Crawfish Etouffe
Ingredients
- 1 stick butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1 pound peeled crawfish tails
- 2 teaspoons minced garlic
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- Pinch of cayenne pepper
- 2 tablespoons finely chopped parsley
- 3 tablespoons chopped green onions
Directions:
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about four minutes. Stir in the parsley and green onions and continue cooking for two minutes. Serve over steamed rice.
Crawfish and Shrimp Bisque
Ingredients:
- 4 (10 ounce) cans Cambell's Cream of Potato soup
- 1 (10 ounce) can Cream of Mushroom soup
- 1 (10 ounce) can Cream of Celery soup
- 1 quart chicken broth
- 2 tablespoons Tony Chachere's Seasoning
- 1 large white onion, chopped
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 2 large stalk celery, chopped
- 1 tablespoon minced garlic
- Salt and black pepper
- 6 cups frozen corn
- 2 lbs Louisiana crawfish tails with fat
- 2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
- 1 pint half-and-half cream
Directions
Combine in a very large pot and heat just to boiling and then simmer covered:
- 4 cans Campbell's cream of potato soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 quart chicken broth
- 2 tablespoons Tony Chachere's
Meanwhile, sautee the following vegetables in olive oil:
- 1 large white onion, chopped
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 2 large stalks celery, chopped
- 1 heaping tablespoon minced garlic
- salt and black pepper
When the vegetables are soft, add to simmering pot. And add 6-8 cups frozen corn. Simmer covered for at least two hours. Then add:
- 2 pounds Louisiana crawfish tails with fat
- 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
Simmer covered for 15-20 minutes. Turn off heat and add 1 pint of half and half cream. Stir to heat through and serve.
Louisiana Gumbo
Ingredients
- 1 chicken
- 2 lbs hot breakfast sausage
- 3 lbs shrimp (peeled and deveined)
- 1 lb crawfish tail (peeled)
- 1 lb okra
- 8 ounces clam juice
- 4 bell peppers
- 2 Cayenne chili peppers
- 3 tablespoons ground sage
- 3 tablespoons chicken bouillon
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon gumbo file
- 1/2 cup flour
1. In a large stockpot boil chicken (completely covered by 2 inches of water), chopped okra, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool de-bone the chicken and shred the meat. Set aside for now.
2. Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
3. Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
4. Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
5. Add the chicken and gumbo file to the pot and bring to a boil.
6. Serve over rice with crackers and Louisiana hot sauce.
