Crawfish rice dressing recipe

That store bought crawfish rice stuffed chicken we had yesterday was so good I set out to see if I could replicate it.  There are scads of recipes online and I looked at several to get a feel for what would work and settled for a fairly simple one that didn’t include canned soups.

It looked like I would need to find some crawfish tails, so I took my list in hand and went to market.  Found some first place I looked.  Yay!

I set those to thaw, started some white rice,  and busied myself dicing the onions, the green pepper, and the celery.  I added some ground pork along with the ground beef and got the meat and the trinity plus a half dozen cloves of minced garlic cooking in a big skillet.

I started adding some creole seasoning and tasting and adding more until the heat seemed reasonable.

I had some seasoning made up already but thought I would nod to the folks that made the stuffed chicken that sent me on this track.  When the rice was done I added it and the crawfish tails to the mix with a half stick of butter and combined everything nicely, adding more seasoning while I was at it.

This was tasting so good!  I crammed a roasting chicken full and tied the legs up with string…

gave the whole bird a good dusting with the seasoning and set it in a 350 oven in a covered roaster for about an hour and a half.  The lid came off for another twenty minutes or so and…Ta-Da!

Mmm…Chorizo Chili

IndyLib, in comments on the cornbread post, mentioned chili.  Got me thinking about chili, and the day dawning chilly and cloudy sealed the deal.  Chili it was gonna be.  Now then, in the past chili was always a simple enough affair.  Brown some meat, dump in some tomatoes and a can of beans, sprinkle in some chili powder, maybe some extra peppers of one kind or another, the serve with cheese on top.  Lots of folks seem to rely on cornbread as a side for chili but it never was something that we associated with chili.  Saltine crackers, yeah, maybe cheese crackers of some sort.  Lately Mr J has been topping her chili with crumbled nacho chips and I’ve taken after her lead, though I prefer mine more as chili scoops as anything.

But I want to talk about the chili.  Now that I’m a famous food blogger [Hi Mom!] what was once good enough just won’t cut it.  Had to go find an interesting (and photogenic!) chili recipe. I just so happen to have some chorizo on hand so I included that in the recipe search.  Came across this one. Love the blog name.  I didn’t have any hamburger on hand so my chili had pork as the only meat, about half plain ground pork, and half my homemade chorizo.  Thinking hard on it, the only other changes were mostly Mrs J related.  Didn’t add the fresh jalapenos, the ground chipotle, or the cayenne.  Mrs J’s reaction when she read the “2 tablespoons cocoa powder” caused me to reduce that to 1 tablespoon. I did have some fresh banana peppers that I wanted to use up, so I diced those as an addition, they came to less than a cup.  I used my frozen “hockey pucks” of red bell pepper.


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Breaking in the New Wok

Found a 14″ stainless All Clad brand wok on eBay the other day, showroom sample with some minor scratches-otherwise new. Tried it out today for the first time.  Yup, it works fine…

I really didn’t have a recipe in mind when I started this, had a vague notion of boiling some quick ramen noodles and adding fried ground pork in some kind of sauce.  Started the water for the noodles and heated the wok while I sliced a banana pepper and some green onions.  I tossed about a 1/4 pound of pork into the hot pan and drizzled in some hot chili oil to help it along, and tossed the onions and pepper rings in for good measure.  Added a sprinkle of red pepper flakes and was wishing I had kept back one of those pretty red jalapenos from this morning.  Dug out some black bean and garlic paste, added a spoonful, a splash of dark soy, a little regular soy, a touch of Chinese cooking wine.  OK, the noodles are done, drain those and add them to the pot.  Stir it all around.  Add a squirt of sriracha.  All the colors are blended into a uniform-ish brown.  Slice some more rings, add a few green onion bits for color and plate it up.  Gobble gobble.  Next time I’ll plate the noodles, then pour the sauce and meat over it at the table.

Cooking for myself this time, Mrs J had a pizza earlier, I wasn’t quite ready to eat then.

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Mrs J called for cheeseburgers and fries for lunch today.  I complied.  Had a bit of ground pork leftover so I added that to the hamburger mix along with green bell peppers and jalapenos.  The usual onion powder and garlic, a splash of milk and a sprinkle of seasoned bread crumbs.  Heh…sounds more like a meatloaf.  I topped mine with pepper jack cheese, Mrs J got provolone.  She wanted lettuce and tomato and etc.  I had my yummy and world famous mushroom sauce.  Secret recipe, sorry.


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