villeplattehigh1986

steelers or saints ?

:cheers:

210 meters TigerGreg ???? saw that as the diameter.

wtf is the circumference of this bldg. ?

not me ( i wish ) but in Germany (2009) an individual paid 14 % on 52 Euros ( 70K ) which sounded GOOD to me.

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from Ville Platte doing here today, anyway? Shouldn't you be at Fred's by now?

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:lol: :lol: :lol: they banned me from Mamou for a 33 1/3 yr period... i got in a 'fistcuff' ...over some boudin.
:cheers:

this guy has it all layed out for ya.

BestBoudin

a few people use roux ,and the amount is like a tablespoon or so just to give it a little more body , anymore and you'll have crawfish stew...

anyway , found this :

Contributed by Sarah Savoy, who says:
"Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead."


4 ounces oil
2 pounds crawfish tails (or you can use shrimp)
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 teaspoons cayenne
1 medium onion, chopped
1/2 bunch scallions, tops only, chopped
1/2 bell pepper, chopped
2 teaspoons minced parsley
3 tablespoons minced garlic
1 small 8-ounce can tomato sauce
1 cup (8 ounces) water
Place the 4 ounces of oil in a thick, cast-iron skillet or pot, add the crawfish, salt, pepper, and cayenne and cook over a high heat until the water is gone, stirring frequently. (This can take some time, especially if you are using frozen crawfish, which have a lot of water in them. If using shrimp, do not cook more than 10 minutes.)
About half an hour before serving, prepare some boiled rice. (Note: Please use real rice, the stuff that doesn't boil in a bag. We HATE that stuff!!) Use two cups of rice and three-and- a-half to four cups of water, a little salt, and boil, uncovered, over medium-high heat until the water boils off the top of the rice. Then, turn the heat to medium and continue to cook it, uncovered, until the rice around the rim of the pot starts to look dry. Turn the heat very low, cover, and cook for about seventeen minutes.

Add the onion, scallions, bell pepper, parsley, and garlic to the crawfish, lower the heat to medium-high, and cook 7 minutes stirring frequently.

Add the tomato sauce and cook 5 minutes, stirring frequently. Add water, lower the heat, and simmer 5 minutes. Serve over rice.

YIELD: 8 portions.

:cheers:

well i tell you, it'll be a little hard to do (for a beginner) being that a rabbit is very lean. soooooo if it were me at home i'd get about a lb of smoked pure pork sausage to help out :cheers:

anyway here goes...
dice 2 med sized onions , 2-3 cloves garlic and 1/2 bell pepper.
cut and season to taste your road kill , sorry , rabbit :lol:
in a large black cast iron pot or something similar pour some cooking oil, a little more than what it takes to cover the bottom of the pot.
on med-high heat you will need to "brown" your rabbit on all sides ( if there's enuff room throw in the sausage as well.you will watch for browning of meat , while browning (stirring all that shite every 3-4 min) keep eye on the bottom of pot. you will get some "goodness" that wants to stick to the bottom, scrap with edge of a large spoon,spatula ect. when it really feels,i.e. looks like its sticking add a little water and stir/scrape the bottom. that "stuff that builds up on the bottom" is what will make your gravy you see. soooo , you've done this 4 - 6 times (3 beers) :lol: you now lower the fire to med and toss in that onion , garlic , b.pepper stuff. and proceed as before until the onions have almost completly dissolved on your arse ( 3 beers ) :cheers: now you can add enuff water to cover all that's in the pot , cover and put your fire on hiiii and boil the shite out of it ( to tenderize) water will go down add more to boil again when it's getting tender lower fire to a simmer until the water has boiled out ( i mean until it reduces to a thicked gravy and not all watery) directions would be better in person , but this will have to do!!!

:cheers: :cheers: :cheers:

uh oh !!! :wha:

did i really find something worth more than it's face value ??? :confused: :nana: :confused: :nana: :confused:


:lol: