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These proportions are based on one pound of crawrish tails, the conventional sales unit. That makes about 4 to 6 servings. Multiply from that for greater quantities. More or less.
1 lb. crawfish tails
1/2 cup flour
1/2 cup canola or other oil
2 medium onions
8 garlic cloves. At the very least.
about half a bell pepper
about two stalks celery
water
1 cup rice
salt, black pepper, white pepper, hot sauce to taste
parsley
onion tops
Chop all them onions and garlic pieces and bell pepper and celery good and fine. Put some water on to boil. Get you a pot. Put the oil and flour in it, put a medium flame, and stir with a spatula or wooden spoon until the paste is about the color of a dark brown paper bag. That's your roux.
Raise the heat to high for about 30 seconds then throw all them chopped veggies into the roux.
Stir from time to time and watch the vegetables wilt. After about five minutes, pour some of that boiling water in there to make it more liquid. I'm guessing about two cups.
Let that cook until it's near the consistency you want it for eating... still liquid but not too runny.
Put the salt and pepper and whatever it in. The proportions you usually cook with for a dish that serves 4 to 6 should be a good starting point. For me, that's about a scant teaspoon of salt, a half teaspoon of each black and white pepper, and about a dozen drops of hot sauce.
Once you've got your seasonings about right, add the crawfish and cook on a medium heat for another 20 minutes or so.
Cook rice by your preferred method. I use a pot, heat two cups of water with a bit of salt and butter, put a cup of rice in when the water is boiling, lower fire to a simmer, and cook covered for 20 minutes. I like it to sit in the pot for another 20 minutes at least after I turn the flame off.
Dish rice onto plate and cover with the stew. Garnish with finely chopped parsley and onion tops.
If I forgot something, gosh, that's terrible. Although it might imrpove things, who knows.
-James
Recipe: Crawfish etouffee / James Edmunds
Everything in this recipe is approximate. Like my life.These proportions are based on one pound of crawrish tails, the conventional sales unit. That makes about 4 to 6 servings. Multiply from that for greater quantities. More or less.
1 lb. crawfish tails
1/2 cup flour
1/2 cup canola or other oil
2 medium onions
8 garlic cloves. At the very least.
about half a bell pepper
about two stalks celery
water
1 cup rice
salt, black pepper, white pepper, hot sauce to taste
parsley
onion tops
Chop all them onions and garlic pieces and bell pepper and celery good and fine. Put some water on to boil. Get you a pot. Put the oil and flour in it, put a medium flame, and stir with a spatula or wooden spoon until the paste is about the color of a dark brown paper bag. That's your roux.
Raise the heat to high for about 30 seconds then throw all them chopped veggies into the roux.
Stir from time to time and watch the vegetables wilt. After about five minutes, pour some of that boiling water in there to make it more liquid. I'm guessing about two cups.
Let that cook until it's near the consistency you want it for eating... still liquid but not too runny.
Put the salt and pepper and whatever it in. The proportions you usually cook with for a dish that serves 4 to 6 should be a good starting point. For me, that's about a scant teaspoon of salt, a half teaspoon of each black and white pepper, and about a dozen drops of hot sauce.
Once you've got your seasonings about right, add the crawfish and cook on a medium heat for another 20 minutes or so.
Cook rice by your preferred method. I use a pot, heat two cups of water with a bit of salt and butter, put a cup of rice in when the water is boiling, lower fire to a simmer, and cook covered for 20 minutes. I like it to sit in the pot for another 20 minutes at least after I turn the flame off.
Dish rice onto plate and cover with the stew. Garnish with finely chopped parsley and onion tops.
If I forgot something, gosh, that's terrible. Although it might imrpove things, who knows.
-James