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A hot, hot fire. Other than that, salt and pepper, olive oil, and once off the grill I rubbed with a smashed clove of garlic. Very tasty. |
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Shrimp shell stock is on...
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My bell pepper technique:
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Trinity...
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Roux the day. Pics are in real time.
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If you're making creole, cd, you're gonna be awhile with that roux...
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This is from about two minutes ago. Things got hairy for a second to ensure that I did not burn the roux. This is worse than texting and driving.
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With the Trinity.
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Dang. Forgot to put on the rice.
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Cool learned something today. Creole uses tomatoes while Cajun does not.
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Check out the shrimp stock.
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Simmering after adding the tomatoes and stock to the roux Trinity mix. I probably would've cut the tomato in half if I was paying better attention.
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