Aline's Crawfish Etouffee

My wonderful Cajun friend Aline is a terrific source for a lot of Louisiana style cookery! This recipe was her submission for the Football Futbol Chefery Challenge.  The nutrition facts can be found at Calorie Count!

Her team: The New Orleans Saints

serving suggestion

Her recipe: Crawfish Etouffee

Ingredients:

1 Lb. Crayfish (bag of peeled tails*)

1 Medium Onion (Chopped Fine)

2 Stalks Celery

¼ Green Bell Pepper

1 Stick Butter

3 Tablespoons Tony Chachere Instant Roux**

1 Cup Water Cold Water

1 clove garlic

½  Tsp. of Salt or Salt to your Taste

½ Tsp. Red Pepper or Pepper to your Taste

1/3 can Cream of Mushroom soup

3 Stalks Green Onions (Chopped)

1 to 1-1/2 cups of white rice, cooked per package directions

Directions:

Saute onion, celery, bell pepper , and garlic for 10 to 12 minutes.  Add crayfish, salt, red pepper, cream of mushroom soup and Roux simmer for about 20 minutes.  Add 1 cup of water and simmer for another 15 minutes (if too thick add more water).  Turn off and mix in green onions and let cool for about 10 minutes.

Serve over white rice.

Options:

yup, that's a crawfish/crayfish/crawdad

* Peeling a crawfish is very similar to prepping a shrimp, except that the shell is harder and more red in color. They are common in South Louisiana.. Break off the head and peel the tail and pop them in the Etouffee! There are many ways to cook a crawfish - many love to boil them in the same way you do a shrimp boil.

**make your own roux if you prefer, but Tony Chachere makes a great instant version!

Crazypotato98's Oven Fried Fish

These fillets were an instant hit in my house. My husband and my picky teenage stepson love eating them with ketchup or mayonnaise with or without bread. 

The nutrition facts for this wonderful fish can be found at Calorie Count!

Oven Fried Fish

Ingredients:

672 g  tilapia fillets

½ cup  dry bread crumbs

2 tbsp  Caribbean Jerk Seasoning

1  egg, beaten

1  parsley sprigs

Directions:

Coat a cookie sheet with cooking spray and set aside.

Rinse fish; pat dry with paper towels.

Place egg in shallow dish and beat.

Mix bread crumbs and jerk seasoning in another shallow dish.

Take each fillet and dip it in the beaten egg until coated. Then dip in bread crumb mixture and roll fillet until completely coated with crumbs.

Place on baking pan and bake at 450 oven for 4-6 minutes per 1/2 inch thickness of fillet or until fish flakes easily when tested with a fork. Garnish with parsley.