I got a hankering but i haven't seen anything that's making my eyes bug out.

sorry dude.

we're mostly a macaroni and cheese with hot dogs cut in it kinda tribe

my family uses a julia child-inspired recipe. does that count? i'd like to see what the louisiana folk use.

Bouillabaisse with Rouille

1/2 cup olive oil
1 cup each chopped onion and leek
4 cloves mashed garlic
2 or 3 large, ripe tomatoes
2 1/2 quarts water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1/2 teaspoon saffron
1 tablespoon sea salt
3 - 4 pounds fish heads, bones, trimmings, shrimp shells
1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
Toasted rustic bread
Rouille sauce (recipe below)
Heat the oil in a tall pot (I used an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, saffron, salt and fish bones. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling. Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids. Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open. Taste the soup and add more salt and freshly ground pepper if needed. Serve the bouillabaisse with toasted bread and rouille on the side.
Rouille
1 roasted and peeled red bell pepper
1 roasted hot red chile pepper or ground cayenne pepper to taste
1 tablespoon fresh lemon juice
1 small peeled garlic clove
1/4 cup fresh bread crumbs or finely chopped almonds
1/4 cup fresh parsley leaves
Fine sea salt, about 1/2 teaspoon or to taste
1/3 cup extra-virgin olive oil
Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

I'm going to go with that tomorrow unless a better looking recipe weighs in here.

Thanks!

Making two large loaves of french bread now in anticipation.

Found this

http://www.jfolse.com/recipes/soups/seafood13.htm

and I'm rolling with it minus crawfish, and I'm subbing in king crab legs I had, plus I threw in a couple of lbs. of bay scallops. I figure it won't be authentic anyway and yet will taste fine because

a. I'm not a creole, i'm a dothead
b. this is tx, ot louisiana
c. i'm embracing my adopted states philosophy of winging it and acting like I planned it all along when it comes off without a hitch
d. it's seafood!

Creole Bouillabaisse
PREP TIME: 1½ Hours
SERVES: 12



INGREDIENTS:

* 4 (1½ pound) cleaned red snapper
* 2 pounds head on shrimp (31-35 count)
* 4 whole bay leaves
* 2 pounds live crawfish
* 12 fresh cleaned crabs
* 1 cup olive oil
* 2 cups chopped onions
* 2 cups chopped celery
* 1 cup chopped red bell pepper
* 4 whole diced tomatoes
* 3/4 cup tomato sauce
* 1/4 cup diced garlic
* 2 medium carrots, diced
* 3 quarts shellfish stock
* 2 cups dry white wine
* 1 tsp dry thyme
* 1 tsp dry basil
* 1 cup sliced green onions
* 1 cup chopped parsley
* salt and cayenne pepper to taste

METHOD:
Pour olive oil into a two-gallon stock pot. Layer the onions, celery, bell pepper, tomatoes, tomato sauce, garlic, bay leaves, and carrots. On top of vegetables, layer whole fish, shrimp, crawfish, and crabs. Place on medium-high heat, cover and steam approximately three to five minutes. Add shellfish stock, white wine, thyme and basil. Bring to a low simmer, approximately 190 degrees F, or just below the boiling point. Top of stock should ripple but not boil. Cook thirty minutes and remove from heat. Carefully pour off all shellfish stock, and reserve for soup. Using a spatula remove all seafood. Peel shrimp, crawfish and crab, then de-bone all meat from the fish. Bring the stock back to a low boil and add all seafood. Reduce to a simmer and add green onions and parsley. Season to taste using salt and cayenne pepper. Serve by placing a generous amount of the seafood in the center of a soup bowl and ladle over with hot soup.

problem... gonna need a bigger pot.

I think what I'll do is remove the seafood after the half hour, then add the stock, simmer while I shell, then add the meat back in.

phil,

braised short ribs. crock pot or dutch oven? i've got about an hour to make the call.

thanks in advance!

love,

e-stone

I don't think you can go wrong with either, e, but I would probably go crock pot.

yeah, that was the original plan. then i went online and got a little nervous with all the "real" chefs always throwing 'em in the oven. F U alton brown, i'm going crock pot.

With Braised Short Ribs, they're gonna fall apart either way. I usually go dutch oven for braising, but mostly because the crock pot isn't as easily accessible.

Cast Iron: yields little delicious crispy bits at the bottom which can be deglazed with beer or wine and reduced into a delicous glace.

Crock Pot: yields more worry free time to drink.

Advantage on NYE: Crock Pot

Funny, I would definitely go Dutch Oven, unless you're bugging out to go ski all day.

Also - whatever much bacon your recipe calls for - double it.