Simple Crawfish Etoufee

It’s crawfish season, and I had about 2 lb of crawfish leftover from crawfish boil that we had earlier in the month. We didn’t know what to do with them, we froze the crawfish. The crawfish are boiled anyway.

Then, a friend of mine, had an idea to make etoufee out of the crawfish.  I didn’t know what that was until I moved down to a Southwest state. Apparently, it looks like a stew.. it’s a seafood stew. People make the etoufee with shrimps or crawfish. This was my first time making etoufee. So, I copied from 2 different recipes, and this what I got- Please pardon the mistakes, and modify them to suit your flavor.

I think this was pretty good, and I felt better eating it. I know I love it! But, whenever I go to a restaurant, I always feel guilty after eating it. It tastes so rich and yummy!

Serves 10

Boil the live crawfish in a big pot of orange juice with lots of crawfish boil, 2 big onions, and 2 big garlic bulbs, minced- reserve the broth
1/2 cup butter (8 tbp)
2 large onion, chopped
4 cloves garlic, minced (I love garlic)
1/4 cup and 2 tbps all purpose flour
2 pound crawfish tails
6 tablespoons canned tomato sauce
6 green onions, chopped
salt and pepper to taste
3 tablespoons Cajun seasoning, or to taste
6 cups water or use the broth from the crawfish boil
Minced parsley (optional) for garnish

Peel the crawfish tails and side aside the tail meat. Melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Add more seasoning to taste. Simmer for 5 to 15 minutes over low heat, until the flavors is soaked in. If needed, add more butter for taste.

See, why etoufee is so good? It’s all about the butter! I used Smart Balance margarine, so I don’t have to feel so guilty! LOL!

You can eat the etoufee over rice or with pasta, such of penne. Yummy!! Enjoy!

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Menudo

Recently, my hubby took me to this function at our church that sold Menudo. He said I would like it since he knows I like pork skin a lot. I tried it, and yes!, I like it. It’s a Mexican soup. My hubby said that it’s close to mute- a Colombian soup dish. I think the combination of the spiciness and lime juice really tickled my taste buds. But, you don’t have to make it spicy if you don’t want. It’s just as good. So, when I got home, I started looking for a recipe and tried to make menudo myself. But, of course, being me, I had to add and subtract something… :), and to my surprise, it is really easy to make.

So, here what I got.

3 gallons water, divided
2 1/2 pounds beef tripe, cut into small pieces
1 1/2 pounds pig skin
6 cloves garlic, minced
1 large white onion, finely chopped
1 1/2 tablespoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons dried oregano
2 tablespoons ground red pepper (optional if you like spicy)
1 canned garbanzo beans, drained

For garnish:
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced

In a large pot, bring 1 gallon water to a boil. Place tripe and pig skin in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain. Or, if you have a pressure cooker, you can place the tripe and pig skin in it with just enough water to cover, and cook for 45 minutes.

Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and the white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.

When the tripe and pig skin are done, mix them in the onion and garlic mixture. Continue cooking 2 hours over low heat. Mix the garbanzo beans into the pot. Continue cooking 1 hour.

Serve with remaining onion, cilantro, and lime juice for garnish.

Happy trying!

Hearty Minestrone Soup

Sometimes I feel like a hearty soup, especially when it’s cold outside. I found this recipe because I felt like eating soup but vegetable at the same time. So, minestrone was the answer. My family likes the soup. Here is what I found:

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
1 (15 ounce) cans red kidney beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small pasta (shell, tubes, elbow macaroni, etc.)
1 sausage (optional)

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion and garlic until onion begin to turn translucent. Add in sausage until it’s half cooked. Put in celery, green beans, and zucchini, and fry for 5 minutes.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

The result is very yummy. Try it yourself! Let the soup sit for overnight… the next day, it tastes so much better!