crawfish is the winner recipes.

Discussion in 'Recipes' started by snorton938, May 24, 2004.

  1. snorton938

    snorton938 Founding Member

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    here are some from one of my favorite chefs.....chef john folse.....

    Crawfish Andouille Fettuccini

    Yields: 6 Servings

    Comment:
    This sauce was derived from my good friend, Pete Hilzim, who created recipe called Crawfish Monica. Chef Hilzim traditionally serves the dish with crêpes or over pasta. This version calls for pasta, but you may uses crêpes if you wish.

    Ingredients:

    2 pounds crawfish tails, cooked
    ½ cup diced andouille sausage
    1 pound fettuccini noodles, cooked
    ¼ pound butter
    2 tbsps chopped garlic
    ½ cup diced onions
    ¼ cup diced celery
    ¼ cup diced red bell peppers
    ¼ cup diced green bell peppers
    1 cup sliced mushrooms
    ½ cup diced tomatoes
    ¾ cup flour
    1 quart crawfish stock (see method below)
    or 1 quart water seasoned with chicken bouillon
    ¼ cup dry white wine
    1 tbsp lemon juice
    ¼ cup tomato sauce
    1½ cups heavy whipping cream
    1 tsp chopped basil
    1 tsp chopped tarragon
    2 tbsps chopped parsley
    ¼ cup sliced green onions
    salt and black pepper to taste

    Method:
    In a heavy-bottomed 3½-quart saucepan, melt butter over medium-high heat. Add garlic, onions, celery, bell peppers, mushrooms, tomatoes and andouille. Sauté for 5 minutes or until vegetables are wilted. Sprinkle in flour and blend well. Whisk in crawfish stock, white wine, lemon juice and tomato sauce. Whisk well until all is blended. Bring to a simmer and hold for 10 minutes, stirring frequently. Add crawfish tails and cream. Return to simmer and cook 10 minutes. Add basil, tarragon, parsley and green onions. Season to taste with salt and pepper. Remove from heat and toss with pasta.

    OH what the hey......when i find a mess of this guy's recipes they get posted....the next ones have crawfish in some of them and some don't (just add the crawfish if you want to....it'll only make them better).....here they are in honor of chef john folse....MY MAN !!!!!

    SOUTH LOUISIANA SHRIMP REMOULADE

    COMMENT:

    Remoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. The remoulades of New Orleans are normally Creole mustard based and highly seasoned. This, however, is the River Road version.

    INGREDIENTS:
    FOR BOILING:

    3 dozen 21-25 count shrimp, peeled and deveined
    2 quarts cold water
    1 diced onion
    1/2 cup diced celery
    2 tbsps cracked black pepper
    3 bay leaves
    1/4 cup lemon juice
    1 sliced lemon
    4 tbsps salt

    METHOD:

    In a four quart stock pot, over medium high heat, add water and all seasonings ingredients. Bring to a rolling boil, reduce to simmer and allow to cook fifteen minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately three to five minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.

    SPICY CAJUN CAVIAR

    COMMENT:

    Blackeyed peas have become a tradition on New Year's Day here in Louisiana. They are wonderful when slowly cooked with smoked ham or even fresh green beans, but I really enjoy them in this less conventional way, as a dip. Try them next January 1st and see if your luck improves.

    INGREDIENTS:

    2-15 ounce cans blackeyed peas
    8 strips of bacon
    1 cup finely chopped onions
    1/2 cup finely chopped celery
    1/2 cup finely chopped red bell pepper
    1/4 cup diced garlic
    1/2 cup ketchup
    3 chicken bouillon cubes
    pinch of cinnamon
    pinch of nutmeg
    1 tsp sugar
    2 cups chopped tomatoes
    1/4 cup chopped jalapenos
    3 tbsps flour
    salt and cracked pepper to taste
    Louisiana Gold Pepper Sauce to taste

    METHOD:

    In a heavy bottom dutch oven, cook bacon strips over medium high heat until golden brown and fat is rendered. Remove bacon, chop fine and return to pot. Into the bacon drippings, add onions, celery, bell pepper and garlic. Saute three to five minutes or until vegetables are wilted. Add ketchup, bouillon cubes, cinnamon, nutmeg and sugar. Using a wire whisk, blend until all ingredients are mixed thoroughly. Add tomatoes and jalapenos and continue to cook two to three minutes. Pour in blackeyed peas and continue to simmer for thirty additional minutes. Sprinkle in flour, blend well and cook an additional ten minutes. Season to taste using salt, pepper and Louisiana Gold. Adjust seasonings to your liking, pour into a souffle dish and serve hot with French bread croutons or miniature corn bread muffins.

    ****LAGNIAPPE****

    Few people realize that the Africans, coming to the New World, gave us not only yams and okra but also their famous congre or blackeyed peas, as we know them today. They arrived in Louisiana from the Virginias and Carolinas around the 1720's and by the Civil War, there were approximately 11,000 Africans in New Orleans. The men tended the fields and the women became cooks and housekeepers, influencing Louisiana cooking like no other nationality.

    CREOLE BOUILLABAISSE

    INGREDIENTS:

    4 1-1/2 pound cleaned red snapper
    2 pounds head on (31-35 count) shrimp
    4 whole bay leaves
    2 pounds live crawfish
    12 fresh cleaned crabs
    1 cup olive oil
    2 cups chopped onions
    2 cups chopped celery
    1 cup chopped red bell pepper
    4 whole diced tomatoes
    3/4 cup tomato sauce
    1/4 cup diced garlic
    2 medium carrots, diced
    3 quarts shellfish stock
    2 cups dry white wine
    1 tsp dry thyme
    1 tsp dry basil
    1 cup sliced green onions
    1 cup chopped parsley
    salt and cayenne pepper to taste

    METHOD:

    Pour olive oil into a two gallon stock pot. Layer the onions, celery, bell pepper, tomatoes, tomato sauce, garlic, bay leaves, and carrots. On top of vegetables, layer whole fish, shrimp, crawfish, and crabs. Place on medium high heat, cover and steam approximately three to five minutes. Add shellfish stock, white wine, thyme and basil. Bring to a low simmer, approximately 190 degrees F, or just below the boiling point. Top of stock should ripple but not boil. Cook thirty minutes and remove from heat. Carefully pour off all shellfish stock, and reserve for soup. Using a spatula remove all seafood. Peel shrimp, crawfish and crab, then debone all meat from the fish. Bring the stock back to a low boil and add all seafood. Reduce to a simmer and add green onions and parsley. Season to taste using salt and cayenne pepper. Serve by placing a generous amount of the seafood in the center of a soup bowl and ladle over with hot soup.

    CAJUN CHICKEN GUMBO
    (Something Old)

    STORY:

    This is the kind of gumbo my mother used to make for her family. I am now 77 years old, so it's easy to see how long this recipe has been around. This type of gumbo is different from the traditional recipe in that the roux is added at the end. This technique has been handed down in my family from generation to generation. Mrs. Walterine D. Brunet- Montegut

    INGREDIENTS:

    1 (3-pound) chicken,
    skin and fat removed
    1/4 cup oil
    1/2 cup chopped onion
    2 1/2 cups cold water
    1/4 cup chopped parsley
    1/2 cup chopped celery
    1/4 cup sliced green onion tops
    1/4 cup finely chopped bell pepper
    1 gallon water
    1/2 cup oil
    1/2 cup flour
    1 tsp salt
    black pepper
    hot sauce
    1 tsp fresh file

    METHOD:

    Cut chicken into 8 serving pieces. In a cast iron dutch oven, heat 1/4 cup oil over medium-high heat. Add onions and saute until lightly browned. Add water, parsley, celery, green onions and bell pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Add chicken and simmer 3-5 minutes. Add 1 gallon hot water. Bring to a rolling boil, reduce to simmer and cook 45 minutes. In a heavy-bottom skillet, heat 1/2 cup of oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Once chicken is tender, add the roux to the boiling chicken mixture. Blend well into soup and allow to cook 5-10 additional minutes. Season using salt, pepper and hot sauce. Remove gumbo from heat and allow oil to rise to the surface. Using a ladle, skim off any excess fat. Finish with gumbo file. Serve over steamed white rice.

    CAJUN CHICKEN GUMBO
    (Something New)

    INGREDIENTS:

    1 (3-pound) chicken,
    skin and fat removed
    2 tbsps oil
    1/2 cup chopped onion
    2 1/2 cups cold water
    1/4 cup chopped parsley
    1/2 cup chopped celery
    1/4 cup sliced green onion tops
    1/4 cup finely chopped bell pepper
    1 gallon hot water
    1/2 cup oil-less roux
    1/4 tsp salt
    black pepper
    hot sauce
    1 tsp fresh file

    METHOD:

    Cut chicken into 8 serving pieces. In a cast iron dutch oven, heat oil over medium-high heat. Add onions and saute until lightly browned. Add water, parsley celery, green onions and bell pepper. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Add chicken and simmer 3-5 minutes. Dissolve oil-less roux with 1 cup of hot water. Set aside. Add remainder of hot water to pot. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Once chicken is tender, add the roux to the boiled chicken mixture. Blend well into soup and allow to cook 5-10 additional minutes. Season to taste using salt, pepper and hot sauce. Remove gumbo from heat and allow oil to rise to the surface. Using a ladle, skim off any excess fat. Finish with gumbo file. Serve over steamed white rice.

    LOUISIANA CATFISH TERRINE

    INGREDIENTS:

    4 5-8 catfish fillets, poached
    1 cup HELLMANN'S mayonnaise
    1/2 cup sour cream
    1 tbsp diced garlic
    1/4 cup chopped parsley
    1/4 cup diced red bell pepper
    1/4 cup diced yellow bell pepper
    2 tbsps cracked black pepper
    1 tbsp lemon juice
    1/2 ounce sherry wine
    1 tbsp Worcestershire sauce
    dash of Louisiana Gold Pepper Sauce
    salt to taste
    2 pkg unflavored gelatin dissolved in 1/4 cup cold water

    METHOD:

    Coarsely chop poached catfish. In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture. Adjust salt and pepper if necessary, and pour mixture into a terrine mold. Place in refrigerator covered overnight. When serving, remove from mold and garnish with French bread or garlic croutons. To enhance the presentation of the terrine, you may wish to color two cups of mayonnaise, one with red food coloring and one with green. Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine. You may also wish to garnish the top of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.

    NOTE: You may wish to substitute shrimp, lobster or crab for the catfish.
    (or crawfish.... :D )

    LOUISIANA STYLE CRAWFISH ETOUFFEE

    COMMENT:

    The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

    INGREDIENTS:

    2 pounds cleaned crawfish tails
    1/4 pound butter
    1 cup onions, chopped
    1/2 cup celery, chopped
    ½ cup green bell pepper, chopped
    ½ cup chopped red bell pepper
    ½ cup tomatoes, diced
    2 tbsps garlic, diced
    2 bay leaves
    1/2 cup tomato sauce
    1 cup flour
    2 quarts crawfish stock or water
    1 ounce sherry
    1 cup green onions, chopped
    ½ cup parsley, chopped
    Salt and cayenne pepper to taste
    Louisiana Gold Pepper Sauce

    METHOD:

    In a two gallon stock pot, melt butter over medium high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves, and saute until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux (see roux technique). Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional five minutes. Season to taste using salt and cayenne pepper. serve over white rice using a few dashes of hot sauce.

    HOMEMADE SEMOLINA PASTA

    COMMENT:

    This recipe is from Chef Andrea Apuzzo of Andrea’s Restaurant in New Orleans. Andrea believes in preparing dishes with only the freshest ingredients to serve to his patrons. Before you can even think of making the Tomato Basil Sauce recipe that follows, you have to make your pasta from scratch. Pasta is one of the world’s greatest foods. It is delicious, healthy, and low in fat. You can make pasta in any imaginable shape and serve it with almost any food. Invest in a small pasta machine for your kitchen and make your own fresh pasta. It is no more difficult than making any other kind of dough and it gives superior results.

    INGREDIENTS:

    2 cups semolina flour
    2 cups all-purpose flour
    2 eggs, well beaten
    1 tbsp extra virgin olive oil
    1/2 tsp salt

    METHOD:

    Mix the two flours together and make a mound on top of a clean surface. Make a well in the center of the mound. In a large bowl, beat the eggs and mix in the olive oil, salt and one cup cold water. Pour this into the flour well. With you hands, mix the flours and liquids together and knead until you have a ball of dough. Add up to another ½ cup of water to help things along, as necessary. Work the dough by rolling it away from you on the counter while simultaneously tearing it in half. Then pull it back together while rolling it back towards you, always keeping some pressure on the dough the balls of your hands. Keep rolling and tearing for five minutes, until the mixture is uniform and smooth. Dust with flour now and then to keep the dough from sticking. Make the dough into the shape of a bread loaf and dust with white flour. Cover with a dry cloth and allow the pasta dough ball to rest for five minutes. Cut off a piece of dough about the size of you fist and flatten it into a disk. Dust it lightly with flour. The dough is now ready to be shaped using your pasta machine.

    SALSA POMIDORO BASILICO
    (Tomato Basil Sauce)

    COMMENT:

    That’s Italian! Salsa Pomidoro Basilico is one of Chef Andrea Apuzzo’s favorite pasta sauces. He serves it in his restaurant, he makes it at home, and it’s included in his cookbook. It’s become one of my favorite tomato sauce recipes, too.

    INGREDIENTS:

    1 tbsp olive oil
    1/4 cup chopped onion
    1 tsp chopped garlic
    1/4 cup red wine
    2 cups canned Italian plum tomatoes
    2 cups juice from tomatoes
    1/2 tsp salt
    1/4 tsp white pepper
    2 springs chopped fresh oregano
    8 chopped fresh basil leaves
    4 chopped sprigs of Italian parsley
    1 bay leaf

    METHOD:

    In a saucepan over medium heat, heat the olive oil until very hot. In it saute the onions and garlic until they turn blond. Add wine and bring to a boil. Immediately add the tomatoes, squeezing them between your fingers to break them up as you add them. Add tomato juice. Lower the heat and simmer the sauce. After about 30 minutes, add water (1 cup or less) if necessary to give the sauce the right consistency. You want the sauce thin enough to be able to easily coat pasta, yet not so thin that it runs off the pasta. Add salt, pepper, oregano, basil, parsley and bay leaf. Simmer sauce another 15-20 minutes. Adjust seasonings as needed.

    SPAGHETTI ALLA PUTTANESCA ALLA NAPOLETANA
    SPAGHETTI ALLA PUTTANESCA, CAMPANIA STYLE


    COMMENT:

    This dish combines almost all the tasty staples of the southern Italian kitchen. Although many recipes have been printed for this popular dish, this is one of my favorites. Adjust the anchovies, olives and capers depending on your taste. This dish was supposedly named because ladies of the night were able to fix it quickly between "tricks."

    INGREDIENTS:

    1 1/2 pounds ripe, fresh tomatoes; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained
    Coarse-grained salt
    2 medium-sized cloves garlic, peeled
    1/2 cup olive oil
    1/2 pound large black Greek olives in brine
    3 anchovies in salt, or 6 anchovy fillets packed in oil, drained
    4 heaping tbsp capers in wine vinegar, drained
    2 tbsp tomato paste
    Salt and freshly ground black pepper
    1/2 tsp hot red pepper flakes
    1 pound dried spaghetti, preferably imported Italian

    METHOD:

    If using fresh tomatoes, blanch them in boiling salted water, remove the skins, and cut them into pieces. Pass fresh or canned tomatoes through a food mill, using the disc with smallest holes, into a crockery or glass bowl.

    Coarsely chop the garlic on a board. Heat the oil in a medium-sized saucepan over medium heat; when the oil is warm, add the garlic and saute¢ until lightly golden, about 10 minutes. Meanwhile, pit the olives and cut them into quarters. If using anchovies preserved in salt, fillet them under cold running water, discarding bones and washing away excess salt. Cut anchovy fillets into 1-inch pieces. Add the tomatoes to the pan, then the olives, anchovies, capers and tomato paste. Mix well and season to taste with salt, pepper, and the red pepper flakes. Cook for 15 minutes over medium heat, stirring every so often with a wooden spoon.

    Meanwhile, bring a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook until al dente, for 9 to 12 minutes depending on the brand. Drain the pasta, place it in a large bowl, pour the sauce over, and mix well. Transfer to a warmed serving dish and serve immediately.

    BLACK-EYED PEA JAMBALAYA
    (HOPPING JOHN)

    COMMENT:

    Although the origin of the name "Hopping John" is a bit obscure, many food historians debate that the name originated from Confederate soldiers describing the action of the peas hopping in a pot of boiling water during the cooking process. Black-eyed peas were brought to America by the Africans and regardless of whether eaten in a jambalaya or as a side dish, the peas are indeed a Southern delicacy.

    INGREDIENTS:

    2 16-ounce cans of black-eyed peas
    6 bacon strips
    1 cup diced onions
    1 cup diced celery
    ½ cup diced red bell peppers
    ½ cup diced yellow bell peppers
    1/4 cup chopped garlic
    1-pound ham, cubed
    ½ pound smoked sausage, sliced
    2 cups long-grained rice
    3 cups chicken stock
    ½ cup sliced green onions
    ½ cup chopped parsley
    Louisiana Gold Pepper Sauce to taste

    METHOD:

    In a large cast iron Dutch oven, fry bacon over medium-high heat to render fat. Once fat is rendered, remove bacon, chop and set aside for later use. In the bacon fat add onions, celery, bell peppers, and garlic. Saute 3 to 5 minutes or until vegetables are wilted. Add ham and smoked sausage. Cook 3 to 5 additional minutes. Add black-eyed peas, chicken stock and season to taste using salt, pepper and Louisiana Gold. You should slightly over-season because the rice will need additional seasoning for flavor. Add rice, green onions and parsley. Blend well into the mixture, bring to a rolling boil, cover and reduce to simmer. Cook for 30 minutes. Remove from heat and allow to sit covered for 15 minutes prior to serving.

    LOUISIANA CANDIED SWEET POTATOES (wouldn't add crawfish)

    COMMENT:

    The use of canned sweet potatoes in this recipe ensures ease of preparation. Often when making candied yams, the cook will blend butter and brown sugar to create a simple glaze for the baked yams. Steen’s Cane Syrup has modified that traditional technique by substituting their wonderful cane syrup which infuses a more interesting flavor into the sweet potatoes. Try them..you’ll love them.

    INGREDIENTS:

    1/4 cup butter or margarine
    1/2 cup Steen’s Syrup
    1 (1-pound) can sweet potatoes

    METHOD:

    Melt butter in skillet or pot; stir in syrup. Pour the can of potatoes in skillet or pot; turn to coat with syrup mixture. Cook over medium heat until glazed, about 15 minutes, turning and basting occasionally.

    SWEET ‘N’ SASSY BEANS (snort's note: may not want to add crawfish to this one either)

    COMMENT: A backyard bar-b-que would not be complete without some tasty bar-b-que beans. The great news is that this recipe begins with some plain ol’ canned pork and beans that you can buy in the store. This recipe is best when cooked on the pit, but can also be finished in your oven at 350 degrees.

    INGREDIENTS:

    1/4 pound breakfast sausage or bacon
    1 cup diced onions
    celery to taste
    bell pepper to taste
    garlic to taste
    1/4 pound chopped bar-b-que pork
    (you can substitute andouille or smoked sausage)
    4 16-ounce cans pork and beans
    1/4 cup sweet bar-b-que sauce
    1/2 cup Steen’s Cane Syrup
    1 tablespoon mild seasoning mix
    1/2 teaspoon liquid smoke (optional)

    METHOD:

    Heat up a large cast iron skillet or dutch oven. Begin by adding a quarter pound of breakfast sausage like Jimmy Dean, or you can use 1/4 pound bacon if you prefer. Sizzle the meat over a medium high heat, then add the onions, celery, bell pepper, and garlic. Saute these ingredients, then add the bar-b-que pork, andouille or smoked sausage, whichever you prefer. Blend in the pork and beans and bring to a rolling boil. Add the bar-b-que sauce, Steen’s Cane Syrup, and seasoning mix. Add the liquid smoke if you are not going to cook the beans on the pit. Stir well. Cook on the cooker, uncovered, for 3 ½ hours, or in the oven, covered, for 2 ½ hours until hot and bubbling and the flavors are well blended.
     
  2. snorton938

    snorton938 Founding Member

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    yes....in new orleans they go by either "shrimps" or "shrimp"....doesn't matter how you pronounce it, they still taste good........ :D
     
  3. tirk

    tirk im the lyrical jessie james

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    lol yeah i know i get a laugh when i hear it.
     
  4. snorton938

    snorton938 Founding Member

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    shrimps is slang. i think the correct way is shrimp (both singular and plural). but i would never tell that to my buds who say shrimps (they would kick my a**).
     
  5. geauxdeep

    geauxdeep Freshman

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    I think the slang version of shrimp is actually skrimps.
     
  6. tirk

    tirk im the lyrical jessie james

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    lol its actually what I call em.
     
  7. bayareatiger

    bayareatiger If it's too loud YOU'RE TOO OLD

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    My grandfather came from Nova Scotia (where his parents moved to from Scotland) to Kentwood right after the turn of the century. He died 9 years before I was born, so I only heard the stories, but I was told he couldn't pronounce "shrimps".

    He said "schwimps", and I often call them that as a little tribute to my grandfather that I never knew (his nickname was "Big Daddy" - he was 6'3" and he lived in Jackson, La)...
     

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