Crawfish Ettoufe

**Capt. Zero** · 4th July 2007, 03:02 PM

Spice mix:
1 tsp oregano
1 tsp basil
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp salt
1/4 tsp nutmeg

Veggies:
1 med. onion diced
1 bunch green onion chopped
4 cloves garlic crushed then minced
2 cups(uncooked) brown rice cooked

1/2 lb (250 gm) butter

2 tbls (apprx) each flour and oil

2-3 lb.(1-1.5 kg.) cooked crawfish tails(peeled) or shrimp or other shellfish

1.5 cups (300-350 ml) fish stock. Here in the US catfish is readily available and works well.

Start the rice. Mix the spices and split in half. Prepare all veggies and place green onions in a separate bowl. Heat a large skillet to med heat and warm stock also to med. adding 1/2 spice mix. When rice is thirty or forty min from being done, mix flour and oil in skillet and stir constantly until flour is a light walnut color. Turn off heat and add 1/2 spice mix and all veggies except green onions to skillet, stir until skillet cools and veggies carmelized. Turn this into the seasoned stock. Resume heat to skillet add the butter, melt and add the green onions and saute until clarified a little. Add the crawfish and continue sauteing until crawfish heated well through, add to stock mix and serve immediately over the rice.

Pig out!!!!

Serves six or two cajuns

"Lolene... the president IS named Schicklegruber."

**echnidna** · 4th July 2007, 04:01 PM

sounds good,
must go yabbying when it warms up a little

**silentC** · 4th July 2007, 04:11 PM

Green onions - is that what we call shallots (yes I know shallot is the wrong term but that's what people call 'em) or spring onions?

**Capt. Zero** · 4th July 2007, 05:29 PM

Silent C, yes shalots are quite similar. these are the small onions, come in a bunch with the greens attached.

**silentC** · 4th July 2007, 05:33 PM

I looked 'em up on Wikipedia.

Scallion is the technical term apparently. Some people here call them shallots but I think that is wrong because shallots are a different beast.

**Honorary Bloke** · 4th July 2007, 10:11 PM

Originally Posted by silentC

I looked 'em up on Wikipedia.

Scallion is the technical term apparently. Some people here call them shallots but I think that is wrong because shallots are a different beast.

Right ho, Silent. Shallots are indeed a different beast, a very mild, almost sweet flavour. Typically comes in a small to medium head, similar to a garlic head. Quite expensive over here, relative to green onions (or any onions, for that matter). Shallots are a staple in Thai cooking and used by many another cuisine.

**Iain** · 5th July 2007, 09:10 AM

Next, what is a crawfish?
In the UK they were a lobster, big claws and all, here we have crayfish (southern rock lobster) no claws, then there are a massive variety of prawns and yabbies, and for the sandgropers the marron.
Shall we delve into the debate on scallops

potato or seafood.

**Honorary Bloke** · 5th July 2007, 09:58 AM

Originally Posted by Iain

Next, what is a crawfish?
In the UK they were a lobster, big claws and all, here we have crayfish (southern rock lobster) no claws, then there are a massive variety of prawns and yabbies, and for the sandgropers the marron.
Shall we delve into the debate on scallops

potato or seafood.

Yes, we shall. But crawfish (or crayfish) are just yabbies. The Poms don't count.

**silentC** · 5th July 2007, 10:13 AM

So what is a craw, as in "it sticks in my craw"?

**Bleedin Thumb** · 5th July 2007, 10:20 AM

Not the Craw....the Craw! for those of you who grew up with Maxwell.

**Capt. Zero** · 5th July 2007, 12:33 PM

Okay, I was afraid that when I posted cajun recipes there might be both local jargon and ingredient availability issues involved, but the opportunity to swap completely different styles and dishes would be worth it so I am happy to describe same to (hopefully) everyones satisfaction.

Green onions:
These are small onions umbiquitous in N. American and European cuisine. It is available everywhere here. It grows with almost no head and is similar in taste to both shallots and scallions, but different than both. It has a sweet ,mild flavor , but retains a distinctive onion flavor and can be eaten alone or with a dip. When used in cooking, it should be chopped across the grain in 4-5 mm cuts and the entire plant ,greens and all, included in the dish. Any mild onion will do but the greens are important in all cajun dishes for both flavor and presentation.

Crawfish
aka mudbugs, crayfish, crawdads, fresh water prawns, ect.

I assume any small shellfish would do. I have never used large crustaceans such as lobster or such, but I guess they would work. Most cajun meals involving seafood is served over rice in a bowl which would limit size of bug used. The Louisiana and Texas coast do not offer any truly large shellfish and generally each crawfish tail weighs around a gram or less. Now I usually am unable to get fresh live crawfish due to seasonal issues but just about everywhere frozen tails are available from (ironically) China. If your local chain grocery do not have them it might be possible to have them ordered. Asia is right there after all

.

Later, after I have digested my holiday meal (it's Independence Day here), and if I don't fall asleep, I will post a more detailed "To make a Roux". Rouxs are the basis to all Cajun cooking and Knowing the difference between the types is important.

'till later ya'll

"Danger, you haven't seen the last of me yet"
"Oh yeah. Well the first of you turns my stomach. Take that small change"

Nick and Rocky Roccoco

**Iain** · 5th July 2007, 03:04 PM

Originally Posted by silentC

So what is a craw, as in "it sticks in my craw"?

A craw is a crevice in between rocks where the beasts lurk, a crack I suppose, so the latter part of the question would have be your plumbers cleavage

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