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If I have a favorite family day, it certainly occurs
during crawfish season. As a child, my daddy would take
us “crawfishing.” We used set nets, which was basically
a triangular-looking wire frame with a net on the
bottom, often baited with chicken necks or beef melt.
The net would be placed in a shallow ditch or swampy
area near the edge of the water. To place the net out
and also check the net, we would use a long pole with a
nail on the end. The nail on the end of the pole keeps
the net from sliding off when it’s lifted out of the
water. Usually (and hopefully), it’s filled with
crawling mudbugs, but sometimes other creatures would
dine in as well - like snakes!
It’s rare that you hear of anyone going “crawfishing”
anymore. The kids today don’t know what they are
missing. Of course in my family we now get our “select”
crawfish from some 200 acres of ponds at Ourso Farms in
Bayou Goula. A few hundred pounds is usually sufficient
for lunch, with enough remaining to peel and make
crawfish stew for dinner. Those leftover potatoes from
the crawfish boil become potato salad. Cook some rice
and the day will end in a grand finale of good food and
good family times. Here is a great recipe your family
will surely enjoy.
- 1 cup vegetable oil
- 1 cup flour
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup
bell pepper, diced
- 6-8 cloves garlic, chopped
- 1-ten ounce can diced
- Rotel
tomatoes
- 8 cups water or chicken stock
- 2 tbsp. chicken bouillon
- 1 tbsp. salt
- 1/4
tsp. cayenne pepper
- ½ tsp. black pepper
- 1 tbsp. sugar
- 2 large bay leaves
- 2
shakes Louisiana Hot sauce
- 1/2 tsp. liquid crab boil
- ¼ cup fresh parsley, finely
chopped
- 2 pounds crawfish tails
- 2 cups sliced green onions
In an eight-quart heavy bottom pot, heat
oil over medium to high heat. Stir in flour,
and continue to stir until the roux is a
copper color. Be careful as this is very
hot. When roux is ready, add onions, celery,
and bell pepper. Lower heat and add garlic.
Let cook about five minutes for vegetables
to caramelize. Add Rotel and water (or
stock). Blend well, making sure roux has
dissolved. Bring to a low simmer and add
chicken bouillon, salt, peppers, sugar, bay
leaves, hot sauce, crab boil, and parsley.
Cook about one hour, stirring often. When
stew cooks down to a nice, slightly thick
consistency, add crawfish and green onions.
Cook about five minutes longer and adjust
seasonings if necessary.
Serve over white rice.
About 8-10 servings
Chef
Don Bergeron March 1, 2007 |
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