Wunderfull!
I’m on this forum exactly for these wonderful recipes. I tried generating a recipe from the data, and I hope it turns out reasonably close to the original. I’m going to cook it myself.
- Beef: 9.9 oz
- Shrimp: 4.6 oz
- Andouille sausage (cooked, diced): 4.6 oz
- Crawfish tails: 4.2 oz
- Lump crab meat: 2.1 oz
- Fine crab meat: 2.1 oz
- Corn kernels: 1.8 oz
- Bread crumb: 2.3 oz
- Cold milk: 2.5 oz
- Onion, fresh: 1.6 oz
Total batch: 2 lb 3.6 oz
SEASONING & INGREDIENTS
- Egg (whole): 55 g/kg -> 55.6 g for this batch
- Bell pepper, fresh: 40 g/kg -> 40.4 g for this batch
- Garlic, fresh: 6 g/kg -> 6.1 g for this batch
- Parsley, dried: 1 g/kg -> 1 g for this batch
- Paprika, sweet: 2 g/kg -> 2 g for this batch
- Cayenne: 0.6 g/kg -> 0.6 g for this batch
- Garlic powder: 0.8 g/kg -> 0.8 g for this batch
- Onion powder: 0.8 g/kg -> 0.8 g for this batch
- Oregano: 0.5 g/kg -> 0.5 g for this batch
- Thyme: 0.5 g/kg -> 0.5 g for this batch
- Black pepper: 0.4 g/kg -> 0.4 g for this batch
A Cajun-style meatloaf, I guess.
Method:
1. Finely chop the shrimp and dice the cooked andouille sausage. Drain the crawfish tails and crab meat well.
2. Combine the ground beef, shrimp, andouille, crawfish, crab meat, corn, diced bell pepper, onion and garlic in a bowl.
3. Mix in the breadcrumbs, milk, beaten eggs and all spices until evenly combined — don't overwork it.
4. Press into a loaf pan and freeze for 90 minutes to firm up before cooking.
5. Cook in a pellet smoker at 350°F / 177°C until the internal temperature reaches a safe 71°C / 160°F.
