Crawfish Etouffe (submitted by Borg - Great with a
redfish filet on top!)
Ingredients:
1 stick butter (I use real butter but margarine or oil will work just fine)
1 cup finely chopped onion
½ cup each finely chopped celery and bell pepper
4 or 5 large cloves of garlic, minced (the stuff in the jar is OK)
¼ cup tomato paste
1 bottle clam juice ( It’s small, I think 7 or 10 oz)
1-2 cans chicken broth
2 tablespoons Lee & Perrins
1 package frozen crawfish tails ( about a pound, Krogers and Randalls have
‘em)
about ¼ cup each chopped green onion and parsley
Blend 1 teaspoon each cayenne, white and black pepper,
paprika, thyme ("spice mix")
Salt to taste, only if needed ( the clam juice, tomato paste and broth have a lot
of salt)
Melt butter over low heat. Saute onion, bell pepper and celery until onion is
transparent.
Stir in flour and bring the roux " up through" the vegetables. Brown
slightly. TAKE YOUR TIME. Don’t burn it. Stir in the tomato paste, clam juice and one
can of the chicken broth.
Add the Lee & Perrins and 1/3 of the spice mix. Allow to simmer good about 15
minutes.
Use the other can of chicken broth as necessary to adjust consistency to your
taste. After simmering add crawfish tails and another 1/3 of the spice mix. Simmer another
20 minutes, add parsley , green onion and taste, adjust seasoning with salt and remaining
spice mix as desired.
Serve with hot white rice, green salad, French bread and
the wine of your choice. Or-my favorite-smothering a pan fried redfish fillet on a
bed of rice, with a cucumber salad and a COLD beer. ( Shiner Bock or Dos Equis would be my
choice)
Bay Scallop Stew (from Small Bites)
2 tbs chopped shallots
2 tbs of butter
1 cup of dry white wine
1 cup of heavy cream
2 cup of whole milk (dont use the skim or 2%)
3 tsb chopped chives
1 pound of bay scallops or
1/2 pound of the scallops and 1/2 pound of crab meat (lobster is excellent too)
salt and white pepper to taste
In a large sauce pan saute the shallots over medium heat in the butter until the shallots
are clear, add the wine and bring to a boil, then simmer for 2 minutes. Add the
scallops and simmer for 5 more minutes. Add the milk, cream and chives, bring just
to a boil then turn off the heat. Use the salt and pepper to taste. Great with
warm crusty french bread with butter, especially with someone very special. Enjoy!!!
Barbecued Crabs (from Small Bites)
you'll need:
a can of crushed pineapple
1/2 cup of water
juice from 2 lemons
a stick of real butter
1 tbs of worcestershire sauce
1 tbs of teriyaki sauce
Place all in a sauce pan and bring to a low boil, adjust ingredients to taste.
Remove from heat.
Have a bbq pit ready - not too hot, and several very angry crabs. We clean them just
before we put them on the covered pit.
After cleaning them, sprinkle the crabs with your favorite spicy salt and/or lemon pepper
before you place them on the pit.
Baste them on both sides with the sauce, cook over low to moderate coals, close the cover
and keep an eye on the fire so that the fire doesnt get too hot or burn out. Baste the
crabs frequently with the above bbq sauce until crabs are cooked (20-30 mins?)
Enjoy!!
Seafood Cocktail Red Sauce (from
Team de Geezer)
1 cup ketchup
1 Tablespoon prepared horseradish
1 Tablespoon lemon or lime juice
3 Dashs of Hot Pepper Sauce {Tabasco)
Mix all ingredients together and let stand for 1/2 hour before serving. I usually double
the horseradish and hot sauce...you can adjust to taste.
Another Shorter version...
Seafood Cocktail Sauce (from
Fishcat)
Mix equal parts of Heinz ketchup (it's thicker) and Pace
"chunky-style" picante sauce. The degree of "heat" can be
adjusted by using mild, medium, or hot varieties of sauce. This is really good and very
quick.
Juan's Smoked Fish (from Team de
Geezer)
In many states smoked fish is very popular but you don't seem to see it that
much in Texas. Some folks even smoke mullet. Maybe it's our hot weather. Anyway, smoked
fish is wonderful, easy and fun to do and here's a simple recipe that I often use:
Fish Fillets, cut into 2" widths [firm fleshed fish works best]
Mixture of 1 part plain salt [no iodine] and 2 parts brown sugar
In a large ceramic or stainless steel bowl layer fish and salt/sugar mixture; pat mixture
all around all the pieces. Cover the fish with a plate that is smaller than the bowl
and weight down the plate with something heavy. Let brine in the refrigerator about
24 hours. The juice from the fish makes the brine liquid.
Remove the fish from the bowl and rinse well under running cold water. Lay out fish
on paper towels, skin side down [you can use skinless fillets but skin on seems to
work better] and pat dry.
Allow to air dry for about an hour; a glaze will form on the fish.
Place fish in a smoker with small spaces around the fish. I use a small bar-be-cue
with a top. I place about 5-6 charcoal brickets in a coffee can with vents punched
in the bottom of the can and a little wet mesquite or hickory and cook for about five
hours adding charcoal and wet stuff as needed, but you can do it faster…just cook
until flesh is firm to the touch.
Cool and store in zip-lock bags in the refrigerator. Great with crackers and Lone
Star or Pearl beer or any way you'd use smoked salmon which is about $25.00 a pound or so!
D-Man's Pepper Fish Tacos (fast and
easy)
Fire up the grill to approx. 300 / 350*
Ingredients: Fillets, butter or equal, green bell pepper, red bell pepper,
onion,green jalapeno peppers, Old Bay seasoning, 6 pack of favorite beer, tortillas, pico
de gallo, Delbert McClinton CD.
Cut fillets from skin clean and pat dry, place on a foil covered (Pam sprayed) cookie
sheet, add a couple of splats of butter, season w/ Old Bay, cover w/ sliced onions, bell
peppers, garnish w/ a couple of green jalapenos. Cover this mess w/ another sheet of foil.
Cook approx 15 mins. Slice foil and spread apart (this will keep the fish warmer longer)
w/ hot tortillas .
A Great Idea from Borg
My favorite way to cook and serve redfish is pan fried or seared
and then smothered with crawfish etouffe on a bed of rice. Promised to make you cry.
Boiled crabs (from Small Bites)
2 lemons, quartered
8 medium sized to small new red potatoes
4 small ears of frozen or fresh corn
4 small yellow onions, quartered
1 package of crab/shrimp boil
at least 12 "full" large live blue crabs
Bring a large stockpot about 1/2 full of water to a boil. Add the quartered lemons,
whole red potatoes, corn, quartered onions, and 1/2 the package of crab boil. Bring
to a boil and cook until the potatoes are soft when pierced with a fork. Add the
crabs and the remainder of crab boil, cover and return to a boil. Once steam starts
to escape from under the cover, turn heat to low and let simmer for 15 minutes. Turn
off the heat and let it sit covered for 10 minutes more.
serves 2 at my house or 4 at normal households.
Serve with fresh melted lemon butter and red horseradish sauce on the side. Also
good with a fresh what is in season fruit salad.
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