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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Wife made this last night. Had fresh crawfish, peach salsa, onions and bacon. Just need a name for this?
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#2
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You making me hungry, sure looks good!!!
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#3
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Hard to name it without tasting it....... Got any leftovers?
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#4
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You could cal it "GIMMIE SMORE".......
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#5
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Well I get some noodles out to boil up tonight to go with the leftovers...start looking in fridge and the wife gave the leftovers to her Dad. Man I was .....Had my taste buds all ready ...what a letdown.
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#6
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I've been there. Make a nice batch of anything. Come home late from drilling with a customer- taste buds locked all day on the leftovers. Open fridge and............ Nothing!! Worst feeling ever!! Ruins the night for sure! Sent from my iPhone using Tapatalk |
#7
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Similar but a little different
When making a Lasagna, instead of using just a tomato sauce, try using some etouffee. When I do this...... it is with a ground meat/ tomato sauce and shrimp or crawfish etouffee mixed about 50/50. |
#8
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Poo yi!! Going to have to give that a try for sure!
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#9
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Did she make it like a chicken spaghetti?? Sent from my iPhone using Tapatalk |
#10
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fry bacon then remove and crumble. Save some bacon grease to saute' onions and mushrooms(opt). Soften and add block of cream cheese to skillet and stir in a jar of peach salsa(or salsa with a can of peaches that have been chopped up). Add seasonings to taste. Tony's-garlic-black pepper-tabasco-cayenne pepper. Thin with cooking sherry or heavy cream. Add cooked shrimp or crawfish just before serving over pasta of your choice.
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#11
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Spaghetti Etoufee
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#12
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