Thanks ye mighty Cajuns! - Page 2 - TigerDroppings.com

Posted byMessage
oldcharlie8
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
3559 posts

re: Thanks ye mighty Cajuns!


you want to become famous in yankee-land with one HIT meal, try this:

the cajun ribeye

piece of garlic bread topped with a grilled ribeye topped with crawfish ettoufee (no rice)

you will be famous.







Back to top
The Woodpecker
LSU Fan
villa gorilla
Member since Mar 2013
232 posts

re: Thanks ye mighty Cajuns!


thanks, again and please keep them coming. this board may have saved this business...
ps thanks for the site...helpful.






Back to top
htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
4899 posts

re: Thanks ye mighty Cajuns!


Give us more info on the place. Sounds like you have a nice little setup there.





Back to top
oldcharlie8
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
3559 posts

re: Thanks ye mighty Cajuns!


quote:

thanks, again and please keep them coming. this board may have saved this business...


i live in the heart of cajun country and i can tell you that the "cajun ribeye" is the biggest hit where i'm from. remember to spice up that etouffee.







Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24269 posts

re: Thanks ye mighty Cajuns!


Smoked boudin.





Back to top
The Woodpecker
LSU Fan
villa gorilla
Member since Mar 2013
232 posts

re: Thanks ye mighty Cajuns!


re: fruitawoods- Looks great but maybe not enough wood for the money. This smoker could hold a cow and a pig and still have enough for a chicken in its belly button.
also i do want to do crawfish- who should i use in South LA to order frozen from, that would still be good when they get here. \
ps i love the cajun ribey idea.
we start red-beans and rice next monday.
Thanks you great people






Back to top
htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
4899 posts

re: Thanks ye mighty Cajuns!


quote:

we start red-beans and rice next monday.
Thanks you great people

I want to come hang out at this joint!






Back to top
The Woodpecker
LSU Fan
villa gorilla
Member since Mar 2013
232 posts

re: Thanks ye mighty Cajuns!


yea, we just got the license to serve keg beer and wine outside. we are starting this when the weather gets nice. Beer is on me, so come and hang out.





Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1380 posts

re: Thanks ye mighty Cajuns!


Fo you have a website with a menu?





Back to top
htownjeep
LSU Fan
Nassau Bay, TX
Member since Jun 2005
4899 posts

re: Thanks ye mighty Cajuns!


quote:

Fo you have a website with a menu?

This was posted in his other thread (not by him). We think it's the same.






Back to top
kingbob
LSU Fan
St. Amant, LA
Member since Nov 2010
16925 posts

re: Thanks ye mighty Cajuns!


Try doing and advertising a weekly Jambalaya plate lunch. It is literally the cheapest meal you can make per plate and you can produce it in bulk. Due to the cast-iron pot, it stays hot off the fire for hours without reheating. You can scale up as necessary off of this recipe:

1 cup onion
1 cup of sausage and chopped pork roast
1 cup of rice
2 cups of water
*Leblanc's seasoning (or whatever you want) to taste.
cooking oil

Heat up the oil.
Brown your pork and sausage in the oil just long enough to get a slight sear on the outside of the pork.
Remove your meat and add your onions.
Brown the onions until they become nearly transparent. Be patient as this is the MOST important step and the easiest to screw up.
When onions are done, add your meat back and pour in your water.
Season your mixture to taste. Try to get it just a little too salty as the rice will absorb much of the salt.
Bring the water to a boil and then add your rice
Once the water is mostly gone and you can easily see the rice, put a lid on the pot and either reduce heat to a simmer or move your wood back to just coals under the pot.
Let simmer covered for 25 minutes.
Open, flip the rice over bringing the bottom rice to the top and serve.


This will make 4 medium servings or 3 large servings. Scale up as necessary

* Leblanc's I find is already perfectly portioned out so as to take the guessing out of



This post was edited on 4/23 at 4:12 pm


Back to top
CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Thanks ye mighty Cajuns!


do the jambalaya calculator for doing any amount you desire. It should be stickied somewhere.





Back to top
AlwysATgr
LSU Fan
Katy, TX
Member since Apr 2008
5276 posts

re: Thanks ye mighty Cajuns!


quote:

Strong (best for strong flavored foods with lots of spice and/or sauce). Hickory, mesquite, oak, pecan, walnut, and whiskey barrel.


I'll defer to the more experienced smokers here, but I had always considered pecan to be a milder wood (with hickory/mesquite on the other end of the spectrum).






Back to top
The Woodpecker
LSU Fan
villa gorilla
Member since Mar 2013
232 posts

re: Thanks ye mighty Cajuns!


Sorry to bump this, but if any of you know a great place to order frozen Crayfish to be shipped up here to Vermont, i would really appreciate it. For the Cajun Ribeye. Thanks again.





Back to top
hungryone
LSU Fan
river parishes
Member since Sep 2010
1587 posts

re: Thanks ye mighty Cajuns!


Not sure if you're looking for a high volume wholesale source or a smaller retail source, but CajunGrocer.com can help you out. LINK /





Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24269 posts

re: Thanks ye mighty Cajuns!


quote:

Crayfish


It's best to spell is "crawfish" like we do down here.

Maybe I'm in the minority, but the Cajun ribeye sounds awful to me. I've never gotten the topping everything on earth with crawfish etouffee thing, though. I'd serve the etouffee the traditional way if I were serving it.







Back to top
oldcharlie8
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
3559 posts

re: Thanks ye mighty Cajuns!


quote:

Maybe I'm in the minority, but the Cajun ribeye sounds awful to me.


are you cajun?







Back to top
Creamer
LSU Fan
louisiana
Member since Jul 2010
1354 posts

re: Thanks ye mighty Cajuns!


What meals do you serve? Brunch, Lunch, Dinner?





Back to top
Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24269 posts

re: Thanks ye mighty Cajuns!


quote:

are you cajun?


Nope. Lived in Lafayette for a long time growing up. I think putting etouffee on top of meat, fried catfish and the like is gross. I've tasted it and I think its a good way to ruin good etouffee and good fried catfish and good ribeye. Looks like someone dumped leftover etouffee over something to be thrown away. Nastrola.







Back to top
hungryone
LSU Fan
river parishes
Member since Sep 2010
1587 posts

re: Thanks ye mighty Cajuns!


I am Cajun, and I agree with Gris Gris. A pile of crawfish mess over a ribeye sounds like a waste of a piece of meat. I'm not a big fan of the generic seafood sauced entrees found at so many south LA restos.





Back to top


Back to top




//