(05-19-2018, 10:06 PM)Team Uzi Wrote:(05-19-2018, 01:10 PM)Octo Wrote:(05-19-2018, 01:23 AM)Team Uzi Wrote:(05-19-2018, 12:39 AM)Octo Wrote: We made Jambalaya once, but I don't wanna talk about it. We made a deal never to tell anyone.
Cajun and Creole food should be pretty easy to make in Finland particularly with what I would assume would be it's abundance of fresh seafood there.
Unfortunately that's not the case, we don't have any real salt waters around. The Baltic Sea has a much lower salinity and is not the cleanest of waters. The further north you go the less salinity. Up north the water is considered fresh water. Sure there's a lot of salmon and that sort of good stuff. Pike and bass fishing is still very much a classic way to spend a summer day, but that's not what you wanna put in Cajun and Creole food.
It's not necessary to use saltwater fish for good Cajun or Creole food.
Salmon works quite well, I guarantee!
Just dredge the fillets in Cajun spices , liberally
Brush on melted butter (unsalted) and place into a cast iron skillet heated up with a blowtorch (not kidding) 400F is about right.
About 2 minutes each side should do it!
I can't even tell you about my wonderful cooking experiences as this is a family friendly forum kinda
We do have local crayfish and stuff but they're on a protected list and also Chernobyl effects makes me think we need to get protective of what we have