California Farm Crawfish for Etouffee Dinner

Name: California Farm Crawfish for Etouffee Dinner
Total time: 7200 s
Yield: 2 people
Cuisine: American
Ingredients: For the crawfish tail meat etouffee:; 3 pounds cooked crawfish make 1/2 pound of tail meat; 1 cup heavy cream; 1/2 cup Unsalted butter; 4 Tbs All purpose flour; Juice of one lime; 4 Tbs tomato puree; 2 teaspoons Creole seasoning, made as follows: 1/4 tsp each black pepper, white pepper, smoked red hot paprika, garlic powder, onion powder, basil, thyme, and oregano; 1/4 cup Celery stalk, diced; 1/4 cup Red Onion, diced; 1/4 cup fresh chopped parsley; 1/4 cup red bell pepper, diced; For the bisque soup extract:; 2 1/2 pounds crawfish without tail meat; For the catfood puree:; 2 1/2 pounds leftover crawfish claws, bodies and tail shells

Hobby Horseman @HobbyHorseman

California, United States

Crawfish is for Lent, shipped here cooked and frozen, delicious enough to make you forgo meat for forty days. Only 30% of the cooked body weight of crawfish is used for etouffee, only the tail part, half of that shell, half of that meat. The rest I use to make bisque soup, and make puree. Farmers dont like to waste anything.

Etouffee means smothered in a sauce with seasoning. You can make cajun or creole seasoning at home. I choose creole over cajun seasoning this time, it sounded more fragrant, and it tastes delicious.

The left over crawfish is first used to extract flavor for bisque soup, then ground into a puree in the food processor for catfood. Cookpad frowns on posting pet food dishes, so contact me if you want the cat food recipe.

Served with a bed of long grain rice to absorb the cream sauce.

Etouffee means smothered in a sauce with seasoning. You can make cajun or creole seasoning at home. I choose creole over cajun seasoning this time, it sounded more fragrant, and it tastes delicious.

Served with a bed of long grain rice to absorb the cream sauce.

Hobby Horseman @HobbyHorseman

California, United States

Etouffee means smothered in a sauce with seasoning. You can make cajun or creole seasoning at home. I choose creole over cajun seasoning this time, it sounded more fragrant, and it tastes delicious.

Served with a bed of long grain rice to absorb the cream sauce.

Etouffee means smothered in a sauce with seasoning. You can make cajun or creole seasoning at home. I choose creole over cajun seasoning this time, it sounded more fragrant, and it tastes delicious.

Served with a bed of long grain rice to absorb the cream sauce.

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Ingredients

1/2 hour

2 people

For the crawfish tail meat etouffee:
3 poundscooked crawfish make 1/2 pound of tail meat
1 cupheavy cream
1/2 cupUnsalted butter
California Farm Cultured Butter and Buttermilk
4 TbsAll purpose flour
Juice of one lime
4 Tbstomato puree
2 teaspoonsCreole seasoning, made as follows: 1/4 tsp each black pepper, white pepper, smoked red hot paprika, garlic powder, onion powder, basil, thyme, and oregano
1/4 cupCelery stalk, diced
1/4 cupRed Onion, diced
1/4 cupfresh chopped parsley
1/4 cupred bell pepper, diced
For the bisque soup extract:
California Farm Seafood Bisque Soup
2 1/2 poundscrawfish without tail meat
For the catfood puree:
2 1/2 poundsleftover crawfish claws, bodies and tail shells
Equipment: food processor
Cost: $3 a pound for cooked and frozen crayfish

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Steps

1/2 hour

1

Thaw cooked crawfish in fridge. Grab crawfish body between fingers, with other hand pull tail to stretch, then twist till it snaps. When you remove the tail, the end will be covered in tomaly, a mustard you should save that helps flavor the etouffee.
2

Remove the peel on the tail by snipping the tail lengthwise in two with scissors. Easy.
3

I split my recipes in two batches when I first try new spicy ingredients, with fewer spices first, then cook the second batch. Lightly brown celery, onion, red bell pepper, creole seasoning and flour in butter, five minutes. Taste. Add crawfish tails, tomato puree and heavy cream, simmer till fragrant, taste, about 10 minutes. Add Tabasco sauce if desired. Stir in freshly chopped parsley. Serve over long grain white rice.
4

Make 2 teaspoons of creole seasoning: 1/4 teaspoon each of black pepper, white pepper, smoked hot paprika, thyme, oregano, basil, garlic powder, onion powder. Delicious with a spicy aftertaste!
5

For the leftover shells,claws and heads, bring 5 cups water to boil with two lime halves, add crawfish, simmer till broth is fragrant and shells are soft. Save broth for making bisque soup. Cool crawfish parts, mix with enough lard to process in food processor to make puree. Save puree to make 5 pounds cat food.

Linked Recipes

California Farm Seafood Bisque Soup

California Farm Cultured Butter and Buttermilk

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 27, 2023 23:37

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.