Mardi Gras Recipes: Shrimp, Lobster and Crawfish Etouffee

Heres another dish from Chef Roberts personal culinary repitiore.This dish will knock you off your balconies. Id like to see some beads come my way after you try this recipe.

Ingredients needed

1) 3 lbs fresh crawfish tails

2) 2 lbs large raw shrimp (16/20 count is good) 1/12 lbs of lobster meat _I like the lobster tail s its meat is raw and pulled from the shell-you can use ready cooked lobster meat though

3) 3/4 lb butter

4) 1 cup fine chopped red onion

5) 3/4 cup fresh meduim diced green and red pepper

6) 1/4 cup fresh chopped parsley

7) 1/2 cup fresh chopped green onion , red onion, and shitake mushrooms

8) seasoning s to taste salt and pepper, pinch of cayenne pepper

9) 1/8 teaspoon of old bay seasoning, tyme, oragano--4 bay leaves

10) 1/1/2 cup heavy cream

11) 3 T lobster base and I small can of shrimp bisque --cambell

12) 1/2 lb melted butter

13) 3/4 cups olive oil extra virgin

14) 6 tablespoons chopped garlic

15) Shitake mushrooms

Cooking process
In a large pot 12 in deep add the olive oil and 1/4 of your butter heat-- saute cleanned crawfish, lobster, and shrimp

add all your green and red onions, garlic and peppers-- stir--saute until lightly transparent

then add you lobster base and shrimp bisque soup

add about a quart and a half of water --let simmer lightly--not a rapid boil

add oregano,tyme , bay leaf, old bay seasoning, creole seasoning, and cayenne--continue to simmer lighly

Make a Roux

***next make your Roux ( thickening agent) melt the remaining butter in a seperate sauce pan off the fire add your flour-whip with a small hand whip-should look like silly putty. then add to your hot etouffee-- it should thicken nicely --not too thick though--should coat the back of a spoon--if you need more ,melt a little more butter and repeat the process with the flour--( equal parts of melted butter and flour= a roux)

off the fire add your cream-- taste and re-season if need be-reheat to a simmer before serving

Dish is now ready-reheat and serve over white rice

Serve with Jallepeno and Cheddar Corn Bread

Ingredients:

2 1/2 cups yellow corn meal

4 large eggs

12 T melted butter

3 teaspoons of baking powder

1 teaspoon salt

1 1/2 yeaspoons salt