Thread: RTR

Food looking good!!!!! RTR......gotta keep the ball rolling.

Love me some Cajun fare - RTR

Looks awesome, wouldn't mind a recipe for that one!! RTR

One of my favorites looks good. Roll tide!

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Tony's etoufee, I don't ever measure but I'll do my best. For every pound of seafood, be it pealed, picked or skinned. Have used pulled venison. Start with 1 stick of butter rendered down in a cast iron pot or Dutch oven, add 3 tablespoons of flour stiring making a light roux. Stir in holy trinity, ( 1 large bell pepper, med. onion and 2 celery stalks chopped ) I add a 10 oz can of rotell tomatoes but not every one uses tomatoes in theirs. It seems like it depends on where your from. I'll bet "D" can relate to that. Render all this together and add a little water if nessasary to keep it loose. Now I start adding my seasoning, about a tablespoon of Tony's creole seasoning, tablespoon old bay seasoning, teaspoon minced garlic, sprinkle of chives, good splash of liquid crab boil, and anything else you may like for your taste. Bring all this to a simmer then add your seafood or what ever meat you prefer. Simmer on low for while till seafood is cooked, I have to watch my pot to keep it from getting to hot and sticking, sometimes turning my fire off and on from time to time. I sprinkle parsley flakes on top before serving over rice. Keep in mind these amounts are in proportion to 1 pound of seafood and seasoning is to taste. That's the best I can do.

By the way, that recipe us for you Bob. And if you don't want to chop all the vegs. You can buy the seasoning blend in the frozen section of your grocery store.

Man that looks good! Congrats Tide!

Originally Posted by Tony the Tiger

Tony's etoufee, I don't ever measure but I'll do my best. For every pound of seafood, be it pealed, picked or skinned. Have used pulled venison. Start with 1 stick of butter rendered down in a cast iron pot or Dutch oven, add 3 tablespoons of flour stiring making a light roux. Stir in holy trinity, ( 1 large bell pepper, med. onion and 2 celery stalks chopped ) I add a 10 oz can of rotell tomatoes but not every one uses tomatoes in theirs. It seems like it depends on where your from. I'll bet "D" can relate to that. Render all this together and add a little water if nessasary to keep it loose. Now I start adding my seasoning, about a tablespoon of Tony's creole seasoning, tablespoon old bay seasoning, teaspoon minced garlic, sprinkle of chives, good splash of liquid crab boil, and anything else you may like for your taste. Bring all this to a simmer then add your seafood or what ever meat you prefer. Simmer on low for while till seafood is cooked, I have to watch my pot to keep it from getting to hot and sticking, sometimes turning my fire off and on from time to time. I sprinkle parsley flakes on top before serving over rice. Keep in mind these amounts are in proportion to 1 pound of seafood and seasoning is to taste. That's the best I can do.

Thanks Tony - appreciate you sharing you recipe.