Tag Archives: Soups

Crawfish bisque

2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails

Crab and Shrimp boil

2 bottles clam juice

1 stick butter

6 tablespoons flour for roux

Cajun Trinity finely minced (celery, onion and bell pepper)

1 medium can tomato puree (optional)

Water to fill stock pot for boiling crawfish

Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil.  Additional Cayenne, Lemon and other herbs may be added to taste.  Bring to boil and drop the shellfish in, only blanching to a light doneness.  Remove from the stock and let cool before peeling or you might burn your fingers…LOL.

Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux.  Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef. 

Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring.  When this reaches a desired doneness to you personally ( I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. 

I actually prefer a lighter roux as the spices I add later on bring out that great flavor sensation of the head and the sweet.  Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish.  The shell fish are added during the last 5 minutes of preparation.  Yum Yum….!

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Greetings from the Burbs!

Today, it is raining again here in West Houston and we are still watching those damn dams.  What does a suburban House Husband do without a Suburban?  We cook, chat and clean closets!  LOL  That gay agenda is really something.

I do have a special girl in my life, her name is Miss Lady.

A Broth for a Lady

Miss Lady is our Great Pyrenees that we inherited upon the passing of a friend.  She, like our other family members, are all rescues and we love them dearly.  She is getting up in years and has something that is endemic to this breed of dog, hip dysplasia.  I did my research and avoided costly vet bills by changing her diet.  By the way, she is about 16 plus years old and still trucking along like a teenager.

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Her diet now consists of broths that I have adapted from the Far East that provide the joint lubrication to interact with the chondroitin (Available through Amazon) supplements we give her.  To make this broth, I go to the meat markets for bones, knuckle bones, chicken thighs, beef hooves and such that would make the broth for various noodle soup dishes in Japan and China. Yes Dears!  Those excellent broths have very humble beginnings!

Nabeyaki Udon Nippon

Here is my recipe

3 to 5 pounds of bones with meat

1 gallon of water to begin

Celery tops, Carrot tops with carrots (any type of extra from regular cooking)

Set to boil then simmer on the stove, adding water as needed for about 24 hours.

What I end up with I split between her bowl and freeze the rest in Ice Trays as it is a great addition to any dish that requires bullion in it.

We love our kids and hope to keep them healthy and happy!

What else does a Houston House Husband do on a rainy day?  We write blogs!
Have a good day!

Jere!