(no subject)

[petermarcus]

So billijean asked what veggies we have onhand, and I listed the ones I was going to use in an etouffe later this week. Then I thought about it and got hungry, so I cooked it tonight.

PeterMarcus' Crawfish Etouffe:

This is the quick-n-easy version. There's a secret version of mine that takes a couple hours, but this one should be in and out in a half hour if you cook the rice at the same time.

Cajun Seasoning: (Emeril's Essence, modified by me)
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 teaspoons dried thyme (that's teaspoons, not tablespoons)

This makes a half-cup or so of seasoning. Should last a long time, but it's good in a lot of things.


Etouffe:
1/2 stick butter
2-3 tablespoons flour
2 cups chicken stock (heated)
1 red bell pepper (or green), chopped
1 medium white onion, chopped
2 stalks celery, chopped
1/2 pound crawfish tails, shelled and cooked. (you can use shrimp, or even pulled chicken if you don't like shellfish)

Melt butter in saucepan on high until melted and sizzling. Add flour and stir with a wooden spoon. You're looking for the roux to be a bit liquid, about as thick as a gravy, so add more butter or flour as needed. Stir until blonde-brown. Add chopped bell pepper, onion, and celery. Stir for several minutes. The veggies will sizzle and the onions will get translucent. The roux may also clump up and stick to the veggies so there's kinda this crumbly stuff in with the veggies. That's a good thing, just keep stirring with the wooden spoon so the roux doesn't burn.

When the veggies have cooked for 3 minutes, add some of the cajun seasoning. This is purely a personal thing -- I like it hot and I put in about 2 or 3 tablespoons. If you like it less spicy, put in less. You can always add more.

When the celery and peppers start getting soft, turn the heat to medium and pour in the chicken stock, about 1/2 a cup at a time. Stir the roux in -- it will dissolve and then the whole thing will thicken up. When fully dissolved, add the crawfish and simmer on a lower heat. If things get too thick, add water. If too runny, let it cook down a bit.

Simmer the crawfish for 3-5 minutes and you're done.

Serve over white rice, with chopped scallions as a garnish.

Comments

[nbbmom.livejournal.com]

Get yer ass to Charlottesville pronto mister! And don't forget to pack your saucepans. :)