Skip to main content

Crawdadding with Cousins Means Jambalaya #FishFridayFoodies


It's time for Fish Friday Foodies' July 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Wendy is hosting. She asked the bloggers to share recipes of fish cooked outside, writing, "Think of the type of meal you would make while camping or picnicking.  Foil packets, grilled on a grate, placed in a fish basket and cooked over a campfire.  Or how about an old fashiioned outdoor fish boil.  Anything is game as long as it is cooked outside."

Here's the July 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...

Outside Cooking

Every summer, we do a ten-day camping trip around Northern California. We spend three or four days with my in-laws at our favorite lake in Modoc National Forest. Then we camp all the way home, either taking the coastal redwood route or sticking to the Eastern Sierras. 


With Jake's dad and brothers, the boys go out on the lake and fish for hours. Then they clean the fish and I get to cook it.


In 2018 I made a huge seafood boil for the family with shellfish that we brought up on ice, spicy sausage from a butcher friend, local organic potatoes and corn, and lemons from our tree. There's nothing like a platter of food to feed a hungry crowd, right?!

This summer plans are, sadly, up in the air as our county has reverted to more strict shelter-in-place guidelines once again. I know it's the right move amidst this coronavirus pandemic, but I'll be dreaming about and longing for all of our meals cooked outdoors on a fire and grill! Some of our favorites have been Campfire Salmon and cooking our fresh-caught Blue Lake trout.

Crawdadding with Cousins 
Means Jambalaya

This isn't a recipe because I didn't cook anything. My lovely sister-in-law Olivia did the honors. And these photos are also a couple of years old as R and I missed family camping last summer. But I wanted to share this culinary adventure of crawdadding with the cousins because it's definitely a case of teaching the kids from where food comes...and cooking outdoors is always a treat. Thanks for the nudge, Wendy, to dig out these photos and write about Liv's jambalaya.


Crawdadding is a family tradition at Blue Lake. We hike or kayak over to the bridge and the kids catch as many crawdads as they can. We do set traps, but they love just spotting them in the water and grabbing them with their hands!


Back at camp, Liv boils the crawdads...


and the kids peel them as soon as they are cool enough to handle.


And, in the end, we get this: a delectable camp meal of jambalaya. It's one of my favorite dinners every summer.


That summer, I brought the wine, a bottle of Syrah from the Klipsun Vineyard by Hundred Suns Wine! I love that wine...and the winemakers. Cheers.

And that' a wrap for July's #FishFridayFoodies event - cooking outdoors - but we'll be back next month with Mexican seafood recipes hosted by Rebekah of Making Miracles. Stay tuned.

Comments

  1. Thanks so much for sharing your trips with us. I'm so sorry that you got canceled this year. Next year will be better hopefully.

    ReplyDelete
  2. Oh, this brought back so many good memories of my childhood, and hunting crawdad's with my cousins. Thanks for the trip down memory lane!

    ReplyDelete
  3. Such a lovely photo tribute to beautiful family adventures! They will treasure those moments and memories for their whole lives - I've never seen crawfish in the water before, how fun for the kids to catch them and then get to enjoy them for dinner!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P