It was a hot, humid day in Cajun Country, which is par for the course, for August. But at least we are only in the low 90's with a few showers here and there. After that scorching heat wave that we had in June, July was kinder, with a lot more rain and lower temps. Perfect for growing flowers and healthy lawns.I'm having my Dad over for Sunday dinner and started preparing, last night, just to get the entree out of the way. Crawfish Etouffee' is Dad's favorite Cajun dish and he calls it "coonass penicillin" because it has been known to cure more than a few maladies. (hangovers, sinus woes, and the common cold). With this fabulous recipe for Crawfish Etouffee', your guests are sure to ask for more! Enjoy!
Start with 1 lb. of (Certified Cajun) peeled Louisiana Crawfish. For those of you who do not have access to crawfish, shrimp may be substituted and is a divine dish in itself. And the combo of both makes for one sinfully delicious pot of stew. And if you happen to have any crabs around, throw a few of those in for good luck. Ca cest bon, cher!
Cajun Crawfish Etouffee'
2 lbs. peeled crawfish tails or
1 lb. peeled crawfish tails and 1/2 lb. each of peeled shrimp
and fresh crab meat
1 cup each of chopped onions, bell peppers. and celery
2 tsp.'s minced garlic
1 can Rotel brand tomatoes and green chilies
1 cup of chopped green onions (divided)
1 tbsp. Tony Chachere's Original Creole Seasoning
Salt and Tabasco to taste
1 tbs. of fresh thyme, chopped
1/4 cup fresh parsley, chopped
2 cups of water or seafood stock
First, you make a roux.
5 tbls.'s butter
5 tbsp's flour
Season crawfish or shrimp with Tony's in medium bowl and set aside. Melt the butter in a large heavy pot, on low heat. Add the flour and stir constantly, until a light to medium brown color is reached. Add the chopped onion, bell pepper, celery, garlic, and tomatoes and saute on low heat for about 5 minutes, stirring constantly. Add a small amount of water to prevent sticking. Add the water or stock, parsley, seasonings and half of the green onions. Bring to a boil, add seasoned crawfish, or crawfish, shrimp, and crab meat and stir. Lower heat, cover and simmer for 1 hour, stirring occasionally.
2 lbs. peeled crawfish tails or
1 lb. peeled crawfish tails and 1/2 lb. each of peeled shrimp
and fresh crab meat
1 cup each of chopped onions, bell peppers. and celery
2 tsp.'s minced garlic
1 can Rotel brand tomatoes and green chilies
1 cup of chopped green onions (divided)
1 tbsp. Tony Chachere's Original Creole Seasoning
Salt and Tabasco to taste
1 tbs. of fresh thyme, chopped
1/4 cup fresh parsley, chopped
2 cups of water or seafood stock
First, you make a roux.
5 tbls.'s butter
5 tbsp's flour
Season crawfish or shrimp with Tony's in medium bowl and set aside. Melt the butter in a large heavy pot, on low heat. Add the flour and stir constantly, until a light to medium brown color is reached. Add the chopped onion, bell pepper, celery, garlic, and tomatoes and saute on low heat for about 5 minutes, stirring constantly. Add a small amount of water to prevent sticking. Add the water or stock, parsley, seasonings and half of the green onions. Bring to a boil, add seasoned crawfish, or crawfish, shrimp, and crab meat and stir. Lower heat, cover and simmer for 1 hour, stirring occasionally.
Serve over cooked rice and top with the remaining chopped onions. A tossed green salad and french bread compliment the spice nicely. Serves 6 Bon Appetit!
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A Walk in the Garden
Late this afternoon I went for a walk in the flower gardens, and took a few shots of nature's glory that I wanted to share with all of you. The zinnia patch is really going strong, this summer.
Everything is doing nicely, but requires a lot of watering, when mother nature does not co-operate. The hibiscus are thriving, as they love the climate.
The mixed planters are overflowing, especially the petunias and the sunny cosmos.
Because of the bounty of nature, summer is my favorite time of year. What is yours and why?
Because of the bounty of nature, summer is my favorite time of year. What is yours and why?
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