More From the Cajun Guy

Emeril be damned. I'd rather make my friend Ken's Cajun cuisine any day of the week, rather than mess around with all that "Bamm-Bamm!" nonsense.

So, did all of you readers make a heaping pot full of his Crawfish Etouffee last night? Fabulous stuff, isn't it? Well, here are Ken's other recipes from that evening:

Ken's Potato Salad

5 lbs peeled (mostly) red potatoes
8 eggs
3 tablespoons mayo
3 tablespoons French's nuclear-grade yellow mustard
salt and pepper

Boil eggs. Boil potatoes until tender. Drain. Chuck potatoes and chopped up egg whites into a bowl. (I do use about half the yolks). You might not want to put the mayo in while potatoes are still extemely hot. Hey, some people get nervous about food poisoning. But you should start mixing this up while potatoes are still warm enough so that when you stir all these ingredients together you get a nice cream, yellow texture. Almost like mashed potatoes. If you're the sort who likes your potato salad chunky ... GO FIND ANOTHER RECIPE. I kid. Let the potatoes cool all the way. And don't stir so hard. Also, if you're the sort who likes to put vegetables in your potato salad, chopped vegetables work better with the chunky consistency, you sick vegetable-eating freak.

At any rate, stir all your ingredients together. Want a little more bite, use more mustard. Like it creamier, use more mayo. This recipe serves about "a lot of" people.

Ken's Black-eye Peas

Comments

[ken]

You know what that cake made me want to say? BAM!

Just joking. But I did feel like a junkie in a made-for-tv movie. I was just standing there, eating it with my hands, all of it, almost crying, wishing I could stop. But... I just couldn't.

[Joaquin Ochoa]

No disses to da' man Emeril. Kid's got mad-crazy skillz to pay dem' billz...shaaaow! Hatas' needent apply...quit da hater-aid yo. Great Southern Cuisine in Queens, yo. Kid, it's made crazy up in that piece...check it. Deya make a jumbo data make ya wanna jump!jump! Word to da mutha'. Peace...check it...queens yo.