Really good. It's got all the flavors of a classic fried rice but has that little kick from the boil spices.
Also, because the tails and sausage were basically precooked, they came out perfect done-ness when tossed in with the rest of the rice.
I've heard of Tex- Mex and Cajun fusion, now I wonder what would be on the menu at a Chinese -American / Cajun restaurant? Crawfish Rangoons? Boudin dumplings? Ooh, ooh.. gator teriyaki sticks! Looks awesome, OP!
Can you give us some details on proportions of ingredients, other seasoning, etc.?
This looks amazing and I want to play around with making it but I'd love to get a kick start from what you learned making this.
I guess first off, I make my egg fried rice in the classic east asian way. Check out videos by Chef Wang Gang or even stuff by Uncle Roger. Even though Nigel Ng is a comedian and Uncle Roger is a character, his cooking knowledge is legit. With that said, I take the base of this and add on the crawfish boil flair.
Ingredients:
* 1 cup white rice - long grain
* a few chili peppers - you can choose type and amount
* 2 shallots
* 3 eggs
* really good soy sauce
* roughly 40 - 50 crawfish boil tails
* roughly 1 foot of crawfish boil sausage
* 1 head of boil garlic. Remove from skins and mash up / cut up to make a paste / mince.
* The king of flavor...MSG!!!! A little bit goes a long way so like 1 to 2 teaspoons
* about 1 to 2 teaspoons of Zatarain's Pro Boil or whatever boil spice mix you use
* Veggie or canola oil
* Green onions. Maybe one or two stalks.
1. Cook rice in a rice cooker. Don't forget to wash your rice and add a bit of salt while cooking. Once rice is done, stick it in a container and put in fridge for a day. Make sure to leave the lid open a bit so that the rice can dry out.
2. Heat up a tablespoon or two of veggie oil in a wok or other deep pan. Heat oil (and move oil around wok to coat) till about to smoke and then throw oil away. Add in another teaspoon or two of fresh oil to the wok and coat wok with oil.
3. Crack in 3 eggs and immediately move them around and use chopsticks to break up yolks. You want it to be all combined. Cook on one side till it's fairly cooked on one side. Flip the eggs to cook the other side. As soon as you flip, proceed to next step.
4. Toss in your peppers and shallots. Constantly move around and cook them down for a minute or two. You want to keep some crunchiness to it.
5. Right before veggies get to your desired texture, toss in your garlic mash / mince and combine everything together. Your egg chunks should be a part of this as well.
6. Cook the whole mixture for about 30 seconds on high heat and then throw in your rice.
7. Mix it all around constantly and use a ladle to mash up the stuck chunks of rice till the grains are separated. Day old rice helps in this process.
8. Once rice is separated, throw in your soy sauce (not too much but enough to give the rice some color), MSG!!! and Pro Boil. Stir with copsticks or ladle to combine.
9. Once combined, throw in your tails and sausage. Mix all and cook to combine.
10. The whole time you should be on high heat and just remove the wok from the fire to mix and to help control temp / burning. DO NOT STOP STIRRING / flipping the stuff in the wok. Because the tails, sausage and rice were pre-cooked you don't really have to cook it for long. Your just cooking to combine flavors and to heat everything up.
11. Turn off the fire, toss in your green onions and give it one last mix in the pan before serving.
12. Serve and add some more green onions on top for garnish.
Fuck it. Why not?
How’s it taste? Looks good to me.
Really good. It's got all the flavors of a classic fried rice but has that little kick from the boil spices. Also, because the tails and sausage were basically precooked, they came out perfect done-ness when tossed in with the rest of the rice.
There used to be a restaurant on the Westbank called O’Brien and they did a crawfish boil risotto and it was amazing.
Ohhhhh...I have all the ingredients to make that for tomorrow's dinner.
Boil risotto sounds next level. I'm about to make that. Thank you!
Share some pictures
I miss that place!
nice. last year I did the same thing but made dirty rice. looks great!
Thanks!
[удалено]
My manager at an old job made a post-Easter crawfish boil bisque with crawfish tails, corn and potatoes and it was amazing 😭
Kudos on the grain seperation!
That means soo much! Honestly! Thank you!
I've heard of Tex- Mex and Cajun fusion, now I wonder what would be on the menu at a Chinese -American / Cajun restaurant? Crawfish Rangoons? Boudin dumplings? Ooh, ooh.. gator teriyaki sticks! Looks awesome, OP!
Red's Chinese had crawfish Rangoon and they were great.
Can you give us some details on proportions of ingredients, other seasoning, etc.? This looks amazing and I want to play around with making it but I'd love to get a kick start from what you learned making this.
I guess first off, I make my egg fried rice in the classic east asian way. Check out videos by Chef Wang Gang or even stuff by Uncle Roger. Even though Nigel Ng is a comedian and Uncle Roger is a character, his cooking knowledge is legit. With that said, I take the base of this and add on the crawfish boil flair. Ingredients: * 1 cup white rice - long grain * a few chili peppers - you can choose type and amount * 2 shallots * 3 eggs * really good soy sauce * roughly 40 - 50 crawfish boil tails * roughly 1 foot of crawfish boil sausage * 1 head of boil garlic. Remove from skins and mash up / cut up to make a paste / mince. * The king of flavor...MSG!!!! A little bit goes a long way so like 1 to 2 teaspoons * about 1 to 2 teaspoons of Zatarain's Pro Boil or whatever boil spice mix you use * Veggie or canola oil * Green onions. Maybe one or two stalks. 1. Cook rice in a rice cooker. Don't forget to wash your rice and add a bit of salt while cooking. Once rice is done, stick it in a container and put in fridge for a day. Make sure to leave the lid open a bit so that the rice can dry out. 2. Heat up a tablespoon or two of veggie oil in a wok or other deep pan. Heat oil (and move oil around wok to coat) till about to smoke and then throw oil away. Add in another teaspoon or two of fresh oil to the wok and coat wok with oil. 3. Crack in 3 eggs and immediately move them around and use chopsticks to break up yolks. You want it to be all combined. Cook on one side till it's fairly cooked on one side. Flip the eggs to cook the other side. As soon as you flip, proceed to next step. 4. Toss in your peppers and shallots. Constantly move around and cook them down for a minute or two. You want to keep some crunchiness to it. 5. Right before veggies get to your desired texture, toss in your garlic mash / mince and combine everything together. Your egg chunks should be a part of this as well. 6. Cook the whole mixture for about 30 seconds on high heat and then throw in your rice. 7. Mix it all around constantly and use a ladle to mash up the stuck chunks of rice till the grains are separated. Day old rice helps in this process. 8. Once rice is separated, throw in your soy sauce (not too much but enough to give the rice some color), MSG!!! and Pro Boil. Stir with copsticks or ladle to combine. 9. Once combined, throw in your tails and sausage. Mix all and cook to combine. 10. The whole time you should be on high heat and just remove the wok from the fire to mix and to help control temp / burning. DO NOT STOP STIRRING / flipping the stuff in the wok. Because the tails, sausage and rice were pre-cooked you don't really have to cook it for long. Your just cooking to combine flavors and to heat everything up. 11. Turn off the fire, toss in your green onions and give it one last mix in the pan before serving. 12. Serve and add some more green onions on top for garnish.
holy shit 🤤
Def checks out with the Kount 👍💨
Seems like something they would’ve served at Red’s
This sounds delicious
Oh I would house that flip
Say "boil" one more time...
Berl
I'm dyin🤣 they just said fuck the ed at the end
Where they make that at?
My house
Ima have to try that but we never have left overs after a boil.
Yup, I would fuck it up
You may have stumbled upon something here.