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Posted on 2/8/18 at 5:36 pm to Potchafa
Just curious, where did she get the fish from? Looks great.
Posted on 2/8/18 at 5:52 pm to Potchafa
Nice.
That photo with the crawfish piled up in the middle of the sauce
That photo with the crawfish piled up in the middle of the sauce
Posted on 2/8/18 at 5:57 pm to Potchafa
Read "Red Snapper on the half shell W/Pics...... and whispered "you mother fricker" before even opening 
Did not disappoint and I will definitely be looking into buying that book.
ETA: Amazon for $19 AND Prime?? Are there several other good dishes you've tried? Pulling the trigger if so.
Did not disappoint and I will definitely be looking into buying that book.
ETA: Amazon for $19 AND Prime?? Are there several other good dishes you've tried? Pulling the trigger if so.
This post was edited on 2/8/18 at 6:02 pm
Posted on 2/8/18 at 7:59 pm to Potchafa
Mmmm Mmmmmm c’est si bon
Posted on 2/8/18 at 8:06 pm to Potchafa
Forget the snapper. Give me that etoufee over rice and I would be happy.
Posted on 2/8/18 at 11:14 pm to Potchafa
Looks awesome.
Do you cook the fish flesh side down? Never cooked snapper on the half shell but I usually grill skin-on fish flesh side down to begin with.
Do you cook the fish flesh side down? Never cooked snapper on the half shell but I usually grill skin-on fish flesh side down to begin with.
Posted on 2/9/18 at 8:07 am to Potchafa
My damn mouth is watering from looking at that and my fatass just ate
Posted on 2/9/18 at 8:50 am to CP3LSU25
quote:
whats the recipe for the blond etuouffee
It looks like a crawfish & cream sauce I make. Very easy.
Melt a stick of butter. Sauté trinity in it. Sprinkle in a little flour. Add crawfish tails. Season with cajun seasoning (I use La. Cajun Seasoning...orange can). Cook briefly then add 1/2 pint of Half & Half cream and equal amount of milk. Dust with garlic powder, parsley flakes and a little black pepper. Add about a cap full of liquid crab boil (small bottle btw...lol). Let it come to a bubbling simmer and thicken up. Done.
Posted on 2/9/18 at 9:54 am to Potchafa
quote:
Red Snapper on the half shell. W/Pics......
frick me, that looks good
Posted on 2/9/18 at 11:38 am to Potchafa
Have an upvote. Looks great
Posted on 2/9/18 at 1:55 pm to Riolobo
Thanks for all the up-votes and responses. I actually didn't use the book for the recipe. I thought it made a good background for the pics. And this snapper can from Kroger grocery store and pretty pricey. As far as the Blonde Etouffe'....
1 lb of large crawfsh tails
Holy Trinity (How much of each depends on on you)
1 stick salted butter
2 tbsp minced garlic
1 1/2 cups heavy whipping cream
2 tsp Smoked Paprika
Chicken Broth (I use low sodium)
Salt & Pepper
Saute trinity and garlic with the stick of salted butter. Use the chicken broth to prevent burning or sticking while sauteing. After sauteing on med heat, start adding the heavy cream. You can add chicken stock during this part to thin it out if needed. Don't be afraid of using more heavy cream. Once veggies and sauce start simmering well and thickens, add the smoked paprika. Once all mixed in well, add your crawfish tails. Simmer on low for about 10 mins. Use salt and pepper as needed of course. Should have a nice light orangeish tint from the tails and paprika. That's it........it should be super rich!!!!
1 lb of large crawfsh tails
Holy Trinity (How much of each depends on on you)
1 stick salted butter
2 tbsp minced garlic
1 1/2 cups heavy whipping cream
2 tsp Smoked Paprika
Chicken Broth (I use low sodium)
Salt & Pepper
Saute trinity and garlic with the stick of salted butter. Use the chicken broth to prevent burning or sticking while sauteing. After sauteing on med heat, start adding the heavy cream. You can add chicken stock during this part to thin it out if needed. Don't be afraid of using more heavy cream. Once veggies and sauce start simmering well and thickens, add the smoked paprika. Once all mixed in well, add your crawfish tails. Simmer on low for about 10 mins. Use salt and pepper as needed of course. Should have a nice light orangeish tint from the tails and paprika. That's it........it should be super rich!!!!
Posted on 2/9/18 at 3:49 pm to Potchafa
YUM.
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