Louisiana Cooking

Y’all make it ok through the storm

 

i’m good. some siding damage and a big mess with limbs but all good.

Eye passed directly over. made “official” landfall maybe 5-7 miles from here.
backside was a mother f***er. way worse than front half.

we’ll be out of power for a while.
poles down everywhere.

but i have a generator that runs about 80% of my house. So i have lights, hot water, a window unit, and TV.
plus both fridges and my freezer are running too.

 

That’s good ya can have power.

 

acquired an ice chest of shrimp.
and found a cooking sized flounder in there too

 

Looks great

 

Dude!!!

 

@datenhoff123

 

also had shrimp, french fries and Jalapeños

 

Only things missin is dem white perch Jk

 

For real

 

Here's my attempt at copying your chicken stew. Northwest cajun wanna be style.

My first time making a roux. I didn't realize cajun roux uses oil. The butter worked out okay but probably could have been darker had I used oil.















Well ,it's probably not authentic, but definitely tasty!

Next up, northwest cajun wanna be jambalaya.

 

i dont think ive ever ate flounder. Meal looks good though...

 

yep. Oil works best.
can use almost any cooking oil.

I typically use Olive Oil.

equal part oil and flour.

 

flounder is AWESOME!

very clean white meat.

 

Crab stuffed flounder is my go to

 

yessir!

best i ever had was at this shithole restaurant in Rockport, Tx.

place was literally upstairs from a live bait shop. stunk like pogeys on way up the stairs, but somehow didn’t reek inside the restaurant part.

but that stuffed flounder was AWESOME

 

What was the name of the place

 

Charlotte Plummer’s
http://www.charlotteplummers.com/menu.php

$24.99 for a whole stuffed flounder.

was absolutely amazing back in like ‘07 or ‘08.
haven’t been down that way since though.