Cajun Cooking

MrAbovePar

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Mar 14, 2005
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#1
I figured rather than hijack the hot sauce thread I'd make a new thread about the best damn food in whole US of A.

You see a long time ago back when the French weren't pansies a lot of them got kicked out of Canada by the English and had to live on the land to survive. Knowing how to cook real well because they were French, they put it into good use and could cook a pig so well you'd want to slap a muslim.

Anyways, it's a shame that so few here never grew up having the regular crawfish boil. Good food and good times.
 

roche

i am lame
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May 28, 2004
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#2
Anyways, it's a shame that so few here never grew up having the regular crawfish boil. Good food and good times.
I work with a guy who has a big Crawfish and Gumbo cookout on his birthday and I have never tasted Crawfish like that before. 5 stars.
 

Creasy Bear

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#3
I figured rather than hijack the hot sauce thread I'd make a new thread about the best damn food in whole US of A.

You see a long time ago back when the French weren't pansies a lot of them got kicked out of Canada by the English and had to live on the land to survive. Knowing how to cook real well because they were French, they put it into good use and could cook a pig so well you'd want to slap a muslim.

Anyways, it's a shame that so few here never grew up having the regular crawfish boil. Good food and good times.
Sweet.

Bring it on, ya crazy zydeco listenin', only people ever to make anything French cool bastid.
 

MrAbovePar

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#4
Yea, the boil is really important. You really have to throw in the right stuff. All boils should include potatos and garlic. They got some easy seasonings out that even a retard could make a good boil. But don't rely on the sacks and liquid. Just get the huge tubs of seasoning. Oh, and make sure you purge them right.

The way to eat it and enjoy it is to have no sense of hygeine. Just don't worry about the juice running down your hands or what it is you're sucking or chewing on.
 

LiddyRules

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Jun 1, 2005
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#5
any recipe suggestions?
 

Creasy Bear

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#6
Yea, the boil is really important. You really have to throw in the right stuff. All boils should include potatos and garlic. They got some easy seasonings out that even a retard could make a good boil. But don't rely on the sacks and liquid. Just get the huge tubs of seasoning. Oh, and make sure you purge them right.

The way to eat it and enjoy it is to have no sense of hygeine. Just don't worry about the juice running down your hands or what it is you're sucking or chewing on.
Slow down, slow down... huge tubs of what seasoning?

Purge? Purge what? My colon?

Slowly... details.
 

MrAbovePar

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#7
In a pinch this is a good starter-
http://www.greatcajuncooking.com/tips/crawfishboil.php

You should take a sack of crawfish pour them in a tub and pour the better part of a box of salt over them as you hose them down. The salt forces the crawfish to clean themselves out and you'll generally get a better product out of it. They call that purging.

It's really simple from there. Boil the water with the seasonings in it and throw everything in. Zatarain makes some quick and easy mixes. They come in small tubs that are pretty handy.

And like that guy said, you don't want to eat dead crawfish. You'll be able to identify them because they won't be curled after you cook them.
 
Jul 13, 2006
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#8
I agree it's the best food in the nation as long as you add in fried catfish :p which is just a Southern thing :)

I grew up eating the stuff and I couldn't imagine living somewhere that people don't know what this wonderful stuff is.
 

MrAbovePar

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#9
SE Louisiana (Arabi) gave America Popeye's Fried chicken. Before that all you had was KFC and Church's. I mean, that has to count for something.
 

Creasy Bear

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#10
In a pinch this is a good starter-
http://www.greatcajuncooking.com/tips/crawfishboil.php

You should take a sack of crawfish pour them in a tub and pour the better part of a box of salt over them as you hose them down. The salt forces the crawfish to clean themselves out and you'll generally get a better product out of it. They call that purging.

It's really simple from there. Boil the water with the seasonings in it and throw everything in. Zatarain makes some quick and easy mixes. They come in small tubs that are pretty handy.

And like that guy said, you don't want to eat dead crawfish. You'll be able to identify them because they won't be curled after you cook them.
Okay... I know I can get the Zatarain... I've seen that before, but crawfish? Not happenin'. I'll sub some catfish, I can get that... will that work? How about Cod? I love that friggin' Codfish. Ooops... like a Yankee here. What the fuck do I know from warm water seadfood?
 
Jul 13, 2006
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#11
Okay... I know I can get the Zatarain... I've seen that before, but crawfish? Not happenin'. I'll sub some catfish, I can get that... will that work? How about Cod? I love that friggin' Codfish. Ooops... like a Yankee here. What the fuck do I know from warm water seadfood?
There is no real substitute for crawfish. Sure, you can put shrimp in it's place for gumbo and other dishes, but it's just not the same. They are just different. A crawfish is like a freshwater lobster...that lives in the bayous and swamps :p
 

MrAbovePar

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#12
Ya gotta stick to shellfish. Cooking catfish is a whole other thing.

You can boil crabs, crawfish, and shrimp. That's pretty much it. There's some good hook-ups that can get you crawfish I'm sure. But you'll pay for it.

I haven't seen anyone boil catfish or Cod. I suppose you could do that but that's not something I believe I can co-sign on.

You may want to stick with shrimp as they're easy to get live nationwide. Boiling them is a whole other flavor but still works pretty good.
 

MrAbovePar

En Taro Anthony
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#13
Oh, best way to eat a crawfish is you rip the tail off. It'll come off easy. Suck the fat and juice from the head (no homo) no matter how disgusting it looks or sounds. Then taking the tail bite the meat gently and pinch the very end of the tail where it splits and pull the meat out. It'll take a while but pretty soon you'll be tearing apart the crawfish like a pro and enjoying the hell out of the meat.
 
Jun 2, 2005
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#14
Okay... I know I can get the Zatarain... I've seen that before, but crawfish? Not happenin'. I'll sub some catfish, I can get that... will that work? How about Cod? I love that friggin' Codfish. Ooops... like a Yankee here. What the fuck do I know from warm water seadfood?
Yeah dude, I'll break it down simple since Bogey's so wrapped up in the idea that everyone shares his level of common sense on the subject that he's missing the obvious questions.

Crawfish are a fresh water shrimp/lobster. In the South, people have huge "Crawfish boils" where they'll literally have a 10+ gallon pot full of boiled corn ears, sausage, potatoes, (etc) and crawfish and it's all boiled in a water with usually a whole jar of some sort of crawfish boil seasoning.

If you can't get fresh crawfish, you can substitute peel and eat shrimp with a lot of success (I've done it), but there really is no substitute for fresh, live crawfish dropped live into the boiling water.
 
Jun 30, 2005
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#15
Can I tell you I love the history of cooking that exists still to this day in the south...you have BBQ in Texas, Cajun in La, Mississippi has sort of both...I had some incredible local food when I was at Miss State for a week a few years ago. Up north there really isn't such a history of cooking...We have lobster, and chowder and what not, but i think it is the winter forcing everyone inside that halts the cooking, and prevents us from achieving the great food traditions that exist down south. I LOVE good food. I love spicey food. I use

In 9 out of 10 meals i cook. I cook things that i think are bland and it blows away peoples tongues. Love my hot stuff.

mMmmm...
 
Jul 13, 2006
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#16
I haven't seen anyone boil catfish or Cod. I suppose you could do that but that's not something I believe I can co-sign on.
Why not? Boiling catfish sounds like some good old fashioned bland Yankee food. Mmmm Mmmm blech!

Down in the South the most common way to cook catfish is by deep frying it to make a crispy meal. And it's LOVELY!

You can also blacken it in a skillet or grill it.

You won't ever find someone down in the South boiling catfish unless they are mentally retarded or five years old, seriously. Well, vietnamese may cook it in a pot with soup or something.

The most common way to fry it is to mix flour and cornmeal together to where the consistancy is more gritty than it is smooth so it will not only stick to the fish but also get crispy from the cornmeal. If you have too much flour then it will just be kind of soggy.

Mix in a pinch of paprika with that as well.

Heal your oil to 350 degrees and slip the fish in. When it is done the fish will be a light golden brown (dark brown means it will be tough) and floats on the surface then it will be done cooking. It will take like ten minutes.

Then take the fish out and lie it down on a plate with a couple layers of paper towels and let it cook for a few minutes and let it soak up the extra oil. Then youre good to go with some hot fresh catfish with some sprinkles of Crystal
 
Jul 13, 2006
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#17
Suck the fat and juice from the head (no homo) no matter how disgusting it looks or sounds.
Well Bogey means that you suck out the guts and crawfish shit from the thorax :action-sm

And down here you don't get crawfish like you do in the North with a side of shrimp of a dish.

Here we have places that do nothing but cook shrimp when they are in season and serve each person a couple pounds of shrimp on big platters.

You just sit there and rip those bugs open and eat them and get messy. And they don't have napkins on the tables. They have rolls of paper towels :action-sm
 

MrAbovePar

En Taro Anthony
Mar 14, 2005
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#18
Oh yea sorry I forgot to mention about the freshwater nature of crawfish. Lobster is saltwater and while I'm sure someone tried to be adventurous and cook it as they would a crawfish, I'm sure it failed.

One of the surprising things I've encountered was when I visited Florida and the locals couldn't cook an even halfway decent seafood platter. Realistically quality ingredients are 70% of it but there's no excuse for a semi-tropical coastal people not being able to make a tastey dish.

As far as catfish, Sam has it right. Louisiana(the brand) makes a pretty good ready made mix. Just slap it on and fry it up.
 
Jun 2, 2005
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Dallas
#19
The Best Rib Eye in the world... In <5 minutes: (Texas checking in)

Sort of ripped this off from Del Frisco's steak house, but they use ovens that get to like 1300 degrees, so it's a little modified for your household appliances.

Pre-Heat oven to 500 degrees. While it's pre-heating, stick an ALL METAL skillet in the oven so that it pre-heats too. (I can't stress all metal enough, this process will melt almost all forms of plastic or chemical coatings.) The steaks need to be completely thawed, and preferably allowed to rise to at or just below room temperature.

When the oven's at 500, use a pot holder that you really trust and take the pan out and put it on an already hot stove on high. Drop a seasoned rib eye (you will need far less seasoning than you're used to using on steak, and you'll need no marinade. This method retains juice and flavor like no other) on each side for 20 seconds. This sears all the pores of the meat (DO NOT USE A FORK) and locks in the juices.

Stick the whole pan back in the 500 degree oven with the steak(s) in it. Cook for 1:45, take the pan out, flip the steak(s), and put back in for 1:45. (1:30 a side for Rare, 1:45 for medium rare... Basically go up in 10-15 second increments for each level of done-ness)

Pull the pan out and place foil over the steak(s) and allow to sit and cook internally for roughly 2 minutes. This happens naturally, don't apply any heat. I usually put the pan on a towel on the counter or on a stove top that's off.

For seasoning I usually use use a little garlic powder, salt, and lemon pepper. I've never had one person taste this and tell me it wasn't the best steak they've ever had.

Edit for Warning:
As with most forms of cooking in the South, all methods used are very dangerous compared to what you're used to in other parts of the country. Don't try anything you see in this thread without taking proper precautions, and until you've got some practice at it, I highly recommend having a fire extinguisher handy. You might think I'm trying to be funny or over-dramatic, I'm not.

In the procedure I just described there will be flaming hot grease and shit flying at you from the pan. Wear an apron or a long sleeved shirt.
 
Jul 13, 2006
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#21
:( I'm not the biggest fan of rib eye steak. They are way too fatty for me to enjoy.
 
Jun 2, 2005
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Dallas
#22
:( I'm not the biggest fan of rib eye steak. They are way too fatty for me to enjoy.
Watch yourself gun-boy... We sent the redneck mafia after Oprah for such statements... :action-sm

I'm sure you could substitute other cuts of steak (I can see it working well with a NY Strip), but I'd experiment with the cook times because I'm sure a leaner cut will change the chemistry pretty drastically.
 
Jun 2, 2005
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Dallas
#24
I'm a porterhouse kind of fella
Porthouse is just a NY Strip and a Fillet Mignon still on the bone you silly bastard! We sell those to tourists who don't realize they just paid a premium for 6 weight ounces of bone! :action-sm
 
Jul 13, 2006
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#25
Porthouse is just a NY Strip and a Fillet Mignon still on the bone you silly bastard! We sell those to tourists who don't realize they just paid a premium for 6 weight ounces of bone! :action-sm
I'm sorry sir but a Porterhouse is the finest steak on a cow. You get the two best cuts of beef all at once. And Porterhouses are a nice hefty chunk of meat. They have to be thicker than the width of a quarter to qualify. I think it's little over 30mm

And when I order them I get a 30oz Porterhouse. So, it's not like the bone weight is that big of a deal :action-sm