How To make Franks Place(Crawfish 'Etouff'Ee)
1/4 c Butter or margarine
1 c Tomatoes, chopped
3 tb Flour, all-purpose
2 c Crayfish meat
1 1/2 c Onions, minced
1/4 c Parsley, chopped
1/2 c Green onion
1 t Salt
1/2 c Celery, chopped
1/2 ts Black pepper
2 Garlic cloves, minced
1/2 ts Pepper, cayenne
1 t Tomato paste
2 c Rice, hot cooked
2 c Fish stock (from heads and
Tails of fish or crawfish)
1. Melt Butter in alrge saucepan over low heat; remove
from heat and stir in flur until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add Tomato paste to fish stock; stir into Onion
mixture. 5. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice.
How To make Franks Place(Crawfish 'Etouff'Ee)'s Videos
Crawfish Beignet Recipe/How To Make Crawfish Fritters
Today's recipe is a personal favorite. I am cooking up some Crawfish beignets/fritters. The video is in collaboration with Lyle at No hippie bbq and cooking. Lyle is also whipping up a fritter of some delicious sort. Please check out his video at
Ingredients:
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon creole seasoning
1/2 teaspoon ground ginger
1 tablespoon garlic , chopped
1 1/2 cups crawfish tails
1 green onion , chopped
3 tablespoons parsley , chopped
1 teaspoon salt
1/2 teaspoon hot sauce
1 cup water
canola or peanut oil
Sauce:
1/2 cup onions , chopped
1/2 cup green onions , chopped
1/2 cup celery , chopped
1 tablespoon garlic , chopped
1/4 cup parsley , chopped
1/2 cup mayonnaise
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons paprika
1 teaspoon Tabasco sauce
Instructions:
TO MAKE THE CRAWFISH BEIGNETS
Combine the flour, baking powder, creole seasoning and ginger in a large bowl. Stir in the garlic, crawfish, green onions, parsley and salt.
Stir in the Tabasco sauce and enough of the water to make a soft dough.
Let dough stand for 10 minutes.
Heat the oil to 350 degrees in a heavy deep saucepan.
Drop in teaspoonfuls of dough and fry until golden brown.
Remove with a slotted spoon to paper towels to drain.
TO MAKE THE SAUCE
Combine all the ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
MAKING A ROUX WITH LARRY GRANGER.flv
Larry Granger of south Louisiana shares his secrets on how to make a homemade roux for etouffee and gumbo.
Instant Pot Creole Shrimp & Sausage
One of my favorite things about the Instant Pot is that you can get outrageous flavor in minutes. This Instant Pot Creole Shrimp and Sausage tastes like it was simmering all day, but is made in less than 30 minutes!
Shrimp Etouffee
Shrimp Etouffee, Chef Frank shows you how to make it from scratch.
While this recipe has more than a few steps. Its easy to execute.
Chef Frank shows you how to make Shrimp Etouffee, step by step.
I need to give credit to Chef Paul Prudhome for this recipe. I made a few minor tweaks, with the stock preparation and assembly.
INGREDIENTS
shells from 2 pounds of shrimp
1/2 pounds shrimp...serves 2
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/4 cup minced scallion
4 cups water
1 bay leaf
1/4 cup dry sherry
3 TBSP vegetable oil
2 tsp tomato paste
3/4 cups flour
3/4 cups vegetable oil
2 TBSP unsalted butter
2 TBSP creole/cajun seasoning
1/4 chopped carrot
1 tsp salt
RECIPE
Shrimp Stock
1. In saucepan heat 2 TBSP vegetable oil.
2. Add 1/4 cup each chopped celery, onion and carrot.
3. Add shrimp shells, sauce on medium high for 2 minutes.
4. Add bay leaf, dry sherry, salt, water and tomato paste.
5. Cook for 20 minutes on low boil, strain liquid and set aside. This should yield about 2- 3 cups of stock.
Etouffee Mix
1. In large pan heat 3/4 vegetable oil.
2. Test oil with bit of flour to make sure its hot. Oil should bubble lightly and the flour should dissipate.
3. Whisk flour in gradually. Stir constantly.
4. Cook until medium dark brown.
5. Add all minced veggies, creole seasoning and 1 cup shrimp stock. Combine with which and set aside.
The Dish
1. In sautee pan heat 1 TBSP vegetable oil.
2. Sear 6 shrimp on each side then remove from pan.
3. Add 1/3 cup etouffee mix to sautee pan along with 1/4 cup shrimp stock. Whisk together.
4. Return shrimp to pan. Adjust gravy for desired thickness.
5. Finish by add 1 TBSP unsalted butter.
6. Serve with white rice
Christen’s Gourmet Pralines (Texas Country Reporter)
See why everyone is clamoring for this sweet treat.
Sharon & Austin Richardson
Cedar Park, TX
Phone: 512-250-8365
Website:
Tik Tok ►
Facebook ►
Twitter ►
Instagram ►
Texas Country Reporter
#1777
9-18-2021
CRAWFISH ÉTOUFFÉE recipe
USE ONLY LOUISIANA CRAWFISH!!!!!!