| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped fine |
| 1 |
|
Green bell pepper; chopped fine |
| 1/2 |
|
Stick; (1/4 cup) unsalted butter |
| 1 |
tb |
All-purpose flour |
| 1 |
lb |
Can whole tomatoes in puree; drained, reserving 2 tablespoons puree, and chopped fine |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Cayenne; or to taste |
| 1 |
lb |
Bag frozen crawfish tail meat*; (preferably louisiana), thawed |
| 1/2 |
c |
Thinly sliced scallion greens |
| 4 |
ts |
White-wine vinegar |
| 1/3 |
c |
Olive oil |
| 8 |
c |
Mesclun; about 3/4 pound, rinsed and spun dry |
| 8 |
|
Puff pastry shells; (recipe follows) |
INSTRUCTIONS
* available from January through June by mail order from
Louisiana Premium Seafood,
P.O. Box 68, Palmetto, LA
71358, tel. (318) 989-0062
In a heavy skillet cook onion and bell pepper in butter, covered, over
moderately low heat, stirring occasionally, until softened but not browned.
Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes.
Stir in tomatoes and reserved puree, water, and cayenne and simmer,
stirring, until thickened slightly, about 1 minute. Stir in crawfish and
heat mixture over moderate heat until just hot. Etouffee may be prepared up
to this point 2 days ahead, cooled completely, uncovered, and chilled,
covered. Reheat etouffee before proceeding. Stir in scallions and salt to
taste.
In a large bowl whisk together vinegar and salt and pepper to taste and
whisk in oil in a stream until emulsified. Add mesclun and toss well.
Spoon etouffee into warm pastry shells and arrange mesclun around shells.
Yield: 8 servings as a first course.
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9067
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998
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