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From the Cover:
Classic Crawfish Étouffée
WHAT YOU WILL NEED
3
tablespoons canola oil
3
tablespoons flour
1
small onion, diced
1
stalk celery, diced
Half a red bell pepper, diced
2
cloves garlic, minced
¼
teaspoon cayenne pepper
1
teaspoon smoked paprika
¼
teaspoon thyme
1
small tomato, peeled, seeded, and diced
1
quart seafood stock (canned or homemade)
3
tablespoons butter
2
green onions, chopped
1
pound peeled crawfish tails
2
dashes Worcestershire
2
dashes hot sauce
Rouses salt and black pepper to taste
3
cups cooked white rice
HOW TO PREP
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce
heat to moderate. Continue whisking until the roux reaches a dark brown
color, about 15 minutes. Add onions, reduce heat, and cook until onions have
caramelized and roux becomes shiny. Add celery, bell peppers, garlic, cayenne,
paprika and thyme and cook for 5 minutes. Add tomatoes and seafood stock
and increase heat to high. When sauce reaches a boil, reduce heat to moderate
and let simmer 5-7 minutes, stirring often. Reduce heat to low and stir in butter.
Add green onions and crawfish tails, mix and season with Worcestershire, hot
sauce, salt, and black pepper. Cook for one minute then remove saucepan from
heat. Serve over rice.
(Serves 6)
Crawfish Stew
The secret to this stew is to add the seafood stock cup by cup until
you reach a thick, stew consistency.
WHAT YOU WILL NEED
3
pounds peeled crawfish tails
1
cup Rouses vegetable oil
1
cup flour
2
cups diced onions
1
cup diced celery
1
cup diced bell pepper
2
tablespoons minced garlic
½
cup tomato sauce
1½ quarts seafood stock (canned or homemade)
1
cup chopped green onions
1
cup chopped parsley
2
teaspoons Rouses salt
2
teaspoons Rouses black pepper
HOW TO PREP
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce
heat to moderate. Continue whisking until the roux reaches a dark brown color,
about 15 minutes. Add onions, celery, bell pepper and garlic and sauté until
vegetables are wilted, approximately five to seven minutes. Add one-pound of
the crawfish tails and cook for five minutes.Add tomato sauce and cook three to
five minutes. Add seafood stock, cup by cup, stirring constantly. Bring to a boil,
reduce to simmer, and cook 30 minutes, stirring occasionally. Add remaining
two pounds of crawfish tails, green onions and parsley, season with salt and
pepper, stir, and continue cooking for 20 minutes. Serve with rice.
(Serves 6)
Marinated Crab Claws
This is our take on the famous sautéed crab claws appetizer.
Served at Mary Mahoney’s Old French Opera House in Biloxi, MS.
(pictured below)
WHAT YOU WILL NEED
¼
cup Rouses olive oil
¼
cup butter
1
small onion, minced
6
cloves garlic, minced
1
cup dry white wine
1
pound Gulf crab claws
Rouses French bread, sliced, for serving
HOW TO PREP
In a medium skillet or sauté pan, heat butter and olive oil over medium heat,
whisking with a fork until melted and mixed. Add garlic and onions and sauté
until onions turn clear. Add wine, mix, and let cook for five minutes until sauce
is reduced. Add crab claws and cook for another minute or two until they are
warm. Serve over slices of Rouse French bread.
(Serves 2)
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RECIPES