• Xenforo Cloud is upgrading us to version 2.3.8 on Monday February 16th, 2026 at 12:00 AM PST. Expect a temporary downtime during this process. More info here

Shoop MS PAINT V5 SHOOP CONTEST: SIGN UP!!!

Status
Not open for further replies.
Medulla Omoplata said:
how much more clear do I need to be?!
Click to expand...

LOL read the rules bud and stick to them or @Clippy will beat you to death with a bag of frozen hams.

You're number 26 bud, glad you joined the party.

giphy.gif
 
HughPhug said:
Last time I ever skated was about 12 years ago, I tried a simple flip, landed on the edge of the board, turned my ankle, landed on the deck chipping my elbow which then jumped up and smacked me in the face. Same session my mate came off on a ramp and broke his humerus in two places, ended up going through through multiple surgeries
Click to expand...

My bones hurt just reading that, not even fully recovered from my last car crash I just had to get a rolling deathplank.
 
in the liver said:
Man I'd love to get into some cajun stuff
Click to expand...
Bro~ I'm your guy...
There's as many wayz to cook it as there are people cooking it... so I'll just explain the way I do it.
It's basically a free for all much like making a curry... but with different spices & the Roux is unique.

I've never seen Cajun chefs fry their spices like curry cooks do. Cajuns typically add them to the sauce where India cooks them in at the start. (too much hard frying in Cajun to put the spices in that early)

The holy trinity is the base for any étouffée, gumbo, and jambalaya. It's equal parts of Onion, Bell Pepper, & celery. You chop or dice them up small, & fry in oil (I use olive oil but Ghee would be a good substitute) over medium for a very long time, stirring every now & then. When they're past browned... to the point where they just start caramelizing ...you have your base. This is "The holy trinity" base of almost all Cajun cooking. It will disappear into the sauce, but that hearty & unique flavor remains.

I add equal parts portabella mushrooms to the holy trinity as well. (personal preference... but highly recommended)

Then you start your Roux in that. I make a "Blond Roux." Melt a full stick of butter to every cup of flour in there. 1 is good for a smaller batch. We do 2 & save the 2nd butter stick for mid way point, but doing 2... serves like 12 or more & we eat on it for a week. I got a huge 2 gallon chili pot I make the roux in... because I can stir like a mad man & not slosh any out, & then as all the ingredients get put in, that pot will fill up to the top.

It may seem like a lot of butter, but divided by 12, two sticks of butter isn't that much.

Melt a stick of butter on top of the barely caramelized holy trinity. Mix the flour with warm water to make it really runny & stir out all the clumps & then mix it in there over medium heat. You don't want it to fry like a pancake, you want enough water that you get a sauce (not a soup)... & just stir & stir & stir some more, as it tries to thicken up, but keep adding water if needed until it gets to the point where everything's mixed together & the consistency is stable to where you can leave it for 10 min. at a time or so without it hardening up too fast. Stir it every now & then while you prepare whatever you want in it. You just want it simmering long enough that it no longer tastes like flour ...minimum. An hour or so is typical.

This is your base & while that's simmering... in another frying pan just fry up whatever'z in teh fooking fridge in another frying pan, add some of them in raw with some creole/cajun like spices... mix it all together & simmer for a bit & you're good!!! haha.... Usually the holy trinity is a good start for your 2nd wave of veggies outside of the making of the roux.
  • Etouffée sauce will be thick in the end. I got a spoon with slits in it... & my "final" sauce doesn't drip through those slits. (Note: no tomatoes in an etouffee)
  • Gumbo is basically a soup version of etouffee with tomatoes added. So once your Roux is dun... you can water it way down & then simmer your veggies (+ tomatoes) in the sauce. Can even make the roux without flour if you want it really thin & soupy... or just condense the flavor by not having to water it down so much.
  • Jumbalia's more of a dry dish without the flour of a Roux, but you make up your sauce with all the same ingredients & soupiness as gumbo. However, you then cook rice in there that soaks up all the juices as the rice cooks.
There are certain things that "traditionalists" put in each one specifically, but in the end, these dishes were originally created to use whatever teh fook is available. just because some fancy people created "official authentic ways" doesn't mean your way is lesser than theirs. In fact, you're being more authentic by not following a strict recipe!!!

I like to do 3 layers of veggies. First is the one described above that disappears... next is I'll hard fry my veggies on one side, & 3rd is I'll put em in raw... & then let the whole thing simmer for a bit until the raw veggies are the consistency I want & serve over rice or noodlez.

I've spent decades perfecting my etouffee. It is the Holy trilogy + portabellas in equal parts X3, mixed in a roux with Creole seasoning.
  1. 1st holy trilogy veggies are the base for the Roux. (mentioned above)
  2. I'll take those 4 in equal amounts again & hard fry them on one side with equal part of okra & one finely cut Jalapeno pepper... & then stir in a little water to catch that pan liquor & then set aside.
  3. I'll take those 4 again in equal amounts a 3rd time & leave them raw. (can put the celery in with the 2nd batch after you fry it... if you don't like the harder celery pieces.
When the Roux is ready, thin it out a bit with batch #2's pan liquor juice & then mix in base spices...(shown later) then stir in the hard fried veggies & simmer for about 20 min. or so. Then mix in all the raw veggies with lightly pre-cooked shrimp and/or crawdaddyz in there & bring it to a simmer for 15 - 30 min. (Raw Veg consistency being the guage as to when it's dun.)

Taste test & adjust spices if needed & then serve over rice or noodles. It's good without rice or noodles though.

It's ALWAYZ better the next day after sitting in the fridge over night as the flavors blend even more.


Spices are: tsp each of: Garlic Powder, Onion Powder, white pepper, salt & black pepper.
2 tsp of Tony's Creole seasoning
or for smaller than 2 gallon batches... just do one part of everything else & 2 parts of Tony's creole.

To make it hotter... finely cut more jalopeno pepper and/or use more "Tony's Creole seasoning" or even Cayenne as a last resort if you want it hotter but don't want any more creole seasoning flavor.

Filé powder is optional. It's basically a tasteless thickening agent they used when Okra wasn't available. The slimy part of okra when it cooks mixes with the sauce & thickens it up. Filé powder was used when Okra wasn't in season. Could also blender a quarter of your veggies to thicken sauce, but you're starting with a thick roux & then thinning it out as you go, so just be careful not to thin it too much & you shouldn't need a thickening process. Anything goes broz... this is a free-for-all with just very basic roolz so just fuck with it till you get it how you like it.

I saved the spices for last because they represent a normal spice set. The creole seasoning being better than standard "Cajun seasoning" imo really tips the flavors how I identify with the genre. maybe you like Cajun seasoning better though... either of them takes you back to the Bayou though & that's what we're looking for.

Don't kill it with spices. The spice amounts are small because we want the natural flavor of the veggies to come out. They're unimaginably delicious & you never remember how good they were until you try it again. You don't want it so spicy that's all you taste. There's nothing like spending 3 fooking hours in the kitchen to come out with all you can fooking taste if HOT!!!!! The veggies are the star of the show & the spices just nudge them in that Cajun direction... so keep that in mind.
 
Last edited:
Myrddin Wild said:
Bro~ I'm your guy...
There's as many wayz to cook it as there are people cooking it... so I'll just explain the way I do it.
It's basically a free for all much like making a curry... but with different spices & the Roux is unique.

I've never seen Cajun chefs fry their spices like curry cooks do. Cajuns typically add them to the sauce where India cooks them in at the start. (too much hard frying in Cajun to put the spices in that early)

The holy trinity is the base for any étouffée, gumbo, and jambalaya. It's equal parts of Onion, Bell Pepper, & celery. You chop or dice them up small, & fry in oil (I use olive oil but Ghee would be a good substitute) over medium for a very long time, stirring every now & then. When they're past browned... to the point where they just start caramelizing ...you have your base. This is "The holy trinity" base of almost all Cajun cooking. It will disappear into the sauce, but that hearty & unique flavor remains.

I add equal parts portabella mushrooms to the holy trinity as well. (personal preference... but highly recommended)

Then you start your Roux in that. I make a "Blond Roux." Melt a full stick of butter to every cup of flour in there. 1 is good for a smaller batch. We do 2 & save the 2nd butter stick for mid way point, but doing 2... serves like 12 or more & we eat on it for a week. I got a huge 2 gallon chili pot I make the roux in... because I can stir like a mad man & not slosh any out, & then as all the ingredients get put in, that pot will fill up to the top.

It may seem like a lot of butter, but divided by 12, two sticks of butter isn't that much.

Melt a stick of butter on top of the barely caramelized holy trinity. Mix the flour with warm water to make it really runny & stir out all the clumps & then mix it in there over medium heat. You don't want it to fry like a pancake, you want enough water that you get a sauce (not a soup)... & just stir & stir & stir some more, as it tries to thicken up, but keep adding water if needed until it gets to the point where everything's mixed together & the consistency is stable to where you can leave it for 10 min. at a time or so without it hardening up too fast. Stir it every now & then while you prepare whatever you want in it. You just want it simmering long enough that it no longer tastes like flour ...minimum. An hour or so is typical.

This is your base & while that's simmering... in another frying pan just fry up whatever'z in teh fooking fridge in another frying pan, add some of them in raw with some creole/cajun like spices... mix it all together & simmer for a bit & you're good!!! haha.... Usually the holy trinity is a good start for your 2nd wave of veggies outside of the making of the roux.
  • Etouffée sauce will be thick in the end. I got a spoon with slits in it... & my "final" sauce doesn't drip through those slits. (Note: no tomatoes in an etouffee)
  • Gumbo is basically a soup version of etouffee with tomatoes added. So once your Roux is dun... you can water it way down & then simmer your veggies (+ tomatoes) in the sauce. Can even make the roux without flour if you want it really thin & soupy... or just condense the flavor by not having to water it down so much.
  • Jumbalia's more of a dry dish without the flour of a Roux, but you make up your sauce with all the same ingredients & soupiness as gumbo. However, you then cook rice in there that soaks up all the juices as the rice cooks.
There are certain things that "traditionalists" put in each one specifically, but in the end, these dishes were originally created to use whatever teh fook is available. just because some fancy people created "official authentic ways" doesn't mean your way is lesser than theirs. In fact, you're being more authentic by not following a strict recipe!!!

I like to do 3 layers of veggies. First is the one described above that disappears... next is I'll hard fry my veggies on one side, & 3rd is I'll put em in raw... & then let the whole thing simmer for a bit until the raw veggies are the consistency I want & serve over rice or noodlez.

I've spent decades perfecting my etouffee. It is the Holy trilogy + portabellas in equal parts X3, mixed in a roux with Creole seasoning.
  1. 1st veggies are the base for the Roux.
  2. I'll take those 4 in equal amounts again & hard fry them on one side with equal part of okra & one finely cut Jalapeno pepper... & then stir in a little water to catch that pan liquor & then set aside.
  3. I'll take those 4 again in equal amounts a 3rd time & leave them raw. (can put the celery in with the 2nd batch after you fry it... if you don't like the harder celery pieces.
When the Roux is ready, thin it out a bit with batch #2's pan liquor juice & then mix in base spices...(shown later) then stir in the hard fried veggies & simmer for about 20 min. or so. Then mix in all the raw veggies with lightly pre-cooked shrimp and/or crawdaddyz in there & bring it to a simmer for 15 - 30 min. (Raw Veg consistency being the guage as to when it's dun.)

Taste test & adjust spices if needed & then serve over rice or noodles. It's good without rice or noodles though.

It's ALWAYZ better the next day after sitting in the fridge over night as the flavors blend even more.


Spices are: tsp each of: Garlic Powder, Onion Powder, white pepper, salt & black pepper.
2 tsp of Tony's Creole seasoning
or for smaller than 2 gallon batches... just do one part of everything else & 2 parts of Tony's creole.

To make it hotter... finely cut more jalopeno pepper and/or use more "Tony's Creole seasoning" or even Cayenne as a last resort if you want it hotter but don't want any more creole seasoning flavor.

Filé powder is optional. It's basically a tasteless thickening agent they used when Okra wasn't available. The slimy part of okra when it cooks mixes with the sauce & thickens it up. Filé powder was used when Okra wasn't in season. Could also blender a quarter of your veggies to thicken sauce, but you're starting with a thick roux & then thinning it out as you go, so just be careful not to thin it too much & you shouldn't need a thickening process. Anything goes broz... this is a free-for-all with just very basic roolz so just fuck with it till you get it how you like it.

I saved the spices for last because they represent a normal spice set. The creole seasoning being better than standard "Cajun seasoning" imo is what really tips the flavors how I identify with the genre. maybe you like Cajun seasoning better though... either of them takes you back to the Bayou though & that's what we're looking for.

Don't kill it with spices. The spice amounts are small because we want the natural flavor of the veggies to come out. They're unimaginably delicious & you never remember how good they were until you try it again. You don't want it so spicy that's all you taste. There's nothing like spending 3 hours in the kitchen to come out with all you can fooking taste if HOT!!!!! The veggies are the star of the show & the spices just nudge them in that Cajun direction... so keep that in mind.
Click to expand...


Dude serious props for writing that all out, i seriously doubt I'd find a recipe online with such a well described method. I MUST try this

Couple questions -

salted or unsalted butter?

And

I know you say whatever you have in the fridge but gimme some examples. Sausage? Bacon?! Chicken, white fish...what sorta stuff we talking about here? Just give me a couple of combos that worked out well for you

Thanks again man, that was beast to read
 
Status
Not open for further replies.

Similar threads

Arqueto
Shoop MS PAINT V10 SHOOP CONTEST FOR UFC 320 SIGN-UP AND TRASH TALKING THREAD!!!
5 6 7
Replies
120
Views
4K
JohnMandick
JohnMandick

Latest posts

Forum statistics

Threads
1,281,607
Messages
58,378,906
Members
176,017
Latest member
KTFOPerformance

Share this page

Back
Top