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re: You are hosting a "get together" of 30+ people
Posted on 7/10/15 at 5:22 pm to More beer please
Posted on 7/10/15 at 5:22 pm to More beer please
quote:
Seems like most agree on gumbo. Id rather do this than jambayala.
Doing gumbo will be fine. Won't really go with the maque choux, but you don't need that.
quote:
I just recently turned bbq shrimp into a dip which goes further.
I'd like your recipe for that. Seems like I've seen one on here, but I can't find it in my stuff.
quote:
Is there a legit bread pudding recipe in the guide?
There may be. I'm not much of a dessert maker, but I think some folks will come along who have a tried and true recipe. It's not too difficult to make a custard, season and bake. I made a savory one from time to time. Picking a good sauce is important to me. You could start a separate thread on that.
quote:
I also thought about doing some crawfish beignets. Thoughts?
I have one in the recipe book. It's not really a beignet. You make them with angel hair pasta and there's a sauce with them. You can put them together early and keep them on a baking sheet in the fridge until you're ready to fry them. We've served them a gazillion times and they are always eaten up. I think they must have the sauce. It's one of those things in which the app and the sauce are necessary together to create the big bang.
Ruffino's shrimp corn dogs are also always a hit. Recipe is on the web and Ruffin gave us the sauce recipe here a while back. I can't recall whether the sauce is on the web, but I have it if need be. Always a crowd pleaser. They do look a little like man weenies, though.
I have a picture of some somewhere. 
1
Posted on 7/10/15 at 5:27 pm to More beer please
Here are the shrimp corn dogs. You can thread the shrimp early and then just dip and fry for a little while. You can make the sauce early, as well. We stuck them in eggplants to hold them up. For Halloween, we stuck them in pumpkins to serve.
Posted on 7/10/15 at 5:44 pm to More beer please
We didn't have 30 plus, but we had a bunch of non La folks over in December and served raw oysters as apps, first course of duck and andouille gumbo, second course Paul Ps seafood crepes, and dessert of bannana foster.
Everything prepared ahead ( except dessert) and then reheated before serving. They loved it. *just realized u want summer only suggestions. Shrimp creole made with homegrown tomatoes?
Everything prepared ahead ( except dessert) and then reheated before serving. They loved it. *just realized u want summer only suggestions. Shrimp creole made with homegrown tomatoes?
This post was edited on 7/10/15 at 5:51 pm
Posted on 7/10/15 at 5:45 pm to Gris Gris
quote:
Doing gumbo will be fine. Won't really go with the maque choux, but you don't need that.
Honestly I will still say frick it and do the maque choux. I have a different way of doing it that has gone over extremely well. I believe there will also be jambalaya or pastalya so it could go on the plate with that.
quote:
I'd like your recipe for that.
I basically make a reduction of the bbq shrimp sauce and fold in cream cheese and sour cream. Heat and serve. Chop the shrimp obviously. Only toast points its incredible.
quote:
You could start a separate thread on that.
May need to do that cause I agree about the sauce.
quote:
You make them with angel hair pasta and there's a sauce with them.
Ok this threw me.
quote:
They do look a little like man weenie
quote:
Always a crowd pleaser
The ladies must love them
Posted on 7/10/15 at 5:56 pm to More beer please
quote:
Honestly I will still say frick it and do the maque choux. I have a different way of doing it that has gone over extremely well. I believe there will also be jambalaya or pastalya so it could go on the plate with that.
Are you doing buffet style with multiple entrees or just one entree? If buffet or multiple entree style, I agree on it. If you want to serve the MC, you could do cups of gumbo to start.
quote:
I basically make a reduction of the bbq shrimp sauce and fold in cream cheese and sour cream. Heat and serve. Chop the shrimp obviously. Only toast points its incredible.
That's sort of what I was figuring. Sounds delicious to me. I'm going to do that for the next party function, I think.
quote:
quote:
You make them with angel hair pasta and there's a sauce with them.
Ok this threw me.
I was trying to find a picture of them, but haven't so far. Can't believe I don't have one since we've served them so many times. They're pretty neat and different. People scarf them down, though.
quote:
The ladies must love them
A few of the men got a little queasy.
Not really. I'm not sure anyone noticed but me. They're really good.
Posted on 7/10/15 at 6:05 pm to Gris Gris
quote:
Are you doing buffet style with multiple entrees or just one entree?
Yeah since everyone is coming in from out of town it isnt going to be served course style. People will file in anywhere from 2-3 on to late that night. So there will be a variety of stuff which wont need to be served in any sort of order.
Id love that recipe for the the crawfish beignets if you have one.
Posted on 7/10/15 at 6:10 pm to More beer please
Chilled seafood is a good starter this time of year....shrimp remoulade, marinated crab claws, a crabmeat ravigote, etc.
Posted on 7/10/15 at 6:10 pm to More beer please
quote:
Yeah since everyone is coming in from out of town it isnt going to be served course style. People will file in anywhere from 2-3 on to late that night. So there will be a variety of stuff which wont need to be served in any sort of order.
That sounds great. I like it that way so folks can eat when they want.
quote:
Id love that recipe for the the crawfish beignets if you have one.
These are the ones we make that aren't actually beignets like bready. They're easy and tasty.
CRAWFISH BEIGNETS WITH SAUCE
Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup
Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.
Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil. Fry until golden. Doesn't take very long. Maybe 4 or 5 minutes. I kind of toss them around a bit, turning them once or twice.
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