Seafood = comfort food
September 10th 2008 08:10
Everytime I feel like indulging myself to comfort me or sometimes even console me, I look for seafood. It's absolutely superb and it's way healthier than anything else I'd feel like eating. Which means I can eat more!
Now when I talk about seafood, nothing beats FRESH seafood -- i guess, nothing except Louisiana Seafood!
Whenever I hear Louisiana, all I can think of is spicy, seafood, creole, jambalaya! What I would do to have been at the Great American Seafood Cook-off! Everything seafood AND Louisiana!
Their website featured FIVE amazing recipes that I would just love to try or have a taste of. One in particular, the Shrimp and Andouille Cassoulet is just mouthwatering. Shrimps are something I won't ever pass on. I love it's texture and how delicious they are even with just a simple steaming.
Chef Brian Landry of Louisiana created this Louisiana Shrimp and Andouille sausage smothered in a white bean casserole and it's amazing how simple the recipe is (compared to most of the other featured recipes) and how it's very feasible to be cooked by someone like me!
Yes, i know it seems complicated after reading all of those instructions, but I consider myself experienced in the kitchen but not a professional either so his recipe was just something that intrigued and at the same time challenged me.
What else drew me to this dish? Creole of course! The medley of spices and seasonings are just inviting. Oh, and the "optional garnish"... SHOULD NOT be optional!
Notice how it says "fresh louisiana shrimp" on the recipe? It's just amazing how many things they can "freeze" nowadays, even seafood is frozen! I grew up having just FRESH seafood. My mom would buy shrimp or crabs or fish fresh from the market and would make it a point they're cooked the same day. She also taught me to try and look for shrimps and crabs that are still alive! Yes, weird as it may sound, YOU CAN buy more than fresh -- you can buy live seafood. You see the shrimps jumping and the crabs still struggling to get out of their binds but those are the kind of seafood that'll guarantee you a superb dish.
No matter how wonderful a recipe is, if you don't use FRESH, it's not going to taste great. What more is you can easily buy them at your local markets -- you're eating everything healthy, fresh, tasty AND local!
Just looking at the picture and visualizing the recipe, I can "taste" it. I can tell it's tasty! Now, I gotta go fnd me some fresh shrimp before my mind goes crazy dreaming about this dish!
Now when I talk about seafood, nothing beats FRESH seafood -- i guess, nothing except Louisiana Seafood!
Whenever I hear Louisiana, all I can think of is spicy, seafood, creole, jambalaya! What I would do to have been at the Great American Seafood Cook-off! Everything seafood AND Louisiana!
Their website featured FIVE amazing recipes that I would just love to try or have a taste of. One in particular, the Shrimp and Andouille Cassoulet is just mouthwatering. Shrimps are something I won't ever pass on. I love it's texture and how delicious they are even with just a simple steaming.
Chef Brian Landry of Louisiana created this Louisiana Shrimp and Andouille sausage smothered in a white bean casserole and it's amazing how simple the recipe is (compared to most of the other featured recipes) and how it's very feasible to be cooked by someone like me!
Yes, i know it seems complicated after reading all of those instructions, but I consider myself experienced in the kitchen but not a professional either so his recipe was just something that intrigued and at the same time challenged me.
What else drew me to this dish? Creole of course! The medley of spices and seasonings are just inviting. Oh, and the "optional garnish"... SHOULD NOT be optional!
Notice how it says "fresh louisiana shrimp" on the recipe? It's just amazing how many things they can "freeze" nowadays, even seafood is frozen! I grew up having just FRESH seafood. My mom would buy shrimp or crabs or fish fresh from the market and would make it a point they're cooked the same day. She also taught me to try and look for shrimps and crabs that are still alive! Yes, weird as it may sound, YOU CAN buy more than fresh -- you can buy live seafood. You see the shrimps jumping and the crabs still struggling to get out of their binds but those are the kind of seafood that'll guarantee you a superb dish.
No matter how wonderful a recipe is, if you don't use FRESH, it's not going to taste great. What more is you can easily buy them at your local markets -- you're eating everything healthy, fresh, tasty AND local!
Just looking at the picture and visualizing the recipe, I can "taste" it. I can tell it's tasty! Now, I gotta go fnd me some fresh shrimp before my mind goes crazy dreaming about this dish!
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