2010 May - Crawfish and Seafood Recipies and Resources from Louisiana

Archive for May, 2010

I am doing a project for my MBA here in Gujarat, theme=Export Opportunity for Agro Based Products for Gujarat!?

Please help me….my professor asked me to look something else, means ignore seafoods, milk products and textiles (cotton)….but apart from these what else there is in Gujarat which can be studied for export Opportunity (Agro Based Products)?

Dear friend
Go to google and try agro products+gujarat. Basically Gujarat is like swiss as far as milk products are concerned and in Ahamedabad is for textile but you do’t want the above. So try in google youu will get varity of reslts.

Betty’s Hearty and Healthy Seafood Bisque Recipe

In this video, Betty makes a Hearty and Healthy Seafood Bisque. This is an imitation of the soup that Rick ordered at Murray’s Restaurant at our Valentine’s dinner. This seafood bisque features mainly canned items, so it is very quick and easy to make. It contains canned shrimp, canned crab meat, cannned mushroon, celery, and tomato soups, along with some milk, parsley, minced onion, and seasonings. It tastes super!

Ingredients:

10.75-oz. can condensed cream of mushroom soup
10.75 oz. can condensed cream of celery soup
1/2 of a 10.75-oz. can of tomato soup
1 cup milk
1 tablespoon chopped fresh parsley (You may use 1/3 tablespoon dried parsley.)
1 tablespoon minced onion
4-oz. can small shrimp, drained and rinsed
6-oz. can crab meat, drained and rinsed
2 tablespoons butter
salt and pepper, to taste

In a large deep saucepan, combine 1 can cream of mushroom soup, 1 can cream of celery soup, and 1/2 can tomato soup, 1 cup milk, 1 tablespoon chopped parsley, 1 tablespoon minced onion, 4-oz can small shrimp, 6-oz, can crab meat, 2 tablespoons butter, and salt and pepper, to taste. Heat through and serve immediately with saltine crackers or toasted bread. This is a great bisque! –Betty

Duration : 0:7:47

How to Make Crawfish Etouffee : Cutting Tomatoes for Crawfish Etouffee

Learn how to cut tomatoes for crawfish etouffee with tips, tricks, and more in this free online cooking video about Creole food taught by an expert chef.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:2:20

Crawfish Boil

We visit my buddy Rick for a little crawdad eatin’. For more about the party, go to http://www.bellbucksnbeards.com or http://www.indianaangler.com and click on “Recipes.”