New guy here with some pictures (new pics on page 3) | Page 2 | TigerDroppings.com

Posted byMessage
Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
38453 posts
 Online 

re: New guy here with some pictures (new pics on page 3)


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
  Replies (0)
Kantz
LSU Fan
Over Yander
Member since Feb 2013
151 posts

re: New guy here with some pictures (new pics on page 3)


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
  Replies (0)
Kantz
LSU Fan
Over Yander
Member since Feb 2013
151 posts

re: New guy here with some pictures (new pics on page 3)


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
  Replies (0)
LSUcdro
LSU Fan
Baton Rouge
Member since Sep 2009
7706 posts

re: New guy here with some pictures (new pics on page 3)


Did you go into a diabetic coma after you ate it?

Looks good though, welcome to the board






Back to top
  Replies (0)
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8759 posts

re: New guy here with some pictures (new pics on page 3)



Very nice.







Back to top
  Replies (0)
PURPLE&GOLDFINGER
LSU Fan
Member since Aug 2004
1066 posts

re: New guy here with some pictures (new pics on page 3)


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
151 posts

re: New guy here with some pictures (new pics on page 3)


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
  Replies (0)
John McClane
New Orleans Saints Fan
Member since Apr 2010
25507 posts

re: New guy here with some pictures (new pics on page 3)


Welcome!

Now about that pizza.....






Back to top
  Replies (0)
Kantz
LSU Fan
Over Yander
Member since Feb 2013
151 posts

re: New guy here with some pictures (new pics on page 3)


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
1156 posts
 Online 

re: New guy here with some pictures (new pics on page 3)


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
  Replies (0)
Brettesaurus Rex
New Orleans Saints Fan
Baton Rouge
Member since Dec 2009
24205 posts

re: New guy here with some pictures (new pics on page 3)


Holy shite that pizza looks good





Back to top
  Replies (0)
Coater
LSU Fan
Madison, MS
Member since Jun 2005
18144 posts

re: New guy here with some pictures (new pics on page 3)








Back to top
  Replies (0)
El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: New guy here with some pictures (new pics on page 3)


quote:

Holy shite that pizza looks good






Back to top
  Replies (0)
Hulkklogan
LSU Fan
Gonzales, LA
Member since Oct 2010
30739 posts

re: New guy here with some pictures (new pics on page 3)


I would put a serious hurtin' on that pizza, holy hell.





Back to top
  Replies (0)
DonChowder
LSU Fan
Caulifornea
Member since Dec 2012
5208 posts

re: New guy here with some pictures (new pics on page 3)


Damn that looks good. You're making me homesick.





Back to top
  Replies (0)
yeauxkneauxit
LSU Fan
Dallas
Member since Nov 2007
695 posts

re: New guy here with some pictures (new pics on page 3)


please post Gris Gris Etouffee-





Back to top
Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
71822 posts

re: New guy here with some pictures (new pics on page 3)


Brother, that is a serious looking pie.





Back to top
  Replies (0)
Kantz
LSU Fan
Over Yander
Member since Feb 2013
151 posts

re: New guy here with some pictures (new pics on page 3)


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
14970 posts
 Online 

re: New guy here with some pictures (new pics on page 3)


Interesting pizza. I typically use pizza at my house as a vehicle for leftovers. I really like the étouffée idea.


Thanks.






Back to top
  Replies (0)
emboslice
Baton Rouge
Member since Dec 2012
1578 posts

re: New guy here with some pictures (new pics on page 3)


Looks great





Back to top


Back to top