Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus And Cornbread
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour5 cloves
Garlic (minced)3 stalks
Celery (diced)2 cups
Seafood Stock3 tbsps
Parsley (chopped fresh)3 tbsps
Tomato Paste1 tsp
Thyme (chopped fresh)1 tsp
Cayenne1 tsp
Paprika450 g
Crawfish (tails)1 cup
White Rice1 cup
Yellow Cornmeal1 tbsp
Sugar2 tsps
Baking Powder1 tsp
Baking Soda1 cup
Buttermilk1 cup
Creamed Corn2 large
Egg2 tbsps
Canola Oil1 tsp
Chili Powder2 bunches
AsparagusDirections:
1
For the crawfish etouffee: First, you make a roux
2
In a Dutch oven, add the butter over medium-high heat and melt
3
Add the flour and whisk until combined and there are no lumps in the flour
4
Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes
5
Make sure to stir continuously and do not allow the mixture to burn
6
If you notice little black specks, discard the roux and start over
7
Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir
8
Cook for 5 minutes, then add the seafood stock and bring to a simmer
9
Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper
10
Stir and continue to simmer for another 10 minutes
11
Add the crawfish tails and simmer for another 10 minutes
12
Taste for seasoning and adjust if necessary
13
Remove the bay leaves before serving
14
For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt
15
Add the rice and return to a boil with a lid
16
Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes
17
Reserve for serving
18
For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F
19
In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda
20
In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart
21
Add the dry ingredients to the wet ingredients and whisk until everything is incorporated
22
Carefully remove the cast-iron skillet from the oven
23
Coat the inside with the canola oil, then pour the cornbread batter into the skillet
24
Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes
25
Flip the cornbread upside-down onto a cutting board
26
Reserve for serving
27
For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal
28
Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around
29
Dredge the fillets in the cornmeal mixture, generously coating both sides with it
30
In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes
31
Drain on a pan lined with paper towels
32
For the grilled asparagus: Prepare a grill or grill pan for medium heat
33
Cut the white woody ends off of the asparagus and discard
34
Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper
35
Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes
36
Transfer to a serving plate and toss with the lemon juice