maxeaux

I prep gallons every year for Mardi Gras. Works out really well. I keep them refrigerated in half-gallon glass growlers. Pull them as needed.

Pour over ice, add your prepped citrus peels of choice and a Luxardo cherry, and you're in business.

I use Eater, TripAdvisor then Yelp. I travel a ton, and this always works for me.

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quote: I would think the smoke point of olive oil would be too low to make a roux.

True. That's why I make it at a lower temp for a longer period of time. Ya gotta do that any with butter in it.

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Not necessarily. High quality, low acidity olive oils have relatively high smoke points, 400+, Pomace Olive oil has a smoke point higher than that of peanut. Pomace doesn't have a good flavor, it is the chemically extracted oil from the pits and flesh after many presses, but cheap and you can call it olive oil... Generally speaking, I don't make many rouxs with olive oil because I dont live the olive taste in my Gumbo's etc..., but have occasionally in a bind.

Anyone know where I could get some or a farmer that breeds for veal in Louisiana?

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I think that's the method most chefs use these days.

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True...

Most cooks will over oil on high heat 1-1.5 to 1 oil/flour, heat oil high, whisk in flour fast and have a dark roux in 10-15 min. Let the flour settle and remove oil from top to reduce oiliness or as needed. You can always bake the flour for an oil-less roux. Batch make roux either way to save and use throughout the month.

Pocorello's off of Coursey carried them about 10yrs ago...

Guy's Poboys on Mag. With-out a doubt the best in the Metro area.

Remove the synthetic casing and cook without it. Jacobs andoullie is smokey enough without the casing to permeate anything that you are cooking. It is good in chicken or duck and andoullie gumbo, but would stay away from it for cream sauces and seafood dishes. Baily's and Cox's andoullies are not as heavily smoked and more versatile. Don's tends to be heavily smoked too, but they have the best turkey andouille (if you’re into that)...

-Large Gulf Shrimp
-Same amount of very thin sliced bacon
-Creole seasoning (I prefer Emeril's)



Clean shells off shrimp and let them dry. Lightly cover with Creole seasoning & wrap, covering the shrimp fully with thin bacon. You might have to secure the bacon with a toothpick. I have had some success with wrapping and tucking the bacon end to secure it.

Cook the shrimp at a high temp 500 degrees oven, broil or hot grill. I have had success with a toaster oven at 475. When the bacon is cooked the shrimp will be too. If you cook the bacon too slow the shrimp will overcook; this is why a high temp is good.
(If thick bacon is used you will have chewy undercooked bacon on the underside and overcooked shrimp, unless you deep fry this version.)

Good variations: Slip a raw jalapeno slice for a bang, or use peppered bacon.

I didn’t have any issue with my service during the day tailgating or at TS. All carriers can handle the tower traffic if they plan for it. All carriers plan for events like Mardi Gras, Jazz Fest, football games any large events becasue of the increase in traffic on the towers. So if you experience service [latency] issues; it is most likley because that carrier did not plan for the added traffic. If your service issue is consistent game to game; then that carrier probably doesnt have enough towers to reroute traffic or they are operating close or over 100% capacity.