Wednesday, April 7, 2010

Sweet Home Cooking

In my adult responsibility class, our assignment for the next few weeks is to create a dish in a specific type of food that has been given to us. My partner and I have chosen Cajun cooking and plan on doing something like Crawfish Etouffee. I'm excited. I love Crawfish Etouffee. 

Ingredients:1/2 cup roux *
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 small can diced rotel tomatoes
2 cups water
3 lbs of cleaned crawfish meat
1 tsp. each salt, pepper, garlic powder
dash of cayenne
1 cup finely chopped green onion tops for garnish
Directions:Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour until it is dark brown. Do not rush this. Add chopped white onions and bell pepper. Next add rotel tomatoes, water and seasoning. Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )Serve over the 'cooked' white rice and garnish each bowl with green onion.

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