My beloved Tracy was out of town a good part of last week, came home for two days, and left again last Sunday for another training seminar in New Orleans that she was conducting. Last week was a mixture of chicken and fish/seafood meals. This week has been pretty much all seafood with the exception of a really good Italian meatloaf I made. When she went grocery shopping Saturday she picked me up a 4 pack of beautiful lobster tails. I did two of the Monday in an decadent 4-cheese Alfredo sauce and saved the best for last night: my Cajun feast. Every aspect of this meal is Cajun themed. Of course we all know that the first thing is you gotta make a roux:
Getting it started
Found this veggie medley on a Cajun site. Looks Asian to start but at the end of the day, it was 100% Cajun
Got the tails out
Cut the bottom of the shell off, make a small slice down the middle, baste with melted butter, and coat with Cajun blackening season
Roux is darkening nicely. While all this is going on I have some long grain wild rice going in the rice steamer
Add the milk and Cajun seasoning to the roux
Add smoked paprika, garlic, cayenne, black pepper, salt and a touch of chili powder to the veggies
Gravy done. This is going on top of the rice. Lobster tails are on the grill and about done at this point
Hit the tails with the torch when they are almost finished cooking, plate everything, add a small bowl of melted butter and it's time to eat!! Money shot right here
Always loved Cajun food and this is about the best rendition of Cajun I have ever done. It was a superb meal. Gravy was deep, rich, creamy and decadent, the veggies were beautifully seasoned and cooked al dante as I like them, and oh that lobster!! Melt in your mouth tender and just delicious. The Cajun spice on the lobster was outstanding. Flavors melded beautifully. I didn't get quite as much "blackening" on the tails as I would have liked but was afraid of over cooking them with the torch. Still it was a nice sear so I was happy with the end result. Thanks for looking and I may post the Alfredo tails I did a couple days ago. They were fantastic also. Although not ugly by any means, it's just not quite the presentation I was hoping for so I might keep them hidden
See y'all on the next one,
Robert
Getting it started
Found this veggie medley on a Cajun site. Looks Asian to start but at the end of the day, it was 100% Cajun
Got the tails out
Cut the bottom of the shell off, make a small slice down the middle, baste with melted butter, and coat with Cajun blackening season
Roux is darkening nicely. While all this is going on I have some long grain wild rice going in the rice steamer
Add the milk and Cajun seasoning to the roux
Add smoked paprika, garlic, cayenne, black pepper, salt and a touch of chili powder to the veggies
Gravy done. This is going on top of the rice. Lobster tails are on the grill and about done at this point
Hit the tails with the torch when they are almost finished cooking, plate everything, add a small bowl of melted butter and it's time to eat!! Money shot right here
Always loved Cajun food and this is about the best rendition of Cajun I have ever done. It was a superb meal. Gravy was deep, rich, creamy and decadent, the veggies were beautifully seasoned and cooked al dante as I like them, and oh that lobster!! Melt in your mouth tender and just delicious. The Cajun spice on the lobster was outstanding. Flavors melded beautifully. I didn't get quite as much "blackening" on the tails as I would have liked but was afraid of over cooking them with the torch. Still it was a nice sear so I was happy with the end result. Thanks for looking and I may post the Alfredo tails I did a couple days ago. They were fantastic also. Although not ugly by any means, it's just not quite the presentation I was hoping for so I might keep them hidden
See y'all on the next one,
Robert
