A Cajun Cooks - Page 7

DonDuck · June 13, 2019

Quote:

Originally Posted by TexasTomat0

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.

Worth1 · June 13, 2019

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.

bower · June 13, 2019

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.

DonDuck · June 13, 2019

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

Rajun Gardener · June 13, 2019

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.

Rajun Gardener · June 15, 2019

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.

Worth1 · June 15, 2019

Looks wonderful, the good stuff is hard to come by here where I live.

wildcat62 · June 16, 2019

That does look good.

Rajun Gardener · June 19, 2019

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

DonDuck · June 21, 2019

I've been gone from Louisiana since 2001. I still dream about crawfish boudin.

Worth1 · June 22, 2019

Quote:

Originally Posted by DonDuck

I've been gone from Louisiana since 2001. I still dream about crawfish boudin.

A good friend of mine from there brought some to work in Alaska and many of the guys wouldn't eat it.
Good, 'more for me.

DonDuck · June 22, 2019

I loved boudin sandwiches. My wife didn't like boudin. When I knew she would be out of town for a few days, I would stock up on boudin or drive a couple of blocks from our house every morning and get fresh boudin. I would eat boudin for almost every meal while she was gone.

Worth1 · June 23, 2019

My wife felt that way about some of the things I ate but I ate them anyway.
Fried sweetbreads come to mind.

DonDuck · June 23, 2019

Liver and onions with brown gravy. I always had more than I could eat because none of our kids or my wife would eat it.

Worth1 · June 26, 2019

Quote:

Originally Posted by DonDuck

Liver and onions with brown gravy. I always had more than I could eat because none of our kids or my wife would eat it.

I made liver one time that everyone sucked up like it was their last meal, 'Even the kid.
I never told them it was liver either until after the meal.
Pounded it out and cooked it like chicken fried steak and fried it with gravy to dip it in.

June 13, 2019	#94
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	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 Last edited by DonDuck; June 13, 2019 at 09:38 PM.

June 15, 2019	#96
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	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. __________________ Rob

June 16, 2019	#98
wildcat62 Tomatovillian™ Join Date: May 2014 Location: Zone 6 Northern Kentucky Posts: 1,094	That does look good. __________________ Mark

June 19, 2019	#99
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	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 __________________ Rob

June 13, 2019	#92
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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.

June 13, 2019	#93
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	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.

June 21, 2019	#100
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	I've been gone from Louisiana since 2001. I still dream about crawfish boudin.

June 22, 2019	#102
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	I loved boudin sandwiches. My wife didn't like boudin. When I knew she would be out of town for a few days, I would stock up on boudin or drive a couple of blocks from our house every morning and get fresh boudin. I would eat boudin for almost every meal while she was gone.

June 23, 2019	#103
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My wife felt that way about some of the things I ate but I ate them anyway. Fried sweetbreads come to mind.

June 23, 2019	#104
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	Liver and onions with brown gravy. I always had more than I could eat because none of our kids or my wife would eat it.