Monday, March 9, 2009

Fat Tuesday~

Mardi Gras spread-
King Cake
Jalepeno Cheese Ball by Donna Reese
Crawfish Ettouffee!
and my new Gustavo painting that I got for my birthday!!!!
And of course, bloody marys

Crawfish Etouffee

6 tbs salt butter
1/4 c flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped shallots, white part only
1 tbs finely minced garlic
1 1/2 c. crawfish tails (about 30 tails)
1/2 cup crawfish fat, kept refrigerated
1 tsp salt
1/4 tsp. freshly ground black pepper
1/4 tsp cayenne
1 tsp fresh lemon juice
1/3 c thinly sliced green shallott tops
1 tbs finely minced fresh parsley
1 cup cold water
2 cups hot water
In a heavy 6 quart pot, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15- 20 min). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender (about 20 min). Add the crawfish tails, crawfish fat, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley- mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide the gravy. Serve over boiled rice.