Emeril's Famous Crawfish Étouffée
Melt 1/4 pound of butter (one stick) in a large skillet over
medium-high heat. Add 2 cups of chopped onions, 1 cup of chopped
celery, and 1/2 cup of chopped bell peppers and sauté
for 10 to 12 minutes, until the onions are soft and golden.
Add a pound of peeled crawfish tails and 2 bay leaves. Reduce
the heat to medium, stir occasionally and cook "until
the crawfish begin throwing off a little liquid" —
another 10 to 12 minutes.
Meanwhile, dissolve a tablespoon of flour in a cup of water.
Add it to the crawfish mixture and season with a teaspoon
of salt and 1/4 teaspoon of cayenne pepper. Stir about four
minutes until the mixture thickens. Add 2 tablespoons of chopped
parsley and 3 tablespoons of chopped green onions and cook
for another 2 minutes. As always, remove the bay leaves before
serving. We resisted the urge to kick this answer up a notch
by inserting the word BAM! before the addition of each ingredient,
and are pretty proud of our self-restraint.
FRIED OKRA SALAD
Yield: 4 servings
Just about everyone in Louisiana has a summer garden. And
no matter how small or large, it will usually harbor a few
bushes of okra. While some of it makes its way into gumbos,
there's always extra for pickling and for salads.
- 1/4 cup buttermilk
- 1 egg
- 4 teaspoons Rustic Rub (below)
- 16 okra pods, washed and cut in half lengthwise
- 1/4 cup flour
- 1/4 cup yellow cornmeal
- 1 cup solid vegetable shortening, for frying
- 4 cups assorted salad greens
- 1 recipe Green Onion Dressing(below)
Rustic Rub: Yield: 2 cups
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried organo
- 2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet
for up to 3 months.
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