Yvette wrote:Tonight I am making a shrimp/andoullie cassoulet. Its one of the ones that was featured at the last seafood cookoff contest, and I beleive it is the one from the Galatoire chef. I already printed it out, and right now its downstairs. Can't remember the website I got the recipe from. I will post it later on today. If it comes out decent, I will even take pictures.
Hehe, I actually had some of the dish backstage that Brian Landry cooked - it was fantastic. In fact, I ate the last shrimp before John Besh had any. hehehe
Thanks so much for posting the recipe, that saves me a lot of typing time. I altered his recipe just a bit.....I was never one to follow recipe's anyway. I use them as a guide to ingredients, then just add dash here and there as I feel.
So before the pics, let me tell you what I did right and wrong. It came out very tasty, hearty and spicy, but I made too much, and when I tried to divide it in two different dishes, the consistancy was not even. I should have just put it into one very large cassarole dish, it would have been better.
I bought peeled, deveined shrimp.
I also added mushrooms, thought it could use it.
Followed next part of the recipe till it said allow the beans and sausage to simmer, this is when I added the broth and the shrimp.
The amounts he used for the breadcrumbs were entirely too much, ended up dumping a bunch of it in the sink.
Instead of under the broiler, I brought the broth to a roaring simmer, then put it in the cassarole at this time, thinking I was going to use one. NOT, went to get out another dish, no were suited, so ended up with a round one deep dished. I would rethink the cassarole issue if I made this again.
Put in the oven on 350* for 10 minutes, then under the broiler for 3 minutes.
Problem...consistancy of the broth part. One cassarole came out a little too dry and the other excellent. My fault. Just found out I can only add five images at a time, so the remainder will be in another post
I would have taken beautiful pictures of the table set, nice glass of wine, but I was sick of taking pictures and ready to eat.
JudiB wrote:
Yvette, that was my first real introduction to rosemary. Now I'm trying to grow it, before I end up in the poorhouse buying it all the time.
After years of failed attempts, (yes I know it grows like a weed) I am finally growing rosemary, basil and tyme. I guess it just needs to find it right spot. This is the first time in okay we won't say how many years of cooking, that I have been able to grow it.
Judi, Next thing you gotta get is this really cool thing you stick the herbs in water in and put it in the fridge. Last three weeks, I swear. Used it all the time when I bought herbs from the store or friends gave me herbs.
