Hello all! It has been a while since I last posted a blog. The summer time has kept me very busy. So I'm back! With all of the summer fun craziness we have been home on and off and havent had any time to work in our yard so Sunday Darrel and I (mostly Darrel) started cutting trees and hauling branches to the edge of the yard. Needless to say we were both a bit sore this morning. After a hard day in the yard the last thing that I want to do is start cooking so before I headed out to help my husband I started cooking crawfish etouffe' and it basically cooked all day. I know most people are a little intimidated to cook stuff like etouffe' but it is really one of the easiest things to cook. I also get tired of eating it over rice so to change things up a bit I bought some puff pastry and served the etouffe' over it. Very rich and decadent to say the least.
Crawfish Etouffe'
1 1/2 sticks of butter (real butter!)
2 lbs. Louisiana crawfish Tails
Guidrys onion and pepper mix (fresh)
2 cans rotel (mild)
1 can Cream of Shrimp
1 can Cream of Celery
1 28 oz Crushed Tomatoes (Cento Brand)
1 15 oz can tomato sauce (Cento Brand)
Melt the butter and then add about half of the Guidry's fresh mix container to butter and sprinkle a bit of kosher salt into onion mixture. Let this simmer for about 5 minutes on medium heat. You want your onions to be a golden color.
Next add the rotel and let this simmer down for about 10 minutes then add entire can of cream of shrimp, 3/4 can cream of celery,crushed tomatoes, and the can of tomato sauce. Season with a shake or two of tony's or zatarains seasoning. Let this cook together on medium heat for about 10 minutes and then add crawfish. Let this cook together for about 30 minutes to let all of the flavors meld together. Season to taste.
I buy the frozen puff pastry shells and serve the etouffe' over puff. Ca c'est bon!
As a side dish with the etouffe' I made creamed skillet corn with fresh thyme. Sam calls this "Pizza Corn" I guess the thyme flavor reminds him of pizza...who knows...but it is really good!
Skillet Corn with Fresh Thyme
1 package frozen Sweet White corn ( or about 5 ears fresh)
3 tablespoons butter
1/4 cup heavy cream
2 tablespoons fresh thyme (pulled from stems)
kosher salt
1/4 tsp sugar
In a skillet melt butter and then add corn, sprinkle of kosher salt and sugar. Let this cook for about 5 minutes. Add the cream and fresh thyme and season to taste. Cook together for about 10 minutes on medium heat stiring ocassionally making sure cream does not burn.
