03-15-2003, 03:12 PM
[font "Comic Sans MS"][size 3]If you want to cook "mudbugs" why not go to the best mudbug cooks in the world? "dem cajuns". Boiling them is all good but how about expanding that to an Etouffee?[/size][/font] [font "Arial"][size 3][font "Arial Black"][#0000ff][/#0000ff][/font][/size][/font] [center][font "Arial"][size 3][font "Arial Black"][#0000ff]Étouffée d'écrevisses au maire Joubert[/#0000ff][/font]
[/size][font "Arial Black"][size 3](Crawfish Étouffée by Curtis Joubert,
former mayor of the City of Eunice, LA) [/size][/font][/font][/center] [indent] [ul] [li][font "Arial"][size 3]1 pound crawfish tails [/size][/font] [li][font "Arial"][size 3]Salt [/size][/font] [li][font "Arial"][size 3]Black pepper [/size][/font] [li][font "Arial"][size 3]Onion powder [/size][/font] [li][font "Arial"][size 3]Garlic powder [/size][/font] [li][font "Arial"][size 3]4 tablespoons butter [/size][/font] [li][font "Arial"][size 3]1 medium yellow onion, chopped [/size][/font] [li][font "Arial"][size 3]2 cloves garlic, minced [/size][/font] [li][font "Arial"][size 3]1/2 cup finely chopped bell peppers [/size][/font] [li][font "Arial"][size 3]1/2 cup water or fish stock [/size][/font] [li][font "Arial"][size 3]1 bunch green onions, chopped, green part only [/size][/font] [li][font "Arial"][size 3]1 bunch parsley, minced (use Italian parsley) [/size][/font][/li][/ul][/indent] [left][font "Arial"][size 3]Season crawfish tails in a bowl with salt, pepper, onion powder and garlic powder. Melt the butter and add the onions, garlic, and bell pepper, stirring constantly, and cook until wilted. Add the water or stock and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes. Add the crawfish and simmer another 15-20 minutes. Add onion tops and parsley and simmer 5 minutes more. Ladle over hot, long-grain white rice. [/size][/font][/left] [left][font "Arial"][size 3]Serves four.[/size][/font][/left] [indent]
[font "Comic Sans MS"][size 3]Or how about a Creole?[/size][/font] [center][font "Arial"][size 3][font "Arial Black"][#3333ff]Crawfish Creole[/#3333ff] [/font][/size][/font][/center][/indent] [ul] [ul] [li][font "Arial"][size 3]1 cup flour [/size][/font] [li][font "Arial"][size 3]1 cup oil [/size][/font] [li][font "Arial"][size 3]2 cups chopped onions [/size][/font] [li][font "Arial"][size 3]1 cup chopped celery [/size][/font] [li][font "Arial"][size 3]3 chopped cloves garlic [/size][/font] [li][font "Arial"][size 3]2 tablespoons chopped parsley [/size][/font] [li][font "Arial"][size 3]3 lbs. cooked and peeled crawfish tails [/size][/font] [li][font "Arial"][size 3]1 No. 2 can tomatoes [/size][/font] [li][font "Arial"][size 3]2 tablespoons chopped green onion tops [/size][/font] [li][font "Arial"][size 3]2 small cans tomato paste [/size][/font] [li][font "Arial"][size 3]1/4 teaspoon red pepper [/size][/font] [li][font "Arial"][size 3]3 teaspoons salt [/size][/font] [li][font "Arial"][size 3]1/2 teaspoon black pepper [/size][/font] [li][font "Arial"][size 3]1 teaspoon Worcestershire sauce [/size][/font] [li][font "Arial"][size 3]1/2 cup chopped bell pepper [/size][/font] [li][font "Arial"][size 3]6 cups water[/size][/font][/li][/ul][/ul] [left][font "Arial"][size 3]Make a roux by cooking the flour and fat together until a golden brown. Stir constantly. Add onions, celery, bell pepper and half of the garlic. Cook until onion is transparent. Add tomatoes, tomato paste and stir to mix well. Cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add 3 pounds crawfish tails and garlic. Simmer for 15 minutes. Add parsley and onion tops and cook 5 minutes longer. Serve over fluffy steamed rice.[/size][/font][/left][size 3][font "Arial"]Serves 10 generously.
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[font "Comic Sans MS"]Maybe a Jambalaya?[/font]
[font "Arial"][/font][/size] [indent] [center][font "Arial Black"][#0000ff][size 3]Crawfish Jambalaya[/size][/#0000ff][/font][/center] [ul] [li][font "Arial"][size 3]1 lb. or 2 1/2 cups cooked and peeled crawfish tails [/size][/font] [li][font "Arial"][size 3]1/4 cup crawfish fat (optional) [/size][/font] [li][font "Arial"][size 3]1 1/2 cups water [/size][/font] [li][font "Arial"][size 3]2 1/2 teaspoons salt [/size][/font] [li][font "Arial"][size 3]1 tablespoon flour [/size][/font] [li][font "Arial"][size 3]2 tablespoons salad oil [/size][/font] [li][font "Arial"][size 3]1/2 cup parsley (2 tsp. dehydrated) [/size][/font] [li][font "Arial"][size 3]1/2 cup bell pepper chopped [/size][/font] [li][font "Arial"][size 3]1 1/8 cups rice-uncooked (long grain) [/size][/font] [li][font "Arial"][size 3]1/2 teaspoon black pepper [/size][/font] [li][font "Arial"][size 3]1/2 cup green onion pepper [/size][/font] [li][font "Arial"][size 3]1 cup onion chopped fine [/size][/font] [li][font "Arial"][size 3]1/2 cup chopped celery[/size][/font][/li][/ul][/indent] [left][font "Arial"][size 3]Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hour. Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 cups less 2 tablespoons water and bring to a boil. When water is rapidly boiling add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hour
or until rice is tender. Five minutes before serving, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.[/size][/font][/left] [left][font "Arial"][size 3][/size][/font][/left] [left][font "Arial"][size 3]Serves 4 to 5 people.[/size][/font][/left]
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[/size][font "Arial Black"][size 3](Crawfish Étouffée by Curtis Joubert,
former mayor of the City of Eunice, LA) [/size][/font][/font][/center] [indent] [ul] [li][font "Arial"][size 3]1 pound crawfish tails [/size][/font] [li][font "Arial"][size 3]Salt [/size][/font] [li][font "Arial"][size 3]Black pepper [/size][/font] [li][font "Arial"][size 3]Onion powder [/size][/font] [li][font "Arial"][size 3]Garlic powder [/size][/font] [li][font "Arial"][size 3]4 tablespoons butter [/size][/font] [li][font "Arial"][size 3]1 medium yellow onion, chopped [/size][/font] [li][font "Arial"][size 3]2 cloves garlic, minced [/size][/font] [li][font "Arial"][size 3]1/2 cup finely chopped bell peppers [/size][/font] [li][font "Arial"][size 3]1/2 cup water or fish stock [/size][/font] [li][font "Arial"][size 3]1 bunch green onions, chopped, green part only [/size][/font] [li][font "Arial"][size 3]1 bunch parsley, minced (use Italian parsley) [/size][/font][/li][/ul][/indent] [left][font "Arial"][size 3]Season crawfish tails in a bowl with salt, pepper, onion powder and garlic powder. Melt the butter and add the onions, garlic, and bell pepper, stirring constantly, and cook until wilted. Add the water or stock and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes. Add the crawfish and simmer another 15-20 minutes. Add onion tops and parsley and simmer 5 minutes more. Ladle over hot, long-grain white rice. [/size][/font][/left] [left][font "Arial"][size 3]Serves four.[/size][/font][/left] [indent]
[font "Comic Sans MS"][size 3]Or how about a Creole?[/size][/font] [center][font "Arial"][size 3][font "Arial Black"][#3333ff]Crawfish Creole[/#3333ff] [/font][/size][/font][/center][/indent] [ul] [ul] [li][font "Arial"][size 3]1 cup flour [/size][/font] [li][font "Arial"][size 3]1 cup oil [/size][/font] [li][font "Arial"][size 3]2 cups chopped onions [/size][/font] [li][font "Arial"][size 3]1 cup chopped celery [/size][/font] [li][font "Arial"][size 3]3 chopped cloves garlic [/size][/font] [li][font "Arial"][size 3]2 tablespoons chopped parsley [/size][/font] [li][font "Arial"][size 3]3 lbs. cooked and peeled crawfish tails [/size][/font] [li][font "Arial"][size 3]1 No. 2 can tomatoes [/size][/font] [li][font "Arial"][size 3]2 tablespoons chopped green onion tops [/size][/font] [li][font "Arial"][size 3]2 small cans tomato paste [/size][/font] [li][font "Arial"][size 3]1/4 teaspoon red pepper [/size][/font] [li][font "Arial"][size 3]3 teaspoons salt [/size][/font] [li][font "Arial"][size 3]1/2 teaspoon black pepper [/size][/font] [li][font "Arial"][size 3]1 teaspoon Worcestershire sauce [/size][/font] [li][font "Arial"][size 3]1/2 cup chopped bell pepper [/size][/font] [li][font "Arial"][size 3]6 cups water[/size][/font][/li][/ul][/ul] [left][font "Arial"][size 3]Make a roux by cooking the flour and fat together until a golden brown. Stir constantly. Add onions, celery, bell pepper and half of the garlic. Cook until onion is transparent. Add tomatoes, tomato paste and stir to mix well. Cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add 3 pounds crawfish tails and garlic. Simmer for 15 minutes. Add parsley and onion tops and cook 5 minutes longer. Serve over fluffy steamed rice.[/size][/font][/left][size 3][font "Arial"]Serves 10 generously.
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[font "Comic Sans MS"]Maybe a Jambalaya?[/font]
[font "Arial"][/font][/size] [indent] [center][font "Arial Black"][#0000ff][size 3]Crawfish Jambalaya[/size][/#0000ff][/font][/center] [ul] [li][font "Arial"][size 3]1 lb. or 2 1/2 cups cooked and peeled crawfish tails [/size][/font] [li][font "Arial"][size 3]1/4 cup crawfish fat (optional) [/size][/font] [li][font "Arial"][size 3]1 1/2 cups water [/size][/font] [li][font "Arial"][size 3]2 1/2 teaspoons salt [/size][/font] [li][font "Arial"][size 3]1 tablespoon flour [/size][/font] [li][font "Arial"][size 3]2 tablespoons salad oil [/size][/font] [li][font "Arial"][size 3]1/2 cup parsley (2 tsp. dehydrated) [/size][/font] [li][font "Arial"][size 3]1/2 cup bell pepper chopped [/size][/font] [li][font "Arial"][size 3]1 1/8 cups rice-uncooked (long grain) [/size][/font] [li][font "Arial"][size 3]1/2 teaspoon black pepper [/size][/font] [li][font "Arial"][size 3]1/2 cup green onion pepper [/size][/font] [li][font "Arial"][size 3]1 cup onion chopped fine [/size][/font] [li][font "Arial"][size 3]1/2 cup chopped celery[/size][/font][/li][/ul][/indent] [left][font "Arial"][size 3]Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hour. Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 cups less 2 tablespoons water and bring to a boil. When water is rapidly boiling add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hour
or until rice is tender. Five minutes before serving, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.[/size][/font][/left] [left][font "Arial"][size 3][/size][/font][/left] [left][font "Arial"][size 3]Serves 4 to 5 people.[/size][/font][/left]
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