CookDiaries

Crawfish Etouffee is a great dish to make pretty much any time of the year. It’s a very delicious dish as well. Here is a step by step guide on how to make traditional Crawfish Etouffee.

Ingredients: (all ingredients are to taste)
Butter
Diced onions
Red and green peppers
Celery
Flour
Garlic
Tomato juice
Sherry
Crawfish stock
Crushed tomatoes
Bay leaves
Creole seasoning
Scallions
Fresh crawfish(cooked)
Tabasco
Rice
Parsley

The first step is to place a pan onto the stove on low heat. Then you will want to add a nob of butter. Next add in onions. You will want these to be diced. Then add some red and green peppers. Lastly, you will want to add in some celery. You want to make sure that you cook all of this really slow because you do not want to burn it. Take a spoon and stir it every now and again.

Next add in a light dusting of flour. Then mix it and add a bit more flour. Make sure that both times you do not add a lot of flour. You do not want to make the mixture isn’t too thick.

After you add the flour into the pan you will need to mix in some garlic. Stir it into the mixture. Continue to cook it on low heat so all the flavors blend together.

Next you will want to add juice from tomatoes. You can buy this in cans. If you do not have canned tomatoes you can always squeeze some tomatoes to make your own juice. Tomatoes are not always in Etouffee but by adding them it makes it a Creole style Etouffee.

Next you will want to add in some Sherry. Then add in some crawfish stock. Crushed tomatoes need to be added yet again for the next step. Then add bay leaves and creole seasoning. Next chop up some parsley and add it into the pot. Make sure to keep the heat low because it will need to simmer. You need to let it simmer for forty five minutes to one hour. You may even want to let it simmer for an hour and a half if you want the flavors to get even more entwined together.

After you add in all of that add in some scallions. Next stir it up a little bit to keep it from scolding the bottom. Use a wooden spoon to stir it for the best results. By now it should start to thicken up for you. Then let it cook for forty five minutes to an hour and a half as mentioned above.

Next take a sauté pan and turn on the stove heat to low. Take another nob of butter and place it into the pan. Then place cooked fresh crawfish into the pan, with the butter, with a little bit of creole seasoning. Add a touch of Tabasco to the pan. This will give the food a bit of heat. If you do not want it spicy you can leave the tabasco out. It really depends on your tastes whether you leave it in or take it out. Sauté the crawfish but make sure you do not sauté them too much because they are already cooked. Then add some fresh parsley.

Next take the Etouffee you made and ladle it into the pan. Make sure at this stage you turn down your heat a little bit on your stove. Then place your cooked rice in an aluminum cup and turn it upside down on a plate. Pour the Crawfish Etouffee over the aluminum cup. Then take some tongs and remove the aluminum cup. Then you can garnish it with some fresh parsley and scallions on top. Then you have a delicious Louisiana style Crawfish Etouffee to serve for lunch or dinner!

While mayonnaise is a wonderful condiment, quality brand mayonnaise can be relatively expensive. However, with a little work and only a handful of ingredients, you can conjure forth an appetising amount of spreadable sorcery you can call your own and at only a fraction of the usual cost.

Components

Ingredients

• 2 egg yolks
• 1 whole egg
• 1 Tablespoon of lemon juice
• 1/2 cup of extra virgin olive oil
• 1 teaspoon of freshly chopped tarragon
• 1 teaspoon of freshly chopped parsley
• 1 teaspoon of freshly chopped mint
• Salt (optional)
• Pepper (optional)

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Hardware

• 1 wire whisk
• 1 bowl

Directions

• Step 1: Whisk the eggs and lemon juice together in a bowl.
• Step 2: Slowly whisk in the olive oil. You only want to add a few drops at a time. Your goal in this step is to establish a thick and velvety smooth texture.
• Step 3: Stir in all of the freshly chopped herbs.
• Final Step: Add salt and pepper to personal taste.

Substitutions and Other Facts about Herbal Mayonnaise

• Mayo is an emulsion of eggs, oil, and lemon juice. However if you are out of lemon juice, consider using vinegar in its place. The lecithin within the egg yolks serves as the emulsifying agent in the chemical reaction needed to create mayo.
• Some traditions will add mustard to the recipe. However, this turns an emulsion into a remoulade, akin to tartar sauce, and results in a slightly different consistency with a different taste. If you are considering adding mustard to your herbal mayonnaise, take into account the flavor profiles of the herbs you decide to utilize. You want to make the best-tasting mayo possible, so work with complimentary, rather than conflicting, flavors.
• Despite the very French-sounding name, the sauce and sandwich spread we know as mayonnaise actually gets its name from the Spanish city of Mahón. After a victory by the French against the British, a serving French nobleman by the name Armand de Vignerot du Plessis brought its “salsa mahonesa,” also known as “maonesa” to court. The name “mayonnaise” is thus the “French-ification” of a word that originally appeared in the Spanish and Catalan languages.
• A rival theory behind the origin of the sauce’s name posits that it was always a French sauce, derived from the Old French word “moyeu,” which meant “egg yolk.”
• In addition working as a sandwich spread, mayonnaise also makes a wonderful complementary flavor in some BBQ sandwiches, as well as an alternative condiment for French fries.
• The first instance of commercially sold mayonnaise occurred in America. In 1907, Philadelphia’s Amelia Schlorer sold her own recipe in her family’s grocery store.