What y’all eatin’ - Coronavirus edition (1 Viewer)

buzd

party lamp
Staff member
Tech-Admin
Joined
Jan 11, 2002
Messages
32,735
Reaction score
26,700
Age
49
Location
Duncan Plaza
Online
what is the crust like? Is it similar to focaccia?
Yes, very. It's basically a thick pizza crust cooked in a lot of olive oil. Then the cheese layer gets melty and crispy on the sides to make it thicker without as much bread as deep dish.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
13,002
Reaction score
9,387
Age
37
Location
Metairie, LA
Online
I'm making crab and shrimp gumbo again tonight. This time, I decided to add some smoked green onion sausages to it along with a cup of clam juice. And I did 1 extra cup of lobster stock to make the total to 12 cups. I might have had more okra as well. I'm expecting this one to be great. Also, I'm making a 100 dollar gumbo for my birthday in a month. Crab, shrimp, oysters, crawfish, scallops.
 

zeetes

yo’ robbie fordz fo lyfe
VIP Subscribing Member
Joined
Jan 2, 2010
Messages
17,392
Reaction score
17,168
Location
yellow brick road
Offline
Yes, very. It's basically a thick pizza crust cooked in a lot of olive oil. Then the cheese layer gets melty and crispy on the sides to make it thicker without as much bread as deep dish.
is it similar to chicago style? at least thinner i assume.
 

LonghornSaint

ALL-MADDEN TEAM
VIP Contributor
Joined
Jul 9, 2001
Messages
2,348
Reaction score
936
Location
New Haven, Ct.
Offline
I'm making crab and shrimp gumbo again tonight. This time, I decided to add some smoked green onion sausages to it along with a cup of clam juice. And I did 1 extra cup of lobster stock to make the total to 12 cups. I might have had more okra as well. I'm expecting this one to be great. Also, I'm making a 100 dollar gumbo for my birthday in a month. Crab, shrimp, oysters, crawfish, scallops.
Cool, looking forward to the pics...
 

gummbo70114

Pro-Bowler
Joined
Dec 1, 2006
Messages
1,591
Reaction score
1,887
Age
62
Location
In the o.c.
Offline
That looks tremendously good, if I may ask, what were the ingredients for the sauce....
You got it,The ingredients are 2 pound Shell and heaShell and head shrimp, One package of linguine pasta, The juice of 4 to 6 limes, six garlic cloves, 3/4 pound of cherry tomato preferably tricolor package, a package or a bunch of fresh Thai basil, Olive oil as needed and also grapeseed oil to cook but you can use vegetable oil to substitute, One medium yellow onion three bay leaves in one stock of celery.it’s a little lengthy but well worth it. clean the pounds of shrimp and save shells and heads .throw in a 6 cup capacity sauce pan with quarter onion two clothes of garlic, Bayleaf ,salt and pepper, one stick celery, and fill almost to the top with water. turn on the stove to medium low and just let it sit and reduce by half, It should yield about 2 to 2 1/2 cups of stock,( note, I saved the two garlic cloves when I drained the stock and threw them in the pan when sautéing the cherry tomatoes) was . In a blender throw in 2 cloves of garlic , I took the six lines cut them in half and squeezed them into the blender wanted to time till I got the perfect amount that I needed which was around 4 1/2 lines but you can add more if you like. And about 16 to 18 large leaves of the fresh Thai basil and started blending, I started drizzling olive oil to the mixture until the thickened up, I estimated about a half a cup of olive oil. Take this mixture put it in a large Ziploc bag and put the clean shrimp to marinate for about 30 to 40 minutes. In the meantime Wash your tomatoes, chopped the remaining two garlic cloves And get your large frying pan(I’ve added a picture of the frying pan that I used to give you an idea of the size that works best for me) turn on medium high heat add your grapeseed oil/vegetable oil heat it up throw in your cherry tomatoes and sauté until they begin to blister at that point add your garlic that’s been chopped plus the saved garlic from the stock sauté for about 3 to 4 minutes and add just the marinade that the shrimp have been sitting in, at this point you would add the Shrimp stock, proximately 2 to 2 1/2 cups,Sauté this mixture for about 20 minutes on medium low heat something like a Low simmer. Taste to make sure that it’s OK, if you find It’s too lemony for your taste you may add a little bit of water and reduce this by at least a fourth to Intensify the flavors After 20 minutes add the shrimp and cook them for about five minutes or until they’re done to your liking. You can reduce the heat and make after 20 minutes I had the shrimp and cook them for about five minutes or until they’re done to your liking. The package of pasta should only take about six minutes to cook and your mixture can just sit in the pan with the heat off so that you do not over cook the shrimp. I served family style in a large ceramic bowl but you can individually put your pasta in your own dish and add the sauce over it.D3A98DE9-250D-4531-BDDF-848FF0E38F6A.jpeg
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Users Who Are Viewing This Thread (Users: 0, Guests: 1)

Thread starter Similar threads Forum Replies Date
Bill NFL "If The Season Ended Today..." - WEEK 5 Edition Saints Super Forum (Main Board) 0

Similar threads



Headlines

Top Bottom