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Reply
| | From:  Genie· (Original Message) | Sent: 6/2/2008 3:26 AM |
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:26 AM |
Shrimp Etouffee
3 cups onions, chopped
1 1/2 cups celery, chopped
2 bell peppers, chopped
8 garlic cloves, minced
3 cups green onions, chopped
1 cup butter
juice of 3 lemons
2 15 ounce cans tomato puree
3 cans cream of mushroom soup
3 8 ounces cans mushrooms pieces with stems
4 cups water
6 pounds shrimp, shelled, deveined
1/2 cup cornstarch
1/2 cup water
salt to taste
black pepper to taste
12 cup rice, hot cooked
Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. Blend cornstarch and 1/2 cup water; stir into shrimp mixture. Cook 10 minutes or until heated through. Correct seasoning; serve over hot rice.
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:28 AM |
Catfish Etoufee
2 large catfish fillets (could also use shrimp or crawfish)
1 cup onions, chopped fine
1/2 cup celery, chopped fine
2 garlic cloves, minced
1/4 cup butter
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice
In a deep skillet, cook the butter and flour together over low
heat to form a roux. Add the onions, celery, and garlic, and
sauté until tender. Add the tomatoes, salt, peppers, and water.
Simmer covered for 20 - 30 minutes. Add the fillets and cook
until flaky, 15 - 20 minutes. Serve over rice. Serves 2. NOTE:
The amount of cayenne here is set for a mildly hot taste. It can
be increased up to a full teaspoon for real Cajun flavor!
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:28 AM |
Chicken Etoufee
2 lbs. chicken
2 sticks butter
1/2 c. flour
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
2 cloves garlic, minced
1 t. salt
1 t. cayenne pepper
1/2 t. black pepper
1/4 t. thyme
1 c. chopped green onion, with tops
3 T. brandy or sherry (optional)
Boil chicken and cut into bite-sized chunks, reserving 2 cups
chicken stock for later use. Meanwhile, make a roux of
1 stick butter and flour cooking over low heat until mixture
is dark brown, stirring constantly, 20-30 minutes. Add the onion,
green pepper, celery, garlic, salt, cayenne, pepper and thyme;
cook until vegetables are softened. Gradually stir in stock and
let simmer 15 minutes or until thickened. Add chicken,
green onions, remaining butter and brandy.
Bring to a simmer for 4-5 minutes. Cover and remove from heat.
Let sit 15 minutes. Serve hot with rice.
Serves: 4-6
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:29 AM |
Crawfish Etoufee in Puff Pastry
For the Puff Pastry:
2 packages frozen puff pastry
1 egg
2 tablespoons milk
For the Ettoufee:
6 tablespoons butter
1 1/2 cups chopped onions
1/2 cup chopped celery
4 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
2 pounds crawfish tails (any fat reserved)
2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
Hot sauce
1 tablespoon Worcestershire sauce
4 tablespoons flour
1/4 cup water
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
For the Puff Pastry: Preheat the oven to 400 degrees F.
Roll the puff pastry out to 1/8-inch thick. With a 4-inch round
cutter, cut out 16 circles. Using a 2 1/2-inch cutter, cut the
centers out of 8 of the circles. Place the whole circles on a
parchment lined baking sheet.
In a small bowl, beat the egg with the milk to make an egg wash.
Brush the whole circles with the egg wash. Lay the circles with
the center cut out on top of the whole circles. Place in the
oven and bake for 10 minutes, or until golden brown. Remove from
the oven and cool.
In a large, heavy saucepan, melt the butter. Add onions, celery,
garlic, bay leaves and thyme and cook until vegetables are soft,
about 6 to 8 minutes. Season with salt and crushed red pepper.
Add crawfish tails. Add stock, tomatoes, salt, red pepper, hot
sauce, and Worcestershire sauce and bring to a boil.
Make a slurry with the flour and water. Add the slurry and bring
to a boil. Add lemon juice, green onions, and parsley and cook
for 15 to 20 minutes, stirring occasionally. Add remaining
butter and stir to combine well. Taste and adjust seasoning if
necessary. Serve in the puff pastry.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:30 AM |
Shrimp Or Crawfish Ettoufee
4 tsp Louisiana Hot Sauce
1 sm Bell Pepper, diced
1/3 C (85ml) Vegetable oil
1/4 C (60ml) Flour
1 med Onion, chopped
2 cloves Garlic, minced
2 stalks Celery, diced
2 med Tomatoes, peeled and chopped
1 C (250ml) Fish Stock or Clam Juice
1/2 tsp Dried Basil
1/4 tsp Dried Thyme
1 Bay Leaf
to taste Freshly Ground Black Pepper
1 lb (450g) Crayfish or Shrimp, cleaned and peeled
1/2 C (125ml) Chopped Scallions
To make the roux, heat oil in a heavy skillet until
hot.
Then gradually stir in the flour and stir constantly
until the mixture turns brown but does not burn. If you
burn the roux, start again. Should just be slightly brown.
Add the onions, garlic, celery, and bell pepper to the
roux, and saute for about five minutes until vegetables
are soft.
Add the tomatoes, stock, basil, thyme, and bay leaf.
Bring the roux mixture to a boil, stirring constantly.
Reduce the heat and simmer for fifteen minutes or
until it thickens to a sauce.
Add the hot sauce, crayfish/shrimp, and scallions
and simmer for an additional five minutes or until the
crayfish/shrimp are cooked.
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Reply
| | | From: Genie· | Sent: 6/2/2008 3:31 AM |
Crawfish Etouffee
1/2 cup oil or margarine
1/2 cup flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 cloves garlic, minced
2 1/2 cups fairly rich shrimp broth
1 tablespoon lemon
1/2 cup crawfish fat, substitute 3 to 4 tablespoons crawfish liquid or crawfish stock*
1 tablespoon lemon juice
1 teaspoon salt, omit if using crawfish stock
1 teaspoon fresh parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
1 pound frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice
Make a medium dark roux by whisking the flour into the oil over medium heat and cooking, stirring constantly, until the mixture is the color of chocolate. Add the onion along with the celery and garlic, and saute over medium low heat until vegetables are tender, about 10 minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to a rapid simmer, reduce to a low simmer, add the scallions, and simmer just until the crawfish are tender, about 10 minutes. Adjust seasonings. To serve, mound some rice in a plate, and ladle some of the etouffee on top. Serves 4.
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:14 AM |
Porkchop Ettouffee 6 pork chops, cut about 1/2 inch thick
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon thyme
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green pepper
1 can (15 oz.) chicken broth
1 can (5 oz.) evaporated milk
2 tablespoons bacon grease (for frying)
2 tablespoons flour (for the roux)
Tabasco to taste
Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mixture and place in refrigerator for 1 hour. Discard coating mix. In a large skillet, heat bacon grease until almost smoking. Fry chops until brown and remove. Add remaining flour and stir until it is brown. Add the chicken broth and evaporated milk, stirring until it forms a gravy. Add onion, celery and bell pepper and stir until tender. Add Tabasco to taste and add the pork chops back to the skillet. Simmer on low for 1 hour until chops are falling off the bone. Serve over rice with hot corn bread and greens. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:21 AM |
Shrimp Ettouffee 2 pounds. Shrimp, cooked and peeled
1/4 cup butter e, melted
3 tablespoons all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons chopped parsley
1 clove garlic, minced
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cooked rice
In a 10-inch skillet, combine butter and flour, whisking together to make a roux. Cook until golden brown. Add onions, celery, green pepper, parsley and garlic. Suttee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick.
Stir in shrimp, lemon juice, salt and pepper; heat thoroughly.
Serve over rice.
Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:28 AM |
Craw Fish Etouffee
If you're not feeling adventurous, you can substitute shrimp for the Craw fish; if you like lobster, though, you'll love these little critters the Cajuns call "Mud Bugs"!
2 pounds cooked, peeled craw fish (or shrimp)
1/4 cup butter e, melted
3 tablespooms all-purpose flour
1 cup chopped sweet onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove garlic, minced
1/2 cup water
1tablespoon lemon julie
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cooked rice
In a l0-inch skillet over medium heat, make a roux by adding flour to heated butter. Cook, stirring constantly with a flat whisk, until the roux the color of peanut butter. Add onions, celery, green pepper, parsley and garlic. Sautee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick. Stir in craw fish or shrimp, lemon juice, salt and pepper; cook until shrimp or crawfish are pink and cooked, about 3 to 5 minutes. Serve over rice. Makes 6 servings. | |
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:29 AM |
Crawfish Etouffee
1/2 cup oil or margarine
1/2 cup flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 cloves garlic, minced
2 1/2 cups fairly rich shrimp broth
1 tablespoon lemon
1/2 cup crawfish fat, substitute 3 to 4 tablespoons crawfish liquid or crawfish stock*
1 tablespoon lemon juice
1 teaspoon salt, omit if using crawfish stock
1 teaspoon fresh parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
1 pound frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice
Make a medium dark roux by whisking the flour into the oil over medium heat and cooking, stirring constantly, until the mixture is the color of chocolate. Add the onion along with the celery and garlic, and saute over medium low heat until vegetables are tender, about 10 minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to a rapid simmer, reduce to a low simmer, add the scallions, and simmer just until the crawfish are tender, about 10 minutes. Adjust seasonings. To serve, mound some rice in a plate, and ladle some of the etouffee on top. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:39 AM |
Shrimp Etouffee
3 cups onions, chopped
1 1/2 cups celery, chopped
2 bell peppers, chopped
8 garlic cloves, minced
3 cups green onions, chopped
1 cup butter
juice of 3 lemons
2 15 ounce cans tomato puree
3 cans cream of mushroom soup
3 8 ounces cans mushrooms pieces with stems
4 cups water
6 pounds shrimp, shelled, deveined
1/2 cup cornstarch
1/2 cup water
salt to taste
black pepper to taste
12 cup rice, hot cooked
Heat half the butter in kettle; saute onions, celery, bell peppers, garlic, and green onions until soft. Add lemon juice, tomato puree, soup, mushrooms and water; simmer. Saute shrimp in remaining butter in pink; add to vegetables and simmer 10 to 15 minutes. Blend cornstarch and 1/2 cup water; stir into shrimp mixture. Cook 10 minutes or until heated through. Correct seasoning; serve over hot rice.
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