Shrimp And Crawfish Creole Food

CREOLE CRAWFISH ETOUFFEE

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
• Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

TRUE SHRIMP CREOLE

Steps:

• In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE CRAWFISH/SHRIMP MONICA

Steps:

• Heat butter in a deep skillet until bubbly hot.
• Add seasoning and stir until well- blended.
• Add heavy cream and cook until reduced by half.
• Add green onions, cooled pasta and meat.
• Heat through.
• Serve immediately.

SHRIMP AND CRAWFISH ETOUFEE

Steps:

• For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter. Saute the trinity (peppers, onions and celery). Add the garlic, and saute until slightly tender. Add the Roux and deglaze with some rum to help break it down (it will flame up). Add 1 to 2 cups purified water to form a sauce. Add in the shrimp, crawfish, pepper, salt and thyme. Reduce the flame to a medium-low simmer. Add Mama's Green Creole Sauce. Stir constantly making sure the roux doesn't burn and is completely dissolved. Taste periodically to confirm desired taste. Simmer 10 to 20 minutes, until the etoufee reaches desired thickness.
• For Mama's Creole Herb Rice: Preheat the oven to 400 degrees F. Cook the brown rice in 1 cup water, covered, for 30 to 40 minutes.
• Cook the white rice in 1 cup water in a rice steamer.
• After both are cooked, empty the pans onto a cookie sheet. Mix the rice and toss with the oil, thyme and salt to taste.
• Drench the etoufee over the rice, and serve.
• Place 2 cups water, the lemon juice, oil, salt, garlic, jalapenos, green onions, yellow onions, bell peppers and parsley in a blender and process until a sauce is formed. If the blender is not large enough, you can make it in two batches.
• Heat the oil in a heavy skillet over low heat. Add the flour and stir until mixture is creamy and there are no lumps. Turn the heat down low and keep stirring until the mixture reaches the desired color (a medium or dark brown). Be careful and pay attention as not to burn the roux-- after it reaches a certain shade of brown it will begin to brown faster.

CREOLE CRAWFISH BOIL

Steps:

• Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
• Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.

CREOLE CRAWFISH AND SHRIMP BOIL

Steps:

• Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
• Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.

SHRIMP AND CRAWFISH CREOLE

Steps:

• In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
• Add shrimp and crawfish, cover and cook over med.
• heat until shrimp and crawfish are cooked down and pink.
• Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
• Add parsley and green onions.
• Cook another 5 minute.
• serve over hot rice.

SHRIMP CREOLE

Steps:

• In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.

SHRIMP CREOLE

Steps:

• In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
• Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
• Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
• Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
• Mix the remaining chicken broth with the flour until it is smooth.
• Whisk it into the sauce and stir constantly for 5 minutes.
• Add the shrimp and cook just till shrimp turn pink and curl.
• Remove bay leaves before serving.
• Serve with steamed rice and Tabasco sauce, if desired.

SCALLOP AND SHRIMP CREOLE

Steps:

• To prepare:
• Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
• Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
• Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
• In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
• The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
• To serve:
• Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
• Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.

CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.