Houmas House Recipe Site

I haven't been in awhile, but over the summer Mrs. wick and I had about 1.5 hours to waste over near there so we hit up the turtle bar for a few drinks. It is a great place to sip on cocktail or three...

Oh boy! Report back!

Going Wednesday night, first time since langolis left, anxious to see how it is

Nice link, thanks

Thanks for the link Gris, I'll try some of them out, I did look at this one....

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Crawfish Etouffee

Serves 4
1 lb. peeled crawfish tail meat with fat
4 tablespoons butter
1 cup diced onions
1/2 dice bell pepper
2 tablespoons minced garlic
3 tablespoons flour
2 cups crawfish stock or water
1 cup diced tomatoes
1 table spoon cayenne pepper
salt and pepper to taste
2 tablespoons chopped parsley
4 cup cooked rice

In a heavy bottom pot melt butter over medium-high heat.. Add chopped onions, bell pepper, and garlic. Saute until they are tender, about 10 minutes. Stir in flour and mix to form a blond roux. Add crawfish, stock and tomatoes and bring to a swimmer cook for 30 minute

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1 Tablespoon of cayenne and cooking crawfish for 30 seams like overkill?

I hate how they changed Latil's after Jeremy Langlois left. The restaurant is now a pre fix amount of courses for one price, and the cosmo sorbet is gone. That was my favorite.

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and the cosmo sorbet is gone.

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Make that at home. Easy and amazing

My dads family cooks the hell out of shrimp and I still eat it.

Not bad, maybe because I'm use to it. My dad use to make shrimp jambalaya and put the shrimp in right after he cooked his trnity, still had to add the stock and bring to a boil and cook the rice. That's at least 30 minutes of cooking there too. I still ate my helping.

I went to shrimp and crab boil at my buddy's house from Dulac, he boiled his shrimp for 20 minutes and his crabs for 45! I was crawling in my skin watching that. Suprisingly the shrimp peeled okay and the crabs were well seasoned just no fat in them.