Lifestyle b00ts’ Cajun / Creole food thread

Discussion in 'The Off-topic Lounge' started by b00ts, Jul 21, 2019.

  1. b00ts

    b00ts Coonass
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    I meant to make one of these last year (or I may have and forgot about it). Seems a lot of people here like Cajun food and don’t realize that most chain grocers will carry the ingredients we use. A lot of the food we eat are traditional plates you can find all over, but with some added Cajun flare.

    I’m currently making a 4 cheese lasagna with a béchamel sauce. Once I’m done, I’ll make a write-up with pictures.
     
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  2. Splinty

    Splinty Shake 'em off
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    I ate a Boudin eggroll yesterday for the first time.
    Spicy Boudin in a fried eggroll style wrapper.

    Looked a lot like this
    [​IMG]

    The fried crisp around the Boudin was an awesome combination.
     
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  3. b00ts

    b00ts Coonass
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    The rolls are my new favorite. The pepper jack ones are the shit. I actually held off on trying them for a while. The boudin burger is now starting to emerge in local restaurants
     
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  4. RaginCajun

    RaginCajun Undefeated in i don't know what

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    [​IMG]
     
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  5. b00ts

    b00ts Coonass
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    Sneak peak of the lasagna...


    [​IMG]
     
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  6. yuki2054

    yuki2054 ninjaboj

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    Looks yummy.
     
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  7. The Boatman

    The Boatman <------=<
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    great thread idea
    maybe you can give your gumbo recipe in here again(I think I read it in another thread once)
     
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  8. Papi Chingon

    Papi Chingon Posting Machine

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    Looks like someone had diarrhea inside a churro. I'll pass.
     
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  9. b00ts

    b00ts Coonass
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    I'm the worse contributor ever... sorry.

    This evening I'll be making a sticky chicken dish. I'll be lazy and just copy/paste the written recipe my cousin posted online on a local forum and post pics of some of the steps along the way as I make it. It's an old family recipe that we changed up a tad and I like cooking this in my 5-gallon cast iron outside.

    So stay tuned...
     
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  10. b00ts

    b00ts Coonass
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    T’as faim?

    Ok, so here’s the sticky chicken. You can add chicken stock if too thick or corn starch if too thin....

    4 Yellow Onions
    4-5 lbs of Chicken on the Bone
    Cajun Seasoning
    Garlic Powder
    Flour
    1 Stick of Butter
    2 Cups of Chicken Stock

    *optional*
    2 Tablespoons of Corn Starch
    1/4 Cup Cold Water

    Start out by heating a large pot over a Medium/High Heat.

    Chop the onions and set aside.

    Coat each side of the chicken with generous amounts of cajun seasoning and garlic powder.
    Dust each side of the chicken with flour.

    [​IMG]

    In the large pot, add the stick of butter.
    Once the butter as melted, add the chicken to the pot. The chicken should layer tightly next to one another along the bottom.
    Brown the chick for 6-8 minuets on each side.
    Could possibly be less depending on how high our heat is.

    [​IMG]


    Once you you’ve browned the chicken on all sides, you’re going to want to remove the chicken into a bowl off on the side.


    Next add the chopped onions to the pot.
    Begin stirring the onions so that you can get up any remaining drippings on the bottom of the pot.
    Continue to sauté the onions for 25-30 minuets.

    [​IMG]


    After about 25-30 minuets, add small amount of chicken stock to the pot. Blend any browning that may be stuck to the pot.

    [​IMG]


    Next add the chicken back to the pot. Pour in any liquid that may be left in the bowl.
    Add the remaining chicken stock.
    Bring to a boil, cover, lower to a simmering heat, and let simmer for 1:30-2 hours.

    [​IMG]


    It’s ok to stir every 20 minuets or so.

    Fini. Cuire du riz (Cook some rice) and enjoy.


    [​IMG]
     
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  11. b00ts

    b00ts Coonass
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    Yea no doubt. I’m probably gonna be making another one soon to snag some pictures to go along with it.
     
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  12. Bozy

    Bozy OOHH YOU DIDNT KNOW!?

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    In for some gumbo pics.
     
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  13. b00ts

    b00ts Coonass
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    Ok... so I’m fucking drunk, but I just made this and I’m gonna try to explain it.

    Smothered Pork Chops

    Get like 6-8 bone-in chops
    2 onions
    32oz Chicken stock (actually buy two of those because if the gravy is too thick, you can add some.. or if it’s too thin, you can mix with corn starch to thicken)
    1/4 all purpose flour
    Some type of oil
    1/2 stick butter

    So look.... put a little oil in a skillet and sear up them chops. About 5 minutes each side and then put in a pan to catch them juices


    [​IMG]

    Next, take them two chopped onions and soak up them drippings from the chops. Sauté that shit for about 10 or so minutes. Do this in some ancient Nike’s

    [​IMG]


    After they good and sautéed, add the butter. Cook that up for about 5 or so minutes. Move to the side and add the flour... we making a roux bitch.

    [​IMG]

    Now make that into a nice dark roux. If it gets too dry, add a bit of butter.


    [​IMG]

    After that... begin adding the chicken stock a little at a time. Then, cook it down on med heat for about 20


    [​IMG]


    Add a couple skeet skeets of Cajun seasoning and the put the chops and their juices back into the pot or pan or whatever the fuck you’re cooking in at this point.... let that shit simmer on low heat for 2 hours.... I forgot to take a picture of this part because I was vibing to Fleetwood Mac, but simmer that shit...

    Cook your rice and serve this fantastic goodness... you fucking pricks


    [​IMG]
     
    #13 b00ts, Sep 2, 2019
    Last edited: Sep 2, 2019
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  14. Lars

    Lars Posting Machine

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    I would eat this fodd
     
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  15. Thuglife13

    Thuglife13 Well-Known Member

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    Does this count as Cajun? The GOAT hot sauces...

    [​IMG] [​IMG]
     
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  16. b00ts

    b00ts Coonass
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    So hot sauce is a touchy subject here, being that Tabasco is like 15 miles down the road. I’ve always been in the “hot with flavor” hot sauce boat. So just enough to flavor a dish, but not overwhelming. A lot of people think “Cajun” and think hot food... not true. I’ll dab a little hot sauce in things I make, but not to the point where it takes over the natural flavor of the dish.
     
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  17. Jdog93

    Jdog93 Grrrrrrrr..

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    Amazing looking food as always but I have one question.

    Do I have to do the ballerina foot in the grandad Nikes or will a simple lift of the heel suffice?
    Again I hate you for how good that food looks.
     
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  18. b00ts

    b00ts Coonass
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    So I legit got these Nikes when they first came out and found them recently in a bin of old Army stuff. They actually fell apart minutes after this picture...


    [​IMG]
     
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  19. b00ts

    b00ts Coonass
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    Found my gas mask from Iraq too


    [​IMG]
     
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  20. Jdog93

    Jdog93 Grrrrrrrr..

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    [​IMG]
     
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  21. ENOCK

    ENOCK Underneath Denver International Airport

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    Put it on take a selfie and make it your new Avatar
     
  22. ENOCK

    ENOCK Underneath Denver International Airport

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    Loving the food pics and how to make this good shit
     
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  23. Hong Kong Phooey

    Hong Kong Phooey TMMAC'S Harry Hell Hell Wanny

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  24. otaku1

    otaku1 Posting Machine

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    Je sais ce que je vais cuisiner cette semaine.
     
  25. Jdog93

    Jdog93 Grrrrrrrr..

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    [​IMG]
     
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