- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Spicy Smothered Crawfish and Andouille
Posted on 7/1/14 at 1:06 am
Posted on 7/1/14 at 1:06 am
Well, I didn't get to cook this Sunday as I had originally planned to but I got it done this evening.
Started off with browning some sliced andouille a bit.
Then it was time to cook the onions, celery, bell pepper and garlic a few minutes until softened. Tossed in a few fresh bay leaves from the yard in there too.
Added some Ro Tel tomatoes and Cajun seasoning and let it simmer for about half an hour.
Rice was almost done so I went ahead and threw in the crawfish with fresh parsley and green onions(from the yard of course).
Looking good huh?
While letting it simmer a bit more after adding the crawfish the cornbread was ready. Note to self.... Be careful with the baking soda next time. It sort of rose over the sides of the pan too much.
Time to make a plate to eat!
Spicy delicious good!!!
Started off with browning some sliced andouille a bit.
Then it was time to cook the onions, celery, bell pepper and garlic a few minutes until softened. Tossed in a few fresh bay leaves from the yard in there too.
Added some Ro Tel tomatoes and Cajun seasoning and let it simmer for about half an hour.
Rice was almost done so I went ahead and threw in the crawfish with fresh parsley and green onions(from the yard of course).
Looking good huh?
While letting it simmer a bit more after adding the crawfish the cornbread was ready. Note to self.... Be careful with the baking soda next time. It sort of rose over the sides of the pan too much.
Time to make a plate to eat!
Spicy delicious good!!!
15
Posted on 7/1/14 at 1:44 am to Cajunate
Looks fantastic 
Posted on 7/1/14 at 7:54 am to Cajunate
Ohhhhhh weeeeeeee want
Posted on 7/1/14 at 9:15 am to Cajunate
Man that looks good
Posted on 7/1/14 at 9:20 am to Cajunate
That looks awesome.
Posted on 7/1/14 at 11:04 am to Cajunate
Posted on 7/1/14 at 11:28 am to Cajunate
great... now i'm hungry !
Posted on 7/1/14 at 11:39 am to Cajunate
Looks great. 
Posted on 7/1/14 at 11:56 am to Cajunate
Looks awesome.
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 2:16 pm to Cajunate
Looks good man
Posted on 7/27/14 at 7:13 pm to Cajunate
Looks delicious.
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 1/19/15 at 2:30 pm to Cajunate
I was just wondering an cajunate the other day bc he hasn't posted in awhile. Everything he posted looked ridiculously good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News