Post subject: Cabbage, Andouilii, Crawfish, Mushroom Filled Pierogi
Posted: April 14th, 2012, 8:50 am
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Joined: June 7th, 2011, 12:36 pm Posts: 437 Location: Harahan,LA
Being a God fearing Pollack I had to make some pierogi for Easter din din. For years I have been thinking what seafood could I put in a pierogi filling. As I was driving home from work a light went of in my head and I thought crawfish would work well with my cabbage filling. They both go well together. Neither one would over power the other. So here is the cabbage, andouilii, crawfish, mushrooms, onion, garlic, bell pepper, andd a ripe red jalapeno from the garden all prepped All this goes into the wok at different stages to saute. First the andouilli, then After the vegies are sautee till limp, they go into a bowl with the andouilii and crawfish. Add a couple of soup spoons of sour cream and Hungarian paprika, fresh herbs, mix gently and the filling is done. Now these guys are ready for the boiling water Out the hot tub and ready to fry in some brown butter Fry baby fry till golden brown I have to say this was a winning combo and went well with the rest of the Polish Easter meal -JimZ
Post subject: Re: Cabbage, Andouilii, Crawfish, Mushroom Filled Pierogi
Posted: April 14th, 2012, 1:47 pm
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Joined: June 7th, 2011, 12:36 pm Posts: 437 Location: Harahan,LA
Yes misriveria I make the dough for these pierogi. It is the same for any pasta, macaroni, dumpling dough. For these you double the basic recipe. 2 cups flour 2 eggs 1/2 tsp of salt Enough liquid at small amounts to make a stiff dough. I used butter milk this time. Mr Dough Ball is ready. Thank goodness for Mr Pasta machine. Makes life a lot easier -JimZ
Post subject: Re: Cabbage, Andouilii, Crawfish, Mushroom Filled Pierogi
Posted: April 17th, 2012, 3:36 pm
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Joined: June 7th, 2011, 12:36 pm Posts: 437 Location: Harahan,LA
PC I came from the Buffalo/Niagara Falls area. Polish food is not bland just different ing. Lots of garlic, black pepper, herbs. Do not forget that horseradish you get up there. That will put more then hair on your chest . Of course as a long time native of this area I got to get some of the spice of Louisiana in my Polish recipes. Thanks for the comments every one-JimZ
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