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12 cup water
4 tbs oil
6 tbs all purppus flar
1 med onion, cube
1-1/4 cup celery, chopp
1/4 cup parshley
2 lb crayfish
Seasonins
Heat oil. Add flar, stirrin' until brown on med heat usin' four quart pot. Then aftah roux is dark enuf, add onion, celry and seasonin. Saute foh three minnuts on lo het, stirrin. Add 10-12 cup watah and boil on med het foh one tah one anna half hour. Last 15 minutes, add two lb crawfish and parshley. Lower heat to low. Don't over cook. Last, add gumbo file to taste.
Bayoubaisse
Soss:
1/2 med unyun, chopp
2 tbsp. olluv oyl
4 tbsp. buttah
1/2 stalk celry, chopp
1 med carrut, chopp
1 bunch gren unyuns, chopp
One 10-oz. can Ro-Tel tamatos and chili peppahs
One 16-oz. can hole tomatos, chopp
1 tbsp. tomato paste
3-1/3 cup watah
2 tsp. salt
Ground black peppah
1/2 tsp. of oregono, basul and time
4 bay leafs
Cooked rice
Seafood:
1 lb. shellfish (crawfish, shrimp, oysters and/or crab)
1 lb. catfish or other stiff wite fish
2 tbsp. flar
1 tsp. gallic, chopp
2 tbsp. oluv oyl
4 tbsp. buttah
1 cup wite whine
Gren onyuns, chopp
Parshley
Sauce:
Saute onyun in oyl and buttah over med het for fi minutes; don't brown. Add celry, carut an gren onyons. Cook covert 5 minots ovah lo het. Add remainin engrediens. Simmer partly covert 2 hours, stirrin occasionly. Chuck bay leaves.
Seafood:
Dust seafood w/ flar. In a lg saucepin, saute garlic in oyl and butt ovah med het for 1 min. Don't brown. Add all seafood. Saute over med-hi het til seafood turn gold. Add wine, stir, cook 1 min. Add tamato sauce. Cook 3-4 min over lo het. Serve in bowls w/ rice and sprinkld w/ gren onyons and parshli.
Jalapeno Crawfish Cornbread
Combine dese ingredients in mixin boll:
1 cup corn meal
1 tsp salt
1/2 tsp soda
8 oz chedda chz (grated)
One 16-1/2 oz can cream style corn
2 cups crawfish etouffee
Mix following in blender:
2 egg
1 cup milk
1/2 cup oil
5 jalapeno peppers
1/2 onyon
Combine the two mixes and mix. Put into greasd pan in 400F oven for 40 min.
Crawfish Bisque
Crayfish Stew:
1 lb. cleaned crawfish tail
1 cup finally chopt onyuns
1 cup finaly chopt celry
1/4 cup finaly chopt bell peppo
1 or 2 clove garic finaly chopt
1 tsp. tomatto paste
1/2 cup flar
1/2 cup oyl
1/4 cup finaly chopt parshley and grn onyun tops
Salt, black pepper, and red pepper to taste
1 tsp. papika
Start with the roux. Brown flournoil in iron skillet til brown. You don't wanna scorch it, so stir allot. After roux is cooked to the good color, add onyun, celry, and bell pepper and cook til soft and clear. Stir at a low temp. Add crawfish fat and tomato paste. Cook for 5 min longer. At same time, put about 6 cups of lukewurm watah inna med kettle (don't use black cast iron pot unless you want it to look funny). Add above mixtyah to waterncook for `bout 1 hr. All the vegetables shud be cookt. Add seasonin. If ya need more liquid, add can o' chickun broth. Add seasoned crawfish tails to stew, continue cookin' fer `bout 20 min.
Stuffin for Crawfish Heads:
1 lb. crawfish tails with fat
1 cup finaly chopped onyon
1 cup finaly chopped celry
1 or 2 finaly mince garlic clove
1/4 cup oyl
10 to 12 slices of day old bread, toasted and run through blender til it is like cracker crumbs.
Salt and black pepper, and cayenne pepper for flavor
2 slitely beaten eggs
Saute onyon, celrynminced garrlick in oyl til allr tender. Add seasonin n crawfish fat. Cook a few mins. Add chopt tails, n da bread crumbs and mix. Cook over very lo het til all de stuff is blended. (Maybe add water or stock and about 4 tabbelspoon butter or margin for moistness. Remove from heat and cool sligtely. Slowly add beaten eggs and stir until all egg is in dere. Add finaly chopt parshley and gren onyon tops. Boil crawfish head for a few mins to clean. Stuff each head w/ mix. (They shoulda been filt w/ enough to form rounded offtop. About 30 minutes before bisk is served, put stuffed heads on bacon sheet or pan and bacon oven about 325F until tops are crisp and slitely brown. Drop stuffed heds into hot stew, add finaly chopt parshli and gren onyon tops. Serve piping hot over steamrice.
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