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Originally Posted by Inmem58
Awesome I would really appreciate it. Not sure why some recipes don't start out with that dark chocolate roux. I would think that's how they would make it back in Louisiana.
Cast iron Brussels sprouts were amazing though.
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Étouffée isn't a dark base, so the roux wouldn't be like what you'd use for gumbo. Try this. This is a friend of mine in Baton Rouge - a 6'7, 350-pound friend who knows his food.
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Crawfish Étouffée:
2 lb crawfish tails (fresh or frozen)
Crawfish fat
3/4 cup seafood stock or water
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 Tbs chopped fresh parsley
2 Tbs chopped green onion tops
Salt, black pepper, and red pepper to taste
1 Tbs cornstarch
Procedure
1 Season the crawfish tails and set aside.
2 In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
3 Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
4 Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
5 Then remove from heat cover and let rest for 5 minutes.
6 Serve over rice with a green salad and French bread
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