For those of you who love BBQ (where are my Jim-n-Nicks fans?) you need to try this place! It was in the warehouse district on Andrew Higgins by the WWII museum...which was our next stop. We did the museum which was very cool & then headed back to the Northshore to sit on lake & do what we do best here.... eat some more!!! This time we had all sorts of cajun food. I made jambalaya, crawfish bread (recipe below pics)& cookies & Wendy cooked fried shrimp & fish & of course we had fresh french bread!
Saturday morning we got up & headed for Baton Rouge to see the Tigers play. We walked around campus, ate more good food & just had a great time hanging out with Eric & Ryan's cousin Roy & his wife Shesha.
Sunday the boys got up & went to the Saints game & then I picked them up & we went and walked around the great city of New Orleans.
We had such a great time hanging out with Eric & can't wait for him to come back & bring Melissa & the kids. Here are a few pics from the weekend:
Crawfish Bread Recipe:
1/4 cup olive oil 1/4 cup butter 1 cup chopped green onions (tops & bottoms) 1/2 cup finely chopped celery 1/2 cup finely chopped bell pepper (I use green/red would be ok too) 4 toes garlic chopped fine (I used minced garlic) 1/2 cup white wine 1 lb. peeled crawfish with fat 8 oz. cream chz cut into squares Seasoning to taste (tony's or zatarans or magic seafood) 1 roll french bread dough or croissant rolls (croissants are easiest) 8 oz shredded pizza chz mix
Preheat Oven to 350 degrees. In a large skillet, saute chopped veggies in olive oil & butter until wilted. Add crawfish tails with fat & wine; stir well & add cream chz. Stir until melted. Add seasoning & cool until all is thickened, just a few minutes. Remove from heat & let flavors blend.
Carefully roll out each dough on baking sheet. Spoon onto center of dough. Sprinkle on chz. Fold dough over mixture to make loaf. Cut 2 slits in dough.
Bake 20 minutes or golden brown.
Enjoy!









