Monday, June 12, 2006

Recipe of the week...

So, this is the week that starts it off. I'll be posting a recipe and so will Jenn. Then, we'll cook each other's recipe next week. So, you might want to check out Jenn's blog and see what I'll be cooking or how she liked my recipe.

Today's recipe is an easy one. I love making it because, well, it's easy! And it's a good one for impressing dates, cause it doesn't taste easy... if that makes any sense.


1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions

In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted. You want to get the veggies all caramelized. (Jenn hates bell peppers but I think they add a good flavor.) Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. You can do this right in the measuring cup but make sure there are no lumps. Mix this in and it'll help thicken the mixture. Season with salt and cayenne. Throw in as much essence as you think you can handle. Stir until the mixture thickens. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. Garnish with essence and some more parsley and green onions.

The great thing about this recipe is how many different ways you can make it. Hell, it'd be enough for five or six recipes. You can make shrimp etouffe, chicken etouffe, even veggie etouffe. Etouffe, by the way, means "stew", so it's okay if it's a bit thick. You don't want soup!



Jenn from WA said...

Crawfish? You want me to cook crawfish? Ugh. I guess the reason for this swaparoo thing is to try new things...if I am not brave enough can I use shrimpees? Crawfish? Man...

Kenneth La Salle said...

Of course, you can use shrimp! That's one of the beauties of this recipe. (So, yeah, go ahead. I'm taking the chicken out of your recipe and replacing it with Beautician...)

Jenn from WA said...

Shrimpees it is then. BTW I love Shrimp...and did you know that flamingos are pink because the naw on shrimp and their shells?