Hay Grandpaw -- what is for Supper ???

I thought about Off Topic for this, But for the Benefit of those from Out of State on CDC or Mardi Gras ... There is Something on the Menu that you have never had before -- This is for You -- South Louisiana Cooking is a Labor of Love -- Many Dishes take so many Hours of Prep time , then almost as much time on the Stove... There are lots of Guys that help enough in the Kitchen preparing those Mouth Watering dishes that make it worth the effort... This is what we had for supper,, but I want to see who knows -- what is for Supper -- These Photos start with what goes in the Pot - Sort of, with all of the Ingredients as the Process in getting it to the Table -- What is Missing is almost 5 Hours that it takes to put it on the Plate... When Those from Out of State see something on a Menu that has never been seen before -- Could it be something that has the Memory of a Lifetime on your trip to our State.. Who can tell me what we had for supper -- I will Let Y'all guess then Tomorrow evening I will let everyone Know what the name at the top of the Recipe Says it Is... I added Crab Meat and Shrimp because of the Sweet Flavor--- I got the Recipe if you need it...

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What is not shown are the onions, cloves of garlic, parsley, bacon fat, and green onions plus LOTS OF TIME!

• :yikes
  

Now that'll eat right there. I'd love to have about 10 or 20 of them for sure. Now I'm having a hard time getting my taste buds refocused on the 10 bean soup I was eating when I saw this.
Thanks for sharing the Louisiana Soul Food.

Looks fantastic. I’ve lived in Louisiana most of my life and I have never had a crawfish bisque. I’m told it’s not a hard dish to make but very time intensive. You have my respect for sure.


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Wow, recipe please, I like to cook about as much as I like to fish!! Will check back tomorrow night.

What time we eatin’?


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My grandmother would make it at least once a year and every time she would say this is the last time TO MUCH WORK. I miss her and her bisque.

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I did forget the Three slices of Bread that went into the Stuffing -- Sorry I ruined that Bowl of 10 Bean soup == sort of - Ha Ha

Just wish for a taste( all I can eat). Looks good[emoji3]


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Your bisque looks delicious. We usually serve it like a soup.

Here is my recipe:

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That is a good Recipe and Looks easier -- I also have to admit this was the first time we had made it .. Our Directions were very Fuzzy around the edges where you could do a lot of different things and it come out different, and cooked too long as it should have been thinner -- Our girl with the first answer was on top last Night.. When I was typing last night I said to myself She knows -- and her Post was 12 Minutes later -- In the time it took to Read and look at the Pictures,, then Type her reply ---- she had it in 5 Minutes

Charline and I usually take two days to make ours. One day to prepair and stuff over a hundred heads, second day to make the bisque.This usually takes her big magna light oval pot to hold all the heads, we freeze and vacuum pack enough portions to keep my dads tradition going of having it for Christmas Eve dinner

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This is the recipe we "aimed" at when we started cooking. Too many cooks in the kitchen and too little conversation -- we got things a little out of order -- but Lordy, did it taste delicious!

Where all the Fuzzy stuff comes in starts Early -- it never says to put in the Crawfish Fat you save --- The stuffing we ran through the Grinder put the Bread in Last to push out the Ingredients .. when you cook the SEASONING till limp -- then what?? All those heads you have stuffed were suppose to be Cooked in the Bacon Fat before the Roue was started -- Nada - You can roll heads till Kingdom Come and nothing sticks --- Enter the Water Spray Bottle not called for to moisten the head and Magic -- the Flower sticks. Humphhh -- The Deep Frier, ain't being used ,, set the temp to 275.. and cooked 5 minutes -- Humphh all that Flower Rolling was pointless -- it all came off in the Frier.. Did I mention as soon as the stuffing went through the grinder { with the Small Blade} she left me to my own Devices. The Pot with the Claws, Crack those with a hammer and add to the 2 Quarts of water that goes in the Soup part .. Check with the wife and cant put the Bay leaves in till the Pot has started to Simmer.. Simmer is when the bubbles go all way to the Edge of the pot -- More Fuzzy -- Never any mention ingredients starting to stick to the Bottom would have been the Best place for the Bay leaves === I aint skimming nothing == there has already been a Quart of water boil out of the Pot waiting for SIMMER -- Hay !! yea, think the lid for the Pot could have made some difference. If you can catch your own Crabs instead of using all Crawfish -- go for it- You might have a Heart Attack at the Price of a Pound can of Crabmeat in Super One. Only $26, and rite beside it 3# bags already cooked in South Louisiana, for $11. using Crab a Sprinkle of Tony s is needed.. The Stuffing left over from the Heads should have been the last thing to go in the Pot with the Heads .. You can Not keep this Recipe simple.

Looks great! Isn’t cooking always a labor of love?


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I never would have guessed. Looks good though. If you ask "D", he'll probably say us Yankees eat nothin' but burgers and brats. Sure never had anything like that before.

Omg that looks amazing!

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So..... you eat the crawfish heads?

Quote:

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Originally Posted by FurFlyin

So..... you eat the crawfish heads?

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No you suck da head and pinch da tail.

Thanks for sharing FOL

Quote:

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Originally Posted by jig rig

No you suck da head and pinch da tail.

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I knew that was the proper way to eat whole, cooked, mud bugs but I didn't know what rules applied to this dish. When I found out you guys down there ate Coot (Podeau if I got the cajun name right) gizzards, I figured I needed to start asking questions. LOL

It depends ;). On who your dining with. I usually use my fingers to grab the shell and squeeze the stuffing out into my mouth. HTH

There aint nutten better than a Guinea Hen and Pouldeau gizzard gumbo except a good crawfish bisque or a Frog leg sauce picante.

You can eat the Shell if you want to, but You would Be the Only one Doing it. HA HA - Now you guys have me seeing a pot of Gumbo on the stove with the RADIO CITY MUSIC HALL ROCKETTES high in the air [ Frog style }

Skippa, that guinea hen sounds like something I would try!


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Back in the Day there was a Points for the kind of ducks shot --- Coots counted 0 so in south La dat means all you can stuff in a Toe sack -- beside that who wants a bag full of sea Gulls that also count 0

How does water turkey taste? They plentiful


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Never ate a water turkey but someone told me they taste like water turkey [emoji23][emoji23][emoji23].

Now no matter how you spell it, pouldeau gizzard gumbo is tough to beat.


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Quote:

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Originally Posted by PawPaw "gene"

Now no matter how you spell it, pouldeau gizzard gumbo is tough to beat.


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I can think of 10,000 other things I’d rather eat. Gimme a tortilla a piece of bacon and some pepper jack cheese over that. .....
ANY DAY.


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Adam, how about some red eat slider sauce piquant. YUM. Should have a bunch in your area.
"gene"