A Cooking Fool

Etoufee

Posted By: The Fool
Date: Sunday, November 15 2009, at 10:19 a.m.

In Response To: Gumbo (The Fool)

More Cajin food. Etouffee is kinda like Gumbo without the roux though I have seen some make a roux.. The word Etouffee in french which means smothered. It's a "smothered" stew. Some people make a roux which,in my opinion turns the whole thing into a Gumbo. It traditionally contains crawfish. I also put shrimp and andouille sausage in the pot. Get as creative as you want. Everyone has their own version. This is a basic Etoufee and just one of my etoufee recipes. Ingredients: 4 teaspoons Louisiana Hot Sauce 1 small Bell pepper, diced 1/3 cup vegetable oil 1/4 cup flour 1 medium onion, chopped 2 cloves garlic, minced 2 stalks celery, diced 2 medium tomatoes, peeled and chopped 1 cup fish stock or clam juice 1/2 teaspoon basil 1/4 teaspoon thyme 1 bay leaf freshly ground black pepper 1 pound crayfish, peeled 1/2 cup chopped scallions, including the greens Directions: Saute the onions, garlic, celery, and Bell pepper for five minutes. Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes. Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve over rice. Damn this is good! The Fool

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The Fool -- Sunday, November 15 2009, at 10:17 a.m.

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Message: > More Cajin food. > Etouffee is kinda like Gumbo without the roux though I > have seen some make a roux.. The word Etouffee in > french which means smothered. It's a > "smothered" stew. Some people make a roux > which,in my opinion turns the whole thing into a > Gumbo. It traditionally contains crawfish. I also put > shrimp and andouille sausage in the pot. Get as > creative as you want. Everyone has their own version. > This is a basic Etoufee and just one of my etoufee > recipes. > Ingredients: > 4 teaspoons Louisiana Hot Sauce > 1 small Bell pepper, diced > 1/3 cup vegetable oil > 1/4 cup flour > 1 medium onion, chopped > 2 cloves garlic, minced > 2 stalks celery, diced > 2 medium tomatoes, peeled and chopped > 1 cup fish stock or clam juice > 1/2 teaspoon basil > 1/4 teaspoon thyme > 1 bay leaf > freshly ground black pepper > 1 pound crayfish, peeled > 1/2 cup chopped scallions, including the greens > Directions: > Saute the onions, garlic, celery, and Bell pepper for > five minutes. > Add the tomatoes, stock, basil, thyme, and bay leaf. > Bring to a boil, stirring constantly. Reduce the heat > and simmer for fifteen minutes. > Add the hot sauce, crayfish, and scallions and simmer > for an additional five minutes or until the > crayfish/shrimp are cooked. Remove the bay leaf and > serve over rice. > Damn this is good! > The Fool
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