Posts Tagged ‘Crawfish’

Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!

Cajun Girls Crawfish Étouffée

Recipe and Recipe by Carolyn Davidson Hicks

Recipe and Recipe by Carolyn Davidson Hicks

1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium – large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
1 14.5 can of Fire Roasted tomatoes
Cayenne pepper or Creole Spice to taste
Freshly ground black pepper
2 tablespoons flour
1 – 2 cups water (add 1 tablespoon of Lobster Base for awesome flavor)

Melt butter in pot, add flour and stir. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails, crushed fire roasted tomatoes and tomato paste, then add water to desired thickness or thinness. Cook down for 20 minutes or so on low. Add salt and peppers to taste. Cook a few more minutes, then add chopped green onion tops and parsley and cook till ready.

Top with a service of white Rice and garnish with finely chopped Parsley, Green Onions or Chives!

Yield: 4 to 6
Note: This is a very hearty Crawfish Étouffée! I doubled the amount of crawfish for a serving of 4 to 6! You don’t have to use as much as I do. Also, if you cook it low and slow, you won’t even need the Roux! Just add the butter straight to the mix and skip the flour and roux making….