Fried oysters

[Frank12]

I'll be on the Magic next month, where is the Pub grub?

 

 

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At the Red Frog Pub. There is a small fee, I think it was $5.00, but the food was awesome.

[maeormaenot]

I have always been curious, and since you are from Louisiana, just have to ask. I agree, that I have gotten VERY good fried seafood from your state. We go frequently to the casinos but have also traveled other places there. Please, tell me, why, oh why, every gumbo, jambalyia (sorry can't spell it) or anything that has a sauce, has to have sausage in it? I think the sausage overpowers the seafood so much it only tastes of sausage. Not knocking it, just wondered. Some Louisiana chain in Lake Charles has a seafood roll, that is not what they call it, but it is awesome, creamy seafood, inside a dinner size roll. Different options for what is inside. Have never had it anywhere else.:)

 

Ahhh the sausage....

Seafood Gumbo rarely has sausage, but chicken and sausage gubo does and andoullie is best for this, its spicy and flavorful but not overpowering. Jambalaya... Well, that's one of those stretch what ya have meals so yep sausage goes in there. But I use the sndoullie here too. Many of our true recipes do not have sausage, just more of what you find in a restaurant setting because that's what people expect.

Sauce picant, coubillion, etouffe, shrimp bisque, all are sausage free the majority of the time. I am in northern Louisiana so things go a bit differently here, but down south where my husband's people are from...the food is phenomenal! Shame I've developed a shellfish allergy that has me out ta luck on all the GOOD food! Anytime ya wanna discuss food, or need recipes...shoot me a message...food is my language!!!

[simplelife]

I have always been curious, and since you are from Louisiana, just have to ask. I agree, that I have gotten VERY good fried seafood from your state. We go frequently to the casinos but have also traveled other places there. Please, tell me, why, oh why, every gumbo, jambalyia (sorry can't spell it) or anything that has a sauce, has to have sausage in it?.:)

 

 

Cajun food is country food. Cajun cooks are resourceful and use what they catch from the bayou, grow or raise , or what's in the storehouse or smoke house. As sausage is a ready ingredient (traditionally Cajuns make their own sausage), it is often used,, especially when seafood is not plentiful. The problem is that many restaurants serve foods

labeled "Cajun" which are not very authentic. Many cooks just apply cayenne paper with a heavy hand ( to the exclusion of other spices) and label the food "Cajun".

[just4cruzin]

I grew up in Louisiana and was on the Liberty many years ago where they have the fish and chips. Not a fan of fish and chips, but I went up there to try it. WOW, the oysters they prepared were the best I ever had! Salty, well battered, and nice and juicy! They would serve two at a time, so they didn't appreciate it when I asked for a dozen of them. After they realized I wasn't kidding, they eventually fulfilled my request.

[Homosassa]

I used to live in Miami, and was shocked, when I learned a popular seafood restaurant that always advertised "fresh seafood", when I learned for a fact they had frozen bags of unshucked oysters, that they somehow managed to thaw out and serve on the 1/2 shell. And they were great. I have frozen quarts at home that were fresh shucked, and then I froze, and the color, look ,etc... when I thawed them out was disgusting. Don't know how they do it, but, if it tastes good, don't care.;)

 

If the oysters are going to be breaded and fried, I would think that a ship would go with the shucked canned oysters. Bags of frozen unshucked oysters would take more of the ship's limited storage space.

 

I asked my husband about the frozen oysters in the shell (he was a shellfish specialist and responsible for overseeing the mid-Atlantic states' shellfish programs). He said it would be possible, but he had no idea if there was a certified source of frozen in the shell oysters anywhere in the USA.

 

The big concern would be that they came out of Gulf waters or other warm water areas around Florida when the water temperature should have the harvesting areas closed down.

[Homosassa]

Many cooks just apply cayenne paper with a heavy hand ( to the exclusion of other spices) and label the food "Cajun".

 

That sounds like the abomination known as "Old Bay" seasoning for seafood. Pour or sprinkle that stuff on seafood and you have "Maryland" crabs or seafood.

 

Truth is, good Maryland cooks won't go near the stuff.