This is a nightmare from last winter, however I am posting it now in honor of my recent trip to New Orleans and the Gulf Coast along with the my overindulgence in fresh seafood while I was there.
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| Rice, mushrooms, iceberg lettuce, tomatoes, Tabasco, mayo, radishes, green onions, bell pepper, celery, Worcestershire sauce, shrimp and chicharrones. |
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| Nightmare ingredient - gross, oily, fresh chicharrones. |
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| Chopped celery, onions, garlic and bell peppers. |
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| Lot's of butter is necessary for a great roux. |
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| Melt butter |
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| Add flour and stir continuously. |
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| The mixture will become creamy. |
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| Your roux is ready when it is just barely turning color. |
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| At this time you will want to add your chopped vegetables. |
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| Along with a can of diced tomatoes |
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| Seafood stock |
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| Stir, stir, stir. |
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| I found these in the drawer and decided to use them for marinated onions. |
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| Marinate onions in cider vinegar and crushed red pepper flakes. |
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| Chopped mushrooms |
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| Making spicy ranch dressing. |
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| Sauteing Cajun glazed mushrooms. |
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| Add shrimp and cook until done. |
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| Shrimp Etouffee |
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| Cajun Ranch Wedge salad with Chicharrones and Roasted Radishes and Marinated Onions |
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| Cajun Glazed Mushrooms |
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