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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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River road cookbook?
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#2
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here ya go.
1 cup crab meat. 2 Tbsp. bacon grease. 1 medium onion, ( diced fine) 1 shallot ( diced) 2 cloves garlic ( minced fine) 2 tbsp celery ( minced fine) 2 Tbsp bell pepper ( minced fine) 1 tsp salt 1/2 tsp pepper 1/8 tsp thyme 1 tsp chopped parsley 1 egg 3/4 c bread crumbs. Saute vegetables in bacon grease till done then mix in the rest of the ingredients . Mix well and stuff. |
#3
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Here is how I make my stuffing.
Flounder stuffing 1 cup meat. Crab meat [Imation stuff is ok to use] and/or shrimp [cut up into pieces]. 2 cloves garlic (minced fine) or ~ 1 tsp of powdered garlic ¾ cup chopped fresh celery or 1 tbsp powdered celery ¼ - ½ cup bell pepper [finely chopped] 1 medium onion, [finely chopped] 1 shallot (diced) [optional] 1 tsp chopped parsley [optional] 1 tsp salt ½ tsp pepper ½ tsp of Tony Chachere’s seasoning 1/8 cup of sugar ¾ cup bread crumbs. [I use the Pepperidge Farm “Herb Seasoned Stuffing”] ¾ cup of corn meal ½ cup of melted butter [marjoram] Mix all the ingredients well by hand in a mixing bowl [except meat]. Add some hot water until mixture is moist. Next I heat the mixture in the micro oven to get it fairly warm. Add meat and mix……then stuff the flounder. If there is extra stuffing, it can be baked in a small dish. Place in middle of oven and bake for 20 to 30 minutes at 350 F. |
#4
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the one i posted is not the one i use. It is the one from the river road cook book 1983.
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