One of my co-workers noticed something about me the other day. "You always bring soup to work." I hesitated for a moment and noticed that yes indeed, I bring a bowl of soup to work at least once a week. But then again, I do make soup at least once a week for dinner.
I love soup almost as much as I love sandwiches, which are my fave, so when Dine & Dish announced the Soup-A-Palooza blog party I knew I had to participate. What are you waiting for!?! Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.
So let me introduce you to Crawfish Gumbo-rich flavor from the dark roux, sweetness from the red bell pepper, a delicate smoky flavor from the sweet smoked paprika and a good amount of spice thanks to the cayenne and hot sauce. So delicious.
You say Etouffee, I say Gumbo
This recipe comes from My New Orleans, by John Besh. It was a recipe for etouffee, but after cooking it, it still seemed "soupy." Generally, an etouffee is a smothered dish and a lot thicker. I searched for others who had made the dish and had found several people experience the same consistency. Even the picture in the book looked to be more gumbo-like than etouffee...so with that said, we call this recipe Crawfish Gumbo at our house! Regardless of what you want to call it, it is FABULICIOUS! (yes, I made that word up!)
yield: 4-6 servings
Feel free to substitute the crawfish meat with chicken, andouille sausage or even shrimp. Either way, it will be delicious!
3 Tablespoons Canola Oil
3 Tablespoons Flour
1 small onion, diced
1 stalk celery, diced
half red bell pepper, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1/4 teaspoon cayenne pepper
1 teaspoon smoked sweet paprika
1 small tomato, seeded and diced
1 quart shellfish or seafood stock
3 tablespoons butter
1 pound crawfish
2 green onions
2 dashes Worcestershire sauce
2 dashes Tabasco
salt and pepper
3 cups rice, cooked
- Make the roux. Heat canola oil of medium high heat; add flour, reduce heat to medium and whisk continuously until the color is dark. (15 minutes)
- Add onion and reduce heat. When roux is shiny and dark add the celery, bell pepper, garlic, thyme, cayenne and paprika. Cook for 5 minutes
- Add tomato and stock and increase heat and bring to a boil. Once it has come to a boil, reduce heat to medium and simmer for 5-7 minutes, stirring often.
- Reduce heat to low and stir in butter.
- Add crawfish, green onions, Worcestershire, Tabasco and salt and pepper. Heat through. Serve over rice.