
See Chef Gason Here on Twitter www.twitter.com Chef Gason Website www.chefgason.com Follow My Cooking Blog www.cookingwithateya.blogspot.com Lodge Logic Pots Here http MY WAY Of Chef Gason Recipe Crawfish Etouffe INGREDIENTS: 1/4 cup peanut oil 6 tablespoons unsalted butter 1/2 cup flour 1 1/2 - 2 yellow onions, chopped 3 stalks celery, chopped small 1bell pepper,chopped 3 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 cups shrimp stock or water 1/2 teaspoon cayenne 2 teaspoons Worcestershire Sauce 2 lbs crawfish tails, with the fat juice of half a lemon 1 cup chopped green onions PARSLEY FOR TOPPING salt & pepper Tony Chachere 2 cups cooked white rice PREPARATION: 1. Heat the peanut oil, and 4 tablespoons of the butter in a heavy bottom cast iron skillet. When the oil is hot, lower the heat to medium and SLOWLY add the flour incorporating a little bit at a time. Continue until all flour is incorporated. Continue to whisk until the desired color is achieved (loght dark roux). This may take a little time. Please do not short cut this process of making your roux. This is the base of the dish. 2. When you are finish with your roux, add the onions, peppers, celery and garlic and continue cooking for about 7 more minutes or until tender. Then add the stock, bay leaves, thyme, Worcestershire Sauce and a little salt & pepper and bring to a boil. Lower heat to low and simmer uncovered for about 30 minutes, stirring occasionally. 3. Add the crawfish tails along with any <b>...</b>
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