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Recipes & Cooking
Favorite stew recipe?
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<blockquote data-quote="bbirder" data-source="post: 1555775" data-attributes="member: 14490"><p>As most of you know us Cajuns have a different cuisine. My favorite stew is a crab stew made with the small to med blue crabs. First, you make a roux, or buy a jar of ready made roux (dark). Sweat off a bag of trinity veggies then add approx 5-6 heaping tablespoons of roux on a low fire. As the roux softens slowly add water or chix stock or seafood stock. using a wisk make sure the roux is completely blended with liquid. I would estimate about 2 qts of liquid. Cook on low boil for 45 min to cook the flour out. The result should not be to thin and should coat the spoon.Start seasoning to taste.</p><p>Add the cleaned crab bodies and claws to stew and boil on low for 15-20 minutes. I season my crabs before adding them. Add a couple of pounds of cleaned shrimp and cook for another 10 min. Turn fire as low as it will go and add onion tops and parsley. After 15-20 minutes or whenever you can serve stew on top of white rice and serve up some seafood with that.</p><p>We like to suck the juice out of the crab bodies and eat the shrimp with the rice. You can then open the bodies like you would a boiled or steamed crab and finish the meat inside. I shouldn't have to tell you that our seasoning is not on the mild side. We like spicy. </p><p>Very simple dish. Don't complicate it by adding other ingredients. You want the seafood to stand on it's own.</p><p>And lastly, don't expect this in New Orleans. They can screw up a good cajun recipe catering to the tourists.</p><p>If down here and you want to sample, head west on I-10 or Hwy 90 to Cajun country. Lafayette and vicinity. I'm partial to south of Lafayette about 20 miles for original Cajun Cuisine. Bon Appetit!</p></blockquote><p></p>
[QUOTE="bbirder, post: 1555775, member: 14490"] As most of you know us Cajuns have a different cuisine. My favorite stew is a crab stew made with the small to med blue crabs. First, you make a roux, or buy a jar of ready made roux (dark). Sweat off a bag of trinity veggies then add approx 5-6 heaping tablespoons of roux on a low fire. As the roux softens slowly add water or chix stock or seafood stock. using a wisk make sure the roux is completely blended with liquid. I would estimate about 2 qts of liquid. Cook on low boil for 45 min to cook the flour out. The result should not be to thin and should coat the spoon.Start seasoning to taste. Add the cleaned crab bodies and claws to stew and boil on low for 15-20 minutes. I season my crabs before adding them. Add a couple of pounds of cleaned shrimp and cook for another 10 min. Turn fire as low as it will go and add onion tops and parsley. After 15-20 minutes or whenever you can serve stew on top of white rice and serve up some seafood with that. We like to suck the juice out of the crab bodies and eat the shrimp with the rice. You can then open the bodies like you would a boiled or steamed crab and finish the meat inside. I shouldn't have to tell you that our seasoning is not on the mild side. We like spicy. Very simple dish. Don't complicate it by adding other ingredients. You want the seafood to stand on it's own. And lastly, don't expect this in New Orleans. They can screw up a good cajun recipe catering to the tourists. If down here and you want to sample, head west on I-10 or Hwy 90 to Cajun country. Lafayette and vicinity. I'm partial to south of Lafayette about 20 miles for original Cajun Cuisine. Bon Appetit! [/QUOTE]
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