Perhaps the quintessential dish served in the Big Easy is Etouffee, made with either shrimp or crawfish. There are as many variations of this dish, but here is my favorite:
■ ½-cup cooking oil
■ 2 cups finely chopped white onion
■ 1 large bell pepper, medium diced
■ 1 stalk of celery, medium diced
■ 2 cups whole tomatoes, mashed
■ 2 cups tomato juice
■ 1/4 cup lemon juice
■ 6 tablespoons roux
■ 2 tablespoons Worcestershire
■ 1/4 cup minced parsley
■ ½ cup chopped leaf of garlic, or green onion tops
■ 2 cloves of minced garlic
■ 1/4 tablespoon of red pepper
■ 1/4 tablespoon of salt, or to taste
■ 1/4 tablespoon of pepper, or to taste
■ 1 pound of cleaned and de-veined crawfish
Pour oil into a heavy skillet and sauté onions, bell pepper, and celery until limp. Do not overcook. Add tomatoes, tomato juice, lemon juice, roux and Worcestershire.
Bring to a boil, then reduce to medium hat and add parsley, garlic leaf, garlic cloves, red pepper, and salt and pepper. Cook for about five minutes, then add crawfish and cook for fifteen more minutes. Simmer until ready to serve. Over rice, this dish serves four.
Bring to a boil, then reduce to medium hat and add parsley, garlic leaf, garlic cloves, red pepper, and salt and pepper. Cook for about five minutes, then add crawfish and cook for fifteen more minutes. Simmer until ready to serve. Over rice, this dish serves four.
Hey, and read my book Murder Etouffee for more recipes, southern short stories and a taste of the French Quarter.
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