Demand - LCG Etouffee and other dishes...(pic added)

Recipes that work best for teardroppers

Postby bledsoe3 » Tue Nov 28, 2006 2:52 am

rbeemer wrote:MJ,

Any luck on the etoufee recipe?


Did you try the drink recipe I sent to ya

If you have a good drink recipe, post it for all to see. Don't tease us.
If you do what you've always done, you'll get what you've always got.
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Postby Miriam C. » Wed Dec 20, 2006 10:43 pm

Bumpity Bump
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Can this thread get any further off track???

Postby McTeardrops » Sat Dec 30, 2006 7:39 pm

All I want for New Years is the etouffe recipe!

Rock on... :D

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Postby jplock » Sat Dec 30, 2006 10:38 pm

This is the recepie I did at LCG for the
Oklahoma Train Wreck

18 Eggs
2 lbs sausage
1 onion
1 green peeper
milk
1 large can of flaky biscuits
1 package frozen hash browns
salt and pepper

Brown 1 Package of sausage with onions in dutch oven. When the meat is almost browned add 1 package of frozen hash browns fry with meat until done. Then let the ingredients cool a bit then add 1 and half dozen eggs beat with milk poured into mixtrure and pour over browned mixture in dutch oven. Then float canned biscuits on top of the egg mixture then bake it in the dutch oven until biscuits are browned and the eggs are done. This was done in a 10 inc and 12 inch dutch oven, now you have an Oklahoma Train Wreck!

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Postby Laredo » Sat Dec 30, 2006 10:45 pm

This probably ain't it but might be good:
Ingredients:
1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounces can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 pound crawfish meat
OR
1/2 pound cubed chicken breast
OR
1/2 pound raw shrimp - peeled, tails removed
3 Tbls. sliced green onions
1 Tbls. chopped parsley
3 cups rice pilaf

Directions:

Saute garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through. Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates. Pour étouffée over rice.
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Postby sdtripper2 » Sat Dec 30, 2006 11:22 pm

Joanne wrote:All I want for New Years is the Etouffee recipe!


Joanne:
If you don't get the exact recipe you want for the New Year.
Why not look at the choices from Emeril Lagasse and augment your ownImage
A few Etouffee recipes to choose from click here
Joe`s Crab Shack`s Etouffee Recipe click here
New Orleans & Louisiana cooking Blog with Etouffee Recipe click here
Of course there may be a missing magic ingredient that only the MadOne could shed a Cajun light on Image
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is good enough to be given a square deal afterwards." -------Theodore Roosevelt

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Postby bledsoe3 » Sun Dec 31, 2006 3:23 am

No pressure on this one Jack. :lol:
If you do what you've always done, you'll get what you've always got.
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