I will try to find a market next time we are down in Ga.. Also thing of Blue Crab Claw meat.Thanks for sharing Points
That is incredibly delicious looking. Awesome idea! Points. I'm still considering my pilgrimage to Louisiana (specifically your back yard) to taste some authentic Louisiana cuisine.
We have a couple good crawdad holes close by. Just never think to go do it!
Crab or shrimp would be tasty. Dungeness is up to $7.99-$12+ right now. Shrimp is about the same.
When I was a kid my favorite way to catch crawdads was to tie a whole chicken onto a line and pitch it into the river. Then snorkel down, shake them off into a dive bag. We'd do that all day, good times!
You know that might be fun to take a boat outting with the boys and get what ya cook for supper. Just wondering, don't yall have blue crabs also? I mean those dungeness and king crabs are great but I though some reasonable factsimilie of a blue crab was everywhere.
Thank you my friend. The smoked cheese brings 'em in the door and the crawfish boudin keeps 'em seated! LOL
I gotta tell you, sometimes I still impress myself. The cheese is good, but that crawfish boudin, MY CRAWFISH BOUDIN is completely amazing. And is sooo easy! I think I could get rich, opening a restrurant that specialized in it. Put down a link of boudin, split it and top it with just a little bit of some crawfish sauce, like a tomato maybe. LOL
I wish everyone could taste it, Mike. Its great!
Thank you Richie
I musty apoligize for missing these notes somehow, no excuse for it.
Thank you my friend.
You should someday try making some boudin. You could feed those Marines without needing to post a watch at the pit. Well maybe not....LOL
Big pot of white beans, some rice to slide under those beans, a little salad and BOUDIN! You could lead 'em anywhere feeding like that. LOL
Thanks! There are many much better at coonazz cooking than me, but I'll never admitt it, even under duress!
Chef JJ, I have seen and done both. The reason for having to suck out the boudin, is because the casing is improperly cooked. The boudin is first steamed, then grilled, much like sausage or hotdogs. LOL
Thank ya kindly sir.
Thank you Disco
Thats because I can only do the easy stuff........
Thank you sir.
You know, I don't know what to tell you, but I was the exact same way. I tried and tried and tried..... then one day it was like the great Chef decided that I had put in my time. I started cooking rice, nothing diffrent what-so-ever. It just started being good rice.
Of course I only use Mahata and WaterMaid, nothing fancy but dependable. Fancy perfumed rices are just that.
BTW there is no reason you couldn't use Boiling Bag rice, My sister still uses it. The cooking gene skipped her, but she's a hell of a CPA.
Yeppers you should be here, you know Boudin is the perfect bar food. A frosty cold longneck in one hand and a link a boudin in the other.
Thank ya my friend.