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Creole | |
| 1 stick butter 2 lg onions, diced 2 stick celery, chopped small 2 Tbsp garlic, minced 1 1/2 bunch green onions, sliced (reserve some for garnish) 1/2 - 1 bell pepper, diced 5 Tbsp all-purpose flour 32 oz shrimp or chicken stock, or water 4 chicken bouillon cubes (only if using water instead of stock) 1 lb Louisiana crawfish tails and fat (do not use Chinese) 1/2 bunch parsley, chopped 1/2 tsp cayenne pepper salt & black pepper, to taste tabasco or LA hot sauce (optional) If you like tomato based add the following as part of step 3 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil | |
| Sauteeing vegetables in butter. 1 Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown. 2 Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. 3 If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. 4 Simmer on medium-low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium, or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water. 5 When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer for 5-10 minutes. Adding parsley to the pot. 6 Add parsley. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon! | |
Unrated | |
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