Would you like Dutch Oven cooking? What about Crawfish or Shrimp Etouffee? How about tailgating on the campus of your favorite college? Properly seize your favorite dutch oven and observe along with me. After we’re achieved, you’ll have one good “lip smacking” take care of that may have all of your mates working once more for additional. You had greater prepare dinner dinner additional biscuits because of with a rich recipe like this one, you’ll want to savor every drop. What you want:
- One 4-5 gallon Jambalaya Pot or One 12-20 QT Dutch Oven. My philosophy has on a regular basis been, I’d reasonably have a dutch oven too large than one too small.
- A controllable heat provide, whether or not or not or not it is an oven prime or propane burner.
- 1/three cup vegetable oil
- 1/4 cup flour
- 1 tsp black pepper
- 1 tsp salt
- 1 bell pepper, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 2 tomatoes, peeled and chopped or 1 can of Rotel Tomatoes (do not drain)
- 2 cups of water or fish stock or clam juice
- half of teaspoon basil
- 1/4 teaspoon thyme
- 1 bay leaf
- three kilos crawfish, peeled (shrimp could also be substituted)
- 1 cup chopped inexperienced onions, along with the greens
- 4 teaspoons Scorching Sauce – your selection or substitute with a splash of cayenne
The first step: Make a Roux! That is among the many most important elements. One in all many points that gives this recipe such a rich model is the reality that I make a roux from scratch. If you’ve on no account made a roux, sit back, it isn’t that onerous. You merely should pay specific consideration to the job at hand or points can go awry. The necessary factor to creating roux is to prepare dinner dinner it prolonged ample to get a darkish brown color with a rich model, nonetheless prepare dinner dinner it gradual ample to not burn it. A scorched roux makes for unhealthy tasting etouffee. To make a roux heat your dutch oven or jambalaya pot to a extreme heat then add the oil. Heat the oil until extraordinarily standard and add the flour, salt and black pepper. At this degree cut back the heat barely and stir the mix with an enormous spoon or paddle. IMPORTANT: DO NOT LET THE FLOUR SIT FOR VERY LONG WITHOUT STIRRING OR YOU WILL SCORCH YOUR ROUX.!!! Stir just about repeatedly until your roux reaches the required color, the darker the roux the richer the model. This might take quite a lot of minutes. Keep in mind, persistence is a benefit and it takes persistence to make a roux.
Step two: Begin mixing substances At this degree, mix the bell pepper, onion, garlic and celery one merchandise at a time into the dutch oven. Your roux will “dry up” nonetheless do not fret. Put together dinner this stuff until they begin to soften. Concede to stir typically to keep up from scorching the dish or having the roux stick with the dutch oven.
Step three: Add tomatoes, spices and water After the onions and peppers begin to soften, add the water, tomatoes, basil, thyme, bay leaf and each the cayenne or scorching sauce. Put together dinner on medium extreme heat. Stir successfully then cut back heat, cowl the dutch oven or jambalaya pot and let simmer for about fifteen minutes. The stock must thicken some.
Step 4: Add crawfish or shrimp After simmering for about fifteen minutes, take away the dutch oven cowl and add your different of meat to the dish. Convey this to a gradual boil and prepare dinner dinner for five to 10 minutes uncovered.
Step 5: Take away and serve After boiling for roughly ten minutes, take away the dutch oven from the heat provide and take away the bay leaf from the dish. Re-cover the dish and let stand until capable of serve. A gauge of how prolonged to let the dish stand is to rearrange the rice whereas the dish stands.
Step six: Serve and watch your organization’ come working once more for additional. This dish is delicious when served with modern hand-crafted biscuits and served over rice. Garnish with the chopped inexperienced onions. Adjust to it up with a lemon meringue or lemon ice discipline pie.