Today I received instructions on how to do this so here goes, Brandon. My goal with this blog is to explain something important about the product usage on this website. There are many secrets to cajun cooking, and I by all means don't know them all. The more you know, the more you know you don't know. Now that's wisdom! Watch this spot, and if you have any questions, email me and let me know. Communication is king.
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Written by barb
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Wednesday, 19 May 2010 21:26 |
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5/18/2010 You might be wondering who Brandon is. He's my main webman. If you need a website, he's your guy! O.K. here goes me hopefully communicating with someone, not just useless writing. I have a tip for those that are going to be using the ST. AMAND'S SEAFOOD BOIL. We did a shrimp boil in a 5 gallon Magnalite pot using 1/2 C. of Seafood Boil with about 5 lbs. of shrimp, 24 small ears of corn, previously frozen, and 50 small red potatoes. It turned out good, not too hot. Seafood Boil is under this rule 'a little bit will do ya.'
6/3/2010 On Saturday, May 29, I had the pleasure to be involved in a 'dutch oven' cooking class with a dear gentleman, Dennis Slane. He featured many of the St. Amand seasonings. He gave the job of a seafood boil to me. Now make a note, I've never done one by myself. I've always had help. We started with a 24 qt. pot, filling to 2/3's level with water. When it was almost boiling, added 1 1/4 cup seafood boil. Added small red potatoes, about 2 dozen, to boiling water. Boiled for 10 mins. added corn, and onions to boil another 7 mins. Then added 2 bags of lg. shrimp raw. Brought back to a boil and boiled another 7 mins. Then it was drained. Wow it turned out great. Not to hot for those not used to a cajun seafood boil. Dennis was happy, and as long as he was happy, I was happy. I will post some pictures about this day. A wonderful lady Theta Steinert was the host at Steinerts Nursery. |
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Last Updated on Thursday, 03 June 2010 15:14 |
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Written by barb
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Tuesday, 06 April 2010 16:04 |
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We offer the best of cajun spices right from Louisiana. Check out our recipes and our spices! |
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