Winter is hardly upon us this year, so with the warm temperatures we have redirected our Winter Comfort foods series to the taste and smells of New Orleans. It’s hard to promote a hearty stew when it’s
75 and sunny outside. But it’s always tantalizing to talk Jambalaya, Red Beans and Rice, Crawfish Etouffee, Beignets, and more. Chef Geoff and Rocky strip down the basics of the roux, dirty rice and cajun seasoning that are the building blocks for many of the Big Easy’s comfort food classics. Get your beads on and tune in!
Butter – 1/2 cup
Flour – 1/4 cup
Onion – 2 chopped
Bell Pepper – 1 chopped
Celery – 3-4 stalks chopped
Garlic – 2 tsp. minced
Basil – 1 tsp
S & P – to taste
Cayenne – 1/4 tsp
Tabasco sauce – 1 tsp
Chicken stock – 1 1/2 cups
Crawfish – 1 lb tails peeled
Green onion – 1/2 cup
– In a large heavy bottomed pot over medium heat, melt butter, add the flour and whisk to make a roux (whisk until tan).
– Add onion, celery, bell pepper. Cook until soft (approx, 3-4 mins).
– Add garlic, basil, S&P, cayenne, and cook for 1-2 mins.
– Add Tabasco sauce and stock, stir well and bring to a gentle boil.
– Add crawfish, green onions. Simmer for an additional 5 mins.
Serve over steamed rice