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Old 1 Week Ago   #9076
Worth1
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Caution Hot Plate.
IMG_20190811_56508.jpg

IMG_20190811_5682.jpg
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Old 1 Week Ago   #9077
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That looks good and tasty, I could tear up that plate!!!


I know it's hot and not gumbo weather but why did God schedule okra to be ripe the same time Fall shrimp season is kicking off?

No roux and it came out fantastic just like my Grandmother used to make. Shrimp and okra are like chocolate and peanut butter=match made in heaven!!!
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Old 1 Week Ago   #9078
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Originally Posted by Rajun Gardener View Post
It's hot here too but inside it's 70 and I'm cooking a straight okra gumbo with boneless chicken and shrimp. It taste awesome already and I haven't added the shrimp yet.
I had to be out in the heat many times today, and still no appetite, but when your stomach starts making noises - you need to feed it. 100+ temps will do that to you.

Jan and I cooked bias cut smoked sausage, onion slices, yellow bell pepper, red heatless peppers from the garden, and cubed potatoes. It was good - I had seconds.

I don't take pictures of the food because I bought LED lights that look yellow in pictures. The bulbs are supposed to last a decade or so.
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Old 1 Week Ago   #9079
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Tonight I am going to have pasta of some sort with homemade pesto and hot Italian sausage.
Spaghetti I figure.
Last night was the remainder of my Mexican chili extravaganza.
How do I cook the sausage.
Put it in water at 160 to 180 F and let it sit till done.
Usually about 10 to 15 minutes that way the fat doesn't cook out.
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Old 1 Week Ago   #9080
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I am not a rich person that runs to Whole Food to get supplies for the latest Fad food.
I follow the teachings of the great chef Paul Prudhomme, you take and cook what you have around the house to make a meal.
A meal to feed hungry people.
I didn't have the time nor inclination to run off to the store to buy food to make this
I just used what I had around the house.
Onion.
Bell pepper.
Celery.
((Cooked in bacon and pork sausage fat with olive oil.))
Left over Mexican rice I made.
Canned hominy.
Homemade bacon.
Hot Italian sausage.
Herbs and spices to my taste.
One off Jambalaya.
I bet Paul would like it.
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Old 1 Week Ago   #9081
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Here it is and it is beyond my expectations.
IMG_20190814_41165.jpg
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Old 1 Week Ago   #9082
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Quote:
Originally Posted by Worth1 View Post
I am not a rich person that runs to Whole Food to get supplies for the latest Fad food.
I follow the teachings of the great chef Paul Prudhomme, you take and cook what you have around the house to make a meal.
A meal to feed hungry people.
I didn't have the time nor inclination to run off to the store to buy food to make this
I just used what I had around the house.
Onion.
Bell pepper.
Celery.
((Cooked in bacon and pork sausage fat with olive oil.))
Left over Mexican rice I made.
Canned hominy.
Homemade bacon.
Hot Italian sausage.
Herbs and spices to my taste.
One off Jambalaya.
I bet Paul would like it.
Paul used the simplest ingredients that are kept in the fridge or pantry of most homes. His genius was cooking slow and adding spices at the perfect time.


I also liked Justin Wilson. He cooked fast and told a lot of stories. Good Cajun food from both of them.
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Old 1 Week Ago   #9083
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Burger time, smashed style!!

Roasted potatoes first, EVOO, bacon trimmings and italian herbs blend in the cast iron to brown up a bit then in the oven to finish off



Fry a little bacon to coat the griddle


Drop a 3 oz ball of 80/20 on a scorching hot flat griddle and smash, add onions and bells while it's burning



Flip when the crustiness shows up



Decorate it with bacon and pickled jalapenos



Add cheese, more decorations and toast those onions buns



Make a plate served with baby roasted tators



I had to add some Ranch for those potatoes and put the top hat on!



This thing is huge and I'm ready to make a mess





NOM NOM NOM!




I couldn't eat the whole thing but my dog was more than happy to help me out!!!
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Old 1 Week Ago   #9084
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Quote:
Originally Posted by Worth1 View Post
Here it is and it is beyond my expectations.
Attachment 89530
That looks good and jambalaya can be made with anything you have just like you did.

I watched a homemade hamburger helper video the other day and it was the same way I make pastalaya except I use all the Cajun meats and the Trinity to add more flavor.
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Old 1 Week Ago   #9085
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Rajun,


I gain weight just looking at your photo's, but it is worth it. I just skip a meal the next day.
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Old 1 Week Ago   #9086
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If you have shrimp, onions, peppers, and Tony Chachere's - that's the beginning to wonderful Tex-Cajun food to me. Then toss in in some comino/cumin, garlic, tomatoes and ... that's what I like eating regionally. But I like chowders too annnnd - we need more northern/western/world-wide recipes here.
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Old 1 Week Ago   #9087
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The only time I have ever tried something officially call jambalaya was in Prudhoe bay.
I had to dump it out and get something else.
Couldn't eat it because it was tasteless dry and gummy with under cooked trinity.
No spices what so ever.
This was my first attempt after the nightmare and it was fantastic.
My mom made it all the time, we just called it food.
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Old 1 Week Ago   #9088
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It seems that the 10 lb bags of chicken leg quarters haven't been on sale lately. Occasionally I'll see a 20 lb box of them on sale but I don't have enough room in the freezer for that. I like to either grill them and then freeze for future quick means or pack up thighs separately in case I want to debone them for a few recipes I like. Or I'll simmer up the whole bag to make and can stock and use the deboned chicken in various dishes.

Yesterday while in town I saw a bag for .79 a pound which isn't sale price but close enough so I got it. These quarters got cut up, fat trimmed, skin left on, legs and thighs packed separately and frozen. Then I rendered down the fat trimmings. Oh boy! Cook's treat! Chicken cracklins and schmaltz. Pickles and I shared the cracklins. Can't wait to fry up some taters and onions in the schmaltz!

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Old 1 Week Ago   #9089
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Ragjun is posting pictures of triple meat burgers.
Salt wants eastern European food and Godawgs is temping me with chicken fat.

My doctor just called and said my cholesterol level went up.
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Old 1 Week Ago   #9090
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Fried fish with my own blend of spices.
Garlic powder
Black pepper fresh ground.
Hot red pepper till corn flour turns pink.
Salt.
Masa herina.

Sides.
Thrice fried taters.
Left over jambalaya .
Sliced salted onion.
Homemade pickled habanero okra.
Homemade fermented pickles.
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