ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

Awesome I would really appreciate it. Not sure why some recipes don't start out with that dark chocolate roux. I would think that's how they would make it back in Louisiana.

Cast iron Brussels sprouts were amazing though.

Étouffée isn't a dark base, so the roux wouldn't be like what you'd use for gumbo. Try this. This is a friend of mine in Baton Rouge - a 6'7, 350-pound friend who knows his food.

Quote:

Crawfish Étouffée:

2 lb crawfish tails (fresh or frozen)
Crawfish fat
3/4 cup seafood stock or water
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 Tbs chopped fresh parsley
2 Tbs chopped green onion tops
Salt, black pepper, and red pepper to taste
1 Tbs cornstarch

Procedure

1 Season the crawfish tails and set aside.

2 In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.

3 Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.

4 Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.

5 Then remove from heat cover and let rest for 5 minutes.

6 Serve over rice with a green salad and French bread

tooge

05-07-2015 09:27 AM

Serve the etouffee over yellow corn cheese grits. You'll be in heaven.

In58men

05-07-2015 09:30 AM

That seems very simple thanks FMB

In58men

05-07-2015 09:31 AM

Quote:

Originally Posted by tooge (Post 11484813)

Serve the etouffee over yellow corn cheese grits. You'll be in heaven.

I don't like grits lol. Never been a fan of them. I was gonna serve over white rice

Fire Me Boy!

05-07-2015 09:31 AM

Quote:

Originally Posted by Inmem58 (Post 11484831)

I don't like grits lol. Never been a fan of them. I was gonna serve over white rice

That's traditional. Good call.

Buehler445

05-07-2015 09:36 AM

Quote:

Originally Posted by Inmem58 (Post 11484770)

Did everybody disappear? I made some killer dinner last night and not a single **** was given lol.

Anyways I might make shrimp étouffée on Saturday. I want to try food wishes recipe on YouTube. Does anybody have an authentic recipe that's not too crazy with ingredients?

ROFL @ FMB!'s meme.

Anyway, was the Cordon Bleu good? I haven't been a fan (probably because I haven't ever had decent Cordon Bleu). I may have to try it if it is worth it.

I was in Louisiana one damn time (I'm not going back), and the moron locals couldn't point me toward any decent food. Like at all. It was ass. I so bad wanted decent Jumbalaya and étouffée. Noooooo. Can't send Buehler445 to any place decent.

Fire Me Boy!

05-07-2015 09:49 AM

Quote:

Originally Posted by Buehler445 (Post 11484844)

I've spent a lot of time in Baton Rouge and NOLA. Let me know when you're in the area, and I will hook you up.

Buehler445

05-07-2015 09:53 AM

Quote:

Originally Posted by Fire Me Boy! (Post 11484868)

I've spent a lot of time in Baton Rouge and NOLA. Let me know when you're in the area, and I will hook you up.

I was between the two in Gonzales auditing the Cabela's store.

One of the jackasses I was with tried to get us a spot in one of Emeril's places down there, but didn't bother to call until we were almost there (WTF?). So they decided to go to Bourbon Street instead. Because, yeah. That's where I wanted to go.

If I head that way again, I'll let you know. But I damn sure am not going with the morons I went with that time.

In58men

05-07-2015 09:55 AM

Quote:

Originally Posted by Buehler445 (Post 11484844)

Cordon bleu was fantastic

Cut chicken breast in half

Cover with Saran Wrap and pound

Season with pepper and salt

Place cheese of choice (I used pepper jack) and ham on chicken and roll

Use 2 toothpicks to hold together the chicken

Dip in egg wash and coat with choice of bread crumbs

Sear all sides in a pan using olive oil

Place in oven 350 for 20 minutes

Done and great.

Buehler445

05-07-2015 09:57 AM

Quote:

Originally Posted by Inmem58 (Post 11484875)

I might try that. How flat do you pound the chicken?

In58men

05-07-2015 10:03 AM

Quote:

Originally Posted by Buehler445 (Post 11484877)

I might try that. How flat do you pound the chicken?

Not that flat, it could tear. I just lightly flattened them, nothing perfect by any means.

Ming the Merciless

05-07-2015 10:15 AM

Quote:

Originally Posted by Inmem58 (Post 11484831)

I don't like grits lol. Never been a fan of them. I was gonna serve over white rice

Pasta is pretty yummy

I once served it over some stuffing, was BOMB

Also, i did layers of filo dough with a cheese layer and a thickened ettoufee layer

was super ****ing bomb

**note:

I would also add some andouille sausage, but thats just my 2 cents

scho63

05-07-2015 11:59 AM

Quote:

Originally Posted by Inmem58 (Post 11483864)

Chicken cordon bleu with a buttery white wine caper sauce and roasted Brussels sprouts

http://images.tapatalk-cdn.com/15/05...d9623664ea.jpg

Cast iron style bro

http://images.tapatalk-cdn.com/15/05...21f551673f.jpg

http://images.tapatalk-cdn.com/15/05...86398d8cde.jpg

http://images.tapatalk-cdn.com/15/05...eafab40abf.jpg

:thumb::thumb::thumb::thumb::thumb:

tooge

05-07-2015 12:00 PM

Quote:

Originally Posted by Buehler445 (Post 11484877)

I might try that. How flat do you pound the chicken?

same way you choke it