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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Etoufee for Mardi-Gras Recipe

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This recipe for Etoufee for Mardi-Gras is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. of shellfish, crawfish or shrimp
butter
1 pint creamer or half & half
Tony Chachere's seasoning
very small onion
1 stalk celery
1 bay leaf
1 bottle of clam broth
all purpose flour, about 1 tbsp.
(optional..1 clove of unpeeled garlic)
Directions:
Directions:
Clean and remove shells from shellfish. Reserve
Empty clam broth in a sauce pan, add the finely chopped onion,
celery, garlic clove and 1/3 tsp. seasoning, blend well until
bubbling. Remove the garlic and discard the skin.
(this can be mashed and added later, if you like the flavor)
Add the reserved, cleaned seafish and cook about 3 minutes.
(a longer period of time might toughen the seafood)
In a separate pan melt the 2 tbsp. butter, add 1 tbsp.flour and
mix to make a roux, add water a little at a time, stirring to keep
it smooth and let it readh a light brown, watching and stirring.
(don't let it burn or it will be ruined.)
Lastly, add the remaining clam broth, cream, then the prepared
seafood. Cook further, about one minute or so.
Garnish with finely chopped parsley.
Serve over hot cooked rice.
Personal Notes:
Personal Notes:
No tomato was used, and spices kept to a minimum. It's a festive dish. With respect to the garnish, minced parsley. A friend of mine gave his daughter the gift of a cooking class in France.When he asked her what she learned, she told him..."To mince parsley very finely, put dry parsley leaves in a glass and using scissors, chop crosswise until you are satisfied."

 

 

 

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