astrolab
VIP Member (Resident chef)
A recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with craw fish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hush puppies and/or crackers on the side.
Serving 6
Ingredients
80 ml vegetable oil
30 g all-purpose flour
1 small green bell pepper, diced
110 g onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
30 ml Louisiana-style hot sauce
0.6 g ground cayenne pepper (optional)
20 g seafood seasoning
1 g ground black pepper
240 ml fish stock
450 g craw fish tails
450 g medium shrimp - peeled and deveined
Method:
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the craw fish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Serving 6
Ingredients
80 ml vegetable oil
30 g all-purpose flour
1 small green bell pepper, diced
110 g onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
30 ml Louisiana-style hot sauce
0.6 g ground cayenne pepper (optional)
20 g seafood seasoning
1 g ground black pepper
240 ml fish stock
450 g craw fish tails
450 g medium shrimp - peeled and deveined
Method:
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the craw fish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
