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Your comment of dot or feather when someone says their wife is Chinese but from Indonesia made no sense as I said. Now you have a lame attempt to say it was a joke, so maybe it’s just piss poor to hide your shame of reality

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It made no sense to you only because That wasn’t the post I replied to. Go check again.

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How in the world did that supposedly make sense in your head

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Lighten up Francis. It was a joke, obviously.

Hamnet

It’s like watching middle school basketball sometimes. Just atrocious decisions.

A

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they are talking about luling LA not luling TX

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Whoops. :lol:

Sangria is good for stuff like this. You don't need expensive wine for it.

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I went about 4 months ago. I got in line at 10:15am and ordered/received my food at 12:30p

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Yeah, count me out. Luling City Market is also really great for their beef sausage at least.

And Lockhart is not far away with lots of amazing bbq. The BBQ market is way oversaturated right now with very good to excellent bbq. That's good for us as a consumer because there really is no need to wait for hours to get a plate of solid bbq.

I went to Interstellar a year or so ago. Got in line about 20 min before opening and had my food within 20 min after they opened. That's still a long wait but it wasn't too bad.

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Do you all put tomatoes in yours? Worcestershire? Looking at a bunch of different recipes and they vary a lot.

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I may only add a very small amount of tomato paste to get an orange color if I don't have crawfish fat. It doesn't really affect the taste.

But no, don't go adding rotel or canned tomatoes.

I don't use worcestershire.

The cajun ninja recipe above is a no roux recipe. It looks very good. I use a blond butter roux. I like an etouffee that has some body to it, and the roux helps.

This is my recipe, which I’m sure I took from someone here and modified.

3 yellow onions (chopped)
Half or more of 1 bunch of Celery (chopped)
1 bunch green onion
1-2 bell peppers (chopped)
6 cloves garlic (chopped)
Crawfish Stock (or other seafood Stock) - 1 gallon or desired amount
1.5 cups flour (or eyeball it)
2.5 sticks of butter.
(Optional) 1/2 small can tomato paste for color (if don't have crawfish fat)
3-4 lbs crawfish tails
Creole Seasoning (to taste)
Rice

Feeds 10-15 people

Heat stock to a simmer.

While that's heating, make a blonde roux - melt butter and stir in flour (1 heaping tablespoon at a time) until you get a thick roux. Cook til it's an amber / light brown color.

Cut off the heat and add onions, bell pepper, garlic and celery to roux and stir until roux has cooled down and thickened... If you have crawfish 'fat' add it now as well.

Add stock and stir until roux has dissolved. Bring to a strong simmer and let simmer for at least 30 mins. If too thick, add more stock or water. Add salt or creole seasoning to taste (if needed).

If you didn't have crawfish fat, you can add the tomato paste to give the mix a nice orange color. It won't affect the flavor much if you are worried. If adding tomato paste, be sure to simmer for another 15 minutes or more to dissolve it all. Taste and add creole seasoning if needed. I rarely need to add much because my stock is already pretty salty / rich.

Add in your tails and cook for five minutes. Final taste for seasoning and spice. Add green onions when plating.