Cajun Cook
Eunice La.
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Joined: 11/27/2003
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2 frozen loaves of bread
2 lbs. of ground chuck (browned and drained and seasoned)
1 lb. block of velveeta cheese (cubed)
sliced jalapenos
Let bread defrost in refrigerator overnight. Remove from package and let rise according to package directions. Once doubled in size, roll out each bread on floured surface to about a 1/4 inch thick in large oval shape. Spoon meat on dough to about 1 in. from edges. Put cubes of cheese and peppers evenly. Starting from small end, roll into a loaf. Pinch edges to seal, Place on greased cookie sheet. Let rise for about 1 hour. A warm room,(bathroom, utility room, Etc. is best). Bake at 375 deg. until tops are golden brown. Brush butter on top of loaves when you take them out. Slice and enjoy.
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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Come on now! I know someone has something to add to this. Tell me what you do different than I do. I am always trying different recipes out on my family whether they like it or not. Cajun Cook
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MikeChev
Zapata, TX
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Cajun,
As an old knuck (Cajun in there somewhere too) I gain 5 lbs every time I look at one of your great recipes. I have a daughter who lives in Baton Rouge and wouldn't think of eating Cajun food until she moved down there. Now she's a true Cajun connoisseur.
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Cajun Cook
Eunice La.
Senior Member
Joined: 11/27/2003
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Quote:Cajun,
As an old knuck (Cajun in there somewhere too) I gain 5 lbs every time I look at one of your great recipes. I have a daughter who lives in Baton Rouge and wouldn't think of eating Cajun food until she moved down there. Now she's a true Cajun connoisseur.
I'm Building a shop right now, but soon I will be able to post our Boiled Crawfish recipe for you. If you have never had it, you gotta get you some. But when you do you might not want to stop eating them.
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MikeChev
Zapata, TX
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When the mudbugs used to be plentiful and still alright to eat the kids would catch a pailful or two and we would boil em up right there on the river bank. The river I'm referring to is the Menominee River that is the border between Wisconsin and upper Michigan. Now I have to get my crawfish at the supermarket.
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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Quote:When the mudbugs used to be plentiful and still alright to eat the kids would catch a pailful or two and we would boil em up right there on the river bank. The river I'm referring to is the Menominee River that is the border between Wisconsin and upper Michigan. Now I have to get my crawfish at the supermarket.
I guess we take living in the sportsmans paradise (thats what our license plate says anyway) for granted. We can go to the rice field next door and pick up the trap with 2 or 3 pounds of crawfish in it at a time. Usually a boil for us is about 100 lbs give or take,corn and potatoes, and dont forget the sausage too.
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sleepy
Oak Ridge,Tennessee
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Joined: 04/07/2003
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Cajun Cook,
I've had mud bugs at several places. My favorite is "Pat's of Henderson." There was no sausage in with the crawdads, potatoes, and corn. Could you please tell me about the sausages.
Thanks,
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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Quote:Cajun Cook,
I've had mud bugs at several places. My favorite is "Pat's of Henderson." There was no sausage in with the crawdads, potatoes, and corn. Could you please tell me about the sausages.
Thanks,
Yea sleepy, we always add sausage (whatever your favorite brand is) to our crawfish boil, and also weiners but we feed them to the dogs that are hanging around. The crawfish places are kicking off now selling for about $3.00 dollars a pound, boiled with 1 corn and 2 potatoes per 5 pound order. We have these little stands on the side of the road, kinda like when the kids would have their lemonade stands set up, only a little more complicated. Or if you can find a rice farmer that doesn't feel like running his traps, he might let you do it on a half basis. You buy the bait and all the labor, and he takes half of what you catch.Still a good deal for you.
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sleepy
Oak Ridge,Tennessee
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Wow, I'd love to be there. It's cold in TN and NO body can cook crawdads like they do down your way.
Happy MLK day... why couldn't he've had a bithday in March?
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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Dee, email me back so we can talk about the request you had. Danny
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