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Old 1 Week Ago   #91
DonDuck
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Quote:
Originally Posted by TexasTomat0 View Post
The Creole looks great, and seems like I could easily sub the crawfish in for the shrimp. Thanks for sharing the recipe.

Rajun did a great job on the dish, but my taste buds always prefer crawfish tails in creole dishes over shrimp. For me, shrimp over cooks to easily. It may be getting a little late in the season for fresh crawfish tails from the rice paddies. The Mississippi is flooding so the Atchafalaya basin is probably not good for crawfish right now either.
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Old 6 Days Ago   #92
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The food looks fantastic.
I often wonder if they ever have dome a chemical breakdown of the meat in crayfish as far as toxic contaminants.
I think you can get them from China out of season too.
My travels have yet to allow me to go to the giant Asian market in Austin.
I might have to make a detour out of the way a wee bit on the way home.
It wouldn't be very bad at all not in the least.
My fear is buying too much.
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Old 6 Days Ago   #93
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That all looks awesome Rob! Very impressed with your homemade noodles on this thread. You are definitely living the high life with everything hand made.
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Old 6 Days Ago   #94
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Crawfish and Shrimp are both scavengers or bottom feeders. Thats why you purge crawfish before you cook them and devein shrimp after they are cooked. They eat the nasty stuff on the bottom of the swamp or ocean or marsh.


I've never seen a toxin study on either one. I believe shrimp and crawfish should be labeled identifying their origins. I've seen reports and photos of how both are farmed in China. The waters they are farmed in are polluted cess pools. The fresh water fish fillets like talapia they export are about the same.


https://www.businessinsider.com/disg...ulture-2012-10

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Old 6 Days Ago   #95
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Louisiana crawfish carry a label so we know it's from here and the state just passed a law requiring restaurants to post signs of where the seafood they cook comes from, hopefully this gets traction and goes nationwide.
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Old 5 Days Ago   #96
Rajun Gardener
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Default Cajun Boudin, Acadiana Style=The real stuff

It's fast food Cajun style that you can eat any time. Here's a vid of the process and history of it. I love they give so much attention to my home town of Scott, The Boudin Capital of the World!!!



I made a seasoning mix, here's the amounts
All are TBS unless noted
2 salt
1 black pepper
1 white pepper
1 garlic
1 onion
2 parsley
2 cayenne
1 TSP celery
1 TSP mustard

other stuff

Pork cut into pieces and seasoned


those onions, green onions bottoms, just the white parts, 3 celery stalks and 1.5 of the bell peppers.

Brown the meat to get a good color for the gravy

blend the chicken liver

Add the veggies and start on the gravy

Add 1/3 cup of the seasoning mix and add the meat again to simmer and blend in the veggie flavors, probably 15 minutes


Remove the meat and add the liver, cook for about 10 minutes

Add the meat and water to the top of the meat, bring to a boil and then simmer till it's fork tender.



Sorry I didn't get pics of the whole grinding/mixing process.
Remove the meat when it's tender, let it cool enough to handle then use the biggest grinding plate you have and grind the meat. I mixed 5 cups of cooked rice with the meat, broth from the pot and green onions. You have to judge the broth, it needs to be a little soupy because the rice will absorb the gravy once it sits a while. This is when you taste and add more seasoning, I added another 2 TBS of cayenne and 1 TBS of the seasoning I mixed. Then it's time to stuff the Boudin. Here's one batch before boiling it to cook the casing.


Finished product, this is what you'll get in almost any country store here.




That was a long process to do alone but the reward is a quick delicious meal. To warm them I just boil the bags in water and they taste just like the day you made it. You can use it to stuff meat or veggies, make wraps, fried boudin balls or my favorite is smoked.
Here's everything except what me and the dog ate for supper. The ziplock bag will be smoked for fathers day and the rest is on standby.
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Old 5 Days Ago   #97
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Looks wonderful, the good stuff is hard to come by here where I live.
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Old 3 Days Ago   #98
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That does look good.
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Old 13 Hours Ago   #99
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I'm feeling proud of my culture, the Best Ever Food Review came to the US for the first time and Louisiana is the first stop. This is a batch of boudin!!! He also has the first video of a crawfish boil along with catching them if you're interested.
https://www.youtube.com/watch?v=54OQ-xBVG4I&t=608s
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