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Started By
Message
re: Spicy Smothered Crawfish and Andouille
Posted on 7/23/14 at 10:28 am to LSUTygerFan
Posted on 7/23/14 at 10:28 am to LSUTygerFan
I tried this recipe awhile back, and it's pretty awesome. I'll definitely be cooking it again.
(leftovers picture)
(leftovers picture)
0
Posted on 7/23/14 at 11:51 am to Cajunate
Looks amazing and easy! I have 2 gallon bags of crawfish tails leftover from a boil a few months ago. I was planning on making a fettuccine with them, but I may try this instead 
Posted on 7/23/14 at 12:03 pm to Cajunate
Not my favorite dish of yours. I'd have thrown some cream in there to thicken it up
Posted on 7/27/14 at 1:46 pm to Cajunate
I made this dish today. it's really tasty. now i just need to figure out how extend the measurements to make 3-4 gallons.
where does the heat in this dish come from? is it mostly from the rotel? while i'm ok with the heat a lot of people i feed probably won't be. Any suggestions for dialing back the heat?
where does the heat in this dish come from? is it mostly from the rotel? while i'm ok with the heat a lot of people i feed probably won't be. Any suggestions for dialing back the heat?
Posted on 7/27/14 at 1:49 pm to LSUTygerFan
Mild rotel? 
Posted on 7/27/14 at 1:51 pm to Neauxla
yeah, that's why i was wondering where the heat comes from.
Posted on 7/27/14 at 2:12 pm to LSUTygerFan
Even mild rotel can put off some heat. Some andouille sausage has spice and, if you used "Cajun seasoning", it normally has cayenne.
Posted on 7/27/14 at 2:15 pm to Gris Gris
actually i didn't add any seasoning. used the regular rotel and the andouille just said "smoked" i avoided the hot version.
Posted on 7/27/14 at 2:16 pm to Cajunate
Looks good man
Posted on 7/27/14 at 2:27 pm to LSUTygerFan
The regular rotel will definitely add heat. That's your source, then.
Posted on 7/27/14 at 2:39 pm to Gris Gris
looks great 
Posted on 7/27/14 at 5:26 pm to LSUTygerFan
Man id give my left nut for one bite of that
Posted on 7/27/14 at 7:13 pm to Cajunate
Looks delicious.
Posted on 7/28/14 at 7:02 am to pochejp
I didn't take pics of each step but, here's what my finished product looked like. I ended up adding a little water and simmering it for an additional 15-20 min.
Posted on 8/11/14 at 1:45 pm to LSUTygerFan
I made this again this past weekend. Made a few minor changes.
Added a little flour towards the end of the veggie stage and cooked a few minutes longer.
Replaced one of the cans of Rotel with a can or chicken broth.
Came out very good. Less spicy than my first attempt but still plenty spicy enough for most people I'll be serving it to.
Added a little flour towards the end of the veggie stage and cooked a few minutes longer.
Replaced one of the cans of Rotel with a can or chicken broth.
Came out very good. Less spicy than my first attempt but still plenty spicy enough for most people I'll be serving it to.
Posted on 8/11/14 at 2:01 pm to LSUTygerFan
Makes note to self: it tends to be a good idea to avoid threads like these when you're trying to diet. 
Posted on 8/11/14 at 2:08 pm to Cajunate
So where does the "spicy" come in? Didnt see any added peppers or cayenne.
Posted on 8/11/14 at 2:09 pm to EastBankTiger
quote:
Makes note to self: it tends to be a good idea to avoid threads like these when you're trying to diet.
You dont have to avoid food like this when youre on a diet man. Just consume in moderation.
Posted on 8/11/14 at 2:10 pm to dnm3305
quote:
You dont have to avoid food like this when youre on a diet man. Just consume in moderation.
If I was good at moderation, I wouldn't have to diet.
ETA: To the OP, that does look crazy good, I must say.
This post was edited on 8/11/14 at 2:12 pm
Posted on 8/11/14 at 2:14 pm to dnm3305
quote:
So where does the "spicy" come in?
i'm assuming it comes from the rotel. The first time i tried it, i used 2 cans and it was really spicy. this time i replaced 1 can of rotel with chicken broth and it was still spicy.
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