Dr Marcantel and I are both creative and enthusiastic cooks. We enjoy making Louisiana cuisines (note the Fleur De Lis as the practice logo). We recently had a Chicken Gumbo Throwdown for the office that ended in a draw. There are no losers in cooking for friends and family if people are enjoying your food and leave full and happy. I am sharing a recipe I poached from Louisiana Cooking years ago and will suggest modifications to adjust to the availability of products and personal variation. I hope you will enjoy this recipe!
Robert F. Lemert, MD, FACOG
“I Guarontee” – Justin Wilson
Crawfish Étouffée (Serves 6)
Ingredients:
¼ C Butter
½ C Sweet Onion (chopped)
½ C Celery (chopped)
½ C Red Bell Pepper (chopped)
2 Garlic Cloves (minced)
3 T All-Purpose Flour (I leave this out. Flour can lighten the color of the roux but can burn and effect the flavor.)
½ C Dry Sherry
1 C Seafood Stock
2T Tomato Paste (concentrated)
2T Hot Sauce (optional)
2 Bay Leaves
1 tsp Kosher Salt
½ tsp ground black pepper
1-Lb Crawfish Tail Meat (may substitute with Wild Caught Shrimp)
4 cups White Rice (I always add 2-3 bay leaves to my rice and then ½ a stick of butter at the end of the rice boil.)
Garnish: chopped green onion
Instructions:
- In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 1 minute. (May add green onions at this point) Add flour, stirring constantly until combined, about 2 minutes. (I usually do not add flour because I feel the tomato paste thickens the roux)
- Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. Bring to a boil and cook until mixture begins to thicken. Add crawfish then reduce heat and simmer for about 8 minutes. Serve immediately with rice, and garnish with green onion, if desired.
– I have a LA (Lower Alabama) version of this recipe where I add Conecuh sausage to the mix. I cook the sausage (1 lb.) in a separate pan. Then mix the sausage in at the #2 stage. The natural grease and sausage flavor add to the flavoring of the seafood.
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