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Started By
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4
Posted on 10/23/08 at 3:03 pm to Zilla
Crab and Shrimp Sauce Piquant. Usually cooked the day after a crab boil with left over crabs. Typically the smaller crabs. The best IMO.
Posted on 10/23/08 at 3:19 pm to DeafValley
Rough recipe of my Crab and Shrimp Sauce Piquant
- Get a 12 qt black iron pot
- Make about 2 cups of dark roux or melt down a jar of premade roux
- Add a small can of tomato paste
- Saute 1 large onion, 2 green bell peppers, two celery stalk, salt, pepper, and a bunch of garlic in a seperate pan. My grandma always said that if you don't saute the onions seperately, your sauce will turn orange. It's true. Really a preference thing.
- Add onion mixture to roux once onions are cooked.
- Add a pitcher of water.
- Add 1 can of tomato sauce.
- Add left over crab bodies and claws from the night before. Make sure you clean the crabs first (remove shell, lungs, legs, inerds. Leave lump meat in shell.) The more claws the better.
- Season to taste.
- Cook on medium for about an hour.
- Add seasoned shrimp about 10 minutes before serving.
- Serve in a bowl over rice (more sauce than rice)
- Try not to weep over how good it is.
Sorry about the lack of measurements. I am not much for following recipes.
- Get a 12 qt black iron pot
- Make about 2 cups of dark roux or melt down a jar of premade roux
- Add a small can of tomato paste
- Saute 1 large onion, 2 green bell peppers, two celery stalk, salt, pepper, and a bunch of garlic in a seperate pan. My grandma always said that if you don't saute the onions seperately, your sauce will turn orange. It's true. Really a preference thing.
- Add onion mixture to roux once onions are cooked.
- Add a pitcher of water.
- Add 1 can of tomato sauce.
- Add left over crab bodies and claws from the night before. Make sure you clean the crabs first (remove shell, lungs, legs, inerds. Leave lump meat in shell.) The more claws the better.
- Season to taste.
- Cook on medium for about an hour.
- Add seasoned shrimp about 10 minutes before serving.
- Serve in a bowl over rice (more sauce than rice)
- Try not to weep over how good it is.
Sorry about the lack of measurements. I am not much for following recipes.
This post was edited on 10/23/08 at 3:22 pm
Posted on 10/23/08 at 3:49 pm to Zilla
quote:
where can u get turtle ?
Down da bayou.
Tree, what do you cook yours in?
ETA: I need to get a new big pot
This post was edited on 10/23/08 at 4:02 pm
Posted on 10/23/08 at 3:58 pm to DeafValley
quote:
Rough recipe of my Crab and Shrimp Sauce Piquant
Sounds like "Camp Cookin" right there.........
Posted on 10/23/08 at 4:00 pm to Zilla
quote:
where can u get turtle ?
I have a buddy that traps em in ditches, but I think Seafood markets like Tony's sell it. Its usually high as Giraffe pussy tho...........
Posted on 10/23/08 at 4:01 pm to CadesCove
quote:
Tree, what do you cook yours in?
ETA: I need to get a new big pot
A 5 gallon black iron pot is the ticket. If you are gonna buy one, this is the perfect size for party Jambalayas, Gumbo's, etc.
Posted on 10/23/08 at 4:03 pm to TreeDawg
quote:
A 5 gallon black iron pot
Like a 5 gal dutch oven or is it some special Coonass contraption that I can't get North of McComb, MS?
Posted on 10/23/08 at 5:23 pm to rcdodd
There is a good recipe in one of the Vernon Roger cook books.
Mom always made it with chicken...and sausage.
Mom always made it with chicken...and sausage.
Posted on 10/23/08 at 7:49 pm to CadesCove
They've got them in Summit, MS which is 2 miles North of McComb!!!!
Posted on 10/24/08 at 7:39 am to CadesCove
quote:
Like a 5 gal dutch oven or is it some special Coonass contraption that I can't get North of McComb, MS?
It should not have a flat bottom like a Dutch Oven, more like a huge bowl. Its better to get a burner that fits it as well...........
Posted on 10/24/08 at 11:43 am to Zilla
When got some last weekend in Opelousas. I think that seafood place on Perkins Heads & Tails?? sales it.
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