New Mexico Etouffee (Some Non-Vegan Recipes/Ingredients)

Right? Let it blow your mind for a moment.

A Creole or Cajun etouffee gets the name from the French, meaning smothered. It is usually some sort of shellfish smothered in a roux sauce/gravy, and served atop rice. Makes me think of mud and swamp the shellfish are usually found in. The further down Louisiana you go, the more popular this is.


1 tbsp oil
1 cup trinity (celery, onion and bell pepper, diced)
1/2 tsp liquid smoke (or use 1 tbsp worchestershire-or my coyote marinade)
1-3 tbsp roux flour*
1 cup enchilada sauce (green used for this)
1 cup mashed beans or refried
12 oz cooked crawfish tails (.75 pound, 1 1/2 cups)
hotsauce, salt(1/2 tsp), red pepper flakes(1/4 tsp), cumin (1/4-1/2 tsp) to taste- about 1 tbsp all together

Saute or sweat the trinity in oil, once transparent or cooked til you prefer, add smoke and roux, and seasonings. Blend in well. Add enchilada sauce and beans, allow to boil, turn to simmer, add tails and seasoning. Heat through uncovered while you cook rice to pour this over. Easily serves 6-8

*Flour that has been cooked in a dry pan from 20-35 minutes, a dark roux is about the colour of an old dark penny, a blonde is cooked less, use either. Imparts a nutty, smoky flavour, use how much you can stand.
Moved across country from Florida, Louisiana, and now New Mexico, love playing with tastes, even if -I- don't eat shellfish.

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