2 tsp salt
1 tsp cayenne pepper
1tsp black pepper
1 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 cup of each of the following: chopped onions, celery, and green bell peppers (this is called the trinity in Creole cooking)
7 tbs vegetable oil
3/4 cup all-purpose flour
1/2 cup clam juice + 1/2 cup water or chicken broth
1 stick butter
2 lbs peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot basic cooked rice
The buttas were extremely excited to be back together and to be cooking such a delicious meal! Here is a shot of the ingredients and the buttas preparing:
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl, combine the onions, celery and bell peppers (The Trinity).
The first step is to make a roux, this recipe calls for a medium to dark roux vs a blond roux. In a large heavy skillet, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth.
Continue cooking, whisking constantly until roux is dark red-brown.
Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
Heat stock in a separate saucepan. Gradually add the stock to the roux and whisk until thoroughly dissolved.
Reduce heat to low and cook until flour taste is gone, about 2 minutes whisking almost constantly. remove from heat and set aside.
In a separate saucepan, melt 1/2 stick of butter over medium heat.
Stir in the crawfish (or shrimp), the green onions, and seasoning mix and saute about 1 minute stirring almost constantly.
Add the crawfish mixture to the stock mixture, stirring well. Add 1/2 stick butter to enrich sauce and cook about 5 more minutes. Serve immediately over rice, or barley for a healthier option.
Then it was time to enjoy our delicious meal and each other's company. It was a wonderful evening and so fun to catch up. Look forward to many great recipes to come! Next week's menu is Black Bass with Asparagus and Roasted Potatoes, YUM!