Crawfish Sausage - Worth Visiting New Orleans For
Posted: Fri Sep 19, 2014 05:44
Crawfish Sausage - Worth Visiting New Orleans For
Hopefully you have visited New Orleans at least once in your life. It seems to be considered a right of passage for college kids at Mardi Gras time. During football season... well, we probably shouldn`t go there, this year. For the rest of us, however, if you like history, vampire novels, theater, films, literature, music, art, fine dining... (the list goes on and on), New Orleans is for you. Go there, spend several days or a week, drop lots of money on food and tours and... Yikes!
...or you can do what I did. Ya know, somehow coffee and donuts are never the same after Café du Monde. After you have café au lait and a beignet there, you should drift further northward, avoiding the French Quarter`s plastic façade, upscale restaurants, and tee-shirt & trinket stores. Follow the trail of fresh tattoo ink on the hipsters. North of the French Quarter, new jazz venues are opening up. ...and with them is a joint called Dat Dog, which serves- - you guessed it- - hot dogs and sausages of surprisingly wide variety. They had, beside the usual, such sausages as Guinness, alligator, crawfish, Duck (yikes!), TurDuckEn (duck, turkey, and chicken), Slovenian, Polish...
Good place! Being of "Inquiring Mind," I just HAD to have the crawfish sausage. It was better than good. "...mo` betta," as the locals might say. ...tasted like crawfish plus pork, with a nice subtle spiciness. It was delicious, grilled. Now, I gotta have more!
So naturally I turned to the members` Recipe Index, and there at http://wedlinydomowe.pl/en/viewtopic.php?t=5741 I found a recipe contributed by Devo, which he found in a post at http://forum.bradleysmoker.com/index.php?topic=25612.0 . There is a spice blend, "Soileau's Seasoning," which is proprietary. I suspect any of the hundreds of Cajun spice blends will do fine, seeing as how only a half-teaspoon is specified for 5 pounds of pork.
As to the crawfish, in Texas we can buy `em raw or fresh at certain times of the year, and frozen most of the year. If you can`t, do what Devo did and use shrimp. The flavor won`t be quite the same, but it`ll be good. ...real good. Make the sausage, grill some, and serve it by itself to appreciate the flavor. ...or do like they offer at Dat Dog, and serve jambalaya sauce on it. How...? I assume you make jambalaya, only don`t add the sausage, the rice, or the various proteins that you might normally add. The sausage is tasty enough, though, that the sauce isn`t necessary.
And as to the money- - at $7.75, the crawfish sausage ain`t cheap. But, given the choice of a sausage or another of those tacky tourist "Who Dat?" souvenir tee shirts, what would YOU do?
Hopefully you have visited New Orleans at least once in your life. It seems to be considered a right of passage for college kids at Mardi Gras time. During football season... well, we probably shouldn`t go there, this year. For the rest of us, however, if you like history, vampire novels, theater, films, literature, music, art, fine dining... (the list goes on and on), New Orleans is for you. Go there, spend several days or a week, drop lots of money on food and tours and... Yikes!
...or you can do what I did. Ya know, somehow coffee and donuts are never the same after Café du Monde. After you have café au lait and a beignet there, you should drift further northward, avoiding the French Quarter`s plastic façade, upscale restaurants, and tee-shirt & trinket stores. Follow the trail of fresh tattoo ink on the hipsters. North of the French Quarter, new jazz venues are opening up. ...and with them is a joint called Dat Dog, which serves- - you guessed it- - hot dogs and sausages of surprisingly wide variety. They had, beside the usual, such sausages as Guinness, alligator, crawfish, Duck (yikes!), TurDuckEn (duck, turkey, and chicken), Slovenian, Polish...
Good place! Being of "Inquiring Mind," I just HAD to have the crawfish sausage. It was better than good. "...mo` betta," as the locals might say. ...tasted like crawfish plus pork, with a nice subtle spiciness. It was delicious, grilled. Now, I gotta have more!
So naturally I turned to the members` Recipe Index, and there at http://wedlinydomowe.pl/en/viewtopic.php?t=5741 I found a recipe contributed by Devo, which he found in a post at http://forum.bradleysmoker.com/index.php?topic=25612.0 . There is a spice blend, "Soileau's Seasoning," which is proprietary. I suspect any of the hundreds of Cajun spice blends will do fine, seeing as how only a half-teaspoon is specified for 5 pounds of pork.
As to the crawfish, in Texas we can buy `em raw or fresh at certain times of the year, and frozen most of the year. If you can`t, do what Devo did and use shrimp. The flavor won`t be quite the same, but it`ll be good. ...real good. Make the sausage, grill some, and serve it by itself to appreciate the flavor. ...or do like they offer at Dat Dog, and serve jambalaya sauce on it. How...? I assume you make jambalaya, only don`t add the sausage, the rice, or the various proteins that you might normally add. The sausage is tasty enough, though, that the sauce isn`t necessary.
And as to the money- - at $7.75, the crawfish sausage ain`t cheap. But, given the choice of a sausage or another of those tacky tourist "Who Dat?" souvenir tee shirts, what would YOU do?