By the way, mud bugs (mud dogs) are crawfish. Its just a nickname for them, I think they first started calling them "mud bugs" down in Venice, LA (the bayou). Langostino is a tiny salt water lobster. The same kind you see for sale up and down playa Sosua.
Maybe it was the fresh water kind that are being sold in Sosua? Lol
Fresh water or sea water. I am going to have them search both kind and have weekly feast. (if I can)..lol
Corn, potatoes, mushrooms, smoked sausages and cauliflower mixed in with the Zatarains based boil With mixed in with goodness.
My mouth waters just thinking about it.
Maybe it was the fresh water kind that are being sold in Sosua? Lol
Fresh water or sea water. I am going to have them search both kind and have weekly feast. (if I can)..lol
Corn, potatoes, mushrooms, smoked sausages and cauliflower mixed in with the Zatarains based boil With mixed in with goodness.
My mouth waters just thinking about it.
cauliflower in a crawfish boil???? Quick, someone check his temo.
Everything and anything you have or want, goes into the pot. Always with sausage, and shrimp. Sometimes with crawdads, some crab or even langostinos. When everything is cooked up, the pot is drained, white butcher paper is spread out on a table, and the whole mess is poured out onto the table for everybody to dig in. This is a Southern favorite. Add some beer, wine, music, and some Wild Turkey, and I believe you have a party goin on.
Here, I could see batata, yucca, corn on the cob, yotia, papa, langostinos, shrimp, and crab being used. Problem would be the sausage, and the seasoning as stated in an earlier thread. Low Country Boil Dominican style..
Everything and anything you have or want, goes into the pot. Always with sausage, and shrimp. Sometimes with crawdads, some crab or even langostinos. When everything is cooked up, the pot is drained, white butcher paper is spread out on a table, and the whole mess is poured out onto the table for everybody to dig in. This is a Southern favorite. Add some beer, wine, music, and some Wild Turkey, and I believe you have a party goin on.
Here, I could see batata, yucca, corn on the cob, yotia, papa, langostinos, shrimp, and crab being used. Problem would be the sausage, and the seasoning as stated in an earlier thread. Low Country Boil Dominican style..
Unless you could get a German butcher shop to possibly grind you some but all and all, sausage in the DR sucks in my opinion. The Andouille sausage makes the boil and without that specific taste, it's not low country boil.the problem would really be the sausage. some fool would throw longaniza in the pot, and that would be the end of that.
Unless you could get a German butcher shop to possibly grind you some but all and all, sausage in the DR sucks in my opinion. The Andouille sausage makes the boil and without that specific taste, it's not low country boil.
Lived 3 years on the MS Gulf Coast, and I promise, if anyone ever even thought of putting cauliflower in a crawfish/shrimp/crab boil, you'd best believe they kept it to themselves.
Unless you could get a German butcher shop to possibly grind you some but all and all, sausage in the DR sucks in my opinion. The Andouille sausage makes the boil and without that specific taste, it's not low country boil.
You can get various sausage seasonings online at Amazon. I got a blend for something called Lanjager along with a device for filling the casings that looks kind of like a chalking gun. Kind of fun, really. I expect you can get the casings at butcher shops, esp any German one. With Andouille, you'd have to add fresh garlic into the meat blend. Most blends are sold with enough to make 50 pounds, and I make mine 5 pounds at a time. Smoking is another hurdle..
I love good extra spicy crawfish boil and I happened to heard DR has langostino/crawfish.
If true, I am going to order year or two worth of Zatarains seasoning and bring them in.
I know the season has started in LA but when and where can I get some in DR?