it has been a long time since I have done a cookalong here so I would like to pick some suggestions and work on them over the next couple of weeks.I have access to like 5-6 different grocery stores, some stocking very similar stuff, with others being essentially a random assortment of either discounted or strange foreign goods.So what I'm thinking is, I'll try and find substitutions of fairly normal things at the stranger grocery stores, but I'll have no idea what is in stock until I visit them.
>>21694297Crawfish étoufféeSaw your lobster pic, thought of this
>>21694393never had it little less made one, hows this recipe look? https://www.chilipeppermadness.com/recipes/crawfish-etouffee/>Ingredients> 4 tablespoons butter or use peanut oil> 4 tablespoons all purpose flourout of flour but should get some anyways> 1 medium onion chopped> 1 medium bell pepper chopped (I use jalapeno for spicier)> 1 stalk celery choppedcould even go fresh or frozen mix for this bit> 4 cloves garlic choppedi have a bunch of local grown garlic right now actually> 2 teaspoons Cajun seasonings or to tastefoodthrift probably has some of this premade crap, if it doesn't i can probably just mix myown, i've got untouched bags of expired paprika> 1 teaspoon cayenne pepper optional, for spicier> Salt and pepper to taste> 2 cups chicken stock or use seafood stockprobably tonnes of this or similar at the foodthrift> 1 pound crawfish tail meat par-cookeddon't get crawfish up here, shrimp would be the most obvious substitution but if I don't find anything unique I could swap in scallops which I think could work without much issues, also have some pollock in the freezer if i wanna be extra silly with it> 1 tablespoon chopped parsley> FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot saucei have a custom mix i was making today of old fresh basil stems and chives that i dried out in the fridge and chopped sitting in my processor, tonnes of flavor and aromatics coming off of it> Cooked rice for serving if desiredthai rice on hand
>>21694550That recipe looks fine, very familiar.(born in NOLA, would ask ex for recipe but she's ex :)Common to substitute shrimp for crawfish.Have always had it served over rice.Onion, bell pepper, and celery the "holy trinity" so def include those three.The roux is important. I like mine a bit spicy (ex was, too)You sound like you know what you're doing.
>>21694297I just made a Stouffers lasagna.. I swear they are like 3/4 of the size they used to be
>>21694550>never had it little less made one, hows this recipe look? It looks bad. Use this instead:https://www.southernkitchen.com/story/recipes/2021/11/17/rich-cajun-crawfish-etouffee-recipe-mosquito-supper-club/6387285001/
alright gonna take a wander and check out a couple stores maybe pick some of this up>>21694621yeah i wouldn't replace the trinity unless it was with mirepoix to meme>>21694665that one looks like a lot more effort, and yield.only one guy, but if i was making for a large number of people that would be pretty damn good no doubt
>>21694707You could always just halve it.
>>21694713yeah but I can't halve that cooking time
>>21694719That is what etouffee is though.
>>21694724yeah yeah i get it creole butter chicken
>>21694730>yeah yeah i get it creole butter chickenCringe as fuck comment
>>21694665Oh, it doesn't look bad at all. You're overstating things.I suggested the étouffée.The recipe you cite uses tomatoes.The étouffée I'm talking about does not use tomatoes; tomatoes are going to distinctly change the dish for the worse IMHO.Idk, tomatoes seem to be a creole thing, the étouffée I'm talking about is cajun and doesn't have them.Whatever you decide, OP, if you choose étouffée hope you enjoy it either way, with or without the tomatoes.
>>21694736There are as many étouffée recipes as there are stars in the sky and none are less than the others.
ok /ck/ i think i picked everything up here is your modern canadian grocery receipt for one meal
and here is a sketchy pair of bottles which were on the top shelf for like 7 bucks or somethingI didn't dare buy these as I did not know which one had the correct colour
>>21694858Omg that's unbelievable, I mean lolYeah, which color is right and wtf happened to the other one?
