bayouredd Posted December 9, 2018 Share Posted December 9, 2018 This is a really easy dish to make and better than any restaurant; even in Louisiana!!! 1st start with a pour of Blanton's. (or any pour you desire) Make a roux and cook to a medium caramel color. Make a 1/3 cup per pound of shrimp. (roux is not ready for next step in picture & lighting is really poor) When roux is done, add a large onion & large bell pepper & blanch... (photo bombed by pour) Next add 2 pounds of seasoned shrimp. If you over-season the shrimp, you will not need to season the sauce. It should be perfect!!! (and it was; this time) Make sure that you allow your second Blanton's pour to oversee the operation. (they love that) Next add a bit of wine. I used some white zin because that is what was opened in the fridge. I don't know how much, 'cause that's kinda' how I cook. Sometimes it is better than other times because of this but it is always pretty damn good... Stir, then add tomatoes. I had a 28oz can of crushed; but fresh, sliced, diced or whatever you have will work... Add water or whatever you need to do to get the consistency of the sauce, that you desire... Bring to a boil; then cover & simmer, stirring occasionally. At this point I made the rice. When the rice was done, so was the creole. I forgot to make garlic bread, but it hardly mattered... Voil`a!!! She is done & with an added Infinity pour for good measure... Link to comment Share on other sites More sharing options...
Richnimrod Posted December 9, 2018 Share Posted December 9, 2018 Damn!!! That sounds and LOOX excellent! ...And, the meal sounds and loox pretty good as well. Kidding! I am envious of your enjoyment of this meal bayouredd. I'd say you're living life as it is meant to be lived, sir. Link to comment Share on other sites More sharing options...
gurgalunas Posted December 9, 2018 Share Posted December 9, 2018 I love cajun food, and make award winning gumbo myself- at least by Kansas City standards. That looks spectacular! Curious what you are seasoning the shrimp with? I'm going to try this asap... Link to comment Share on other sites More sharing options...
HoustonNit Posted December 9, 2018 Share Posted December 9, 2018 Damn yum! 1 Link to comment Share on other sites More sharing options...
bayouredd Posted December 9, 2018 Author Share Posted December 9, 2018 33 minutes ago, Richnimrod said: Damn!!! That sounds and LOOX excellent! ...And, the meal sounds and loox pretty good as well. Kidding! I am envious of your enjoyment of this meal bayouredd. I'd say you're living life as it is meant to be lived, sir. Hehe... I am a bit serious about my cooking. Of course, I am more serious about my eating. I love the way other people cook & why they try particular spices. P.S. It was very good! Tomorrow, Chili made with sirloin... Link to comment Share on other sites More sharing options...
bayouredd Posted December 9, 2018 Author Share Posted December 9, 2018 28 minutes ago, gurgalunas said: I love cajun food, and make award winning gumbo myself- at least by Kansas City standards. That looks spectacular! Curious what you are seasoning the shrimp with? I'm going to try this asap... I am sorry to inform you that if you want to make the best gumbo, only second place is available. haha!. I make gumbo every Christmas Eve & give to my neighbors, my mailman, the UPS guy and whomever my kids include in the deal. I have been doing this for 25+ years. I usually send out 6 or so gallons of the stuff in quart servings. The good news is that I go through about a half bottle of bourbon in the process. My unopened Blanton's Gold is standing by this year... As far as seasoning the shrimp. You can use whatever you like mostly because I really like what other people choose as their favorite spices. It is what makes cooking & tasting so fun. I use without fail on most seafood, Tiger Sauce 1st of all. It is a sweet & spicy, vinegar based sauce that is really good on crab or shrimp, not to mention fish. I also use lemon juice; fresh if I have it on hand; a little garlic powder, "Slap Ya Mama" and black pepper. If these are not available to you, I would use Tabasco and seasoned salt (Lawrys or Mortons) Also, sesame oil is excellent on shrimp, though I didn't use it this time. P.S. My Dad was Cajun & my Mom is Italian so food is serious business, here... 3 Link to comment Share on other sites More sharing options...
Kane Posted December 9, 2018 Share Posted December 9, 2018 I notice that when it comes to dishes like gumbos, chilis, stews etc. where you dump whatever you have in your fridge together in a pot and let it simmer forever, experts fall into two camps: Those who add the bourbon early on and cook the life out of it, and those who add it in the final 5-10 minutes and keep things boozy. Any strong opinions here? Does this call for a SBS chili dinner? Link to comment Share on other sites More sharing options...
bayouredd Posted December 9, 2018 Author Share Posted December 9, 2018 (edited) 11 hours ago, Kane said: I notice that when it comes to dishes like gumbos, chilis, stews etc. where you dump whatever you have in your fridge together in a pot and let it simmer forever, experts fall into two camps: Those who add the bourbon early on and cook the life out of it, and those who add it in the final 5-10 minutes and keep things boozy. Any strong opinions here? Does this call for a SBS chili dinner? Too true, but for different reasons. If I want booze for a seasoning, then I add early. Wine gives a richness to gravies when simmered slowly; of course the alcohol is gone in the process. In a sauce over the top of a dish, I want the booze to be part of the taste, so it's added late. In this case the wine was added and simmered for richness & the bourbon was added for pickling & focus. (internally) Edited December 9, 2018 by bayouredd Link to comment Share on other sites More sharing options...
gurgalunas Posted December 9, 2018 Share Posted December 9, 2018 13 hours ago, bayouredd said: I am sorry to inform you that if you want to make the best gumbo, only second place is available. haha!. I make gumbo every Christmas Eve & give to my neighbors, my mailman, the UPS guy and whomever my kids include in the deal. I have been doing this for 25+ years. I usually send out 6 or so gallons of the stuff in quart servings. The good news is that I go through about a half bottle of bourbon in the process. My unopened Blanton's Gold is standing by this year... As far as seasoning the shrimp. You can use whatever you like mostly because I really like what other people choose as their favorite spices. It is what makes cooking & tasting so fun. I use without fail on most seafood, Tiger Sauce 1st of all. It is a sweet & spicy, vinegar based sauce that is really good on crab or shrimp, not to mention fish. I also use lemon juice; fresh if I have it on hand; a little garlic powder, "Slap Ya Mama" and black pepper. If these are not available to you, I would use Tabasco and seasoned salt (Lawrys or Mortons) Also, sesame oil is excellent on shrimp, though I didn't use it this time. P.S. My Dad was Cajun & my Mom is Italian so food is serious business, here... Do you make your own tiger sauce (I see a lot of different versions online) or buy a certain brand? Link to comment Share on other sites More sharing options...
bayouredd Posted December 9, 2018 Author Share Posted December 9, 2018 3 minutes ago, gurgalunas said: Do you make your own tiger sauce (I see a lot of different versions online) or buy a certain brand? This is the one I use. It is great on seafood & eggs. I do not like it on beef or pork... https://www.amazon.com/Try-Me-Tiger-Sauce-Ounce/dp/B0005ZUG86?th=1 I have always bought it locally, but damn, you can find anything on Amazon, can't you? 1 Link to comment Share on other sites More sharing options...
Kane Posted December 10, 2018 Share Posted December 10, 2018 You folks motivated me to do some sunday night bourbon cookin'. Here comes a mini batch of WSR+Mean Old Tom chili with whatever resources I had lying around. 1 Link to comment Share on other sites More sharing options...
bayouredd Posted December 11, 2018 Author Share Posted December 11, 2018 On 12/9/2018 at 7:42 PM, Kane said: You folks motivated me to do some sunday night bourbon cookin'. Here comes a mini batch of WSR+Mean Old Tom chili with whatever resources I had lying around. That looks like something that needs to be bartered. Beautiful!!! Link to comment Share on other sites More sharing options...
lilsweetpea Posted December 25, 2018 Share Posted December 25, 2018 You all are making me hungry! I might have to try mimicking a dish or two for husband! Link to comment Share on other sites More sharing options...
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