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Old 03-06-2019, 08:10 PM   #11
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Originally Posted by Kaneohegirlinaz View Post
Cheryl, do you have a Sprouts near you?
I'm pretty sure I've seen frozen Crawfish there.
Kgirl...unfortunately, no. I'm out in the middle of nowhere and all those fun specialty markets are 4 hours away round trip.
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Old 03-06-2019, 09:10 PM   #12
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Kgirl...unfortunately, no. I'm out in the middle of nowhere and all those fun specialty markets are 4 hours away round trip.
Kroger has frozen crawfish tails, so if you have a Ralph's, they may have them.

You can get very similar results with shrimp.

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Old 03-06-2019, 10:04 PM   #13
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I know I can sub shrimp for crawfish....that's why I responded to Joey's lovely pic that I've been wanting to make shrimp etouffee, and if he had a recipe he'd care to share.
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Old 03-06-2019, 11:02 PM   #14
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We had salads, and mini ravioli with "tomato sauce" that was canned by a friend. Now, seeing as how he's native MA and I'm not always good with the local jargon, I wasn't sure if he meant tomatoes cooked into a sauce, or meatless pasta sauce. I figured Ash Wednesday was a good day to use it up, since we were going meatless. Well, we think there may have been herbs added - maybe as a garni when cooking the tomato down. Or there may have been wine added at the beginning of cooking. All we know was, fresh out of the jar, we would have been happy just scooping spoonfuls of the stuff and eating it that way. As a result, we ate too many raviolis...
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Old 03-06-2019, 11:31 PM   #15
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I had a BLT for supper.
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Old 03-07-2019, 12:45 AM   #16
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I know I can sub shrimp for crawfish....that's why I responded to Joey's lovely pic that I've been wanting to make shrimp etouffee, and if he had a recipe he'd care to share.
I wish I had a recipe for etouffee, and as much as I love cajun food, you would think I had a recipe.

Here is a recipe from Paul Prudhomme via the CIA. He knew a little bit about cajun cooking, and the CIA is not a bad cooking school.

https://blog.ciachef.edu/channel-fla...rimp-etouffee/

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Old 03-07-2019, 05:32 AM   #17
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Nice etouffe Joey!

Be careful when buying crawfish. China has gotten smart about packaging. They are sending huge lots of unpackaged crawfish to Louisiana and other states known for crawfish, and packaging them there with names that make you think you are getting an American produced product. Of course on the back in small print, it will say packaged in ...., product of China. We almost got snockered by that once. In big letters it said Breaux Bridge crawfish, but I was skeptical because of the price and the fact that we hadn't seen any frozen crawfish from there outside of LA, so I flipped it over to read the fine print. The Chinese crawfish are inferior to even the pond raised crawfish from here.

Our dinner last night was braised lamb sharks and soft cheesy polenta.
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Old 03-07-2019, 06:46 AM   #18
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Last Night's Cincinnati Chili - Four Way


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Name:	Cincinnatti Chili Four-Way.jpg
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Size:	71.1 KB
ID:	33917
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Old 03-07-2019, 05:00 PM   #19
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Originally Posted by caseydog View Post
I wish I had a recipe for etouffee, and as much as I love cajun food, you would think I had a recipe.

Here is a recipe from Paul Prudhomme via the CIA. He knew a little bit about cajun cooking, and the CIA is not a bad cooking school.

https://blog.ciachef.edu/channel-fla...rimp-etouffee/

CD
Thank you, Casey.
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Old 03-07-2019, 05:01 PM   #20
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Last Night's Cincinnati Chili - Four Way


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Looks delish, Lucky!
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