Gumbo Shop’s Crawfish Etouffee Recipe

If you get a chance, check out this wonderful blog:  GoNOLA    http://www.gonola.com/

GoNola Recipe of the Weed:  Gumbo Shops Crawfish Etoufee

by Amanda Raborn on February 17, 2013

630 St Peter St
New Orleans, LA 70116

It’s crawfish season around here and I couldn’t be more happy about it. As soon as they’re back, I’m first in line for some Crawfish Etouffee, but for those of you who aren’t as fortunate to have a place to get it on every corner, the Gumbo Shop has graciously shared their recipe for all to enjoy. Thankfully, it’s quite simple and you don’t have to be a master chef in the kitchen to be able to whip this up. I do highly recommend you add a loaf of French bread into this ingredient list for soaking up the sauce once you’re finished with the dish. You will be glad you did. Enjoy!

Ingredients

Image courtesy of Louisiana Kitchen & Culture

1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoon minced garlic
1/2 teaspoontsp basil
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 teaspoon paprika
1/2 teaspoon Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 tablespoon chopped parsley

Method

Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.

Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.

Add the crawfish tails, green onions and parsley.

Simmer for about 5 minutes, stirring occasionally.

Serve over steamed rice.

New Orleans Cornbread – Perfect everytime!

This cornbread is perfect every time. Trust me on this. I have made more cornbread than anyone I know and I struggle more times than not. This cornbread is so good you could eat it by itself–cold or hot. Excellent choice with fresh vegetables.

1 1/2 cups self-rising white cornmeal (Red Label if you can find it.)
1 teaspoon salt
8 ounces cream corn
8 ounces sour cream
2 eggs
1/2 cup oil

Bake at 400 degrees for 25 minutes. If you cook it in an 8″ iron skillet the outer crust will be crunchy…perfect! I have baked it in other pans and it works fine.

New Orleans BBQ Shrimp

After the summer holidays are over and time slows even more, it’s time to cook something easy.  New Orleans BBQ Shrimp is an easy dinner to cook and so delicious. 

1/2 stick butter

1 tablespoon Worcestershire sauce

2 teaspoons Creole Seasoning

1 teaspoon minced garlic

1/2 teaspoon coarse ground black pepper

1/2 teaspoon rosemary leaves, crushed

1 pound (26 to 30) large shrimp

3/4 cup beer, at room temperature

Serves 4 – 6.

Melt butter with Worcestershire sauce, Creole Seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes.

Pour beer into skillet. Cook and stir 3 minutes longer or just until shrimp turn pink.

Serve immediately with French bread.