JL Sargent Posted August 19, 2011 Author Share Posted August 19, 2011 Thanks guys. She takes a lot of pride in it. Of course the Gumbo is best with 1/2doz blue crab floating in the top.[<)] Mark, I showed my wife the etoufee/Mahi combo and she is all about that idea! Quote Link to comment Share on other sites More sharing options...
mark1101 Posted August 19, 2011 Share Posted August 19, 2011 I got the idea of Etoufee over the "fresh catch" from a local restaurant here in Athens that specializes in New Orleans cooking. You can order the fresh catch of the day, bronzed or blackened, and then also with what they call "Thibodeau style"............which is with crawfish etoufee over it just like my picture.......but tastes more authentic. The best I ever had was bronzed Amberjack Thibodeau...........just incredible. Quote Link to comment Share on other sites More sharing options...
Don Richard Posted August 19, 2011 Share Posted August 19, 2011 I got to have the Etoufee, I hope you can use shrimp instead of crawfish. Up here in the mountains there ain't none of those tasty critters, I checked all over Atlanta and couldn't find any. I'm starting to slobber all over myself CB Call these folks on the phone to see about getting some 1 lb. packs of frozen crawfish tails shipped. They ship world wide: http://www.tonyseafood.com/shopping_additems.php?action=view_list&category=239 Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 19, 2011 Author Share Posted August 19, 2011 Well my wife's maiden name is Thibodeaux so it all comes back home I guess. Yes, the Amberjack is awesome blackened on the grill so I can only imagine it Thibodeaux style! I think we sometimes buy the crawfish tails at Winn Dixie. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted August 19, 2011 Share Posted August 19, 2011 I got to have the Etoufee, I hope you can use shrimp instead of crawfish. Up here in the mountains there ain't none of those tasty critters, I checked all over Atlanta and couldn't find any. I'm starting to slobber all over myself CB We've got them runnin all over down here. Quote Link to comment Share on other sites More sharing options...
mark1101 Posted August 19, 2011 Share Posted August 19, 2011 Publix and Kroger have frozen crawfish tails too. Quote Link to comment Share on other sites More sharing options...
WS65711 Posted August 19, 2011 Share Posted August 19, 2011 Here is what our Gumbo looks like. [8-)][*-)][:^)] Huh??? Where's the okra????? Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 19, 2011 Author Share Posted August 19, 2011 Okra is great in gumbo IF you really like okra. We don't go out of our way for it around here. On the crawfish, those look yummy. The only thing missing is me and my plate! Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 20, 2011 Moderators Share Posted August 20, 2011 On the crawfish, those look yummy. The only thing missing is me and my plate! They do look good, plates, we don't need no stinkin plates.........newspaper works just fine Please tell your wife how lucky you are that she can cook like that.[] Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 20, 2011 Author Share Posted August 20, 2011 You got that right Dtel. She tells me all them time after a taste of something fine "you married a good cook".[] Quote Link to comment Share on other sites More sharing options...
Audible Nectar Posted August 20, 2011 Share Posted August 20, 2011 At the time of the original post (Aug. 17), we were preparing to eat 28 day aged filets at Chicago's Weber Grill, then off to see Phish perform at the UIC Pavilion (four hour show, and the third show of the run). It was a great last day of the three nights of shows, and a great way to spend my birthday[] Steak and Phish[H] Quote Link to comment Share on other sites More sharing options...
CIGARBUM Posted August 20, 2011 Share Posted August 20, 2011 With all the GREAT COOKS on the Forum - lets make a cookbook. We can dedicate it to some GREAT speakers - Klipsch. Cigarbum Quote Link to comment Share on other sites More sharing options...
jhoak Posted August 20, 2011 Share Posted August 20, 2011 A few years ago one of my sisters did that. She collected favorite recipes from all of the family members and “published” a cookbook. We all got a copy for Christmas that year. It's pretty cool. The recipes are interspersed with family photos It's not hard to do. Once the initial category organization and general layup is set it's simply a matter of printing it off. Better yet publish it as a PDF for download. I would imagine that a Klipsch Community Cookbook would be very diverse. Sounds like a good idea to me. I have quite a few favorites that I would contribute. I suspect that a printed version could easily be sold for enough to cover small batch production costs. Quote Link to comment Share on other sites More sharing options...
twistedcrankcammer Posted August 20, 2011 Share Posted August 20, 2011 On the crawfish, those look yummy. The only thing missing is me and my plate! They do look good, plates, we don't need no stinkin plates.........newspaper works just fine Please tell your wife how lucky you are that she can cook like that. dtel, Have you ever been to a crawfish boil at the harmons? Kevs dad does all the seasoning and boil and one of Kevs clients built him a big peelin table with a large hole in the center for an industrial trash can. You take big diner style flat rectangle serving trays and load up on fresh crawfish and peel till stuffed. Kevin can peel 5 in the time I do one tail. His dad likes to suck the heads also, and his mom is an excellent cook. Good family, good times, great memories! Roger Quote Link to comment Share on other sites More sharing options...
twistedcrankcammer Posted August 20, 2011 Share Posted August 20, 2011 On the crawfish, those look yummy. The only thing missing is me and my plate! They do look good, plates, we don't need no stinkin plates.........newspaper works just fine Please tell your wife how lucky you are that she can cook like that. dtel, Have you ever been to a crawfish boil at the harmons? Kevs dad does all the seasoning and boil and one of Kevs clients built him a big peelin table with a large hole in the center for an industrial trash can. You take big diner style flat rectangle serving trays and load up on fresh crawfish and peel till stuffed. Kevin can peel 5 in the time I do one tail. His dad likes to suck the heads also, and his mom is an excellent cook. Good family, good times, great memories! Roger I almost forgot, only huge fresh live crawfish from a farmer friend that you demudded yourself at the Harmon household! Rog Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 20, 2011 Moderators Share Posted August 20, 2011 dtel, Have you ever been to a crawfish boil at the harmons? Never had the privilege, considering where he and is family are from I have no doubt they know how to do it right, he is one of the nicest people you can meet, If you can't get along with Kevin you have a problem. Now from the way you explain it he has a PRO coonass setup [], don't surprise me, from where he lives and south they don't play around when it comes to crawfish and seafood, or any food, it's serious, wouldn't want a bad reputation. [] Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted August 20, 2011 Moderators Share Posted August 20, 2011 Steak and Phish Well Happy late Birthday ! That does sound like a real good birthday. [Y] Quote Link to comment Share on other sites More sharing options...
CIGARBUM Posted August 20, 2011 Share Posted August 20, 2011 Any legal issues with a cookbook?? Say copying another recipe that just happens to be great. CB Quote Link to comment Share on other sites More sharing options...
JL Sargent Posted August 20, 2011 Author Share Posted August 20, 2011 I guess some recipes have property rights but I don't know of any personally. So many groups put together recipe books til I can't image there is much of a liability for that problem. We have a gumbo recipe, who is next? Quote Link to comment Share on other sites More sharing options...
CIGARBUM Posted August 20, 2011 Share Posted August 20, 2011 I have a few that have been fairly successful. Do we need to start a separate thread? CB Quote Link to comment Share on other sites More sharing options...
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