Loved the pumpkin bread pudding. I added pecans and made an orange glaze on top. It was fabulous.
Love this recipe. I started early, so I slow cooked the soup. I made a small dark roux first. Then, I added some leftover rib eye steak and the onion (cut in large pieces). I added two cups cold water, then the hot broth (I made it with 6 bullion cubes and 6 cups hot water). After this came to a boil for a few minutes, I added the veggies, also in large chunks. Kept the listed seasonings but added a little pinch of roasted garlic, sage, and smoked paprika seasonings. After boil about 10 minutes, I cooked on lowest fire for 2 hours. Since I had some Louisiana oysters, I added about 2 dozen oysters and the oyster liquid. This brought the soup to a 5 star soup!! Thanks.
I did change a few things. After cooking the onion, peppers, garlic, tomatoes, and shrimp in olive oil, I melted some gouda and shredded parmesean/asiago mix to the saute. Then I added 2 eggs, fresh red pepper flakes, and some bread crumbs. I also pre-cooked the eggplant by roasting it for about 15 minutes; then, chopped and added to mixture. Stuffed the eggplant and topped with cheddar, parm/asiago mix and a little bread crumb on top. Baked until all brown and cheese gets a little crispy. it was delicious!
This is a great recipe. I made a few changes though. I omitted the potato but added 3 more slices of bacon. I also added more (unsalted) real butter. I cooked bacon in the oven; then, I used the same pan for the shrimp on 225 for just a few minutes. I added a tsp. crab boil, tsp. fish sauce, and some/lots of fresh garlic. I did not use the half/half. I added whole milk instead. I probably had more soup in the end, but it will be eaten! I cooked on low for almost 2 hours (while waiting on hubbie) which allowed the seasoning to set. Then, finally, I added the fresh crab meat. The extra time made all the difference! My husband ate two bowls and thanked me 3 times.
This recipe has mixed reviews for two reasons-1 lacks seasoning and 2 the roux/tomato controversy. Since I come from Louisiana and a long line of cooks, I have eaten etoufee with a roux, with tomato paste, with a roux and tomato paste; however, the best way to may etoufee is without either. If you do not have your own crawfish to peel, though, you will not have any color. It is the fat from the crawfish that makes it have color and gives it a wonderful, and I mean wonderful, flavor. So add the crawfish fat, a pinch of chili pepper (or cayenne) then re-evaluate. This is a fabulous recipe, but the crawfish fat is a must. Suzemae from Louisiana know best!