futuretigermom

How long do you allow them to soak?

Leblanc's carries it.

DCFarms

Endless possibilities when it comes to alcohol additions. Schnapps, liqueurs, flavored vodkas...it depends what flavors you want. Peppermint/Cinnamon/Butterscotch are all good schnapps to add. Baileys/Kahlua/Creme de Menthe/Cointreau for liqueurs. Toasted Marshmallow/Caramel/Whipped cream are all flavors now available in vodkas. Like I said the possibilities are endless.

Chuck, sirloin mix with a pat of butter in the middle of the pattie.

Don't know about the egg/potato salad thing, it was always a staple growing up (southern tip of Lafourche parish). They don't do the mardi gras by horseback down there,but they always have a boat parade that goes down the bayou between hwy 1 & hwy 308. I can agree that shrimp are in much greater use than crawfish. Shrimp was in everything but crawfish were a treat. Seafood in general was a several times a week thing for us since it was so readily available. Hell, I didn't know seafood was sold in a grocery store until I moved away in highschool. If you couldn't get what you needed from family you bought it from friends or neighbors.

I guess it depends how much of a lightweight you are it's supposed be 5% alcohol content.

LINK I believe the recipe says three weeks.

*ETA link

Happily simmering


Ater pulsing a few times in the food processor on my blender. It's on the smallish side so it had to be done in small batches.



Finished product in all it's bacony goodness, and I have to say it is better than I hoped. It made 5 1/2 jars, probably would have been a full six if I would have been able to keep my 13 yr old son out of it.

Anyone on the fence about trying your hand at it DO IT ALREADY. It's more than worth it.

Will do Gris Gris, no recipe for actual canning but I would think it would be similar to a chutney in consistency soooo maybe that would work Stadium Rat.