May I add:
How to Make Crayfish or Shrimp Etoufee
A Louisiana classic, this may make some a little squeamish when they see the crayfish (sometimes called a crawfish). But who cares. All the more for you. If it's really a problem, though, just make the Ãtoufee with shrimp, instead. Serves 4.
Ingredients:
3 garlic cloves (two crushed, one minced)
2 onions (one quartered, one minced)
hot cooked rice
1 bay leaves
2 tbsp. butter - cut into small pieces
1 tsp. fresh thyme
1 tbsp. fresh lemon juices
4 minced scallions
3 tbsp. peanut oil (or other oil)
3 lbs. crayfish or large shrimp in their shells
10 coriander seeds
3 tbsp. all-purpose flour
ground red pepper to taste
1 tsp. ground black pepper
salt and pepper to taste
1 seeded and finely minced jalapenos
1 small dried chile peppers
1 minced yellow bell peppers
Steps:
1. Combine 4 c. water, bay leaf, quartered onion, 2 crushed cloves garlic, thyme, black pepper, coriander seeds and chili pepper in a saucepan. Bring to a boil.
2. Add crayfish (or shrimp) and return to a boil.
3. Reduce heat to medium, cover and cook 1 minute.
4. Remove from heat and let stand 10 minutes.
5. Remove the crayfish (or shrimp) with a slotted spoon.
6. Strain the liquid into a clean saucepan. Boil until reduced to 2 cups.
7. While liquid boils, peel the shellfish.
8. Heat peanut oil in a medium saucepan over medium heat. Stir in flour.
9. Cook, stirring, until flour turns brown (about 10 minutes).
10. Add bell pepper, minced onion, jalapeno and 1 clove minced garlic and cook 1 minute.
11. Whisk in the reduced shellfish stock, gradually, and cook, stirring, over medium-low heat until mixture thickens.
12. Add peeled shellfish, scallions, butter, lemon juice, ground red pepper, salt and black pepper. Heat through, taste and adjust seasonings. Serve with hot cooked rice.
CRAWFISH ETOUFEE
2 lb. crawfish tails
1 c. onions, finely chopped
2 cloves garlic
1 c. celery
2 c. whole tomatoes, chopped
2 tbsp. Worcestershire sauce
Cooking oil, salt, and pepper
Cooked rice
Wilt onions in oil. Add everything else except crawfish.
Cook over low heat 1 to 1 1/2 hours. Add crawfish and simmer for about 20 minutes longer. Serve over cooked rice.
Shrimp Etoufee
Servings: 4 servings
Ingredients:
Seasoning Mix:
2 tsp. salt
2 tsp. cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
Other ingredients:
1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green peppers, chopped
7 tbsp. vegetable oil
3/4 cup all-purpose flour
3 cups seafood stock (or chicken broth)
1/2 lb. butter
2 lb. shrimp crawfish
1 cup green onion, finely chopped
4 cups rice, cooked
Directions:
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour, stirring until smooth (this mixture is called "roux"). Lower heat, continue cooking, whisking constantly, until roux is dark brown (this will take a while, be patient, and don't stop stirring (this is the secret to a good etouffee, the darker the "roux", the better. Don't let it burn, though).
Remove from heat and immediately stir in the vegetables and 1 tbsp. of the seasoning mix with a wooden spoon; continue stirring until cooked, about 5 minutes.
In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring constantly.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.
Add the remaining seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tbsp. more of butter or water and shake pan until it combines). Serve immediately, over cooked rice.
Crawfish Etoufee Pie
The tasty crustaceans make a delicious pie, pate' or etoufee. You will need four pie crusts for this first recipe. It makes two pies with top crusts.
Crawfish Etoufee Pie (8 Servings):
INGREDIENTS:
2 bunches green onions
1 stick margarine
½ cup flour
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
3 tablespoons tomato sauce
2 teaspoons salt
1 teaspoon paprika
¼ teaspoon white pepper
1/4 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1 teaspoon cayenne
¼ teaspoon black pepper
3 cups water
1 bunch parsley, chopped
3 pounds crawfish tails with fat
DIRECTIONS:
Chop green onions, separating tops and bottoms. In a saucepan, melt margarine. Add flour and brown lightly, stirring constantly. Add garlic, green onion bottoms, onion, green pepper, celery and tomato sauce. Cover and simmer about one hour, stirring frequently to keep from sticking. Add seasonings and water. Simmer for additional two to three hours.
If mixture thickens too much, add more water. Mixture should be creamy and as thick as a paste when tails and fat are added. Add tails and fat. Cook 15 minutes or until tails are tender. Add onion tops and parsley.
Pour filling into two pie shells. Cover with another layer of dough. Cut slits in top. Bake at 350 degrees for 35 minutes or until golden brown. When removed from oven., allow pies to cool for at least 20 minutes. Cooling time is important for the filling to set before serving. It is best to make the etoufee the day ahead and fill the pies the day you plan to serve them. The filling freezes well. It may also be served over fluffy white, steamy rice.
