LCG 'Etoufee recipe
Posted: Mon Jan 01, 2007 2:06 pm...it has been a while in coming and for that I apologize...this is the recipe that we based the etoufee' at Bistineau on...it will feed 2 VERY hungry folks or 4 polite people with salad/bread/sides....
1-large onion
1-medium bell pepper
2,3-stalks of celery
2,3-pods of garlic
1-stick of butter
2,3-tablesoons of flour
2-cups of water
4-chicken bouillon cubes
1-batch green onion/shallots
1#-meat(peeled shrimp/crawfish.etc)
pepper to taste...I prefer a mix of pepper flavors for this(green/red/black/white)
a shot or two of tabasco(optional)
there should be enough salt in the bouillon cubes, making adding additional salt unnecessary
1-cup uncooked rice per 2 people
cook rice and set aside
in large pan, melt butter and saute' chopped onion/bell pepper/celery/garlic...add flour and stir well...add water slowly, stirring while adding...add bouillion cubes...add pepper and additional seasonings...simmer for an hour...this should make a fairly thick "gravy"(thicker than it was at the LCG) so add more flour if needed...add shrimp and simmer another 15 minutes(or so) add chopped green onions/shallots and serve over rice...mmm...mmm...mmm
madjack
p.s....we multiplied this recipe by 25+ for the LCG...as to secret ingredients...just remember that every cook stirs the pot just a little differently
...don't be afraid when cooking(this or other dishes) to experiment with the seasonings to make the recipe your "own".......MJ
1-large onion
1-medium bell pepper
2,3-stalks of celery
2,3-pods of garlic
1-stick of butter
2,3-tablesoons of flour
2-cups of water
4-chicken bouillon cubes
1-batch green onion/shallots
1#-meat(peeled shrimp/crawfish.etc)
pepper to taste...I prefer a mix of pepper flavors for this(green/red/black/white)
a shot or two of tabasco(optional)
there should be enough salt in the bouillon cubes, making adding additional salt unnecessary
1-cup uncooked rice per 2 people
cook rice and set aside
in large pan, melt butter and saute' chopped onion/bell pepper/celery/garlic...add flour and stir well...add water slowly, stirring while adding...add bouillion cubes...add pepper and additional seasonings...simmer for an hour...this should make a fairly thick "gravy"(thicker than it was at the LCG) so add more flour if needed...add shrimp and simmer another 15 minutes(or so) add chopped green onions/shallots and serve over rice...mmm...mmm...mmm
madjack
p.s....we multiplied this recipe by 25+ for the LCG...as to secret ingredients...just remember that every cook stirs the pot just a little differently
...don't be afraid when cooking(this or other dishes) to experiment with the seasonings to make the recipe your "own".......MJ
