Ingredients :
1) 3 lbs fresh crawfish tails
2) 2 lbs large raw shrimp (16/20 count is good) 1/12 lbs of lobster meat _I like the lobster tail s its meat is raw and pulled from the shell-you can use ready cooked lobster meat though
3) 3/4 lb butter
4) 1 cup fine chopped red onion
5) 3/4 cup fresh meduim diced green and red pepper
6) 1/4 cup fresh chopped parsley
7) 1/2 cup fresh chopped green onion , red onion, and shitake mushrooms
8) seasoning s to taste salt and pepper, pinch of cayenne pepper
9) 1/8 teaspoon of old bay seasoning, tyme, oragano–4 bay leaves
10) 1/1/2 cup heavy cream
11) 3 T lobster base and I small can of shrimp bisque –cambell
12) 1/2 lb melted butter
13) 3/4 cups olive oil extra virgin
14) 6 tablespoons chopped garlic
15) Shitake mushrooms
Cooking process
In a large pot 12 in deep add the olive oil and 1/4 of your butter heat– saute cleanned crawfish, lobster, and shrimp
add all your green and red onions, garlic and peppers– stir–saute until lightly transparent
then add you lobster base and shrimp bisque soup
add about a quart and a half of water –let simmer lightly–not a rapid boil
add oregano,tyme , bay leaf, old bay seasoning, creole seasoning, and cayenne–continue to simmer lighly
Make a Roux
***next make your Roux ( thickening agent) melt the remaining butter in a seperate sauce pan off the fire add your flour-whip with a small hand whip-should look like silly putty. then add to your hot etouffee– it should thicken nicely –not too thick though–should coat the back of a spoon–if you need more ,melt a little more butter and repeat the process with the flour–( equal parts of melted butter and flour= a roux)
off the fire add your cream– taste and re-season if need be-reheat to a simmer before serving
Dish is now ready-reheat and serve over white rice
Serve with Jallepeno and Cheddar Corn Bread
Ingredients:
2 1/2 cups yellow corn meal
4 large eggs
12 T melted butter
3 teaspoons of baking powder
1 teaspoon salt
1 1/2 yeaspoons salt
1 1/2 teaspoons baking soda
3tablespoons sugar 1 1/2 cups drained corn kernels
1/2 cup milk
2 cups sour cream
1/4 cup sharp cheddar shredded cheese
mix sour cream,eggs and melted butter in a small seperate bowl
in another bowl place in all your dry ingredients, then add your wet ingredients to your dry mix
add your corn, jalepenos, and cheddar
Mix well with a hand held whip, you might want to add alittle more milk or water–your batter should be semi thick and pourable
Pour into greaed muffin pans or greased small sheet pan ( with at least a 1/4 inch lip)
Bake at 350 Degrees until golden bron and a toohpick comes out clean when inserted- cut into sections and garnish your Etouffee with the corn bread,
Serve all this with a Cajun Martini
2 parts stolchnaya and vodka
1 part dry vermouth
1 light splash of tobasco
Shake with ice, pour into a martini glass garnish the rim with a small habenero pepper
