Скачать или смотреть Authentic Crawfish Etoufee By Chef Gason/Lodge Logic 5qt. Dutch Pot

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MY WAY Of Chef Gason Recipe
Crawfish Etouffe
INGREDIENTS:
1/4 cup peanut oil
6 tablespoons unsalted butter
1/2 cup flour
1 1/2 - 2 yellow onions, chopped
3 stalks celery, chopped small
1bell pepper,chopped
3 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 cups shrimp stock or water
1/2 teaspoon cayenne
2 teaspoons Worcestershire Sauce
2 lbs crawfish tails, with the fat
juice of half a lemon
1 cup chopped green onions
PARSLEY FOR TOPPING
salt & pepper
Tony Chachere
2 cups cooked white rice


PREPARATION:
1. Heat the peanut oil, and 4 tablespoons of the butter in a heavy bottom cast iron skillet. When the oil is hot, lower the heat to medium and SLOWLY add the flour incorporating a little bit at a time. Continue until all flour is incorporated. Continue to whisk until the desired color is achieved (loght dark roux). This may take a little time. Please do not short cut this process of making your roux. This is the base of the dish.
2. When you are finish with your roux, add the onions, peppers, celery and garlic and continue cooking for about 7 more minutes or until tender. Then add the stock, bay leaves, thyme, Worcestershire Sauce and a little salt & pepper and bring to a boil. Lower heat to low and simmer uncovered for about 30 minutes, stirring occasionally.
3. Add the crawfish tails along with any liquid in the packaging if using prepackage along and the lemon juice and green onions and cook for about another 15 minutes. Add the remaining butter and adjust to taste with more salt and pepper. Serve over hot rice. Add Parsley for topping

Chef Gason Recipe HIS WAY
Crawfish Etouffe
INGREDIENTS:
1/4 cup peanut oil
6 tablespoons unsalted butter
1/2 cup flour
3 yellow onions, chopped
6 stalks celery, chopped
1bell pepper,chopped
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 cups shrimp stock or water
1/2 teaspoon cayenne
2 teaspoons Worcestershire Sauce
2 lbs crawfish tails, with the fat
juice of half a lemon
1 cup chopped green onions
1/4 cup chopped parsley
salt & pepper
2 cups cooked white rice


PREPARATION:
1. Heat the peanut oil, and 4 tablespoons of the butter in a heavy bottom cast iron skillet. When the oil is hot, lower the heat to medium and SLOWLY add the flour incorporating a little bit at a time. Continue until all flour is incorporated. Continue to whisk until the desired color is achieved (loght dark roux). This may take a little time. Please do not short cut this process of making your roux. This is the base of the dish.
2. When you are finish with your roux, add the onions, peppers, celery and garlic and continue cooking for about 7 more minutes or until tender. Then add the stock, bay leaves, thyme, Worcestershire Sauce and a little salt & pepper and bring to a boil. Lower heat to low and simmer uncovered for about 30 minutes, stirring occasionally.
3. Add the crawfish tails along with any liquid in the packaging if using prepackage along and the parsley, lemon juice and green onions and cook for about another 15 minutes. Add the remaining butter and adjust to taste with more salt and pepper. Serve over hot rice.