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Message
Appetizer help
Posted on 1/27/15 at 1:29 pm
Posted on 1/27/15 at 1:29 pm
I plan on bringing an awesome appetizer for our Super Bowl party. Unlike the usual 7 layer dip, cheese and fruit spread, and such, I'd like to make something unique. No one in our party has any ties to either team, so I'm not going to get Boston/Seattle specific. However, I'd like to do something Louisiana specific (as a few members of our party are from Louisiana).
I was thinking of making something similar to a runza or a Hot Pocket. I'd like to make some sort of filling (like jambalaya or a crawfish étouffée) and crust it with Zapps Cajun Crawtators and then drop in the fryer.
What do yall think? Is this possible or would it fall to a gooey mess? Any suggestions on fillings?
I was thinking of making something similar to a runza or a Hot Pocket. I'd like to make some sort of filling (like jambalaya or a crawfish étouffée) and crust it with Zapps Cajun Crawtators and then drop in the fryer.
What do yall think? Is this possible or would it fall to a gooey mess? Any suggestions on fillings?
4
Posted on 1/27/15 at 1:33 pm to LSUbase13
How about ordering a King cake?
Posted on 1/27/15 at 1:36 pm to Palmetto08
Why not opt for boudin balls, if you want something deep fried and Louisiana? Serve w/dipping sauce of Steen's cane syrup thinned with a little creole mustard, spiked with some hot pepper sauce.
Common enough around south LA & similar to your description is a fried, stuffed pistolette: hollowed-out small bread rolls filled with a thickened etouffee or seafood sauce. Recipes abound for semi-homemade versions and you can buy ready-made ones to fry at home.
Common enough around south LA & similar to your description is a fried, stuffed pistolette: hollowed-out small bread rolls filled with a thickened etouffee or seafood sauce. Recipes abound for semi-homemade versions and you can buy ready-made ones to fry at home.
Posted on 1/27/15 at 2:22 pm to LSUbase13
In the recipe book, look up shrimp and andouille mini muffin cakes. Lots of folks here have made them.
Also, I have a recipe for crawfish beignets. They're not really beignets, but made with pasta and fried. Several people here have made those also. I think they're in the recipe book or thread, but if not, I'll post it again.
Fried boudin balls as suggested are certainly a possibility.
I don't get jambalaya or boudin or crawfish etouffee with rice stuffed in bread. Rice in bread has never done it for me. You could order one of those boudin king cakes. Doesn't appeal to me, but it's certainly different.
Also, I have a recipe for crawfish beignets. They're not really beignets, but made with pasta and fried. Several people here have made those also. I think they're in the recipe book or thread, but if not, I'll post it again.
Fried boudin balls as suggested are certainly a possibility.
I don't get jambalaya or boudin or crawfish etouffee with rice stuffed in bread. Rice in bread has never done it for me. You could order one of those boudin king cakes. Doesn't appeal to me, but it's certainly different.
Posted on 1/27/15 at 2:27 pm to Gris Gris
quote:
shrimp and andouille mini muffin cakes. Lots of folks here have made them.
Made them a good many times and they are always a hit.
BBQ shrimp dip is a nice change of pace for a well known dish. Make it as you usually would and add in cream cheese to thicken up for dip consistency. Make sure to barely pulse or chop the shrimp and serve with toasted french bread crostinis
Posted on 1/27/15 at 2:40 pm to More beer please
quote:
Made them a good many times and they are always a hit.
Glad you like those. They're different and fun to serve.
quote:
BBQ shrimp dip
I've never seen that. Do you serve it warm or cold?
I love crawfish cardinale, too, on buttered french bread toasts. You could do it with shrimp, but crawfish hold in a chafer much better.
Posted on 1/27/15 at 2:49 pm to Gris Gris
quote:
I've never seen that. Do you serve it warm or cold?
Needs to be warm to room temp. Cold and all the butter/fat and cream cheese seizes up too much. Not appealing to look at and hard to get on toast.
Posted on 1/27/15 at 3:18 pm to More beer please
That's what I was thinking. Do you keep it warm in a chafer or on a warming plate of some sort?
I guess if you want to make it ahead, you'd need to warm it before serving as well, presumably in the oven.
I guess if you want to make it ahead, you'd need to warm it before serving as well, presumably in the oven.
Posted on 1/27/15 at 3:52 pm to Gris Gris
You can definitely make it ahead and warm it in the oven.
I usually just make it right before guests arrive since it doesnt take very long at all. You can then put it in a chafer or a slow cooker set on low just to keep it warm.
I usually just make it right before guests arrive since it doesnt take very long at all. You can then put it in a chafer or a slow cooker set on low just to keep it warm.
Posted on 1/27/15 at 3:57 pm to LSUbase13
bacon wrapped dates are the shite and are easy easy.
Posted on 1/27/15 at 4:08 pm to More beer please
quote:
You can definitely make it ahead and warm it in the oven.
I usually just make it right before guests arrive since it doesnt take very long at all. You can then put it in a chafer or a slow cooker set on low just to keep it warm.
This dip has some great potential. Could you just put it in a mold and serve it cold as a spread? Maybe add a little sour cream?
This post was edited on 1/27/15 at 4:12 pm
Posted on 1/27/15 at 4:25 pm to More beer please
Thank ya!
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