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In Reply to: RE: Paging srdavis posted by srdavis2000 on May 18, 2017 at 14:28:28
Cajun is more country than Creole, which tends toward an African/Caribbean influence, with French and Spanish components.
You have something close to Shrimp Creole except for the carrots. What you are starting with is mirepoix, used in most European dishes.
Substitute green pepper and you have a true Shrimp Creole.
It's shrimp season here and they are terrific! Had some jumbos in a mustard/cream sauce with pasta a few nights ago.
Follow Ups:
Y'all say green pepper. Do you mean green bell pepper, jalapeno, serrano (probably not serrano, but I thought I'd throw that in)?
And, why/where did I get the carrots thingy? I'm absolutely certain that I saw it on some TV show somewhere along the way. Shirley, I didn't just dream it.
Anyway, here's the deal, srdavis, dancingseamonkey and BillH and whomever can come to my place in Dallas and be subjected to whatever food I make up that day. Best case scenario, it'll be baby back ribs.
:)
Green bell pepper.
Mmmmmm-ribs! Beer!
Green bell peppers, and don't call me Shirley!
"Trying is the first step towards failure."
Homer Simpson
Hahahahahahaha!
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