2nd day leftovers. Really great, but spicy. Original version must be really hot.
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Thank you to the folks that pointed out just how much food the full recipe makes. I cut it in half and there is still enough for both of us to have it again tomorrow. As much as I hate to give Panhead John credit for anything, he done good picking this recipe.Comment
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Lotsa food. Was gonna halve it but wanted to stick to the OG. Spice was right up to the line. Very flavorful, not hateful.
Even better the next day. I found the mix was very wet originally but perfect the next day. This will go into my reg rotation along with the CPP. Thanks guys, for all the feed back. Yummmm! Another economical 10 to feed a group.Comment
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Breaking News!
I just returned from HEB picking up the last of my ingredients. Thanks to Donw showin’ off by making homemade pasta for his cook, I felt pressured to spend more for pasta than I normally would…🥸 Mine is homemade too! 🤓
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Just not your home. Guess your girlfriend Marie doesn't make this dish. Can't wait too see your post! -
captainlee waitaminute waitaminute waitaminute…GIRLFRIEND??? I thought it was all waitresses and h**k**s for ol’ Panhead. I’m totally disillusioned -I’m a basketball w no air! I’ll be sad all day.
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Having lived in the Big Easy for 6 years in the late 80s and early 90s, this was a very nostalgic cook for me. These flavors were straight out of that time period. Of course it could’ve been the Sazeracs and me cranking the Neville Brothers that got me in the mood, but whatever the reason, I thoroughly enjoyed myself and the food. Next time I’ll cut the garlic from 6 to 3 or maybe use smaller cloves but that’s my only critique. This was fun, when’s the next one?!
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We made this with a few variations to the recipe. Home made Semolina pasta for a great dish. We used our summer greenhouse tomato sauce that was previously made and frozen. That sauce contains garlic, onion, celery and carrots, very simple and flavorful. We did cut back on the amount of spices to taste, we got a nice kick but not a killer. The only other exception was the elimination of dairy as we don't get along. What was really great about this dish was that it had sweetness plus the heat, a great combination. Thanks SheilaAnn for starting this incredible cook, hope everybody enjoyed this one as much as we did.
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Ok, here’s mine! I was gifted the andouille from Best Shop and they were huge, so I cut each slice into quarters. The recipe called to garnish with parsley or herb of choice, I added the green part of scallions because I like it. I used spaghetti because I didn’t notice I ran out of fettuccine until it was too late. And I didn’t want to go to the store.
4 portions, my foot! Just like y’all said, so much food!
this was very tasty! Like I mentioned above, I combined all the dry spices for that step. I realized I instinctually switched two steps. I sautéed the sausage, removed and followed with the shrimp because of the residual from the sausage.
changes? I would not be mad at some red bell pepper in this dish.
I’m thrilled that everyone is having so much fun with this! 💕💕💕
thank you Panhead John for this great suggestion!Comment
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We followed the recipe as written. Wound up with dinner for two, leftovers the next night, and two dinners for two in the freezer. But that’s okay because it was so darn good. Nice call Panhead John
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fzxdoc The box says serves eight, so that’s probably a healthy serving size with maybe a veggie or side salad. But, it is good enough to eat a serving and 1/3.
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Great food, love these Team Cooks! Really pushes my envelope. Used Rotel Chili/Tom dice. Perfect !
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Made per directions…perfect “heat” for us. Two HUGE meals for me and my son, plus a bit for lunch another day. Yah…we liked it.
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Our take. Everything per recipe except I went with the lowest Cajun spice measurements which brought it into my wife’s taste range.
For someone who is not a pasta lover this recipe was damn good.Comment
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Don, when I saw the recipe for the first time, I carefully studied all the ingredients and calculated in my head how they might go together. After a lengthy analysis and crunching all the data, I determined that this would be a worthy recipe for a shared cook. Even not having made this before, I could instinctively tell this was a winner. That’s why I recommended it….🐂 💩
The truth….After seeing it…..Hmm, this looks good…😂Last edited by Panhead John; February 28, 2025, 07:28 PM. -
Panhead John, did your use your Texas Instrument Calculator to come to your final conclusion?
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I'm easily going to win the prize for worst picture!
I had to add the shrimp after I got my serving because while getting old hardly seems worth the effort, dying also sounds like a PIA. So the GF got plenty of shrimp in hers, and I lived to tell the story.
This is a great recipe. I had to tone down the heat a little bit to make it family friendly, but the flavors were great.
Huge shout out to SA for putting this activity together, and to PJ for not suggesting his world famous clam chowder with beets.
These team cooks are a lot of fun, and this one definitely put something on my radar that would have never come up otherwise.
We were half way through eating when the GF asked why I hadn't taken any pictures yet. So here you go, a half eaten bowl of goodness.
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Waiting for the Worms The Texas Clam chowder is on the schedule for April.
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Dang, I enjoyed the hell out of this. I also made only half of the recipe. Turned out perfect, one whole plate for me…😂
The cook turned out great, I loved it! The only changes I did was like several of you, made only half the recipe. As far as the spiciness…I used one tablespoon of Tony’s and 1/2 tbs of cayenne pepper. The only change I’ll make next time is to cut back on the cayenne and add Tony’s in its place for the flavor and a little of the spiciness. I like spicy as much as anyone, but it distracted from the flavor of the dish, just a bit. And I’ll probably add more grated Parmesan to the liquids than called for. 1/4 cup?! HA, Child’s play!Comment
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Here's mine. I used smoked andouille from the local grocery store. I used homemade chicken stock, my Fiery Pepper Powder instead of cayenne, and 1 Tbsp of Tony Chacherie's Creole Seasoning. I was lazy and just bought a pound of frozen peeled shrimp at the local Market Basket instead of going to a store with a seafood counter for fresh. This was excellent! But it was on the spicy side - my Fiery Pepper Powder is a little hotter than cayenne. I made the full recipe, it fed me about 6 meals: lunch and dinner Wed - Sat.
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Excellent choice!
Here is my rendition. I dropped a cast iron skillet on the griddle for this cook. Ended up doing the job. Thank you for these threads. A lot of fun. One I will do again.
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