Text 32891, 86 rader
Skriven 2015-11-08 18:17:42 av Dave Drum (1:261/38.0)
  Kommentar till text 32854 av Dale Shipp (1:261/1466.0)
Ärende: See Food
================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Shrimp, prawns, crawdads, etc. are all better than lobster AFAIAC.

 NB> I'm not so much into the crawdads, either... ;)  But I'll go for the
 NB> mussels and shrimp/prawns on the buffets... and the crab legs, squid
 NB> tentacles, and crab rangoon...  :)   Sometimes there will be lobster,
 NB> cut into pieces, with a ginger sauce/breading... if I can find pieces
 NB> with sufficient meat, I'll get some of that... it's still a lot of work
 NB> for not much, though...  ;)

 DD> Well, crawfish are just miniature fresh-water lobsters.
 DD> But, they are great in crawfish etouffee.

 DS> Some say that crawfish are really just lobsters that got worn out and
 DS> had drastic weight loss because of the long migration south from Acadia
 DS> in Maine.  In any case, I sort of think that they have an even more
 DS> work to nutrition ratio than Maryland steamed crabs.  I do like them
 DS> when someone else has extracted the tail meat and cooked it up into an
 DS> etoufee.

The only time I mess about with the Cajun "Pinch the head, suck the tail" thing
is at a social occasion like a crawfish boil. Those I have been to remind me of
the descriptions I have seen of crab fests where the crabs are put out on brown
paper and everyone sits around the table whacking the crab shells with mallets
and picking out the meat --- often fueled by pitchers of Old Frothingslosh.
Bv)=

My first experience of crawfish etouffee was at my first echo picnic where
Michael made the dish on Pat Stockett's wonky old semi-working stove. I traded
Neysa all the chilli leftovers for the etouffee leftovers. My house-mate,
Captain Planet, was suitably impressed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crawfish Etouffee - Picnic
 Categories: Loo, Seafood, Herbs, Chilies, Rice
      Yield: 8 Servings

    1/4 c  Butter
    1/4 c  Shortening
    1/2 c  Flour
      3 md Onions; chopped
      1    Celery rib; minced (opt)
  2 1/2 md Green peppers; diced
      5 cl Garlic; mashed
      2 qt Milder Ro-Tel Chopped
           - Tomatoes
      2 ts Thyme
    1/2 ts Oregano
    1/2 ts Basil
      6    Fresh sage leaves; chopped
      2 lb Peeled crawfish tails
           - (that's what was
           - available)
           Hot sauce
           Hot rice
      3    Scallions; chopped (opt)

  UDD sez: This was some good. I brought home ALL the
  leftovers

  Melt butter and shortening. Mix in flour and stir
  constantly over low heat to make a medium brown roux. Add
  onions and celery and stir over medium heat for a minute.
  Add peppers and stir over medium heat for a minute. Add
  garlic and stir over medium heat for a minute. Add
  tomatoes and herbs. Cook over low heat an arbitrary length
  of time, at least 20 min. Add crawfish tails 15 minutes
  before serving. Season to taste with hot sauce. Serve over
  rice and sprinkled with scallions (which I forgot).

  Michael Loo's recipe, Alabama Jam (Echo Picnic) 1998

  * Origin: Lost in the SuperMarket *

  Format by Dave Drum - 17 August 98

  Uncle Dirty Dave's Archives

MMMMM

... Make your party as enjoyable and fatality-free as possible.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)