I just finished this and I'm in a food coma - Zatarain's for the win (just kidding). I'll save pics and comments for the 28th BUT this makes A LOT. Keep that in mind if you are single or double. Share with family and friends if they are nearby.
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We are definitely cutting back the recipe, way too much for us. -
Thanks. I was already thinking of cutting the recipe in half. It looks like should freeze ok, although I agree with keeping the shrimp out and adding them when reheating. I also appreciate the couple people that said is spicy enough, and that they used Zatarain's. I have that, also have Slap Yo' Mama, and it sounds like I should stay with the Zatarain's. -
acorgihouse I used Tony Chachere's Creole Seasoning. I used 1 T for the main dish, recipe calls for 1 to 2 T. Mine was spicy but that is from my Fiery Pepper Powder, it is a bit hotter than red pepper.
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I got this today at Whole Foods. Never used before but looks good.
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Donw That’s what I have been using. It’s not bad. It does a good job in red beans and rice. My grandkids love it!
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Made it tonight. Looking forward to everyone’s pics.
PS that was a lot of ingredientsComment
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Looks like a Friday cook here. A good day to be inside due to weather just like so many are experiencing this week. No matter what is going on tomorrow the ribs will be on the smoker at noon.Comment
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Last of the ingredients purchased tonight. Haven’t figured out when to make it yet.Comment
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It happened this evening. I'll not tell too much but one thing I would watch for if you haven't already done it. It was a bit dry. No issues with taste and heat. I did tone that down a bit and was happy I did. Keep an eye on it and if looks dry, real thick add more stock. Oh another thing. I halved the recipe. The recipe says 4 servings, yea if you're a horse. Just another observation for those who have not cooked yet. See you next week with pictures.Comment
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We just made this tonight, unbelievable, 10 +++++++. One of the best, if not the best, meals that I have ever made with pasta and tomatoes. We did just a few modifications on the amounts of ingredients besides making about half as much. The only thing that I will say before the 28 th is that we didn't use any dairy because of my reactions and it came out perfect.Comment
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I was going to have some tonight. But my stomach was a bit grumpy. Chili Wednesday and the Canjun concoction last night caught up. So tonight it was the last of the leftover roast beef with some BBQ sauce. No heat. Tomorrow a feta stuffed burger. No heat. Hopefully Sunday I'll dive in.Comment
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I used a can of Rotel bc I could not find the crushed toms I was sure I had. -
Alan Brice If you add all the spice they call for this dish is hot. I hope it was mild Rotel. -
LA Pork Butt Just said original diced chili n tomato. Was spot on and even better the next day. Lotsa food.
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Made this tonight. It is spicy, which I love. Loved the dish.Comment
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Making this today. Am using Kenji's baking soda trick to plump shrimp while thawing. Will use some Mexican chorizo which is fairly spicy. Based upon prior comments, will tone down spice heat some, since my bride does not care for much heat. Plan to use a Mexican wok, outdoors (52 degrees predicted today). May even take pictures!Comment
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This is mighty fine. Shrimp are very good; but to be honest, there is so much going on in this dish that I can't draw any conclusion re baking soda.
I moved cooking inside due to rain, but there are so many ingredients it was handier using wok on kitchen range.
I added about half cup pasta water due to dryness concern, and cut hot spices 1/3 to one half.
This may be 4 servings for draft horses; 6 or 8 for us. -
The size pasta box in the directions says it is eight servings. Even six servings would be generous considering all the other ingredients. Four servings is double the serving size. -
Yes, box says 8 servings. With all the additional ingredients it may work out to 10.
This suggests that we are recipe testers for some nefarious SheilaAnn plot. Be careful; if you suggest a recipe which she chooses, you could be an accomplice, guilty of recipe misappropriation, or some such.
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How in the heck did I mis this awesome post? This is going on our dinner list for this week!!!Comment
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Looks like I’m out. Doc put me on a soft food diet after a tooth extraction so I will just have to enjoy it vicariously through y’all. 🙄Comment
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Crab cakes tonight ! Phillips lump back fin crab mixed with egg, parsley, red bell pepper. Topped with fresh lemon when served. I don't use any bread filling or Old Bay. I want to taste the crab!!!! Side of leftover Cajun Shrimp, Sausage and Pasta. That is all I could legally show until the 28 th.
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Oh man. On wife's first bite, she said, "Wow, that's spicy." After two or three bites, she said, "It's really good. This is a keeper." I couldn't agree more. Looking forward to the reveal on Friday.Comment
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