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Thanks guys. I'll give it a shot and report back.
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Apr 18, 2020 13:48
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When my dad was on chemo and didn’t want to eat anything I made him something similar to that okra & tomato shrimp dish and he literally licked the plate clean. It made me happy.
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Apr 18, 2020 15:16
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 Making a gumbo because I needed something to do
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Apr 18, 2020 18:59
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I will make etouffee on Monday (tomorrow is carnitas). There will be one or more photos.
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Apr 19, 2020 02:35
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Where are y'all getting the seafood for this? I've been trying not to leave the house and I don't have a giant freezer.
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Apr 19, 2020 11:17
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I keep some shrimp in the freezer.
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Apr 19, 2020 13:43
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Freezer shrimp, door dash. But the protein selection is definitely not what it used to be before the ‘rona.
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Apr 19, 2020 13:49
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Mushika posted:Where are y'all getting the seafood for this? I've been trying not to leave the house and I don't have a giant freezer.
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Apr 19, 2020 14:10
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Kaiser Schnitzel posted:Don't forget that everyone on the Gulf Coast's cousin's brother-in-law's uncle has a shrimp boat and they still haven't hear about the 'rona in Port Fourchon/Gautier/Bayou La Batre Fuckin' this. Ain't anyone stopping the shrimp boats. The Rouse's here is also stocked with just about everything but of course the hand sanitizer and paper products.
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Apr 19, 2020 15:04
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My aunt's fourth husband was our main source of seafood until Grand Isle bit it in '05. Yeah, I'm from here. I'm just hungry.
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Apr 19, 2020 17:36
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There's a couple of 'the shrimp guys' that set up in a parking lot with an ice chest in the back of the truck around here that usually have decent stuff and would probably happily toss you a bag of shrimps if you tossed them a ball of cash from a safe distance. Maybe some of them are delivering now? Shrimp guy delivery service actually seems like a pretty good idea even in non-rona times.
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Apr 19, 2020 18:25
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Stupid Instagram link but I laughed https://www.instagram.com/p/B_LKNFUBRuS/?igshid=1a6otnam8padv
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Apr 20, 2020 00:07
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Phil Moscowitz posted:Stupid Instagram link but I laughed Just gonna watch this on repeat for about 3 to 2 hours.
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Apr 20, 2020 16:26
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Kaiser Schnitzel posted:Shrimp guy delivery service actually seems like a pretty good idea even in non-rona times.
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Apr 21, 2020 14:37
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Dik Hz posted:When I was growing up in Minnesota, there was a dude who would drive up from the gulf every Wednesday and hawk shrimp to local lawyers and doctors at a premium. He'd get $25/lb for jumbos in 90's dollars. The manager of a local restaurant near where I went to college would put out a fresh lobster sign whenever they had cocaine to sell. Probably sold to a lot of doctors and lawyers, too.
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Apr 21, 2020 14:43
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Dik Hz posted:When I was growing up in Minnesota, there was a dude who would drive up from the gulf every Wednesday and hawk shrimp to local lawyers and doctors at a premium. He'd get $25/lb for jumbos in 90's dollars. yeah, these still exist but they're mostly companies with a bunch of trucks that go to set destinations. I buy from Fabian, for example. they set up their truck and coolers in the parking lots of convenience stores, mostly. https://www.fabianseafood.com
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Apr 21, 2020 15:13
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Mushika posted:Where are y'all getting the seafood for this? I've been trying not to leave the house and I don't have a giant freezer. Ok, I wish I could do that and have the shrimp last 36 hours in a truck minifridge. I was talking with a buddy today about hot sauce. I know the main LA hot sauces are Crystal and Louisiana with the red dot. Are there any other suggestions? He can go super hot but wants a good flavor profile and not just heat heat heat.
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Apr 27, 2020 04:44
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I made a shrimp / crab pan roast, more Las Vegas style than Louisiana (though I'm sure the LV one is a stolen New Orleans recipe): I have to say, this is one of my favorite meals I've ever made.
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Apr 27, 2020 06:21
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Frozen uncooked shrimp is really not all that bad to use for most things
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Apr 27, 2020 13:14
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Bluedeanie posted:Frozen uncooked shrimp is really not all that bad to use for most things Yup. I haven't had much access to non-frozen shrimp since moving away from the gulf and most of the time I can do good stuff with the bag frozen ones. I don't think they are a downside except for like if you wanted to do a really nice presentation with some jumbos or something.
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Apr 27, 2020 13:18
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They don't have quite the same delicate flavor of really fresh shrimp for where that matters like plain boiled shrimp (royal reds, yum) but I'd agree for most stuff frozen are totally fine. Most shrimp you'd buy at the grocery store seafood counter were frozen at some point anyway. Fresh shrimp will actually keep okay for at least 24 hours if they are on plenty of ice. Might have to find me some shrimps this weekend.
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Apr 27, 2020 13:27
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They basically freeze it on the boats anyway. As far as hot sauce I’m partial to Melinda’s, which I guess is not Louisiana but I think is delicious.
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Apr 27, 2020 13:36
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CannonFodder posted:I was talking with a buddy today about hot sauce. I know the main LA hot sauces are Crystal and Louisiana with the red dot. Are there any other suggestions? He can go super hot but wants a good flavor profile and not just heat heat heat. I would still recommend Crystal for that type of use. Honestly I don't get into a lot of different hot sauces though but Crystal has more flavor than heat vs the other big one.
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Apr 27, 2020 13:50
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Phil Moscowitz posted:They basically freeze it on the boats anyway. Please don’t buy Melinda’s. It’s the it’s the company of the original shitbird distributor of Marie Sharp, who trademarked poo poo from under her, and then started selling without her. Buy Marie Sharp’s sauces.
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Apr 28, 2020 12:55
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Doom Rooster posted:Please don’t buy Melinda’s. It’s the it’s the company of the original shitbird distributor of Marie Sharp, who trademarked poo poo from under her, and then started selling without her. That’s a shame, I didn’t realize that. I appreciate you pointing it out. So it’s not Louisianan but Belizean. It was the first sauce I had here back in the 2000s that I thought was unique and good, and not generic vinegar hot sauce #29. If Marie Sharp’s sauces are like the original one then by all means buy them!
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Apr 28, 2020 13:24
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Phil Moscowitz posted:That’s a shame, I didn’t realize that. I appreciate you pointing it out. I legitimately like the Marie Sharp’s better too. In an interview, she said that to save costs, the original distributor stopped using her fresh Belizean chili mash and started buying cheap fermented mash from Costa Rica. Marie Sharp’s will be a more fresh flavor. Might be less matched to Cajun/Creole stuff though.
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Apr 28, 2020 13:45
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And it doesn't even have a bunch of lead in it anymore! it's good stuff
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Apr 28, 2020 16:54
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Also not particularly Cajun but I've been really digging Valentina hot sauce lately. It's not particularly hot but the flavor is fantastic - and as my heat tolerance has gone down, for me that's a feature not a bug.
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Apr 28, 2020 19:32
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Ok, so the beach I go to in NC reopened and I promised my wife I'd take her down there and cook for her. I'm definitely doing the shrimp and okra recipe y'all linked for me this weekend. One other thing I want to do is a shrimp boil. I'm thinking andouille, corn, cajun seasoning, lemon juice, potatoes. Am I missing anything?
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Apr 29, 2020 03:43
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Dik Hz posted:Am I missing anything? Nope, you’ve got breaking quarantine and being selfish down pat.
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Apr 29, 2020 03:44
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The_Doctor posted:Nope, you’ve got breaking quarantine and being selfish down pat. Dik Hz fucked around with this message at 05:21 on Apr 29, 2020 |
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Apr 29, 2020 04:57
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Dik Hz posted:Ok, so the beach I go to in NC reopened and I promised my wife I'd take her down there and cook for her. I'm definitely doing the shrimp and okra recipe y'all linked for me this weekend. Bay leaves, onions, couple heads of garlic. For a boil I'd just use kielbasa imo.
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Apr 29, 2020 10:26
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Several months ago I was at the grocer in town that we don't use for our regular shopping but is on the way home from work so I stop there for occasional things we forgot or need in a pinch, and discovered they sell packaged boudin links. I bought a few of them and stuck them in the freezer for gumbo, which we recently made. I sliced them uncooked as I would the andouille we use and threw them in the pot fairly early in the simmer. Their rice content caused them to effectively dissolve pretty early It gave the whole gumbo a nice meaty, sausagy flavor, but also gave it a kind of lumpy, mealy texture, which wasn't wholly unpleasant but also wasn't the desired end result. To get the sausage to retain its shape, should brown or roast the boudin first before it goes in the pot? Should I throw the links in whole and try to slice when done? Or should I just double up on the andouille as I have in the past and forget boudin gumbo as folly?
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Apr 29, 2020 13:47
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Bluedeanie posted:To get the sausage to retain its shape, should brown or roast the boudin first before it goes in the pot? Should I throw the links in whole and try to slice when done? Or should I just double up on the andouille as I have in the past and forget boudin gumbo as folly? boudin's kinda its own thing and you don't really put it in gumbo if you really wanted to, you'd need to just cook it separately and serve it alongside gumbo
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Apr 29, 2020 14:14
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Dik Hz posted:I can quarantine a whole hell of a lot better in my beach house, dawg. Ahh, you didn’t say you had a beach house. I thought you were just rocking up to the beach now it was open. Apologies.
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Apr 29, 2020 15:25
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Yeah boudin doesn't have the consistency to cook in stew. It's basically a thin casing loaded with loose stuff, as opposed to smoked sausage and andouille which are smoked (or double smoked) and therefore solid. If you want boudin with your gumbo probably cook it separately as eke out says, over a grill, or bake it, then eat it with the gumbo on the side. You could also cook it in the gumbo whole, but then the best way to eat it is to cut the casing open and squeeze the filling out of it, as opposed to cutting it up into pieces.
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Apr 29, 2020 15:44
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Make fried boudin balls and float them in your bowl of gumbo.
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Apr 29, 2020 15:56
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Kaiser Schnitzel posted:Make fried boudin balls and float them in your bowl of gumbo. Or make boudin egg rolls and serve on the side. I recently did this since flour paper is so drat cheap at the asian markets. And find a jar of pepper jelly too.
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Apr 29, 2020 17:16
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really anything to get your boudin crispy is optimal, since it tends to be so, so soft or, alternatively, lean into it being very soft but serve it with crisp things and treat it as basically a pate. for instance, it works great as the centerpiece of a small charcuterie board with like, pickles, toasted bread, and mustard
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Apr 29, 2020 17:25
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Dik Hz posted:Ok, so the beach I go to in NC reopened and I promised my wife I'd take her down there and cook for her. I'm definitely doing the shrimp and okra recipe y'all linked for me this weekend. Other things I've seen thrown in boils with varying effectiveness have been asparagus, artichokes, and mushrooms if you just want more veg in there.
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Apr 29, 2020 18:22
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