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Started By
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re: What goes into your crawfish etouffee?
Posted on 5/1/19 at 12:37 pm to hungryone
Posted on 5/1/19 at 12:37 pm to hungryone
quote:
Canned soup
It's been around a very long time and there are some good dishes to be made with it. You can't tell it's in the dish, but it serves a purpose.
My Mom has been a bit under the weather and not cooking much. She wanted an old casserole called Chicken Spectacular, which I made for her. It's chicken, wild rice, cream of celery soup, toasted almonds, onions, garlic, pimentos and/or red bell pepper, french style green beans and seasonings. It was delicious. It feeds a lot of people, so if anyone is looking for a casserole type dish, this one fits the bill.
1
Posted on 5/1/19 at 1:08 pm to Gris Gris
Chicken Spaghetti (made with Velveeta and canned soup) is one of my favorite low brow dishes out there.
When we host people at home, I tend to pull out all the stops and have a huge spread that costs too much money and takes a lot of time. Many times, each item only has a small amount taken from it.. as people are more focused on drinking/smoking, visiting, the game, etc.
Made the Velveeta chicken spaghetti for an LSU game party that was thrown together last minute and the entire pan got scraped clean.
When we host people at home, I tend to pull out all the stops and have a huge spread that costs too much money and takes a lot of time. Many times, each item only has a small amount taken from it.. as people are more focused on drinking/smoking, visiting, the game, etc.
Made the Velveeta chicken spaghetti for an LSU game party that was thrown together last minute and the entire pan got scraped clean.
This post was edited on 5/1/19 at 1:10 pm
Posted on 5/1/19 at 1:23 pm to LouisianaLady
I agree! Coincidentally, she wanted that one a few weeks ago and I obliged. It was great and made a ton, but all was eaten except one small foil loaf pan that I was able to freeze for myself.
These are not what she usually cooks or eats, but lately she’s craved old school casseroles. They fall into the category of “comfort foods” to me. Next up is a hot chicken salad casserole.
I’m rather enjoying going back in time and revisiting some of these recipes.
I did make her some jumbo lump crabmeat amandine this week as well.
These are not what she usually cooks or eats, but lately she’s craved old school casseroles. They fall into the category of “comfort foods” to me. Next up is a hot chicken salad casserole.
I’m rather enjoying going back in time and revisiting some of these recipes. I did make her some jumbo lump crabmeat amandine this week as well.
Posted on 5/1/19 at 1:39 pm to Gris Gris
quote:
I did make her some jumbo lump crabmeat amandine this week as well.
Just a question...
Does this amandine dish you speak of happen to have nuts called amands in it, or does it have almonds in it?
Posted on 5/1/19 at 1:45 pm to browl
French for almond is amande.
Posted on 5/1/19 at 1:57 pm to Gris Gris
It was a joke.
Posted on 5/1/19 at 2:00 pm to Gris Gris
quote:
Next up is a hot chicken salad casserole
I had to search this one, and it came up with something with potato chips on top. I'm sure I'd love it.
Posted on 5/1/19 at 2:09 pm to LouisianaLady
The potato chip version is what we always had, but she has one she likes better from Cuisine at Home with Fritos on top. It’s very similar.
Posted on 5/1/19 at 2:16 pm to Gris Gris
I made this Monday. It was a basic recipe for etouffe.
Butter
Onion
Parsley
Garlic
Celery
Green onion
Etc.
I’ve seen some crazy recipes for etouffe that call for things like tomato. lol, reminded of the food board
Butter
Onion
Parsley
Garlic
Celery
Green onion
Etc.
I’ve seen some crazy recipes for etouffe that call for things like tomato. lol, reminded of the food board
Posted on 5/1/19 at 2:19 pm to BRgetthenet
Looks great.
Posted on 5/1/19 at 2:25 pm to TH03
When it come to rice presentation though....
Posted on 5/1/19 at 2:26 pm to BRgetthenet
Looks good and you’ve even got the leaf of parsley standing up straight!
Posted on 5/1/19 at 2:27 pm to TH03
This is the second time I've agreed with TH03 today.
Posted on 5/1/19 at 2:54 pm to BRgetthenet
The only way to actually do it right is to use an ice cream scoop.
Posted on 5/1/19 at 3:20 pm to BRgetthenet
Looks like crawfish tails floating in dirty dish water. ??
Posted on 5/1/19 at 3:30 pm to bdevill
The only thing you could say bad about it is the thickness.
Posted on 5/1/19 at 3:30 pm to bdevill
quote:
Looks like crawfish tails floating in dirty dish water. ??
So many LA dishes are not photogenic, but completely delicious. You try taking a good pic of pork neckbone & turnip stew; even a food stylist can't hide the vertebrae.
Posted on 5/1/19 at 3:35 pm to browl
quote:I can give you the details of it:
If only I could have been a fly on the wall the first time someone made this dish or any of the other cajun (or is it creole) staples.
"Taste this, is it OK?"
"Yeah I'd eat it"
"OK good because it's dinner"
Posted on 5/1/19 at 4:26 pm to hungryone
quote:
So many LA dishes are not photogenic
Not true at all. But that's not an etouffee. It's Crawfish Stew
Crawfish Etouffee is thick and creamy with golden color with a red tint.
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