| 1 lb. cleaned crawfish tails, commercial kind | ||
| crawfish fat and water to make 3/4 cup | 1 heaping tablespoon tomato paste | |
| 1 stick margarine or butter | 1 medium onion, chopped fine | |
| 1 heaping teaspoon all purpose flour | 1 tablespoon parsley | |
| 1 teaspoon salt | 2 very thin slices lemon | |
| 1/4 teaspoon cayenne pepper | 1 tablespoon green onion | |
| INSTRUCTIONS | ||
|---|---|---|
| Use
a saucepan with a tight fitting lid to etouffee, (French for smother).
Season crawfish
tails with salt and pepper,
set aside. Melt butter, add onion, cook over medium heat until tender.
Stir in the flour, blend
well. Add water, crawfish
fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a
little more water occasionally.
When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add
green onion and parsley, cook 2 minutes longer. Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish etouffee. |
||
| COOKING
TIP:
Commercial crawfish are
pasteurized and practically cooked. If you are using live crawfish,
wash, then scald in boiling
water. Clean them, picking
off the shells, leaving tails whole. Save crawfish fat. When tails and
fat from live crawfish
are added to cooked
mixture, it should be cooked 10 or 15 minutes longer.
Here's another one... Crawfish Etouffee
| ||
| Ingredients: | 1/2 cup roux * 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 1 small can diced rotel tomatoes 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, garlic powder dash of cayenne 1 cup finely chopped green onion tops for garnish | |
| Directions: | Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour until it is dark brown. Do not rush this. Add chopped white onions and bell pepper. Next add rotel tomatoes, water and seasoning. Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )Serve over the 'cooked' white rice and garnish each bowl with green onion. This is so good with garlic bread and potato salad or cole slaw. I like to offer hush puppies also. A lemon pie makes a good desert with this dish. Ohhhh yiyi! | |
| Oven Temp: | N/A | |
| Created By: | Mawmaw, Annie Ledet
| |
- 2 tablespoons olive oil
- 1/2 cup diced green bell peppers
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 teaspoon chili powder
- 1 (14-ounces) can tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white sugar
- Salt and pepper
- 1 1/2 pounds peeled and deveined shrimp
- Green onions, for garnish
Directions
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Shrimp Jambalaya
Ingredients:
- 3 to 4 pounds chicken pieces
- 1/4 cup vegetable oil
- 1 green bell pepper, chopped
- 1 small red bell pepper, chopped, optional
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 cups long-grain rice, uncooked
- 2 teaspoons salt
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon Tabasco sauce
- 3 cups water
- 8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp
Preparation:
Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender. Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.Jambalaya recipe serves 6.
Red Beans & Rice
Ingredients:
- 1 lb. red beans
- 1/2 lb. sausage, or more to your taste
- 1 onion (chopped)
- 2 sections garlic (finely chopped)
- 2 tablespoons celery
- 1 tablespoon parsley
- 1 lg. bay leaf
- salt to taste
- pepper to taste
- 2 teaspoons crushed red pepper , or to taste
- 2 teaspoons cayenne pepper, or to taste
- 2 teaspoons cumin
Preparation:
Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Put back on heat at moderate to slow boil.Meanwhile, saute in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to saute. Then add entire sauteed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.
Cook white rice according to directions on box.
Serve hot bean mixture over rice.
Here's a little something not normally associated with New Orleans, but it is associated with the South...
*This recipe is from the book Fried Green Tomatoes at the Whistle Stop Cafe. It is probably not native to New Orleans, but obviously still popular in the South, so I included it here.
Fried Green Tomatoes With Milk Gravy
Serves: 4
Ingredients:
- 3 tbs Bacon grease
- 4 Tomatoes: green, firm, sliced into 1 cm pieces (discard ends)
- 2 Eggs, beaten
- 2 cups breadcrumbs
- Flour
- Milk
- Salt
- Pepper
Directions:
1. Heat your bacon grease in a heavy frying pan. Dip tomatoes in eggs, then in bread crumbs. Slowly fry them in the bacon grease until golden brown on both sides. Put your tomatoes on a plate.
2. For each tablespoon of grease left in the pan, stir in one tablespoon of flour and blend well; then stir in one cup warm milk and cook until thickened, stirring constantly. Add salt and pepper till you like it.
3. Pour over the tomatoes and serve hot