Photo-A-Day May 2021

ggbutcher · May 2021

Capt_Spaulding said:

ggbutcher said:
Today's lunch:

I hate you. No, really.

My brother-in-law has perfected the process of boiling crawfish: washing, purging, seasoning, then incremental boiling so you always have hot crawfish... My mother thinks I come to visit her, yeah, right...

For those not familiar, crawfish are a staple of Cajun cooking in Southern Louisiana, USA, where I'm from. My favorite is crawfish etouffee, tails in a sauce served over rice. Hmm, it's almost lunch time...

Oh, @mhedges, you're making me jones for train picture-taking; an opportunity comes in about a month or so...

mhedges · May 2021

@ggbutcher it was a good time even though the weather was frustrating.

Capt_Spaulding · May 2021

@ggbutcher My wife is from near Lafayette. She's a pretty accomplished Cajun cook. Seeing those mudbugs has me aching for some etouffee, or gumbo, or court bullion.

The railroad pictures are really cool. We don't have many of those down here, so I'm thinking about trying my hand at shrimp boats. We do have plenty of those and the post "great texas freezeout" period seems to be looking better for them.

ggbutcher · May 2021

This is not artistic, journalistic, or sports-listic, it's specifically to torment @Capt_Spaulding in his egregious deficit...

Crawfish etouffee on the right, creole-style, which is a tomato sauce base, no roux. Accompanied by stewed cabbage and a squash-zucchini mix, cooked "Southern style"

Y'know, Wal-Marts most everwhere in the USA carry frozen packs of crawfish tail meat; when I was rotating in and out of Alaska, I'd stop at the Fairbanks Wal-Mart and pick up a couple of packs before I headed into the boonies...

Photobug · May 2021

Capt_Spaulding · May 2021

@ggbutcher - Oh my man, you just keep rubbing salt in the wound. I can't say I've had creole style etouffee, just the cajun roux based. Where we live the frozen tail packs are the only way to really get crawfish. We pick up a couple of packages every month or two and the wife whips up a batch. The upside is it's a lot less time consuming than gumbo and the frozen tail meat bypasses a lot of the work. Looks really good, hope you enjoyed it. Eat another plate for me.

Capt_Spaulding · May 2021

mhedges · May 2021

ggbutcher · May 2021

Capt_Spaulding said:
@ggbutcher - Oh my man, you just keep rubbing salt in the wound. I can't say I've had creole style etouffee, just the cajun roux based. Where we live the frozen tail packs are the only way to really get crawfish. We pick up a couple of packages every month or two and the wife whips up a batch. The upside is it's a lot less time consuming than gumbo and the frozen tail meat bypasses a lot of the work. Looks really good, hope you enjoyed it. Eat another plate for me.

Y're right, it's the easiest best-est dish there is. My mom is from near Arnaudville, and they made it with just the trinity vegetables (onion, celery, bell pepper) tomato sauce, and a bit of water. Oh, and seasoning to taste. One more serving in the fridge...