ryork
Senior Member
Had a craving for some Cajun flavors this weekend. Sat night I did some New Orleans style BBQ shrimp. Sautéed a bunch of garlic in some butter and then added the shrimp, some w'shire sauce, hot sauce, fresh squeezed lemon juice, a bay leaf or two, some amber beer and a little minced rosemary. Let that simmer down for a little bit, turned the heat off, and melted about a half of stick of butter into it. Best part of that was sopping up the sauce with the bread.
Also made some creole style okra served with some rice.
Late last week my wife discovered a wild pig loin in our freezer. Grilled some of that one night late last week and used what was left Sun AM for tenderloin biscuits.
Sun evening I did an Andouille crusted catfish filet. Basically ground up some Andouille and mixed with breadcrumbs, a little creole mustard, and some olive oil. Seared that off in a pan and served with a sweet potato hash, a few fried okra pods, and a remoulade sauce.
Also made some creole style okra served with some rice.
Late last week my wife discovered a wild pig loin in our freezer. Grilled some of that one night late last week and used what was left Sun AM for tenderloin biscuits.
Sun evening I did an Andouille crusted catfish filet. Basically ground up some Andouille and mixed with breadcrumbs, a little creole mustard, and some olive oil. Seared that off in a pan and served with a sweet potato hash, a few fried okra pods, and a remoulade sauce.
Attachments
-
8-13 (2).jpg126.4 KB · Views: 203
-
8-13 (6).jpg107.1 KB · Views: 203
-
8-13 (3).jpg104.6 KB · Views: 203
-
8-13 (4).jpg118.1 KB · Views: 203
-
8-13 (7).jpg97.5 KB · Views: 203
-
8-13 (10).jpg97.3 KB · Views: 202
-
8-13 (8).jpg81.6 KB · Views: 201
-
8-13 (9).jpg117.7 KB · Views: 202
-
8-13 (12).jpg163.2 KB · Views: 202
-
8-13 (11).jpg153.9 KB · Views: 201
-
8-13 (5).jpg107.7 KB · Views: 200
-
8-13 (14).jpg108.4 KB · Views: 199
-
8-13 (16).jpg111.9 KB · Views: 197