EECC Kitchen Archives - EECC Travels https://eecctravels.com/category/eecc-kitchen/ Mon, 12 Mar 2018 23:34:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 135456257 EECC Kitchen: Crawfish Etouffee https://eecctravels.com/eecc-kitchen-crawfish-etouffee/?utm_source=rss&utm_medium=rss&utm_campaign=eecc-kitchen-crawfish-etouffee https://eecctravels.com/eecc-kitchen-crawfish-etouffee/#respond Tue, 13 Mar 2018 14:00:26 +0000 https://eecctravels.com/?p=1150 What do you do with leftover tails from a crawfish boil???  Well you make Crawfish Etouffee of course! This is our family’s version, we hope you enjoy! EECC Kitchen: Crawfish Etouffee Cuisine: Cajun Author: Jason – EECC Travels Prep time: 40 mins Cook time: 40 mins Total time: 1 hour 20 mins Serves: 8-10 Take…
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]]> What do you do with leftover tails from a crawfish boil???  Well you make Crawfish Etouffee of course!

This is our family’s version, we hope you enjoy!

EECC Kitchen: Crawfish Etouffee
Cuisine: Cajun
Author: Jason – EECC Travels
Prep time:
Cook time:
Total time:
Serves: 8-10
Take those yummy leftover tails from your crawfish boil and make etouffee!
Ingredients
  • 1 pound peeled & cleaned crawfish tails
  • 2 yellow onions
  • 1 green bellpepper
  • 8 stalks celery
  • 6 stalks green onion
  • 2-3 cups chicken stock
  • 1 tbsp minced garlic
  • 1 stick butter
  • 1/2 cup flour
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Tony’s Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1-2 tsp Savoie’s Browning Seasoning or Kitchen Bouquet
  • Cooked rice
Instructions
  1. Dice onions, bellpepper, celery and green onion, put to the side.
  2. Sautee minced garlic in melted butter in medium to large stock pot until toasted.
  3. Add flour and wisk/stir for about 5 minutes until light brown.
  4. Add diced onion, bellpepper and celery along with the chicken stock.
  5. Add seasonings.
  6. Stir and simmer until all vegetables are soft.
  7. To darken the roux, add Savoie’s Browning or Kitchen Bouquet.
  8. Let simmer for 10-20 minutes. Don’t rush it.
  9. Lastly add the crawfish (the tails are already cooked so they only need to go in long enough to warm them up) and green onions.
  10. Serve with a scoop of rice and garnish with green onions.
  11. Enjoy!

This is a favorite dish for our family although we only make it one to two times a year.  Well, crawfish isn’t always in season… it’s best to make it when they are fresh!  And crawfish are very expensive!  So it is a nice treat when we make this and every drop gets eaten!!!

Now for some pictures!

Crawfish Etouffee

Crawfish Etouffee

Want to see us in the kitchen?  Here is the video:

Want more of our recipes?  Here is the full list from EECC Kitchen.

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Thanks,
Alisa
EECC Travels

Crawfish Etouffee

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]]> https://eecctravels.com/eecc-kitchen-crawfish-etouffee/feed/ 0 1150 Louisiana Kitchen: Cajun Shrimp Po-Boys https://eecctravels.com/cajun-shrimp-po-boys/?utm_source=rss&utm_medium=rss&utm_campaign=cajun-shrimp-po-boys https://eecctravels.com/cajun-shrimp-po-boys/#respond Tue, 23 Jan 2018 15:00:15 +0000 https://eecctravels.com/?p=872 There are a few dishes that scream Louisiana cuisine… gumbo, jambalaya and the po-boy.  One of our favorite sandwiches is the beer battered cajun shrimp po-boy.  Two things are very important… the batter must be thick and perfectly seasoned and the bread must be fresh and baked to perfection! Here is our recipe: Louisiana Kitchen: Cajun…
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]]> There are a few dishes that scream Louisiana cuisine… gumbo, jambalaya and the po-boy.  One of our favorite sandwiches is the beer battered cajun shrimp po-boy.  Two things are very important… the batter must be thick and perfectly seasoned and the bread must be fresh and baked to perfection!

Here is our recipe:

Louisiana Kitchen: Cajun Shrimp Po-Boys
 
Recipe Type: Sandwich
Cuisine: Louisiana / Cajun
Author: Jason – EECC Travels
Prep time:
Cook time:
Total time:
Serves: 4
Make a Louisiana favorite – the Cajun Shrimp Po-Boy (makes 4 sandwiches)
Ingredients
  • 2 pounds raw shrimp peeled
  • 2 fresh baked loaves French bread
  • Vegetable Oil
  • Lettuce
  • Tomato
  • Mayo & mustard (recommend Zatarain’s Creole Mustard)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt (or more to taste)
  • 1 tsp black pepper (or more to taste)
  • 1 tsp cayenne pepper
  • 1 tsp Tony’s cajun seasoning
  • 1 cup milk
  • 1/2 cup beer
  • 1 egg
  • 1 tsp hot sauce (recommended Tobasco and Frank’s Red Hot)
Instructions
  1. If shrimp are frozen, thaw and put in colander to drain excess water
  2. In a mixing bowl, add all dry ingredients (cornmeal, flour, baking powder & seasonings) whisk together
  3. Add all wet ingredients (egg, milk, beer & hot sauce)
  4. Mix/whisk until smooth (no lumps)
  5. Check consistency, it should be thick to where it will easily coat the shrimp
  6. Refrigerate batter until ready to fry
  7. Slice ends off of the french bread and cut in half to approximately 6″ each
  8. Using a serrated blade cut through the middle opening the bread up for the sandwich
  9. Generously butter both sides of bread
  10. When the last batch of shrimp is in fryer, place bread under broiler in oven for 3-5 minutes
  11. Pre-heat oil to 375 degrees
  12. Set up a ‘shrimp station’ of: 1) drained shrimp 2) batter 3) drip tray to shake off excess batter 4) fryer 5) cookie sheet covered in paper towels
  13. Hand dip each shrimp in the batter, shake off the excess and place in fryer
  14. Fry for 5-8 minutes until golden brown (break up into smaller batches so fryer is not too full)
  15. Remove shrimp from fryer and place on paper towels to drain excess oil
  16. Add mayo and/or mustard on both sides of bread
  17. Place lettuce and tomato on one side of bread
  18. Pile on the fried shrimp
  19. Serve with pickle spear and chips or fries
  20. Take a picture of your epic creation and ENJOY!
 

Now for some pictures:

EECC Kitchen

Ingredients for batter for shrimp

EECC Kitchen

Fresh, fresh, fresh French bread

EECC Kitchen

Our brand spanking new copper fryer! Nice huh???

EECC Kitchen

Look at that beautiful golden brown shrimp perfection!

EECC Kitchen

The finished product… Cajun Beer Battered Fried Shrimp Po-Boy

Want to see us make these yummy sandwiches?  Here is the video:

If you have enjoyed this post, please share!  Also, sign up for our emails so you have every new post delivered right to your inbox!

Thanks,
Alisa
EECC Travels

shrimp po-boy

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]]> https://eecctravels.com/cajun-shrimp-po-boys/feed/ 0 872 Making Dole Whip at Home https://eecctravels.com/making-dole-whip-at-home/?utm_source=rss&utm_medium=rss&utm_campaign=making-dole-whip-at-home https://eecctravels.com/making-dole-whip-at-home/#respond Fri, 04 Nov 2016 20:46:00 +0000 https://eecctravels.com//making-dole-whip-at-home/ I don’t know about you, but one famous Disney snack that has people dreaming of another taste is the Dole Whip…  That sweet and tangy frozen concoction does something to our taste buds and links the taste to wonderful memories at the most magical place on earth.  So who wouldn’t want to experience this at…
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]]> I don’t know about you, but one famous Disney snack that has people dreaming of another taste is the Dole Whip…  That sweet and tangy frozen concoction does something to our taste buds and links the taste to wonderful memories at the most magical place on earth.  So who wouldn’t want to experience this at home???

Cameron & Colby enjoying Dole Whip Floats at the Polynesian

I have searched and think I found a good homemade alternative from a website called Magical Recipes.  So here we go:

Ingredients

  • 2 20 ounce cans Dole crushed pineapple with juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/3 cup sugar
  • 1 and 1/2 cups heavy whipping cream, whipped

Instructions

  1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
  2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
  3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
  4. Freeze 1-1/2 hours or until slushy.
  5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
  6. Return to freezer until completely frozen, about 1 hour.
I have not tried this yet, but I will soon!!!  They also say that you can buy the exact mix from Amazon that Disney uses!  It is a Dole Pineapple Soft Serve Mix, you will need a soft-serve machine, but how incredible would that be to make the real thing at home!!!
 
If you have made Dole Whips at home and have a recipe, let us know. 
 
For more Disney-at-home snacks, check out our Pinterest board:  Pinterest EECC Travels
 
Credit for this snack goes to Magical Recipes
 

ENJOY!!!!

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Thanks,
Alisa
EECC Travels

 

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