- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Spicy Smothered Crawfish and Andouille
Posted on 8/11/14 at 3:21 pm to LSUTygerFan
Posted on 8/11/14 at 3:21 pm to LSUTygerFan
Def a bit of heavy cream would stiffen the sauce and make it creamy. Just a basic La. dish. 
3
Posted on 8/11/14 at 3:24 pm to redfish99
quote:
Def a bit of heavy cream would stiffen the sauce and make it creamy.
Thanks. I'm gonna give this a shot. I'm really happy with the flavor of the dish but, always willing to improve.
Any thoughts on how much cream to add?
The liquid right now is
1 can of rotel
1 can of chicken broth
1/2 cup of water
This post was edited on 8/12/14 at 7:17 am
Posted on 8/12/14 at 7:17 am to redfish99
are we talking about the heavy whipping cream that comes in a carton or the stuff that comes in can?
Posted on 8/12/14 at 7:35 am to LSUTygerFan
I think they are talking about the cream that comes in a carton.
This post was edited on 8/12/14 at 7:46 am
Posted on 8/17/14 at 1:13 pm to TypoKnig
Made the for lunch today. Used a can of mild rotel instead of 2 cans of regular. Added an extra cup or so of water, 1/2 tbsp of ham base, about 2 teaspoons of tomato base with chicken flavor, and about 1/2 tbsp of NuNu's Cajun seasoning. Forgot to take a pic but I could snap one of the leftovers if anyone is really curious. I think by now we know we it looks like though.
I could have handled the heat of the regular rotel but I invited my parents over and my mom doesn't like things too spicy. The dish still had an amazing flavor and a healthy level of heat that didn't overpower. I used Rabideaux's andouille and the smoky flavor really set the dish off IMO. My mom told me it was the best thing I've ever cooked for her and my dad's second plate was bigger than his first. Thanks OP
I could have handled the heat of the regular rotel but I invited my parents over and my mom doesn't like things too spicy. The dish still had an amazing flavor and a healthy level of heat that didn't overpower. I used Rabideaux's andouille and the smoky flavor really set the dish off IMO. My mom told me it was the best thing I've ever cooked for her and my dad's second plate was bigger than his first. Thanks OP
Posted on 8/25/14 at 7:03 am to redfish99
I'm making this again for the game this weekend.
Just wondering how much cream i should add. And at what point should the cream be added?
I'm going to be using
2 cans of rotel
2 cans of chicken broth
And 1- 1 1/2 cups of water.
Just wondering how much cream i should add. And at what point should the cream be added?
I'm going to be using
2 cans of rotel
2 cans of chicken broth
And 1- 1 1/2 cups of water.
This post was edited on 8/25/14 at 10:50 am
Posted on 8/26/14 at 7:03 am to LSUTygerFan
Anyone?
Posted on 8/26/14 at 8:35 am to LSUTygerFan
I haven't made this, but I would add the cream before the crawfish when you're simmering the sauce. Pour slowly and keep stirring, but just eyeball it
Can't tell you the last time I've measured a liquid for simmering. You'll be fine. I imagine 1/2 cup-ish would be fine. You want to keep the sauce thick and don't want it to just be milky. Reduce the cream with the sauce until it looks like you'd like it.
Can't tell you the last time I've measured a liquid for simmering. You'll be fine. I imagine 1/2 cup-ish would be fine. You want to keep the sauce thick and don't want it to just be milky. Reduce the cream with the sauce until it looks like you'd like it.
This post was edited on 8/26/14 at 8:37 am
Posted on 8/26/14 at 8:37 am to LouisianaLady
thanks for the advice. This will probably be my last "test" before cooking it at a tailgate.
Posted on 8/26/14 at 8:38 am to LSUTygerFan
I don't even remember this thread being originally posted, but it sounds good. Let us know how it turns out
Posted on 8/26/14 at 8:41 am to LouisianaLady
it tasted better the second attempt. Though I did notice the liquid with the crawfish had a slightly "fishy" taste.
Posted on 8/26/14 at 8:58 am to LSUTygerFan
Yeah, I don't like crawfish other than at a boil. I find the flavor to be far too strong. Maybe the cream will help.
Posted on 9/22/14 at 8:22 am to LouisianaLady
Finally got around to giving this another shot. I cut back on the amount of vegetables. added a little flour after the vegetable were almost done. Used mild rotel instead of the original. Added the cream around the midway point of simmering before re-adding the sausage and crawfish.
It turned out really tasty.
Ended up with these ingredients.
1LB Andouille
1LB of crawfish
2 cups of onions
2/3 cup bell pepper
1/2 cup celery
1 can of mild rotel
1 can of chicken broth
1 tsp of minced garlic.
1/2 cup heavy cream
next step converting this to about 3 1/2 gallons.
It turned out really tasty.
Ended up with these ingredients.
1LB Andouille
1LB of crawfish
2 cups of onions
2/3 cup bell pepper
1/2 cup celery
1 can of mild rotel
1 can of chicken broth
1 tsp of minced garlic.
1/2 cup heavy cream
next step converting this to about 3 1/2 gallons.
Posted on 1/19/15 at 7:32 am to LSUTygerFan
Made this again this weekend. Replaced the chicken broth with seafood stock. Let it simmer for about 30 minutes longer than the last time.
this dish is now tailgate worthy.
this dish is now tailgate worthy.
Posted on 1/19/15 at 8:02 am to LSUTygerFan
To avoid a fishy taste, rinse the crawfish tails thoroughly if you're buying packaged tail meat. It really makes a nice difference. (Tip passed on to me by Gris.)
Posted on 1/19/15 at 12:59 pm to Darla Hood
thanks for the info. I may try that next time. I'm hoping to just hoard some during our next boil.
btw, this stuff may have been even better rewarmed today for lunch.
btw, this stuff may have been even better rewarmed today for lunch.
Posted on 1/19/15 at 2:09 pm to Darla Hood
I give them a good smell test. I don't know why they can be fishy sometimes, but the rinse completely eliminates that if you suspect that issue.
Posted on 1/19/15 at 2:30 pm to Cajunate
I was just wondering an cajunate the other day bc he hasn't posted in awhile. Everything he posted looked ridiculously good.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News