Crawfish Ettoufee

Crawfish EtoufeeCrawfish Ettouffee

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 quart shrimp or seafood stock
  • 3 pounds crawfish tails (can get at Heinens)
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour and stir continuously to make a roux.
  3. Stir the roux over medium heat until the color of peanut butter, making sure not to burn, 5 to 7 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  5. Add the tomatoes, to the pot and seasonings.
  6. Cook the tomatoes for 2 to 3 minutes and then whisk in the  stock.
  7. Bring the mixture to a boil, and reduce to a simmer.
  8. Cook the etouffee, stirring occasionally, for 45 minutes.
  9. Add the crawfish to the pot, stirring to evenly distribute. Cook for 5 minutes, or until they are cooked through.
  10. Add the chopped parsley to the pot and chopped green onions and stir to combine.

Serve immediately over steamed white rice

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July 21, 2013. Tags: , , , , , , . Cajun, Main Courses, Seafood. Leave a comment.

Mama Stahl’s Jambalaya

jambalaya

  • 4 Tbsp butter
  • 1 Cup (or as much as you would like) chopped smokeded ham (like cure 81)  or tasso
  • Andouille or other good pure pork sausage (Polish)
  • 2-3 large Boneless chicken breast (sub 1/2-1 lb shelled deveined shrimp)
  • 1 ½ Cup chopped onions
  • 1 ½ Cup chopped celery
  • 1 Cup chopped green peppers
  • 1 Cup other veggies–tomatoes, squash, zucchini, etc. (optional)
  • 1 ½ tsp chopped garlic
  • 2 Cups uncooked rice
  • 4 Cups chicken stock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  1. Brown the sausage, tasso (ham) and chicken in butter (approx. 5 min)
  2. Add onion celery, peppers and garlic and seasonings stirring and scraping the bottom of the pot well.
  3. When everything starts to brown add rice and continue to stir 2-3 min.
  4. Add stock, stirring well.
  5. Bring mixture to a boil.
  6. Reduce heat to simmer, cover and leave about 20 minutes.

Serve with Hot creole sauce.

Hot Creole sauce

  • 2 Tbsp butter
  • ¾ Cup chopped onions
  • ½ Cup chopped green peppers
  • ¼ Cup chopped celery
  • 1 ½ tsp garlic
  • 1 Cup chopped  tomatoes
  • 1 ¼ Cup chicken stock
  • 1 Cup tomato sauce
  • 1 tsp sugar
  • ½ tsp tabasco
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp basil
  1. Melt butter, sauté onions, celery, green peppers, garlic until transparent
  2. Add everything else and simmer ½ hour.
  3. You can cut cayenne pepper and tabasco if too spicy or add more to heat up.

July 21, 2013. Tags: , , , , , , , . Cajun, Chicken, Main Courses, Pork, Seafood. Leave a comment.

Gumbo

My mom gave this recipe to me and it makes the best gumbo ever. Plus, you can change out the meat, which makes it super versatile.

 

  • 2 c           chopped onions
  • 1 ½ c      chopped green bell peppers
  • 1 c           chopped celery
    Seasoning:
  • 2 t           salt
  • ½ t          white pepper
  • ½ t          black pepper
  • ¼  t         cayenne pepper
  • 1 t           sweet paprika
  • ½ t          thyme
  • ¼ t          oregano
  • 1 t           onion powder
  • 1 t           garlic powder
  • 1 c           veg oil
  • 1 ½ c      flour
  • 1 T          garlic
  • 6 c           seafood or chicken stock – they have seafood stock at caputos – blue carton
  • 1 lb         smoked pork sausage, andouille or polish kielbasa cut into ½ inch pieces
  • 1 lb         shrimp
  • 1 doz     oysters
  • 1 lb         crab
  • 3 c           hot cooked rice

Serves: 6-8

  1. Combine onions, bell peppers and celery in a bowl.
  2. Add seasoning mix to bowl.
  3. In a stock pot add stock and bring to a boil.
  4. Heat oil and flour in heavy skillet on medium high heat.  Whisk constantly with a wire whisk until roux is dark red/brown, do not let it scorch or get on your skin, really hot!
  5. Turn off heat.
  6. Add vegetable seasoning mix and stir with a wooden spoon.
  7. Add garlic.
  8. Add roux mixture by the spoonful to the stock and allow to dissolve.
  9. Add sausage and cook approx ½ hour on simmer.
  10. Skim oil from surface.
  11. When you are ready to serve add seafood and cook a couple of minutes.  Do not overcook, shrimp gets tough as does the oysters. (You change any of the seafood depends on what you can find at the store, can also do chicken instead of seafood.)
  12. Serve over rice.

October 21, 2012. Tags: , , , . Cajun. Leave a comment.