My TV Debut!!!

In the side bar, you will see my friend Ed and I in our first TV appearance on the Hampton Roads Show!  It was so much fun and they LOVED US and THE FOOD!!!  So much, that in October/November, we may be back. We're going to take Chef Bob from Farm Fresh fishing and then cook with him the next day on the show!!!

Before the Show!

So here's the long awaited recipe:  Crawfish Etuoffee!

Ingredients:

1 cup each (finely chopped) White Onion, Celery, Green Bellpepper, Cherry Tomatoes, Green Onions, Parsley

2 tablespoons fresh chopped garlic

2 sticks salted sweet cream butter

2/3 cup flour

16 oz chicken stock

White rice

1 pound peeled and deveined crawfish tails

Salt, Black Pepper, Red (cayenne) Pepper, Paprika

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Season to taste with above,  crawfish tails and set aside.

Blonde Roux:  In heavy iron skillet melt all butter over medium heat.  Sift in flour gradually, constantly stirring with wooden spoon.  After flour is incorporated simmer over med heat approx 5 mins until "blonde" or light brown in color.  Increase heat to med high and add crawfish tails.  Saute for 2 mins then add onion, garlic, celery, tomatoes and bell pepper.  Saute approx 5 mins or until tender.  Gradually add chicken stock (which is already up to temperature) constantly stirring until desired consistency is acheived.  Simmer for 5 mins over low heat. Add green onion, parsley and season to taste with above mentioned seasonings.  Simmer approx 20 minutes over low heat, stirring occasionally.

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Service:

On a white plate, spoon about 2/3 cup etouffee' onto plate.  Place a rounded scoop of rice on top of etouffee in middle of plate.  Garnish with parsley and serve with garlic french bread.