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LAKE SHORE CLUB
Robert
Another recipe from the infamous Lake Shore Club. You can use
shrimp or chicken to make this recipe. Etouffee means smothered.
Seasoning Mixture:
1 T. Salt
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1 T. Red Paprika
1/4 tsp Cayenne Red Pepper
1/4 tsp. White Pepper
1/4 tsp. Curry Powder
1/4 tsp. Accent
Mix all together and set aside
1/2 lb. Butter (use only real butter)
1/2 c. Onions (finely chopped)
1/2 c. Bell Pepper (finely chopped)
1/2 c. Celery (finely chopped)
1/4 c. Flour
16 oz. Water
1 lb. Crawfish Meat
1/4 c. Onion Tops
1/4 c. Lobster Base
Sauté onion, bell pepper, & celery in butter for about 5
minutes. Add reserved seasonings and cook another 2 minutes. Add
the flour, stirring with a wire whisk until it is well blended and
cook for a couple of minutes on medium heat. Add water slowly,
stirring constantly until well blended. Cook for about 10 minutes
on a medium heat. Add crawfish meat, onion tops and lobster base
and cook for another 10 minutes on medium heat. Serve over rice.
NOTE: Any light textured & flavored fish may be used. |
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