Subj : Re: Cajun Style Baked Swe
To   : Ben Collver
From : Dave Drum
Date : Mon Jan 23 2023 06:00:00

-=> Ben Collver wrote to Dave Drum <=-

 > The main difference between Cajun seasoning versus Creole seasoning
 > comes down to spices versus herbs. That said, you'll find plenty of
 > overlap in how people of these heritages cook and use seasoning.

 > Me? I make my own ...

 >       Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1

 BC> Thanks for the run-down on Cajun versus Creole cooking!  I'll share
 BC> your seasoning recipe with my sister, who likes both Tony's and Slap Ya
 BC> Mama.

Another good (and fairly common/easy to find) line is Louisiana Fish Fry.

I see the Harvest Market  is featuring crawdads in tHeir big ad in the
Sunday paper. Hmmmmmmmmmmmm .........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Harold & Belle's Crawfish Etouffee
 Categories: Seafood, Vegetables, Herbs, Chilies, Soups
      Yield: 12 servings
 
      4 c  Oil
      4 lb Chopped crawfish tail meat
           +=PLUS=+
      2 lb Whole crawfish tails
      8 oz Salted butter
      2 oz Paprika
     10 qt Seafood stock
      4 oz Creole seasoning *
      4 c  All-purpose flour
      2    Brown onions; minced
      2    Bell peppers; minced
      1    Red bell pepper; minced
    1/2 bn Celery; minced
      6 oz Louisiana hot sauce
      4 oz Worcestershire sauce
      2 oz Ground black pepper
      2 oz Dried parsley flakes
      2 oz Granulated garlic
      1 tb Cayenne pepper
      1 tb Dried basil
      1 ts Ground bay leaves
     50 oz Can tomato soup
 21 1/2 oz (2 cans) cream of mushroom
           - soup
 
  * Tony Chachere's (green can) or Louisiana Fish Fry
  (orange can)
  
  Recipe courtesy of Harold & Belle's, Los Angeles, CA
  
  In a large oval roasting pan or large pot, heat the
  vegetable oil on medium-high heat for 5 minutes.
  
  Meanwhile, in a separate saucepot, add the chopped
  crawfish, butter, paprika, 2 quarts of the seafood stock
  and 2 ounces of the Creole seasoning, bring to a boil
  and lower to a simmer.
  
  When the oil in the roasting pan is hot, stir in the
  flour and cook, stirring constantly, until the mixture
  is medium brown in color (a similar color to peanut
  butter). Turn off the heat and immediately add the
  onions, bell peppers and celery. Add the hot sauce,
  Worcestershire, black pepper, parsley flakes, granulated
  garlic, cayenne, basil, bay leaves and remaining 2
  ounces Creole seasoning, stirring constantly. Add the
  tomato soup and remaining 8 quarts seafood stock and
  stir.
  
  Bring the mixture back to a boil over medium-high heat
  and simmer for 15 minutes, stirring. Add the crawfish
  and butter mixture and continue cooking for 30 minutes,
  stirring regularly. Stir in the cream of mushroom soup
  and simmer for another 30 minutes.
  
  Add the whole crawfish tails and remove from the heat.
  
  Yield: 12 quarts
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Remember the seaweed is always greener in someone else's lake.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.