INGREDIENTS: 8 ounces butter, divided 1/2 cup flour 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/4 teaspoon thyme 2 cups fish stock 2 pounds crawfish tails, peeled 1 cup chopped green onions, with tops 2 to 3 tablespoons sherry or good brandy, optional
Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.
Add the chopped vegetables and seasonings; cook until vegetables are softened.
Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice. Serves 4.
Gumbo File' Shrimp Crab onion celery rice pepper salt okra Worcestershire sauce Garlic, Tomatoes, Bay Leaves, oregano, sage and oil
I put chicken and chicken broth in mine too:
You will have to make or buy a Roux as well:
The fat used in roux may be butter, shortening, lard, oil, or even bacon drippings. Combine fat with an equal amount of flour ; 1/2 cup of each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks call for a little more fat than flour - 2/3 cup oil to 1/2 cup flour is a common ratio.) Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes) ; immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again.
Yes there are............Their ranks are the same as the US and Royal Navy (as far as officers go). US Enlisted ranks differ greatly from the Royal Navy.
Cbond36 Forum Posts (1,571)
RE: what is it that makes this place hop as it does. what do we hope to accomplish here?