Re: [CH] crawfish?
Harry Jones (hajones@swbell.net)
Tue, 9 Feb 1999 13:07:22 -0600
Here's some recipes I have containing crawfish, another idea is just boil
'em with the proper seasonings.
Royal Seafood
1-1/2 tablespoons vegetable oil
1 teaspoon garlic; chopped
2 ounces canned abalone mushrooms; (or substitute
shiitakes)
1 leaf napa cabbage; cut in squares
4-1/2 ounces cabbage; cut in pieces
7 pieces baby corn
4 tablespoons cauliflower florets
5 to 7 pods snow peas
1/2 carrot; cut in diagonal slices
5 to 5 broccoli florets
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon Thai pepper; (for medium hot)
1 tablespoon oyster sauce
1 tablespoon fish sauce; (nam pla)
1-1/2 tablespoons Thai shrimp paste in soybean oil
3 tablespoons cashews
1 chicken broth
6 shrimp; (21-25 count)
5 scallops; each cut in 2 slices
15 crawfish tails; (meat only)
steamed rice; for 2
Heat wok or large skillet. Heat oil and saute garlic 30 seconds. Add
mushrooms, napa cabbage, cabbage, corn, cauliflower, snow peas, carrot,
broccoli, paprika, sugar, Thai pepper, oyster sauce, fish sauce, shrimp
paste, cashews, chicken broth as needed (as much as 1-1/2 cups), shrimp,
scallops and crawfish. Cook until vegetables are crisp-tender and seafood
is done (shrimp should just turn pink). Serve with steamed rice.
**************************************
Pappadaux Crawfish Bisque
3 tablespoon olive oil
3 pounds crawfish; remove tails save shells
1 teaspoon paprika
1/8 teaspoon cayenne pepper
6 cups water
1/2 cup each onion and bell pepper; chopped
1 tablespoon tomato paste
3 cups whipping cream
1/2 cup tomato; chopped
4 ounces butter; 1 stick
1 cup all purpose flour
2 ounces brandy
Heat oil in saucepan. Saute crawfish shells, paprika and cayenne 5 minutes
in oil. Add water; bring to boil and simmer 30 minutes.
Strain liquid into another pan. Crush shells remove remaining liquid.
Strain remaining liquid into first mixture. Discard shells. Return to heat
and add onion, bell pepper, tomato paste, cream and tomato.
In small pan, melt butter over medium heat. Whisk in flour, and cook 2
minutes. Do not let roux darken. Add roux to main pot and whip until
thoroughly combined. Simmer 40 minutes, stirring frequently. Add brandy and
crawfish tails; simmer 10 minutes. Serve hot. Makes 8 servings.
******************************
Crawfish Cakes With Chipotle Tartar Sauce
----Tartar Sauce----
2 dried chipotle peppers
1/2 cup prepared mayonnaise
1 tablespoon green onions; chopped
1 juice of 1 lemon
1 salt
1 pepper
----Crawfish Cakes----
2 tablespoons oil
1 teaspoon oil
1 cup crawfish tails; shelled
2 tablespoons onion; chopped
2 tablespoons red pepper; chopped
2 tablespoons celery; chopped
1/2 teaspoon garlic; chopped
1 Creole spice
1 egg
1/2 cup bread crumbs
1 parsley; chopped, for garnish
Make tartar sauce:
In a cast-iron skillet over high heat pan roast peppers, toasting them on
all sides, until smoky and slightly charred. Chop finely. In a small bowl
combine with remaining sauce ingredients. Adjust seasonings, to taste, with
salt and pepper.
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and
celery, and toss and cook 2 minutes until tender. Remove pan from heat and
add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste.
Transfer to a mixing bowl and set aside to cool. Mix in egg and enough
bread crumbs for mixture to bind; adjust seasonings to taste with salt,
pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch
thick. Heat remaining oil in a saute pan and cook cakes on both sides until
brown and crispy. Serve garnished with parsley and a dollop of tartar
sauce.
********************
Andouille Cheese Grits With Crawfish Sauce
1/2 pound andouille sausage; chopped
4 1/2 pounds whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 cups quick white grits
1 cup white cheddar cheese; grated
1 cup flour
1 cup bread crumbs
Essence
2 eggs; beaten with 1 tablespoon
1/4 cup olive oil
1 tablespoon olive oil
12 cups yellow onions; minced
1 tablespoon garlic; chopped
1 pound Louisiana crawfish tails; (NO CHINESE
CRAWFISH)
1 cup heavy cream
1 dash Crystal hot sauce
1 dash Worcestershire sauce
1/4 cup green onions; chopped (green part only)
2 ounces Parmigiano-Reggiano cheese
Render the sausage in a saucepan, over medium-high heat, cooking about 4
minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir
in the grits and reduce the heat to medium. Stir for 30 seconds, then add
the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5
minutes, or until the grits are tender and creamy. Pour the grits into a
greased square glass pan. Refrigerate until the grits are firm. Using a
2-inch round cutter, cut the grits into six rounds. Season the flour and
bread crumbs with Essence. Dredge the cakes in the seasoned flour. Dip each
cake in the egg wash, letting the excess drip off. Dredge the cakes in the
seasoned bread crumbs, coating each cake completely. Heat 1/4 cup of the
olive oil in a large skiller. When the oil is hot, pan-fry the cakes for 3
minutes on each side. In saute pan, heat the remaining olive oil. When the
oil is hot, add the onions. Season the onions with Essence. Saute for 1
minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1
minute. Add the cream and bring up to a boil. Reduce to a simmer and cook
for 3 to 4 minutes, or until the cream has thickened. Season the sauce with
hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions
and cheese. To serve, spoon the crawfish sauce over the Andouille grit
cakes.
-----Original Message-----
From: Shantihhh@aol.com <Shantihhh@aol.com>
To: chile-heads@globalgarden.com <chile-heads@globalgarden.com>
Date: Wednesday, February 10, 1999 4:11 PM
Subject: [CH] crawfish?
>Date: Sun, 31 Jan 1999 12:14:59 -0500 (EST)
>
>From: Joe Ferguson <coredump@coredumps.org>
>
>Subject: Re: [CH] Crawfish-what to do with 'em?
>
>I fix 'em like I do Krapao Gai (Basil Chicken)
>
>shallots, garlic, fish sauce, Thai Basil, and lots diced Thai Chiles.
Serve
>with steamed Jasmine rice. Works real good.
>
>If you need the amounts of the ingredients and techniques I'll gladly post
it
>or direct to you so as not to burden the volume of the list.
>
>Mary-Anne
>