| Posted by | Message |
Carson123987 
LSU Fan
Middle Court at The Rec
Member since Jul 2011
24987 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/10/13 at 8:00 pm to Kantz)
quote:
And here it is all put together!
You had my curiosity
quote:
Made a crawfish etouffee pizza yesterday too. Gotta get going to work, but I'll be sure to post pics of that as soon as I have a chance. Spoiler alert...it was good too.
now, you have my attention
|
| Back to top | |
Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/10/13 at 10:02 pm to LSU Piston)
quote:
a little more specific on your icing measurements
2 cups of powdered sugar, a table spoon or two of condensed milk, a splash of water, and literally a quick squeeze of lemon juice. I didn't really measure the milk, just poured it right in. The water was just enough to bring it together, and the lemon juice was to balance out the sweetness of the icing a bit. Stick it in the microwave for 30 seconds to loosen it up before pouring.
quote:
how long did you keep the king cake pieces in the oven?
7 minutes at 350, although to be honest I wish I had left it in there for a few more minutes. The finished product wasn't quite as "tight" as it should have been. I think its because the liquid didn't have a chance to soak into the bread.
This post was edited on 2/10 at 10:46 pm
|
| Back to top | |
Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/10/13 at 10:07 pm to TIGRLEE)
It was way better than any normal king cake I've ever had.
quote:
helluva cinnamon roll right there
Probably closer to this.
quote:
SlowFloPro will love this.
Most definitely.  
|
| Back to top | |
LSUcdro
LSU Fan
Northern Arizona
Member since Sep 2009
7228 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/10/13 at 11:48 pm to Kantz)
Did you go into a diabetic coma after you ate it?
Looks good though, welcome to the board 
|
| Back to top | |
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8209 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 8:24 am to Kantz)
Very nice.
|
| Back to top | |
PURPLE&GOLDFINGER
LSU Fan
Member since Aug 2004
1045 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 9:34 am to Kantz)
This had to be the King Cake they served at the DU banquet in Donaldsonville Friday night. That stuff was awesome. 
|
| Back to top | |
Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 9:48 am to PURPLE&GOLDFINGER)
I'd love to take credit but that wasn't mine. Glad you got to experience one though, they certainly are awesome.
quote:
Did you go into a diabetic coma after you ate it?
Funny you should mention..my boss, who is diabetic, had a little bit and nearly did
|
| Back to top | |
JLSIX 
New Orleans Saints Fan
New Orleans, LA
Member since Apr 2010
15738 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 10:21 am to Kantz)
Welcome!
Now about that pizza.....
|
| Back to top | |
Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 10:32 am to Kantz)
As promised..some pictures of my crawfish etouffee pizza. Before I do though gotta give some credit to Gris Gris for the etouffee recipe I used. Based it off of an old thread where she posted hers.
To start though, the homemade pizza dough. Just a simple dough. I'd be happy to share the recipe.
Started with some dry active yeast, sugar, water and flour and let the yeast do its thing.
Added more flour until it came together as a sticky dough and kneaded it on a floured surface for 10 minutes.
Rolled it into a ball and placed in an oiled bowl and left it to rise for a couple hours
Next was onto the crawfish. Bought 4 lbs of boiled and was lucky enough to have my girlfriend peel them for me. Saved the fat and shells.
Put the shells, trinity, thyme, parsley, lemon slices and garlic into a pot and filled with water to make a crawfish stock.
Liquid gold
Now onto the etouffe itself. Started with a stick of butter and some trinity and garlic 
Once translucent I added in the crawfish fat and the crawfish stock
Next I added in the crawfish..which I'm just now realizing I forgot to photograph..oops
I chopped up some smoked sausage and rendered the fat out
Putting it together..rolled out dough, topped with the etouffee, sliced mozzarella, chopped parsley and green onions, sausage, and finished with some lemon juice.
Baked at 450 (shoulda gone a little bit hotter) for 15 minutes or so. I wasn't keeping track of time very well, instead I was looking at it and keeping an eye on the crust.
I made a second one also, which I think looked even better, but neglected to take a pic. Ah well.
|
| Back to top | |
LSUFANDS
LSU Fan
Denham Springs, La.
Member since Dec 2006
1042 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 10:51 am to Kantz)
That looks awesome. And by the way this was my 1000th post. Oh well
This post was edited on 2/11 at 10:53 am
|
| Back to top | |
Brettesaurus Rex
LSU Fan
Baton Rouge
Member since Dec 2009
14637 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 11:35 am to Kantz)
Holy shite that pizza looks good
|
| Back to top | |
Coater
LSU Fan
Madison, MS
Member since Jun 2005
11331 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 12:41 pm to Kantz)
|
| Back to top | |
El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
19534 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 12:44 pm to Kantz)
quote:
Holy shite that pizza looks good
|
| Back to top | |
Hulkklogan
LSU Fan
At home
Member since Oct 2010
27161 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 12:45 pm to Kantz)
I would put a serious hurtin' on that pizza, holy hell.
|
| Back to top | |
DonChowder
LSU Fan
Crockpot
Member since Dec 2012
1660 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 12:46 pm to Kantz)
Damn that looks good. You're making me homesick.
|
| Back to top | |
yeauxkneauxit
LSU Fan
Dallas
Member since Nov 2007
642 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 1:12 pm to Kantz)
please post Gris Gris Etouffee-
|
| Back to top | |
Rohan2Reed
Grambling Fan
the nbhd
Member since Nov 2003
59575 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 1:18 pm to Kantz)
Brother, that is a serious looking pie.
|
| Back to top | |
Kantz
LSU Fan
Over Yander
Member since Feb 2013
135 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 2:55 pm to yeauxkneauxit)
Gris Gris' recipe
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
|
| Back to top | |
Aubie Spr96 
Auburn Fan
lolwut?
Member since Dec 2009
10376 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 4:23 pm to Kantz)
Interesting pizza. I typically use pizza at my house as a vehicle for leftovers. I really like the étouffée idea.
Thanks.
|
| Back to top | |
emboslice
Baton Rouge
Member since Dec 2012
386 posts
| re: New guy here with some pictures (new pics on page 3) (Posted on 2/11/13 at 4:30 pm to Kantz)
Looks great
|
| Back to top | |
