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Chilly-Cheese Crawfish Étouffée
(by Marc Savoy of Eunice, LA
Adopted/improved/totally butchered/adapted by B "where’s the
cheese" G of Naperville, IL)
Contributed by Sarah Savoy, who says:
"Some people make this dish with a roux, which makes it a much
heavier meal. This is my Dad's recipe. It allows the flavor of the
crawfish to take the lead."
BG ses:
"no roux leaves it runny and lets it seep into the rice… mmmmm!
Plus it sets up as it cools… This etouffee has the proper ‘Yats’
colour. Heather likes it, and I bet "Mike will too! It
was good before i totally changed it, but now it fucking rocks."
Ingredients:
*Olive oil
*2 pounds crawfish tails (or you can use shrimp)
*1 medium onion or so, chopped
*1/2 bunch scallions, tops only, chopped
*1 bell pepper or so, chopped
*1 stalk celery or so, chopped (if you want…)
*3 tablespoons minced garlic (2-3 cloves or so)
*½ brick cream cheese or so
*1 small 8-ounce can tomato sauce
*1 cup (8 ounces) water
Seasoning
*2 tablespoons onion powder
*2 tablespoons garlic powder
*2 tablespoons dried oregano leaves
*2 tablespoons dried sweet basil
*1 tablespoon dried thyme leaves
*1 1/2 tablespoon black pepper
*1/2 tablespoon cayenne pepper
*1/2 table spoon chilli powder
*1 tablespoon celery seed
*5 tablespoons sweet paprika (I know! Make sure you got enough
before you start – this is about half of a 2.12 oz bottle)
Combine seasonings in food processor and pulse until
well-blended, or mix thoroughly in a large bowl. The seasoning
doubles or triples well. Give lots of it away as gifts to your
family and friends. This makes about 2 or 3 times as much as you
need. Put it on some toasted buttered French bread to use as (as my
momma would say) a ‘pusher.’
During prep coat meat in seasoning (if you’re doing shrimp, I’d
say cut it up into smallish pieces) and put all your
veggies/garlic/etc together in a bowl cuz you’ll cook it an
then pull it off the heat.
With olive oil, cook veggies till onions start to turn
translucent. Pull from heat and set to side. Add more oil if needed
and add the crawfish. Cook over a high heat until the water is gone,
stirring frequently. (This can take some time, especially if you are
using frozen crawfish, which have a lot of water in them. If using
shrimp, do not cook more than 10 minutes.)
About half an hour before serving, prepare some boiled rice.
(Note: Please use real rice, the stuff that doesn't boil in a bag.
We HATE that stuff!!) Use two cups of rice and three-and- a-half to
four cups of water, a little salt, and boil, uncovered, over
medium-high heat until the water boils off the top of the rice.
Then, turn the heat to medium and continue to cook it, uncovered,
until the rice around the rim of the pot starts to look dry. Turn
the heat very low, cover, and cook for about seventeen minutes. Oh
you read all that… congrats. So, yeah, make some rice about the same
time you put the meat on to cook…
Add the onion, scallions, bell pepper, and garlic to the
crawfish, lower the heat to medium-high, and cook 7 minutes stirring
frequently. Add a third to half brick of cream cheese, stir until
smooth then add some more seasoning.
Add the tomato sauce and cook 5 minutes, stirring frequently. Add
water, bring to boil, then reduce to simmer for 5 minutes. Serve
over rice.
YIELD: 8 portions. Posted by BG on 12/14/03; 3:47:23
AM
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