—longer soak means spicier potatoes, so taste those as you go too for doneness and hotness. Generally once they sink again they’re getting close.
|
#
?
May 9, 2019 12:18
|
|
|
|
| # ? Apr 19, 2024 22:37 |
|
|
The rest of the recipe is way too rich for my blood, but this part:dy. posted:Hosting a Mardi Gras dinner this weekend and figured I'd post my recipe for the chicken and sausage jambalaya I always make. I am, sadly, not cajun/creole, but this is good! It consistently gets high marks from Louisiana folk. The recipe is adapted from John Besh's.
|
|
#
?
May 12, 2019 20:33
|
|
|
CannonFodder posted:The rest of the recipe is way too rich for my blood, but this part: I use the smoked/fried thanksgiving turkey carcass for stock every year, it’s some deeply flavored stock. Can’t use it for much else but chicken/turkey gumbo really, but man does it work for those.
|
|
#
?
May 12, 2019 21:33
|
|
|
I am going to be in New Orleans (visiting from Australia), on Memorial Day and desperately want to go to a local's barbecue/party or whatever. Is anyone stupid enough to accommodate me? I won't have the facilities to prepare food but can bring booze.
|
|
#
?
May 13, 2019 04:10
|
|
|
Big Willy Style posted:I am going to be in New Orleans (visiting from Australia), on Memorial Day and desperately want to go to a local's barbecue/party or whatever. Is anyone stupid enough to accommodate me? I won't have the facilities to prepare food but can bring booze. If you were coming to Houston I could accommodate but sadly that's about a 5 hour drive. Plus an entirely different type of party/bbq.
|
|
#
?
May 13, 2019 06:10
|
|
|
Might have more luck in LAN.
|
|
#
?
May 13, 2019 11:26
|
|
|
Big Willy Style posted:I am going to be in New Orleans (visiting from Australia), on Memorial Day and desperately want to go to a local's barbecue/party or whatever. Is anyone stupid enough to accommodate me? I won't have the facilities to prepare food but can bring booze. Just so you know, it’s not called Memorial Day anywhere else in the world because for the rest of us that happens in November. Oops, this is why I shoulnd't post when I'm sleep deprived, I thought I read it as saying you were going from New Orleans to Australia... Apologies. drgitlin fucked around with this message at 14:53 on May 14, 2019 |
|
#
?
May 13, 2019 12:24
|
|
|
Shooting Blanks posted:If you were coming to Houston I could accommodate but sadly that's about a 5 hour drive. Plus an entirely different type of party/bbq. Ah, crap timing. Will probably be there the week after. LAN might work, but in theory the good cooks should be here.
|
|
#
?
May 13, 2019 22:41
|
|
|
Looking through the Picayune cookbook again and man, I REALLY wish there was a searchable easy-to-read Kindle version of this thing. I think Amazon used to have an updated version, but it’s out of print and doesn’t have a Kindle edition. So many awesome looking recipes, but it’s so drat dense and tough to read, at least for me 
|
|
#
?
May 26, 2019 05:31
|
|
|
I. M. Gei posted:Looking through the Picayune cookbook again and man, I REALLY wish there was a searchable easy-to-read Kindle version of this thing. I think Amazon used to have an updated version, but it’s out of print and doesn’t have a Kindle edition. I’m making the orange pie on page 273 right now. Will post a trip report when it’s cooked and chilled and ready to eat. I used a Keebler graham cracker pie crust instead of the crust recipe in the book. Next time I think I’m gonna use the crust recipe with some chocolate added, plus maybe some chocolate in the meringue if I can get that to work. I. M. Gei fucked around with this message at 22:59 on May 28, 2019 |
|
#
?
May 28, 2019 22:56
|
|
|
Aww, Leah Chase (of Dooky Chase’s) has died. 
|
|
#
?
Jun 2, 2019 10:41
|
|
|
I. M. Gei posted:I’m making the orange pie on page 273 right now. Will post a trip report when it’s cooked and chilled and ready to eat. poo poo I almost forgot about this.  It’s delicious. Whenever I do it again I’m gonna tweak the custard to make it a little more sherbert-y. I might also replace the meringue with some sort of whipped cream topping since I’m not big on meringue.
|
|
#
?
Jun 2, 2019 23:11
|
|
|
Yeah I would scarf 1/4 of that standing up at the stove after dinner
|
|
#
?
Jun 2, 2019 23:15
|
|
|
Phil Moscowitz posted:Yeah I would scarf 1/4 of that standing up at the stove after dinner Since taking that photo my dad has eaten most of it. I’ve only had one slice because I’m watching my calories and keep forgetting to make room for it.
|
|
#
?
Jun 2, 2019 23:19
|
|
I. M. Gei posted:poo poo I almost forgot about this. Anyone itt been to I think it was Lee's outside of Bunkie, LA? Their supposed to be known for their ham sandwiches but they always did meringue pies also that were the poo poo. We used to go there all the time when I was really little. Been almost 22 years since I've been. Not sure if they are even open anymore. Anyways, your pie reminds me quite a bit of that for some reason.
|
|
|
#
?
Jun 2, 2019 23:29
|
|
|
That Works posted:Anyone itt been to I think it was Lee's outside of Bunkie, LA? Their supposed to be known for their ham sandwiches but they always did meringue pies also that were the poo poo. We used to go there all the time when I was really little. Been almost 22 years since I've been. Not sure if they are even open anymore. Lea’s, and I know it well. Great pies. E: lol I tried to go tot their website and it’s been hacked or something, takes you straight to a viagra sales website.
|
|
#
?
Jun 2, 2019 23:48
|
|
|
I. M. Gei posted:Looking through the Picayune cookbook again and man, I REALLY wish there was a searchable easy-to-read Kindle version of this thing. I think Amazon used to have an updated version, but it’s out of print and doesn’t have a Kindle edition. Here is an annotated kindle version https://www.amazon.com/Picayunes-American-Antiquarian-Cookbook-Collection-ebook/dp/B00BSHNZUQ/
|
|
#
?
Jun 2, 2019 23:53
|
|
|
goodness posted:Here is an annotated kindle version Amazon says this is the version I have. The pages are all old photocopies of the physical version, there’s no hyperlinks, and it’s not searchable.
|
|
#
?
Jun 3, 2019 02:41
|
|
|
EDIT: Wrong thread
I. M. Gei fucked around with this message at 01:41 on Jun 6, 2019 |
|
#
?
Jun 6, 2019 01:31
|
|
|
Anyone have a favorite roast beef recipe for a sloppy juicy roast beef poboy? In the crock pot would be ideal, but I’ll do what I’ve got to do if I need to.
|
|
#
?
Jun 18, 2019 20:21
|
|
|
Kaiser Schnitzel posted:Anyone have a favorite roast beef recipe for a sloppy juicy roast beef poboy? In the crock pot would be ideal, but I’ll do what I’ve got to do if I need to. From way back on Page 18: https://forums.somethingawful.com/showthread.php?threadid=3570811&userid=0&perpage=40&pagenumber=18#post469532011
|
|
#
?
Jun 19, 2019 20:20
|
|
|
Shooting Blanks posted:From way back on Page 18: Cooked this yesterday (and accidentally put way too much sugar in, but it turned out fine) with a chuck roast and it was definitely one of the better pot roasts I've ever made. To get it a little more gravy-ey and poboy-ey I added some dark roux to the juices but I think I overdid it. Still very good, but didn't quiiite scratch my roast beast poboy itch. Gonna try something next week with a round roast of some sort that might hold together and slice a bit better and probably less tomato/braise and more roast. Definitely still larding it with garlic slivers though-that's a trick to remember- and I finally made a cajun seasoning mix I'm pretty happy with. 
|
|
#
?
Jun 23, 2019 02:29
|
|
|
Looks nice to me!
|
|
#
?
Jun 23, 2019 03:10
|
|
|
I’ve been meaning to make gumbo from scratch ever since I went to New Orleans in 2014. Today seemed like a great day to try my hand at a roux! I kinda followed the first recipe in the thread and watched Isaac Toups’ video on YouTube. I prechopped everything, then started on the roux. I used vegetable oil and flour, though I’d like to try lard next time.  I went super slow since it was my first time, gradually turning up the heat as I felt comfortable. Ended up stirring for about an hour, and I feel like next time I can do it on a higher temp. I was surprised at how fast the trinity sweated out. I tossed in shrimp, andouille, and chicken thighs near the end. Some Crystal hot sauce on the rice, and a dash of seasoning. Good gravy it’s delicious! 
|
|
#
?
Jul 7, 2019 23:02
|
|
|
I need to make gumbo again. Since it’s just me and my dad eating it now, I’m finally free to add crab and crawfish to it. 
|
|
#
?
Jul 7, 2019 23:22
|
|
|
Retrowave Joe posted:I’ve been meaning to make gumbo from scratch ever since I went to New Orleans in 2014. Today seemed like a great day to try my hand at a roux! I kinda followed the first recipe in the thread and watched Isaac Toups’ video on YouTube. Looks good to me! Nice color. Shrimp looks perfectly cooked. You can definitely cook a dark roux in 30 minutes at higher temps. But it’s good to know how things move at lower temps so you can adjust. But also remember that you can always adjust temp on the fly—it won’t affect the roux in the slightest. What’s that beer BTW?
|
|
#
?
Jul 8, 2019 01:48
|
|
|
Phil Moscowitz posted:What’s that beer BTW? quote:Bayou
|
|
#
?
Jul 8, 2019 02:59
|
|
|
I’m honestly mad you can’t buy that in NO, that sounds really nice.
|
|
#
?
Jul 8, 2019 10:48
|
|
Retrowave Joe posted:I’ve been meaning to make gumbo from scratch ever since I went to New Orleans in 2014. Today seemed like a great day to try my hand at a roux! I kinda followed the first recipe in the thread and watched Isaac Toups’ video on YouTube. Looks like you nailed it! Congrats! Like Phil said you can get a dark roux in about 30 minutes with some practice but I never try to make it a speed thing when I do it. The rest of the dish is pretty easy to prepare / has a lot of time just sitting up simmering so it doesn't feel like a ton of effort. It's a good time to have a glass or two of wine or a few beers and listen to the radio or chat with someone in the house while you stir. If you're like me you'll also find what particular pan, burner / burner setting, wooden spoon etc all work together best while making roux. I have a particular combination I use now every time and each time I move I kinda have to re-figure it all again. It can work fine without all that but once it's dialed in you'll notice you don't have to panic over stirring it as frequently etc. You'll probably also notice that your leftover gumbo the next day tastes better than what you made initially. If I'm cooking it for dinner with friends or a party I'll get it going the day before.
|
|
|
#
?
Jul 8, 2019 12:25
|
|
|
You weren’t kidding. The flavors were so much more intense today. I took the pot to work and fed my team. My Cajun coworker said I would’ve made his mom proud, and I can’t think of a better compliment. Next time I’m gonna toss in a diced jalapeño for some extra heat and add a bit more salt, and probably double the trinity. What’re your preferences on minced vs diced vegetables? I minced this batch and thought diced would give it more bite.
|
|
#
?
Jul 8, 2019 17:51
|
|
|
The_Doctor posted:I’m honestly mad you can’t buy that in NO, that sounds really nice. It’s a solid beer! I found it in Charlotte, NC.
|
|
#
?
Jul 8, 2019 17:53
|
|
|
I would go with diced if only because it's less work and they are cooking down to well done / soft anyway. For heat I usually just use cayenne powder, adding about 1/2 during cooking and the other half to where I want it during the last 20 mins or so of simmering.
|
|
|
#
?
Jul 8, 2019 18:02
|
|
|
Retrowave Joe posted:You weren’t kidding. The flavors were so much more intense today. I took the pot to work and fed my team. My Cajun coworker said I would’ve made his mom proud, and I can’t think of a better compliment. I like putting the onions and peppers through the food processor, but I like a little less busy/chunky gumbo.
|
|
#
?
Jul 8, 2019 20:47
|
|
|
I’m making seafood gumbo for dinner tomorrow. The stock is cooking on the stove right now and the smell is making me tingly. Shrimp and crab shells. gently caress yeah.
|
|
#
?
Jul 8, 2019 22:27
|
|
|
I. M. Gei posted:I’m making seafood gumbo for dinner tomorrow. The stock is cooking on the stove right now and the smell is making me tingly. Shrimp and crab shells. gently caress yeah. Trip Report: the gumbo is hella good. Will try to remember to post pics later today.
|
|
#
?
Jul 10, 2019 20:00
|
|
|
Got a bunch of celery and green bell pepper in my produce box, not to mention a grip of shrimp shells in my freezer. I have to come up with a good Cajun dish to make this weekend, maybe some jambalaya. It's been far too long since I've made any!
|
|
#
?
Jul 27, 2019 02:05
|
|
|
I ate at Cochon and Herbsaint yesterday and it made me very happy.
|
|
#
?
Aug 5, 2019 04:20
|
|
|
litany of gulps posted:I ate at Cochon and Herbsaint yesterday and it made me very happy. Two of my favorites. Donald Link is pretty great.
|
|
#
?
Aug 5, 2019 04:37
|
|
|
Phil Moscowitz posted:Two of my favorites. Donald Link is pretty great. As a long-time Anthony Bourdain fan, I've been exposed to pro-Donald Link propaganda for years. After finally trying the food at these places, I understand. Now I need to schedule a return trip to try Peche and whatever else he has going on.
|
|
#
?
Aug 5, 2019 04:46
|
|
|
|
| # ? Apr 19, 2024 22:37 |
|
|
I might have asked this before, apologies if so. Does anyone have a good super easy to follow video for making gumbo? My brother in law wants to make some after an initial bad attempt. I wrote him a massive email with thorough instructions etc. After running into him on vacation he basically was like "oh yeah, that was a novel, sorry I had a hard time following it". I'd like to give him something else to help then and clearly I can't write about gumbo without it turning into an essay.
|
|
|
#
?
Aug 9, 2019 15:02
|
|