Amazingly, I am having trouble finding some things I think are pretty basic. Hoping I will have more luck once I move up to the city, but that remains to be seen. In the mean time, for my own amusement (and, more importantly, so I can find what I want), this is my online shopping list for the things I use frequently and can't find around here.
Anasazi Beans
Dehydrated Refrieds
Daily Detox
Crest Vanilla Mint Toothpaste
Pico Pica Taco Sauce
Sunday, January 24, 2010
Tuesday, January 5, 2010
Etouffee
This makes a LOT, but it's better the next day and really freezes well.
Start with a roux.
One cup flour
One stick butter
1/2 cup vegetable oil
One medium onion, finely chopped
One bell pepper, finely chopped
Two to three cloves garlic, finely minced
Shrimp or chicken stock
Approx one pound uncooked shrimp, shelled
Approx one pound crawfish tails
Approx one pound cooked shredded chicken
One to two tablespoons Cajun seasoning
One tablespoon hot sauce, such as Tabasco (or to taste)
Slowly start to brown the flour in a heavy skillet or dutch oven. (I have a big enameled cast iron braiser). Watch that it does not burn. If it does, throw it out and start over.
Once it is a light nutty brown, add the butter and oil to make a paste. Continue to cook for about 15 to 20 minutes, stirring frequently. The vegetables can be added at this point, cook until they are softened. The roux should be a light to medium brown.
Add shrimp or chicken stock to make a thick gravy. Add Cajun seasoning and Tabasco. Add chicken and crawfish and let simmer for about 30 minutes. Add shrimp and cook for another 10 minutes, until shrimp are pink and opaque.
Serve over steamed rice. Sprinkle on additional Cajun seasoning or Tabasco as desired.
Dig in!
I used the shrimp shells to make a stock. I cooked the chicken breasts in chicken stock until the meat shredded up. These are the stocks I used to add to the roux. I also used some canned low-sodium chicken broth to add since I didn't end up with enough shrimp and chicken broth while cooking. I then used the canned broth to cook the rice for a richer flavor and so I didn't have leftover stock.
Start with a roux.
One cup flour
One stick butter
1/2 cup vegetable oil
One medium onion, finely chopped
One bell pepper, finely chopped
Two to three cloves garlic, finely minced
Shrimp or chicken stock
Approx one pound uncooked shrimp, shelled
Approx one pound crawfish tails
Approx one pound cooked shredded chicken
One to two tablespoons Cajun seasoning
One tablespoon hot sauce, such as Tabasco (or to taste)
Slowly start to brown the flour in a heavy skillet or dutch oven. (I have a big enameled cast iron braiser). Watch that it does not burn. If it does, throw it out and start over.
Once it is a light nutty brown, add the butter and oil to make a paste. Continue to cook for about 15 to 20 minutes, stirring frequently. The vegetables can be added at this point, cook until they are softened. The roux should be a light to medium brown.
Add shrimp or chicken stock to make a thick gravy. Add Cajun seasoning and Tabasco. Add chicken and crawfish and let simmer for about 30 minutes. Add shrimp and cook for another 10 minutes, until shrimp are pink and opaque.
Serve over steamed rice. Sprinkle on additional Cajun seasoning or Tabasco as desired.
Dig in!
I used the shrimp shells to make a stock. I cooked the chicken breasts in chicken stock until the meat shredded up. These are the stocks I used to add to the roux. I also used some canned low-sodium chicken broth to add since I didn't end up with enough shrimp and chicken broth while cooking. I then used the canned broth to cook the rice for a richer flavor and so I didn't have leftover stock.
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