Yesterday, I was going through the Recipe Thread for an idea to feed at the office. After seeing Hillary, RaginCagin, and of course Cajun Blake's recipes for etouffee, I almost had my mind made up. At that moment our admin came in with a King Cake from Haydel's in New Orleans. (My Momma sends me one every year. She's one of those north Louisiana Mommas who takes pride in the culture throughout the state...and knows how to cook. Our baby girl is a scheduled C-section on March 4, so Momma sent them early this year)
Today it's King Cake for breakfast...
and Etouffee for lunch.
I'm making a triple recipe, but the amounts listed below are for a single.
The Shivor Family Etouffee
1 lb. crawfish tails w/fat
1 stick butter
1 c. chopped onion & bell pepper
3 T. flour
1 can chicken broth
1 pod garlic, chopped fine
1 can Rotel tomatoes
1 can cream of celery soup
2 tsp. paprika
1/4 c. chopped green onion
1/4 c. chopped parsley
2 T. tomato paste
salt, pepper, cayenne, Tony Chachere's (Cajun Blake's if you have it) to taste
1. Melt butter in heavy saucepan.
2. Add onion and bell pepper and saute until tender.
3. Add flour and tomato paste, stirring constantly until well mixed (do not brown).
4. The tomato paste is going to give you the "red" roux rather than brown or blond.
5. Add soup, broth, rotel tomato, and garlic and stir to blend.
6. Add spices and stir.
7. Let this simmer for about 10-15min while you get the parsley and green onion chopped for later.
8. Add the crawfish, and let simmer.
9. Start the water for your rice. I boil my rice just like pasta. Use an excessive amount of water and let it rolling boil until it is done, but you do it however you like. I add a cap full of vinegar to make the rice really white.
10. While the rice is cooking, put the parsley and green onion in the etouffee. I like using these as another ingredient rather than a garnish, so I put them in and let them simmer with everything else.
Once the rice is cooked to your liking your almost ready. If you use the boil/vinegar method I used, you need to rinse the rice really well. I use hot water, so the rice doesn't get cold.
While your rice was cooking your etouffee was getting happy
I believe you know how to do this part
I hope some of you use and enjoy this. I'm also open to any critiques.
Today it's King Cake for breakfast...
and Etouffee for lunch.
I'm making a triple recipe, but the amounts listed below are for a single.
The Shivor Family Etouffee
1 lb. crawfish tails w/fat
1 stick butter
1 c. chopped onion & bell pepper
3 T. flour
1 can chicken broth
1 pod garlic, chopped fine
1 can Rotel tomatoes
1 can cream of celery soup
2 tsp. paprika
1/4 c. chopped green onion
1/4 c. chopped parsley
2 T. tomato paste
salt, pepper, cayenne, Tony Chachere's (Cajun Blake's if you have it) to taste
1. Melt butter in heavy saucepan.
2. Add onion and bell pepper and saute until tender.
3. Add flour and tomato paste, stirring constantly until well mixed (do not brown).
4. The tomato paste is going to give you the "red" roux rather than brown or blond.
5. Add soup, broth, rotel tomato, and garlic and stir to blend.
6. Add spices and stir.
7. Let this simmer for about 10-15min while you get the parsley and green onion chopped for later.
8. Add the crawfish, and let simmer.
9. Start the water for your rice. I boil my rice just like pasta. Use an excessive amount of water and let it rolling boil until it is done, but you do it however you like. I add a cap full of vinegar to make the rice really white.
10. While the rice is cooking, put the parsley and green onion in the etouffee. I like using these as another ingredient rather than a garnish, so I put them in and let them simmer with everything else.
Once the rice is cooked to your liking your almost ready. If you use the boil/vinegar method I used, you need to rinse the rice really well. I use hot water, so the rice doesn't get cold.
While your rice was cooking your etouffee was getting happy
I believe you know how to do this part
I hope some of you use and enjoy this. I'm also open to any critiques.
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