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Posted on 7/10/12 at 7:37 pm to theantiquetiger
My Seafood Stuffed Quails with Ettoufee
[/img]
My Lobster and Cheese Ravioli with a Vodka Cream Sauce
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My Three Meat Three Cheese Calzone with a Herb and Cheese Crust
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And My delecious ettoufee
Posted on 7/10/12 at 7:43 pm to tdavi48
Posted on 7/10/12 at 8:10 pm to tdavi48
Dude, that etouffee looks goooood. I'll take the recipe if you're sharin'.
Posted on 7/10/12 at 8:39 pm to Rickety Cricket
Where is this from?
Posted on 7/10/12 at 9:24 pm to BengalBen
quote:
Dude, that etouffee looks goooood. I'll take the recipe if you're sharin'.
Bengalben, do you mean mine?
Posted on 7/10/12 at 9:34 pm to tdavi48
Look at that burger!
Posted on 7/10/12 at 9:41 pm to Ortho Reb
quote:
Where is this from?
company burger
Posted on 7/10/12 at 9:42 pm to Lester Earl
Makes me wish I would have taken a picture of the Repeat Offender from Curbside.
Posted on 7/10/12 at 9:45 pm to LouisianaLady
This post was edited on 7/10/12 at 9:46 pm
Posted on 7/10/12 at 9:45 pm to LouisianaLady
Bananas foster french toast
This post was edited on 7/10/12 at 9:47 pm
Posted on 7/10/12 at 9:59 pm to BengalBen
quote:
Dude, that etouffee looks goooood. I'll take the recipe if you're sharin'.
Man ill share any of my recipes to anyone whos willing to cook, here it is.
1 1/2 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 1/2 teaspoons minced garlic
2 bay leaves
1 can of tomato sauce
1 tablespoon flour
1 cup chicken or seafood stock
1 teaspoon salt
1 tablespoon cajun or seafood seasoning
A few Pinches of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, tomato sauce, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the stock. Add to the crawfish mixture. Season with salt, cajun seasoning and cayenne. Stir until the mixture thickens, about 5 minutes. You can continue to cook for 30mins to an hour for added richness. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.
Make sure to let your veggies cook down good. Add the salt after the cajun seasoning and cayenne to make sure not too salty. The secret is letting it cook and let all the flavors combine together for the rich flavor. At the end you can add any additional seasons if need (garlic or onion powder) but it shouldnt. If you are cooking for people and want to impress, then take a coffee cup wet the inside fill the cup with rice then turn it over inside the bowl and pour the etoufee around it and sprinkle with a little extra parsley for garnish! ENJOY
Posted on 7/10/12 at 10:01 pm to wickowick
quote:that looks delicious
Little Rice Roll from Sushi Yama
Posted on 7/10/12 at 10:02 pm to Lester Earl
quote:
company burger
Is this the place that people said was a little on the salty side?
Posted on 7/10/12 at 10:06 pm to Ortho Reb
meh, ive never found it overly salty, but i think some people said that.
its kind of a flat-top griddle burger. thin patty, a little greasy at times but it is really good
its kind of a flat-top griddle burger. thin patty, a little greasy at times but it is really good
Posted on 7/10/12 at 10:07 pm to Lester Earl
quote:
but i think some people said that.
Posted on 7/10/12 at 10:07 pm to Lester Earl
I need to try the lamb burger
Posted on 7/10/12 at 10:12 pm to Lester Earl
Because who doesn't like the Double Doozie?
Posted on 7/10/12 at 10:12 pm to Neauxla
quote:
the lamb burger
it's alright. not a big enough patty for the size buns they use, IMO.
Posted on 7/10/12 at 10:13 pm to Rohan2Reed
smokes tongue
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