...again. It's been awhile since I made it and I'm not really sure why. But basically did it the same as I always do except with the addition of my wife's Asian Slaw she makes.
Here's the last time https://www.smokingmeatforums.com/threads/frogmore-stew.306684/
Same ingredients and technique except I used a different seasoning. This time I used Louisiana Crawfish Shrimp & Crab Boil...
Really good stuff. I used about a cup to 1 gallon of water.
After all is cooked and dumped out...
The Asian Slaw which is a rice wine vinegar and sesame oil dressing over a pre-mix tri-colored bag slaw with pan seared broken up ramen noodles, edamame, chopped green onions, and toasted almonds. May be something else I'm leaving out, I'll have to ask her...
The fine china again. Time to eat...
Here's the last time https://www.smokingmeatforums.com/threads/frogmore-stew.306684/
Same ingredients and technique except I used a different seasoning. This time I used Louisiana Crawfish Shrimp & Crab Boil...
Really good stuff. I used about a cup to 1 gallon of water.
After all is cooked and dumped out...
The Asian Slaw which is a rice wine vinegar and sesame oil dressing over a pre-mix tri-colored bag slaw with pan seared broken up ramen noodles, edamame, chopped green onions, and toasted almonds. May be something else I'm leaving out, I'll have to ask her...
The fine china again. Time to eat...