I woke up this morning and had my mind made up that I was going to make us a baked spaghetti casserole to eat today with sides of salad and garlic bread. So I started putting the makings together for the casserole and think I hear my phone ping so I knew I either had a text or a reminder to play the Word game with my sister, etc. Checked the ping and it was a text from my daughter telling me our SIL would be dropping off a big pan of boiled crawfish to us shortly. Which he did and the pan contained about 10 pounds of those boiled crawfish. So I finished putting my baked spaghetti casserole together and then started peeling those crawfish. I decided I would make an etouffee with them tomorrow. Then I take my Honey to the store (where he works part time) to pick up a couple of things and the meat department guys give my Honey a big pack of turkey wings and legs to bring home. So I seasoned those and put them to bake in the oven and I will take the cooked meat off of them to make some turkey and sausage gumbo tomorrow since our temperatures will be in the 30's for the next few days. We sure had our share of food blessings today! And the baked spaghetti casserole with sides of salad and garlic bread was simply yummy.
Yummy, I love etouffee. I have the old Ralph and Kacoo's cookbook that has the best recipe; I need to thaw out some shrimp and get busy. (I don't have any crawfish yet.) All your dishes sound so good, Babs.
No problems with the tornadoes that are supposed to be coming through south Louisiana and Alabama this afternoon ? It sounds like you are prepared food wise to survive and that do touch down in your area !
Here's everything I cooked from the baked Spaghetti casserole, crawfish etouffee, to the turkey and sausage gumbo. Wish the colors would have showed up brighter with my phone camera...but bright color of not...it is all very delicious!
A very simple but delicious recipe is this one Beth. Easy Crawfish Etoufee I can cream of mushroom soup 1 can rotel tomatoes chopped bell pepper and onion to taste A good pound to a pound and a half of crawfish. Mix cream of mushroom soup, can of rotel tomatoes, chopped bell pepper and onion and let simmer down for awhile. Add crawfish, and simmer down some more. Season to taste with Cajun seasoning, Serve over rice.
Sounds easy enough! Thanks, Babs. I usually start with roux and the "holy trinity!" (We lived in Baton Rouge for a few years and I absolutely love cajun food.)
I used to use roux and some tomato sauce in mine. But my stomach won't tolerate tomato sauce anymore and I am always trying different things to cut down on the amount of time it takes to cook something without losing the yumminess. The simple recipe I shared with you is yummy and the flavor of the crawfish is not toned down at all. You can add the Holy Trinity to the cream of mushroom soup and rotel tomatoes and it will be just as yummy.