Cajun Crawfish and Shrimp Etouffe

Ingredients

  • 1/3 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 small green bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 fresh tomatoes, chopped
  • 2 tablespoons Louisiana-style hot sauce (we used Crystal hot sauce)
  • 1/3 teaspoon ground cayenne pepper (optional) (we used 1/2 teaspoon)
  • 2 tablespoons seafood seasoning (we used Chef Paul Prudhomme Seafood Magic Seasoning Blends)
  • 1/2 teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 cup fish stock (we used seafood stock)
  • 1 pound medium shrimp- peeled and deveined

Directions

  1. Pour the oil into a heavy skillet*, setting the skillet over medium heat. Once the oil’s hot, slowly stir in the flour, continuing to stir for another 15 to 20 minutes or until the roux has at least a “peanut butter brown” look to it or darker (ours got to what we thought of as “peanut butter brown” by the 7 or 8 minute mark). If your roux gets burnt, just throw it away and start over, there’s no saving a burnt roux !
  2. Toss the onion, garlic, celery and bell pepper into the skillet, stirring for 5 minutes or so to get the vegetables softened (ours took around 6 or 7 minutes). Mix in the chopped tomatoes, stock and seafood seasoning. Turn the heat down to low and let it simmer for 20 minutes, stirring occasionally during that time.
  3. Stir in the hot sauce and cayenne (if you’re using cayenne that is), mixing in the crawfish and shrimp next. Cook for an additional 10 minutes or until the shrimp are opaque (fully cooked).

*When we saw that they called for a heavy skillet, we thought about using our cast-iron skillet but we found out that if your cast-iron skillet isn’t heavily seasoned, acidic food can strip away the seasoning and give the food to have a metallic taste. We decided to just use a regular large skillet.

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The recipe actually suggested serving this with hushpuppies or crackers on the side but we enjoyed serving this over rice. You might think with the multiple sources of heat in this dish that it might be too spicy but it’s not ! You get a nice level of heat but still taste the other flavors, especially the ones from the seafood seasoning. The sauce tastes so good that we didn’t want to leave one speck of it behind in the skillet ! If we did one thing differently next time we make this, it’d be taking the tail shells off the shrimp so you can really dig in as soon as you get yourself a helping. If you’re a fan of shrimp and crawfish, you’re gonna love this delicious etouffe !

This recipe came from Allrecipes.

We weren’t paid in any form to promote Crystal, Chef Paul Prudhomme Seafood Magic Seasoning Blends, or Allrecipes.

Take care everybody !

Happy Valentine’s Day !

Happy Valentine’s Day everybody ! Hope you’re being able to spend the day with someone you love, whether they have 2 legs or 4. If you don’t have someone to spend the day with though, that’s totally fine ! Treat yourself the way you would’ve wanted someone else to this day because you’re awesomeness isn’t defined by whether you’re seeing someone on not !

Take care everybody !

Valentine’s Day Compilation

Hey everybody, we thought out of all the recipes we’ve posted, these were the ones that’d be great to serve on Valentine’s Day:

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Crawfish Veronica

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Mushroom Ragoût with cheese ravioli

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Poblano Cream Pasta with Shrimp

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Raspberry Swirled Cheesecake Pie

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Red Velvet Hot Cocoa

These are just suggestions though for what to fix on Valentine’s Day. You never have to stick to the classic Valentine’s Day food. If you and your loved one want to eat something like pizza tomorrow, then you enjoy eating you some pizza !

Take care everybody !

Red Velvet Hot Cocoa

Ingredients

  • 2 cups milk (we used whole milk)
  • 2 cups water
  • 1 cup semisweet chocolate chips (we used Nestle semisweet chocolate mini morsels)
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp. sugar
  • 2 oz. cream cheese
  • 2 tsp. vanilla extract
  • 4 tsp. red liquid food coloring (we used 6 tsp.*)
  • Whipped cream and additional cocoa powder, optional (we used Whipped-Cream Cutouts, recipe below)

Directions

  1. Take a large pot out and add the first 5 ingredients to it, stirring to combine. Set the pot over medium heat, stirring constantly until boiling occurs. Turn the heat down to low and let it cook for 5 minutes or until it’s thickened slightly, stirring occasionally during that time. Add the cream cheese into the pot, stirring until it’s completely melted and smooth**. Take the pot off the heat and mix in the extract and food coloring. Pour the hot cocoa into 4 mugs, topping with the whipped cream and cocoa powder (if you’re using them).

*When we mixed in the 4 teaspoons of food coloring, our cocoa did not look like the shade of red that you expect with red velvet. We tried adding an extra 2 teaspoons of food coloring and it didn’t make much difference so we just stopped adding in more. The only reason we could think of as to why it didn’t turn out a brighter shade of red is because we used mini morsels rather than regular-sized chocolate chips.

**Most of the cream cheese did melt but we had some tiny little bits that just weren’t melting even after 15 minutes of stirring. We decided to just move on after those 15 minutes of stirring.

Whipped Cream Cutouts

Ingredients

  • Whipped cream (from scratch, canned, Cool Whip)  (we used Reddi Wip)

Directions

  1. Spread a 1-inch* layer of whipped cream out onto a parchment-lined baking sheet, placing it in the freezer for at least an hour to get the whipped cream frozen (we left ours in for an hour and a half). Take a metal cookie cutter (we used a heart-shaped cookie cutter) and cut out as many of your chosen cookie cutter as you can. Place it on top of the hot cocoa and enjoy !

*It took an entire 6.5 oz. can of Reddi Wip to get an 1-inch layer big enough to get 4 hearts (from a 2 1/4-inch wide cookie cutter) from it.

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This hot cocoa tastes good but isn’t nearly as sweet as the pre-packaged cocoa mix. It’s nice being able to have the whipped cream hearts with the cocoa and it not being super sweet ! This is a cute drink to have on Valentine’s Day !

The Red Velvet Hot Cocoa recipe came from Woman’s World and the Whipped Cream Cutouts recipe came from Rachael Ray.

We weren’t paid in any form to promote Nestle, Cool Whip, Reddi Wip, Woman’s World, or Rachael Ray.

Take care everybody !