CRAWFISH ÉTOUFFéE
Celebrate Mardi Gras-or spice up any old Tuesday of the year!-with this classic Creole étouffée from chef Justin Devillier. The dish starts with a simple roux, which is the backbone for "smothering" the crawfish in a traditional New Orleans preparation. (Note: If crawfish isn't readily available where you are, chicken, shrimp, and crab also work well!)
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Before preparing the vegetables, clarify the butter (not shown in video): Place 2 sticks unsalted butter (1 cup) in a small saucepan over low to medium heat. Milk solids will foam to the surface, then sink to the bottom of the pan. Cook until the simmering settles and the milk solids have separated from the butterfat, 10-15 minutes. Remove from heat and strain to remove milk solids. Measure out ½ cup of clarified butter for use in this recipe. (Cool the remaining butter and store in a lidded container in the refrigerator.) Prepare the vegetables: While the butter is clarifying, dice the onion and celery and mince the garlic. Remove stem ends from red bell pepper and jalapeño, then slice the peppers lengthwise into thin strips. Discard the seeds and white veins, then small-dice the strips.
- In a large, heavy-bottomed pot, heat the clarified butter and flour over high heat; whisk to combine and get rid of the lumps. This will form a paste called a roux. As soon as the lumps are gone, reduce heat to medium, switch to a wooden spoon, and cook, scraping the bottom to keep it from burning. (If you see steam or smoke, turn the temperature down further.) Keep stirring to prevent the roux from burning, up to 30 minutes. As the roux cooks, it will darken in color.
- When the roux is reddish and on its way to brown, add onion, red pepper, celery, jalapeño, and garlic; stir to combine with the roux. Allow vegetables to sweat and soften, about 2 minutes.
- Turn heat to high and slowly add the stock into the roux mixture, whisking constantly. As the sauce comes to a boil, it will rapidly thicken enough to coat the back of a spoon. Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. Reduce heat to low and simmer, 10-12 minutes.
- Assembly: Taste étouffée and adjust seasoning. Stir in chopped parsley and juice of one lemon and stir to combine. Serve over hot steamed rice.
CREAMY CRAYFISH SAUCE
Steps:
- Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.
CRAWFISH CREAM SAUCE
Make and share this Crawfish Cream Sauce recipe from Food.com.
Provided by spyranch
Categories Sauces
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.
Nutrition Facts : Calories 186.6, Fat 17.1, SaturatedFat 10, Cholesterol 97.3, Sodium 84.2, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 6.6
REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE
Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies.
Provided by JustJanS
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
- Add the curry paste and cook until fragrant-about a minute.
- Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
- When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
- Just before serving add the crawfish meat and cook a further 2 minutes.
- Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
- ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.
Nutrition Facts : Calories 486.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 160.6, Sodium 917.7, Carbohydrate 73.7, Fiber 5.5, Sugar 8.6, Protein 27.9
CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE
This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty.
Provided by Dawn399
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
- Set aside and refrigerate.
- Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
- Place in a large mixing bowl.
- Mix remaining ingredients except bread crumbs.
- Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
- Place bread crumbs evenly on a cookie sheet.
- Form about 8 patties and coat them with bread crumbs.
- Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
- Cook for about 2-3 minutes each side until brown and crisp on outside.
- Serve with red pepper sauce.
Nutrition Facts : Calories 173.2, Fat 6.2, SaturatedFat 1.2, Cholesterol 115.6, Sodium 378.7, Carbohydrate 17.4, Fiber 2.8, Sugar 3.7, Protein 13.2
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