Hello fellow preppers and survivalists, welcome Spring 2019

[Proud Prepper]

G'day from Down Under - Cajun cooking! Well, I just got given a jar of Old Bay seasoning and a recipe for prawns/shrimp using it.
Be curious for a Cajun recipe for Kangaroo, Emu and Galah.

Old bay is not cajun or southern, its New Englander. Use Zatarain's seafood boil seasoning.
I once boiled crayfish, cajun style on a condo balcony overlooking Bondi Beach in Sydney Australia. Everyone was wondering what that smell was. We had a crowd gathered.

 

[DrHenley]

I love Old Bay and Zatarain's, but Emeril's is the best IMO. Maybe not bona fide Cajun, but it definitely has a N'Awleans pedigree. Only problem is that it's hard to find here in Georgia.

 

[Proud Prepper]

I use Louisiana brand

 

[DrHenley]

I use Louisiana brand

Then there's that...LOL

Yep, even though Emeril is based in New Orleans, the seasoning is made by a company in NJ.

Kinda like that Pace Picante Sauce commercial
"This stuff's made in New York City?"
"Get a rope" ROFL

 

[Michele My Belle]

G'day from Down Under - Cajun cooking! Well, I just got given a jar of Old Bay seasoning and a recipe for prawns/shrimp using it.
Be curious for a Cajun recipe for Kangaroo, Emu and Galah.

Cajun Recipe: Start stirring and browning your Roux (flour and oil, 1/4 cup of each) until about caramel colored, add minced garlic, add the trinity (chopped onion, celery & bell pepper) add your meat of choice, stirring until meat is cooked, add water until a soup consistency, add cayenne pepper, salt & pepper, some onion & garlic powder TO TASTE (or Tony Chachere's original seasoning, from Louisiana), add tablespoon of file' (ground sassafras leaves), let cook until meat falls apart, then enjoy! Do the same for seafood (shell off, careful don't overcook), except add a teaspoon of Zatarains's liquid crab boil. Serve over rice. C'est si bon! Thanks for the Welcome!

 

[Proud Prepper]

Cajun Recipe: Start stirring and browning your Roux (flour and oil, 1/4 cup of each) until about caramel colored, add minced garlic, add the trinity (chopped onion, celery & bell pepper) add your meat of choice, stirring until meat is cooked, add water until a soup consistency, add cayenne pepper, salt & pepper, some onion & garlic powder TO TASTE (or Tony Chachere's original seasoning, from Louisiana), add tablespoon of file' (ground sassafras leaves), let cook until meat falls apart, then enjoy! Do the same for seafood (shell off, careful don't overcook), except add a teaspoon of Zatarains's liquid crab boil. Serve over rice. C'est si bon! Thanks for the Welcome!

Very good, also try adding a bayleaf or two.

 

[Michele My Belle]

I use Louisiana brand

Yes, the "Louisiana" brand of seasoning for the BBQ shrimp is out-freakin'-standing. Shell on shrimp sauteed with that seasoning and a stick of butter melted at the end (tiny bit of worcestershire) and dip your french bread in the sauce, OMG soooooo yummy!

 

[Proud Prepper]

Yes, the "Louisiana" brand of seasoning for the BBQ shrimp is out-freakin'-standing. Shell on shrimp sauteed with that seasoning and a stick of butter melted at the end (tiny bit of worcestershire) and dip your french bread in the sauce, OMG soooooo yummy!

Now you talking Cher!

 

[jayjay1]

Thanks for the recipe, and the heads up on the cajun mix-looked on EBay-will buy it when I win lotto!!