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CRAWFISH
ETOUFFEE
THE RIVERBARGE CRUISE LINE
The River Explorer barge cruises from New Orleans along
the lower Mississippi and the connecting waterways and
bayous, much of it through Cajun and Creole country.
Most of the cruise's cuisine features regional specialties
such as this.
Their recipe:
1/3 cup of butter
1/2 medium onion
1/4 cup celery (diced into ¼ inch pieces)
1/3 green bell pepper
1/4 tablespoon cayenne pepper
1 1/3 cup shrimp stock
1/3 cup flour
1 1/2 cups tomato paste
1 bay leaf
2 pounds of crawfish tails
1 teaspoon seafood base
10 whole crawfish, steamed, cooled
pinch of salt and dash of pepper
On top of stove, sauté vegetables in butter.
Add paste and seafood base. Add flour to make a roux.
Transfer mixture to steam kettle. Cook for 20 minutes.
Add shrimp stock to roux and mix thoroughly until there
are no lumps. Add salt and pepper and crawfish tails.
Taste for seasoning. Serve with white rice in center
of plate, crawfish around the rice, and a cooked whole
crawfish in center of rice for garnish.
Yield: 10 servings
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