Ron's Cajun Connection Crawfish Boil - Sat 2/27
Ron's Cajun Connection Crawfish Boil - Sat 2/27
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Ron's Cajun Connection Crawfish Boil - Sat 2/27
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Post #1 - February 25th, 2010, 12:03 amI saw this post from jimswside and thought what better way to welcome Spring? Crawfish, oysters...yum. Check out the Cajun Connection post for mouthwatering info.jimswside wrote:Just got an email from CC
another Crawfish boil this weekend 2/26 - 2/28(Fri-Sun) while they last. also raw oysters, and bananas foster dessert. The batch I had from them a few weeks ago were great. Dont miss out.
If I wasnt gonna be busy practicing bbq, Id be going for sure.
Is anyone interested in joining me on a trek over to Utica, IL around 4pm on Saturday? I don't have a car, but willing to rent a car and/or carpool from the downtown area.
Cajun Connection
897 East U.S. Highway 6
Utica, IL 61373
815-667-9855
http://www.ronscajunconnection.com/Last edited by petite_gourmande on February 25th, 2010, 8:22 am, edited 1 time in total.“Nothing is more agreeable to look at than a gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)
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Post #2 - February 25th, 2010, 7:44 amI hope you can get some takers, CC, their gumbo, and crawfish are a few of those not to miss items in all of Chicagoland.
I would join you, but I have alot going on on Saturday.
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Post #3 - February 25th, 2010, 8:20 amjimswside wrote:I hope you can get some takers, CC, their gumbo, and crawfish are a few of those not to miss items in all of Chicagoland.
I would join you, but I have alot going on on Saturday.
Have a blast practicing bbq, what fun. Would never think to attempt an endeavor of that magnitude, but sure do enjoy the results of others.
Crawdad seasons usually run until April or a little later? There will be other opportunity if not this weekend, but did dream of gumbo and oysters to start, then the crawfish and baskets of fried stuff: Gator, fried oysters, boudin balls, shrimp, etc. Always partial to etouffee, preferably crawfish.“Nothing is more agreeable to look at than a gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)
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Post #4 - February 25th, 2010, 8:26 ampetite_gourmande wrote:
Crawdad seasons usually run until April or a little later? There will be other opportunity if not this weekend, but did dream of gumbo and oysters to start, then the crawfish and baskets of fried stuff: Gator, fried oysters, boudin balls, shrimp, etc. Always partial to etouffee, preferably crawfish.
I believe you have a couple months of crawfish season left.
Unfortunately I just crammed alot in to my schedule Saturday otherwise Id be in for sure(daughters 1st swim lesson, visit to the mattress store for our daughters new bed, Dish installation between 12-5, etc).
If things look like they are clearing out and you get a group together I might be a last minute additon if there is room.
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Post #5 - February 25th, 2010, 10:10 pmPG--I would do this with you for sure (and could probably get a group together) with a bit more notice. I'm already booked for Sat. but get a date for the next one and let's plan it!!!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #6 - February 25th, 2010, 10:42 pmboudreaulicious wrote:PG--I would do this with you for sure (and could probably get a group together) with a bit more notice. I'm already booked for Sat. but get a date for the next one and let's plan it!!!
I know it was implusive upon seeing Jim's post. Spring fever must have really taken hold.
Yes, let's plan the next one. I will sign up for CC's emailing list and hopefully find out a little more in advanced. Thanks, B!“Nothing is more agreeable to look at than a gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)
