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[wordplay]

Home!

I'll make a PR post later this week, and I have phone calls and emails that need returning, but I'm brain dead and tired and blech. For now, then, family recipes that I promised people over meals this week; it was cool to eat this stuff with other people who might not have had much exposure to Cajun or creole food. Note that of the holy trinity (onion, celery, bell pepper), I tend to go light on the bell pepper since I don't particularly care for it.

Crawfish Etouffee
1 stick butter
3 c. chopped onions
1 c. green onions
1 c. fresh parsley
2 t. lemon juice
2 t. minced garlic
1 T. worcestershire (or soy) sauce
3 t. salt
1 t. Louisiana red hot sauce or tabasco
2 lbs peeled crawfish tails

In a large pot, melt the butter and brown the onions in it. Before you add the onions you can mix in a little flour and make a light roux, but I usually don't - it's thinner without the roux and a butter roux is an ENORMOUS pain in the ass. Mix in everything else and simmer on low till the crawfish is done. Serve over cooked rice. Substitute shrimp as needed, but they really do taste different; use crawfish if you can, as it rules.

Crab Marinade
1/3 c. lime juice
4 T. white wine vinegar
1/2 t. onion powder
1 1/2 t. salt
1 T. Louisiana red hot sauce or tabasco
1 T. worcestershire
1/2 c. olive oil
garlic powder to taste

Marinate 1 or 2 lbs crab claws in the refrigerator overnight. Die of food happiness.

Chicken & Sausage Jambalaya
1 medium fryer, in pieces
1/2 lb. smoked link sausage
1 stick butter
3 c. uncooked rice
3 onions, chopped
3 cloves garlic, minced
2 sticks celery
1 bell pepper
creole seasoning - to taste, but expect to use a fair lot. OK, fine, it's a special ingredient, but your kitchen needs this anyway
4 c. water

Season chicken generously with Tony Chachere and fry in butter in a dutch oven or heavy pot till brown. Take chicken out. Saute vegs for 10 minutes; add rice and cook 10 minutes. Add chicken, rice and water back to pot. Stir well and cover till rice is cooked.

Comments

[misscake]

Wow, the jambalaya looks really easy to make! And now I'm kicking myself for not picking up some creole seasoning while we were there.

[wordplay.livejournal.com]

It's a breeze, seriously. All of it is. This is not fancy cookery, but omg so good.

I may have an extra can of Tony Chachere around the house and, if not, I can pick you up a can when I'm in Texas in June/July. And actually, come to that, I think I might have seen it here - keep an eye out for it and I'll do the same and either way, we'll get you some.

[eibbil-libbie.livejournal.com]

Glad you made it home safe - I'm the same with the brain dead/tired bit. Zomg, I just want to pass out and not wake up for a week.

[wordplay.livejournal.com]

*passes out with you*

[eibbil-libbie.livejournal.com]

Problem is - exhausted as I am, body is trained not to sleep until..oh..2am or so.

Should be a fun night all around ;)