Crayfish Etouffe

crayfish30 pounds crayfish

1 stalk celery

6 medium onions, chopped

4 cloves garlic, chopped

1 bell pepper, diced

1 cup green onion tops, chopped

1 pimiento

Tabasco

4 tablespoons Worcestershire sauce

1 teaspoon Accent

Salt and pepper to taste

1 cup chicken fat or more, depending on amount of crayfish meat

 

crayfish 3 Bring large kettle of water to boil, add salt and cook crayfish for 20 minutes. Peel tails, save tails and fat and put in separate containers. Melt chicken fat and crayfish fat in large iron pot. Add celery, onions, bell pepper, garlic. Cook slowly until all is wilted. Add Worcestershire sauce. Tabasco and Accent. Blend, then add crayfish tails, salt and pepper. Cover and cook until tails are tender, about 15 minutes. Do not overcook. Add additional seasoning to taste, then pimiento for color. Turn off heat and allow to stand for 30 minutes.

When reheating, use a double boiler. Serve over rice (about 4 quarts). 4 pounds peeled and deveined shrimp may be substituted for crayfish. 1/2 cup cooking oil may be substituted for 1 cup chicken fat.

Will serve about 15.

Fillets Florentine

fillets florentine

Ready to cook this wonderful recipe…? There we go:

 

2 pounds spinach

Salt

4 tablespoons butter

1/2 cup water

1/2 cup white wine

3 peppercorns

1 small onion stuck with 1 clove

Sprig of parsley

4 fish fillets

2 tablespoons flour

1/4 cup heavy cream

Few grains nutmeg

Few drops lemon juice

Grated Parmesan cheese

 

fillets florentine 2Cook spinach, drain and chop very fine. Season to taste with salt and add 2 tablespoons butter. Arrange on a well buttered baking dish and keep warm. Combine water with wine, peppercorns, onion and parsley. Bring to a boil and cook 5 minutes. Add fish fillets (1 to a person) and simmer for 5 minutes, or until fish is cooked. Remove to a hot plate, let the liquid simmer 2 or 3 minutes longer and strain. Melt 2 tablespoons butter in a saucepan, or double boiler, and blend with flour, stirring constantly; gradually add the strained broth from the fish until thickened. Add cream, nutmeg and lemon juice. Place fillets on bed of spinach, cover with the sauce and sprinkle liberally with Parmesan cheese. Place the dish in a very hot oven (475*) for 5 minutes or, until cheese is delicately browned.

Makes 4 servings.

 

Feel free to complete the recipe with Herb Butter:

A rather simple recipe which compliments fish very well.

1 pound of unsalted butter

juice of 2 lemons

sea salt, white pepper to taste

half of a bunch cilantro roughly chopped

zest of 1 lemon

3 tbls of orange juice concentrate

herb butterin a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well. Remember that is always better to grow your own herb garden within your kitchen so that herbs are always fresh. You can use the tool we just linked you to do so.

I would serve this with a Pacific Rim Gewurztraminer, or a Pacific Rim Dry Riesling both are out of Washington State.

This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.

Shreveport Club Crab Entree

crab 1

4 tablespoons flour

4 tablespoons oleo or butter

2 cups milk

1 bay leaf

1 teaspoon chicken base

1/8 teaspoon white pepper

1 pound lump crab meat (use only fresh)

Parmesan cheese and mild yellow cheese, grated

Paprika

 

crab 2Heat the milk, bay leaf, chicken base and pepper. Make a white sauce by melting the oleo (or butter) in a saucepan, stirring the flour, adding the warm milk (bay leaf removed). (Chicken base is a chicken-flavored, greasy salt – use only enough to salt the white sauce properly.) In individual shells, casseroles, or one casserole, place the lump crab meat. Sprinkle Parmesan cheese over it. Cover with the white sauce. Sprinkle mild yellow cheese over the top. Then sprinkle a little paprika over the cheese. Bake until hot through, bubble and cheese is melted. Cook at 350* for 2 minutes.

Makes 6 ladies’ servings for a luncheon or 4 large servings. Can make the white sauce a day ahead. Can put cooled white sauce on crab meat a little ahead of time – to 24 hours – with success.

Vegetable Crab Soup

crab soupIngredients

* 1 small onion, diced

* 3 tablespoons butter

* 1 can Campbell’s cream of potato soup

* 1/2 soup can of water

* 2 soup cans of milk

* 1lb Byrd Crab Meat (recipe calls for 1 cup but we like more)

* 1 tablespoon dried parsley

* 1 teaspoon Chesapeake Traditions Eastern Shore Blend seasoning

* salt to taste

Directions

In large saucepan, cook diced onion in butter until tender. Ad cream
of potato soup, water and milk. Stir and cook three minutes, to
boiling point.
Add Byrd Crab Meat and cook approximately another three minutes. Add
salt, parsley and Chesapeake Traditions seasoning.

Byrd Crab Meat available at:
http://www.chesapeaketraditions.net/crab-meat