I love crawfish etoufee. We use the recipe on pages 74-77 in Paul Prudhomme’s Louisiana Kitchen Cookbook except instead of ¼ cup of minced celery, onion and green bell pepper, I substitute 1 cup of each. In this recipe I also added about two Tbs. of garlic scapes, from our garden, still in good condition after 9 months (Amazing!). Also, we use only 8 oz. of butter, rather than the 16 oz. of butter that his recipe calls for. The 12 or 16 oz. bag of frozen crawfish is purchased at Nantucket Shoals ($12.95).
I chopped all the vegetables and green onions before Suzette came home, so all she had to do was combine the spice mixture and make the roux, while I made seafood stock with hot water poured over instant dashi (from Ta Lin). It takes a large skillet to make the roux. Then the stock is added to the roux to make a cream sauce and is then put in a large pot to which the vegetables are added to cook the vegetables. Then the skillet is used to cook the crawfish in the butter and spice mixture and when warm added to the large pot to cook with the vegetables in the roux diluted with the stock for about twenty minutes to integrate the flavors.
We served it over PPI rice. And drank beer to wash down the spicy concoction.
Down home comfort food with a spicy edge to it made in less than 1 hour of prep and cooking time with enough left over for another meal.
Bon Appètit
No comments:
Post a Comment