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The last 6 or so hours have yielded my first gumbo, following the recipe in the OP:  I used an entire dungeness crab but I extracted all the meat then added it in at the end, since I didn't feel like getting cajun napalm all over my fingers while eating. I used okra and file, because I like it on the slimy side. The only andouille I could get was a pork/alligator mix, which I figured would be even better. I managed to find file powder at Ralph's, supposedly Alberson's carries it as well. It's in a small, unassuming bottle with the Zatarain's brand. I used the Alton Brown baked roux method, only with this much flour it took more like 3 hours to get brick. When I added the trinity vegetables it became really dark, really quickly, so I'm glad I pulled it out of the oven at the "milk chocolate" stage rather than the "dark chocolate" stage. I did add some red pepper because I like it a little spicy. A+++++++++ would gumbo again. forbidden dialectics fucked around with this message at 07:15 on Sep 22, 2013 |
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Sep 22, 2013 07:04
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I etouffee'd! Following OP's recipe only I used chicken stock and frozen langostino tails from Costco (which own). Turned out perfectly! The whole house smells forbidden dialectics fucked around with this message at 01:36 on Aug 16, 2015 |
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Aug 16, 2015 01:31
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LLSix posted:I love red beans and rice but have never been happy with the results when I make them. I'm thinking of trying one of the recipes from the op. When it says "mash" the beans against the side of the pot. How mashed should they be? Should it be a paste like mashed potatoes? Kenjis recipe is awesome: https://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html
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Jul 15, 2018 22:35
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Has anyone ever had the "Pan Roasts" at the Oyster Bar at Palace Station casino in Las Vegas? It looks like this: It's creamy, tomatoey, extremely spicy, and has a well developed sweetness that complements the richness of the seafood. I'm trying to re-create it at home but the recipes I'm turning up with are absolute trash. Looking over it, I am going to adapt this recipe, which appears drat close: http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/ I'll be swapping out the shrimp for dungeness crab (probably 4 whole crabs ought to do it, the live crab season ends here in like 3 days and I'm not missing it), but I don't think that would effect much, other than I won't have to cook the crab in the sauce and will just add it right at the end to warm it through. I'm assuming I can make crab stock the same way as the shrimp stock? I'm seeing you basically just bash them with a sharp object at the top of the apron to instantly kill them. Then, I'd just boil the crabs in the aromatic liquid to cook them, then return the shells once I have them cleaned. I will be substituting brandy for the white wine, since I know from watching the dish being made that it has brandy in it (also where some of the signature sweetness comes from, I'm pretty sure). I'm thinking to add it right after the tomato paste starts to brown and stick to the pan (also probably a source of sweet aroma/flavor). I also know that the dish has cream in it (yeah, yeah, I know...), so I will probably sub out some of the [crab] stock for heavy cream. At the casino, the dish cooks in this ridiculous looking steam-vessel but I'm thinking I can just let it simmer to reduce to the right consistency before adding the crab and garnishing. Sound reasonable? forbidden dialectics fucked around with this message at 05:08 on Sep 1, 2018 |
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Sep 1, 2018 04:14
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