![]() Seafood stock – Seafood stock, also called fish stock, is made from simmering the shells of lobster, shrimp, crab shells or other fish bones with white wine and other aromatics.Cooking the flour in the butter cuts any gritty flour flavor and works to thicken the sauce. Roux – The base of this cheese sauce is a roux made from fat (in this case butter) and flour.Both provolone and mozzarella are great, melty cheeses giving you that ideal cheese pull. As a result this mac and cheese recipe has a mild flavor so the crawfish and spices can shine. Cheese – This recipe has a combination of three cheeses: Parmesan, provolone and mozzarella. ![]() Seasonings – I use a Cajun spice blend, Slap Ya Mama made with a blend of red pepper, salt pepper and garlic and enhance it with cayenne and paprika. ![]() Crawfish are small crustaceans similar in flavor to shrimp or lobster.
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