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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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 Posted: Wed Mar 09, 2011 3:51 pm Post subject: Happy Mardi Gras |
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Didn't get a chance to post this yesterday, but Happy Mardi Gras!!!
Creole Shrimp and Sausage Jambalaya.... 
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Wed Mar 09, 2011 4:19 pm Post subject: |
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OooooH that looks good. I was going to make a gumbo yesterday. I may get to it yet.
I will see if I can get Poppadunn to post his gumbo recipe. It is fabulous. |
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landlocked beachbum
Full Grown Flour Bluffian
Joined: 09 Apr 2007
Posts: 5811
Location: Little Rock, Arkansas
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| Posted: Wed Mar 09, 2011 10:05 pm Post subject: |
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Man, I can almost taste it!!! 
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Dave
"The difference between genius and stupidity is that genius has it's limits". Albert Einstein |
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john's addicted
Horse Mullet
Joined: 15 Feb 2011
Posts: 171
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| Posted: Sun Mar 13, 2011 10:57 pm Post subject: |
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uhh huh, tasty looking viddles there.
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1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again. |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Mon Mar 14, 2011 9:46 am Post subject: |
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I have a way to make perfect roux that will make you laugh and shake your head. Let me know if anyone wants to know how.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Tue Mar 15, 2011 6:12 am Post subject: |
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| Chef Lefty wrote: | | I have a way to make perfect roux that will make you laugh and shake your head. Let me know if anyone wants to know how. |
ya nuke it? heard that works easy. never tried
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the creepy uncle that scares the kids.... |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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| Posted: Tue Mar 15, 2011 8:36 am Post subject: |
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O.K., I'm game. What's your method?
(Can't be as much fun as mine though. I learned from a cajun Lady and she taught me that the secret is 2 beers! Stir the roux for as much time as it takes you to drink 2 beers. When you are done with the beers, the roux is ready!)  |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Fri Mar 18, 2011 6:46 am Post subject: |
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| kweber wrote: | | Chef Lefty wrote: | | I have a way to make perfect roux that will make you laugh and shake your head. Let me know if anyone wants to know how. |
ya nuke it? heard that works easy. never tried |
Spot on kweber...
Cheater Roux
Da Cajun Chef’s greatest dream done come true.
Ingredients:
1 c. Flour
1 c. Canola Oil (or lard!)
Preparation:
Wisk flour and oil in a microwave safe glass bowl. Microwave on high in one minute increments, whisking each minute. Continue process until roux becomes the color you prefer.
You're gonna have to drink those 2 beers pretty fast! 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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| Posted: Thu Apr 07, 2011 7:21 am Post subject: |
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I see a gumbo cook off in the future oneday. Mrs. IMS whips out an awesome gumbo. The recipe won the gumbo cook off at thr Rockport seafair 2 years in a row. Of course we were younger and full of zip back then. Its her recipe not mine by far. I do have have to furnish fresh fish,shrimp, and fresh hand picked crabmeat. I love trying different gumbos. I could live off them.....and some fried fish.
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I LIKE MINE FRIED. |
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