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    Crazy question, but does anyone know the recipe for Pappadeaux's Crawfish Et

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Crazy question, but does anyone know the recipe for Pappadeaux's Crawfish Et-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Crazy question, but does anyone know the recipe for Pappadeaux's Crawfish Et),it will help you,my kids.




Answers:
http://www.cebsys.com/fmkit3/002917.htm

I think that's the etouffee recipe, but I couldn't find the gumbo. But everyone else is right, there's tons of gumbo recipes on the web you can use - or use the one they gave you.

Let me let you in on a little something, though. There might be a reason that this "great" cajun restaurant doesn't have a location in Louisiana, much less New Orleans.

Other Answers:
Seafood Gumbo
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Scroll down to see more gumbo recipes.
INGREDIENTS:

1/4 cup roux
2 large onions, chopped
3 cups okra, chopped
2 tablespoons oil
1 can (14.5 ounces) stewed tomatoes
3 cloves garlic, minced
2 quarts water
salt
black pepper
cayenne pepper
1/2 cup parsley, finely chopped
6 to 8 green onions, finely chopped
2 pounds shrimp
1 cup oysters
1 cup crab meat
crab claws
hot cooked rice
PREPARATION:

Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper. Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes.
Serve with hot cooked rice. Seafood Gumbo by Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:

1/4 cup roux
2 large onions, chopped
3 cups okra, chopped
2 tablespoons oil
1 can (14.5 ounces) stewed tomatoes
3 cloves garlic, minced
2 quarts water
salt (who knows how much)
black pepper
cayenne pepper
1/2 cup parsley, finely chopped
6 to 8 green onions, finely chopped
2 pounds shrimp
1 cup oysters
1 cup crab meat
crab claws
hot cooked rice
PREPARATION:

Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper. Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes.
Serve with hot cooked rice. I don't have Pappadeaux's recipe but I've tried this one and it is fantastic and I think it's better:

Dontell Jackson's "Throw Me Something Mister" Crawfish Etouffee

Ingredients :

3lbCrawfish tails, peeled
4cupCrawfish stock
1/2cupCrawfish fat, from the head s
2stkbutter, real butter only (8 oz.)
2cupOnions, finely chopped
1/4cupCelery, finely chopped
1/4cupBell pepper, finely chopped
1tblGarlic, minced
2tblGreen onions, finely choppe d
2tspTomato paste
2tblCornstarch, in water
1/2tspPaprika
1tblSalt
1tspCayenne pepper
1/2tspWhite pepper
1/4tspBlack pepper
Dash thyme
Dash basil
Dash worcestershire sauce
1tblParsley, finely chopped

Method :

* You start off by boiling about 15 to 20 pounds of crawfish in lightly salted water. Since you are going to use the water as a cooking stock, you want to make certain that the crawfish are washed thoroughly before you put them in the pot. Use only enough water to barely cover the critters. Your boiling time should be about 4 minutes (timed from the point when the water begins to boil rapidly). When they are cooked, immediately remove the crawfish from the water with a strainer ladle and set them aside to cool.
* Then, using several thicknesses of cheesecloth, strain out 6 cups of stock
* (you want to have extra stock just in case you need it) and set it aside.
* Peel the meat out of the crawfish tails, scoop the fat out of the heads, and devein the tails. Then divide the tails into two equal portions. Leave one portion whole, and grind up the other portion until the meat is finely ground.
* In your heavy 12-inch stainless steel or aluminum (_not_ black iron)
* skillet, melt the butter over medium heat and begin sauteeing the onions, celery, bell pepper, garlic and green onions, cooking until they wilt. This should take about 7 minutes, and you should stir constantly. When the vegetables are ready, stir in the tomato paste and cook it about 2 or 3 minutes. Then pour in 4 cups of the crawfish stock, stirring it well into the vegetable mixture. Also stir in the crawfish fat. When it is mixed well, cover the pot and let the liquid simmer over low heat for about 10 minutes. After the simmering process, remove the cover and gradually stir in the liquid cornstarch (dry starch dissolved in just enough water to make it fluid). Then cover the pot again and let the sauce simmer over low heat for another 5 minutes. Remember! You still have 2 cups of stock, and you can use it later to adjust the consistency of the sauce.
* Next, add the ground crawfish tails, stir them into the gravy, and mix in the paprika, salt, cayenne, white pepper, black pepper, thyme, basil and Worcestershire sauce. Blend everything together really well, and taste the dish _for each ingredient_. If anything needs adjusting (more salt, more pepper, etc.), do it now. Then cover the pot, bring the mixture to a _near boil_, and immediately take the pot off the fire. Leaving it covered, let the etouffee cool down to room temperature so that the flavors will be distributed evenly. After making this dish over and over again, I've found that this one step is probably the secret trickery that makes my etouffee succulent. Add more stock if desired.
* Finally, after the mixture is cool - and when you're ready to eat - reheat it to serving temperature, put in the whole crawfish tails, stir in the parsley, cover the skillet, and simmer for 3 minutes. Then spoon the etouffee over steamed, buttered rice... Crawfish Etouffe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pounds crawfish tails
1/4 pound butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/4 cup chopped parsley
Creole seasoning blend, to taste
Salt, to taste
Pinch dried thyme
Pinch dried oregano
1 bay leaf
Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

YIELD: Dinner for 8, with leftovers.
Source(s):
http://www.gumbopages.com
http://www.cajuncookingrecipes.com
http://www.realcajunrecipes.com




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