What's a Cajun do when he runs out of crawfish?

Boils crabs!

Stephen,

yum...we could have just met there!!

Robert

Every chance we get.  Those are some nice looking blue crabs there.

we have a great local receipe here for blue crabs.  Get all the guys over on friday to clean the blue crabs, cut the claws off and cut the bodies in half.  Have plenty of beer for those workers

Take 4 cloves of Garlic chopped, three onions chopped and saute'.  You need romano cheese. fontinella cheese and fresh parmesean cheese.  All grated.  Three large cans of Tomatoe puree  and one can of tomatoes.

Use a large pot to do your saute then add the tomato products.  let that simme about 1 hour and add more garlic to taste.  Start by adding a little of the romano and fontinella cheeses. and simmer again about 45 mins.  Add the crabs and continue to simmer about an hour.  Add a bit more of the three cheeses and a bit of cajun seasoning.  Now comes the fun part. let this simmer for about 18 hours until the sauce is all the way into those bodies of meat.  while simmering you may want to occasionally add a bit more fontinella (settles down the tomato flavor).  When it is done, serve over warm pasta.  With loaves of Cuban bread.  Have everyone sitting in a washable, we use a table in the yard that can he hosed off and everyone gets in the pool afterwards to clean up.  It is a mess picking out those bodies and eating them with your hands but excellent food  and alot of fun   

JJ,

How is the new computer search going?

JJ,

dial up has to be better than way too much heat!!

Robert,

I will bet the girls are getting excited.  What do they need for house warming?

Dial up is WAY better than the heat.  Thing is now I'm still out at Sonics while the home system is still downloading more updates.  The Netbook updates within a few seconds on wi-fi.  Still, all in all, the new system is much faster than the old.  Not sure if it is the faster processor or the new Win7.  Had to pick up an external modem though.  Does its job good.

Robert,

$35.00,  a few Smoochin' Gooses and a cookout;  sounds almost like a bargin to me.  LOL

Be sure to add some pics when the job is finished.

2 lbs alligator tail meat, cubed into 1/2 inch cubes
■1/4 cup peanut oil
■1/4 cup flour
■1 cup margarine
■2 cups chopped onion
■1/2 cup chopped green bell pepper
■1/2 cup chopped celery
■2 tablespoons Tony Chachere’s® Creole Seasoning, divided
■2 tablespoons Worcestershire sauce
■1 tablespoon garlic powder
■1 cup tomato puree
■1 cup water
■1/2 teaspoon cayenne
■1/2 teaspoon chipotle chili powder
■juice from 1/2 lemon
■2 – 3 dashes Tabasco®
■2 green onions chopped
■2 cups cooked rice

 Wash then soak the alligator meat cubes in water for a couple of minutes. Pat dry and season with 1 tablespoon of the Tony’s seasoning. Then lightly dust the cubes with the flour.

2. In a large pot, heat the peanut oil over medium-high heat. Add the cubed alligator meat and brown on all side. Remove from the pot and reserve.

3. Add the margarine to the pot and while it melts, scrap up any bits of flour that may have stuck to the bottom of the pot. With the margarine melted and the pot still on medium-high, add the onion, celery, and bell peppers and cook until tender, about 8 minutes. Then add the Worcestershire sauce, garlic powder, tomato puree, water, cayenne and chili powder and reduce to a simmer and cook another 10 minutes.  Now add the cooked alligator back into the pot along with the lemon juice, Tabasco and the remaining tablespoon of Tony’s and allow to simmer another 5 – 10 minutes or until the sauce thickens. Taste and adjust with the Tony’s and the Tabasco. Do not add salt because the Tony’s seasoning is loaded with it.  Serve over cook rice, sprinkle with green onions.

HEY JJ, MAYBE YOU COULD COOK DINNER WHILE WAITING FOR THAT DOWNLOAD

Might as well start the fire. 

 Finally got ALL the security and Microsoft updates done.  Trouble is now,  half of my back-up files were lost.  Guess I'll have to sing with the Hee Haw guys some more;  "If it wern't for bad luck...".

Stephen,  we done started...

Stephen, this is the knife I might use but any good knife will work. Miss Jan, that recipe is close to what I cook. Tony Chachere's seasoning is made right up the road from me. I knew him when he was a live. Good cook, just real messy.

Donnie says he's bringing the beer.  I would be happy to cook.

Robert,  Tonys is my all time favorite seasoning, I will bet it smells good when they are cooking! 

Stephen., if y'all can fly in I'll have plenty to fry and drink. We fried some shirmp and squash for super tonight and had enough for y'all. J.J. and Miss Jan too.

billy what in the world is that?

A BIG pot.

Robert,

If you find a way to cook that monster we will all show up

I will bet the girls are getting very excited.  Cant wait to hear about moving day.  How about some armadillo

ARMADILLO 'N RICE

1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth

Boil armadillo until tender; reserve broth. Remove meat from bones. Cut onions and celery and cook in butter until tender. Add mushrooms and meat and simmer for 5 minutes. Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in 375 degrees F. oven and cook until tender. Serves 12.

Makes a nice knife also

Your right JJ everyone is going to be real hungry after all the wonderful work they have been doing on that cabin, what should we recommend Robert serve as a main dish?

Stephen, I have been watchin' for one for you