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Started By
Message
re: WFDT 1/15/22
Posted on 1/15/23 at 10:38 pm to SingleMalt1973
Posted on 1/15/23 at 10:38 pm to SingleMalt1973
SingleMalt let’s talk about that mac my brother.
I made something special tonight. Made gumbo last weekend and collected all the “gumbo juice” (no meat, just roux and broth basically)
Then I boiled crawfish and shrimp last night.
So I saved the leftover shrimp, sausage, and mushrooms from the boil.
Today, I poured my gumbo juice in a pot along with my boil leftovers and let simmer for awhile. Then I poured it over some penne pasta with some shredded pepperjack on top. It had a very deep/unique flavor. I will definitely try to do it again.
I made something special tonight. Made gumbo last weekend and collected all the “gumbo juice” (no meat, just roux and broth basically)
Then I boiled crawfish and shrimp last night.
So I saved the leftover shrimp, sausage, and mushrooms from the boil.
Today, I poured my gumbo juice in a pot along with my boil leftovers and let simmer for awhile. Then I poured it over some penne pasta with some shredded pepperjack on top. It had a very deep/unique flavor. I will definitely try to do it again.
1
Posted on 1/16/23 at 4:50 pm to CrawfishElvis
quote:
SingleMalt let’s talk about that mac my brother.
So I use Raos Rigatoni, a whole large stick or Velveeta, Big can lf Evaoorated milk, and whole stick of butter. Cook the pasta drain, melt velvets, evaporated milk and butter, combine with pasta, bake in 9x13 casserole pan until bubbling and brown in spots. Season with salt and pepper to taste before baking
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