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Posted on 8/6/08 at 8:56 pm to jledet
quote:
jumbalaya is the greatest thing ever ....frick sliced bread!!!!! man i cant wait to get some of that andouille (hope thats spelled right) sausage
Worried about the spelling of Andouille after you butcher the spelling of JAMBALAYA?
Posted on 8/6/08 at 8:57 pm to DEANintheYAY
Posted on 8/6/08 at 8:58 pm to jledet
jledet...just messing around. 
Posted on 8/6/08 at 9:00 pm to LSULanyap
BEER
Posted on 8/6/08 at 9:06 pm to Tigerark
My favorite thing that we cooked last year were these venison pieces with a jalapeno and some cream cheese wrapped in bacon, then grilled them. I've seen people do that before, but last year was the first year we tried it. Awesome stuff.
Posted on 8/6/08 at 9:30 pm to DanglingFury
Pastalaya
Bacon wrapped shrimp
Bacon wrapped shrimp on a jalapeno with cream cheese
Bacon wrapped shrimp
Bacon wrapped shrimp on a jalapeno with cream cheese
Posted on 8/6/08 at 9:51 pm to Dantsnchick
the best thing ive ever had was alligator sauce piquante at last years LSU/FL game.
Posted on 8/6/08 at 9:56 pm to DanglingFury
quote:
My favorite thing that we cooked last year were these venison pieces with a jalapeno and some cream cheese wrapped in bacon, then grilled them. I've seen people do that before, but last year was the first year we tried it. Awesome stuff.
Backstrap & A Jalapeno wrapped in Bacon!!!
I wait until after it is grilled up and inject the cream cheese in the middle, that way you get the coldness of the cream cheese with the heat of the Jalapeno! Great stuff! Although my favorite is Drunken Chickens after I inject them with Creole Butter overnight and season liberally with Tony's and Louisiana- Chinese red Pepper.
Posted on 8/7/08 at 6:49 am to LSULanyap
Cosmos and wine spritzers!!!!! 
Posted on 8/7/08 at 7:38 am to LSULanyap
This is usually my spread once teal season starts.
teal breasts marinated in worchestershire sauce, itallian dressing, mustard, tony's and a touch of cajun power garlic sauce at least 2 nights in the fridge in a ziploc. take 2 teal breasts with either jalapeno jack cheese or cream cheese( the jack stays together better) and a slice of jalapeno in the middle . wrap it in bacon, a lil tonys on top. cook till bacon is cooked meat should me medium rare. it will taste like the best fillet you have ever eaten. this works well with backstrap, goose and dove as stated earlier. chase that with an ice cold beer and love the fact you live in louisiana!
Posted on 8/7/08 at 7:49 am to DEANintheYAY
chicfila at the union .... no we boil shrimp often
Posted on 8/7/08 at 8:13 am to ChalmetteChampion
yeah jambalaya seems to be the staple food, We do a lot of Fried Turkeys as well. Also we'll go crazy and do a cochion (spellin??) for the home Arkansas games. have done shrimp boils as well. Very seldom any bbq unless it is a brisket or something like that.
Posted on 8/7/08 at 8:24 am to ksayetiger
quote:
Grilled Boudin
this one made me laugh because years ago we had a pack of what we thought was sausage that someone had given us in the freezer - we threw it on the grill, we cooked and cooked and kept thinking man, this sausage won't cook its still mush inside - finally figured out it was boudin
Posted on 8/7/08 at 8:26 am to back9Tiger
1- Drunken Chicken (very easy meal)
2- Jambalya (done right with tasso, sirloin, and marinated pork
3- Duck breasts wrapped in bacon
4- shrimp and oyster po-boys
2- Jambalya (done right with tasso, sirloin, and marinated pork
3- Duck breasts wrapped in bacon
4- shrimp and oyster po-boys
Posted on 8/7/08 at 9:05 am to jledet
chek out wal mart Boudin is now sold there along with andouie Try cartersville
Posted on 8/7/08 at 9:08 am to Celtic Tiger
Anyone ever cook a pig in a cajun microwave? Obviously it's been done but has anyone here done it? I'm considering it for Appy but not not sure how practial it will be. I'm fine with getting there at 5 or 6 but with disposal, grease, everything else, is it worth it?
Posted on 8/7/08 at 9:13 am to LSULanyap
Fresh sausage is a must at every tailgate we have - good for snacking on while you cook the main dish - we mix it up, green onion, cajun, hot, from different stores throughout the season.
As far as the main dish: I would say my favorite that we do is shish-ka-bobs - I usually do chicken with veggies marinated in italian dressing and shrimp with veggies marinated in jerk with teriaki.
Last year we did some blackened red fish and that was awesome.
Most of the time we are lazy though and just do burgers and grilled chicken breast on buns.
As far as the main dish: I would say my favorite that we do is shish-ka-bobs - I usually do chicken with veggies marinated in italian dressing and shrimp with veggies marinated in jerk with teriaki.
Last year we did some blackened red fish and that was awesome.
Most of the time we are lazy though and just do burgers and grilled chicken breast on buns.
Posted on 8/7/08 at 9:17 am to maggie d
I've never actually cooked anyting at the game. I bring food. Beer, ribs and sausage.
Posted on 8/7/08 at 9:53 am to alajones
quote:
Anyone ever cook a pig in a cajun microwave? Obviously it's been done but has anyone here done it? I'm considering it for Appy but not not sure how practial it will be. I'm fine with getting there at 5 or 6 but with disposal, grease, everything else, is it worth it?
We get it for the home Arkansas game. Not sure how much it is to rent the cooker, the pig usually runs 100 bucks plus. I'd say this is better later on in the season, up front is way too hot to tend to this pit, IMO.
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