Well, I’m not sure what I’d call this (maybe y’all can help) but I started with four onions, three red bell peppers and a stick of butter. Once the peppers and onions cooked down, I added a small can of green chilies and a can of stewed tomatoes. I then added two bags of cooked crawfish tails. Last, because I thought of it last, I added some cut up okra. Oh, and plenty of Tony’s.
I was gonna call it a crawfish bisque (a little thicker than an etouffee), but after looking at the 2nd picture, I'm gonna go with a courtbouillion.
If you'd added some other seafood, like oysters, shrimp, mussels, etc., you'd have the makings of a good bouillabaisse .
On the contrary, having been on a low carb diet for three weeks, now. We have eaten a whole lot of beef but even more pork (bacon, sausage, pork tenderloin, etc) and more than a little chicken. So, the meal of fungi and bottom feeders were a nice change of pace, for us.
I fry okra and that is my thickener in my gumbo. Other than that I'm like Bro Fro--Here poochy poochy or simply be rude and just say I ain't eating that mess!!!
I fry okra and that is my thickener in my gumbo. Other than that I'm like Bro Fro--Here poochy poochy or simply be rude and just say I ain't eating that mess!!!
When I was a young kid 19 living in in St Bernard parish. That was before you had to be 21 to drink. A few of us would go to this one bar called Ron’s Place on Monday nights watch football drink .25 draft beers and all the oysters you could eat for .25 each. Ahh the good old days
We cooked a beef brisket, heavily seasoned with Lawry’s and Nature’s Seasoning in the oven last night (3 hours @ 350°). I then made a simple gravy (oil & flour) and added the drippings from the brisket. I then took the gravy and brisket and put them in the croc pot on low. We just got through eating some. Now, well, now, I need a nap...bad.
I liked it because it’s a funny question. Whoever ate them first must have had no sense of smell.
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