I've tried another Cajun dish

jframe · Nov 25, 2009

Finally got around to trying some gen-u-wine Cajun shrip creole today. I love things like gumbo, and Cajun food in general, so I knew it stood a good chance of being good. I have a good friend who is Cajun, and she can cook the stuff like nobody's business. The only thing that would have made it better was a Sam Adams beer, but I had to go back to work, so that was out of the question. I can say it will definitely be added to my list of favorite foods!

CAJUNLAWYER · Nov 25, 2009

A good shrimp creole will bring tears to your eyes-What with google and the internet you should be able to find good recipes you can do yourself. One thing about recipies that call for a peanut colored roux (BTW Shrimp creole does NOT require a dark heavy roux, just a good tomato gravy) and says this takes " 3-5 minutes" ........BULL!!!! A good dark roux takes constant attention and when you are making a dish for around 10-12 people it takes about 45 minutes of stirrin and drinking ber to get it right. Then and only then can you proceed. Which is why most good coonass cooks usually do not eat any of their creation the day it's cooked cause by the time it is ready, we usually are too drunk to eat

Which is also why we cook in such large quantities....so there is some left over for the next day

ingmansinc · Nov 25, 2009

jframe said:
Finally got around to trying some gen-u-wine Cajun shrip creole today. I love things like gumbo, and Cajun food in general, so I knew it stood a good chance of being good. I have a good friend who is Cajun, and she can cook the stuff like nobody's business. The only thing that would have made it better was a Sam Adams beer, but I had to go back to work, so that was out of the question. I can say it will definitely be added to my list of favorite foods!

We need a picture and the recipe please? I know you don't have a picture because you already ate it and we don't need any after the fact pictures.

gunlovingirl · Nov 25, 2009

Makes my mouth water just reading the post! I love cajun dishes. I found a recipe awhile back for cajun seasoning. I mixed up a batch and tried it on pork tenderloin over hot coals. Ooooooo baby! Good stuff! Caj, you're right about the roux. It takes time, attention, and love to make a good roux! And a few cold ones!

Damn Yankee · Nov 25, 2009

Cajunlawyer

Have you ever had one of these Turducken's for Thanksgiving?

jframe · Nov 25, 2009

CAJUNLAWYER said:
A good shrimp creole will bring tears to your eyes-What with google and the internet you should be able to find good recipes you can do yourself. One thing about recipies that call for a peanut colored roux (BTW Shrimp creole does NOT require a dark heavy roux, just a good tomato gravy) and says this takes " 3-5 minutes" ........BULL!!!! A good dark roux takes constant attention and when you are making a dish for around 10-12 people it takes about 45 minutes of stirrin and drinking ber to get it right. Then and only then can you proceed. Which is why most good coonass cooks usually do not eat any of their creation the day it's cooked cause by the time it is ready, we usually are too drunk to eat Which is also why we cook in such large quantities....so there is some left over for the next day

Caj, you've got this woman nailed to a tee. She cooks better drinking beer than most do sober!

truckemup97 · Nov 25, 2009

I was hoping for a Cajun dish in a bikini.

I've tried another Cajun dish

jframe

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CAJUNLAWYER

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ingmansinc

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gunlovingirl

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Damn Yankee

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jframe

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truckemup97

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