Constituents
Crawfish Étouffée
1 pound (4 sticks) unsalted adulation
1 medium unheroic onion, finely minced
green bell pepper, finely minced
½ mug finely minced celery
1 teaspoon diced garlic
½ tablespoon cayenne pepper
2 pounds Louisiana crawfish tail meat
2 soupspoons each- purpose flour
2 mugs crawfish stock or seafood stock
Kosher swab and lately base black pepper
Gusto of hot sauce
Softshell Crabs
4 large softshell Louisiana blue cranks, gutted
gallon canola canvas
2 mugs each- purpose flour
2 soupspoons Acadiana Table Cajun Seasoning Blend, see form then
mug half and half
1 mug buttermilk
1 teaspoon hot sauce
Kosher swab and lately base black pepper
4 slices heated white chuck
2 mugs cooked Louisiana long- grain white rice, similar as Supreme
4 bomb wedges INSTRUCTIONS
Crawfish Étouffée
In a large skillet over medium heat, melt the adulation and add the onions, bell pepper, and celery. Sauté for 5 twinkles just until tender, add the garlic and season the admixture with cayenne. Add the crawfish tail meat shifting to combine. Reduce the heat to poach and cook for another 5 twinkles.
Sprinkle the flour over the admixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing shifting until it begins to cake. Add further stock just until the sauce thickens enough to cover the reverse of a ladle.
Season to taste with swab, pepper, and hot sauce. Turn off the heat and keep warm until serving.
Softshell Crabs
Rinse the cranks and stroke dry with paper apkins to remove any humidity. Place them on a server lined with paper apkins.
In a deep pot over medium-high heat, add the canvas. Bring to a temperature of 375ªF.
In a shallow vessel, add the flour and seasoning and mix together.
In a shallow vessel, add the half and half along with the buttermilk and hot sauce. Stir to blend.
Remove the cranks and sprinkle smoothly with swab and pepper. Place the cranks in the liquid and also comb in the seasoned flour. Roll them to fleece on both sides.
Shake off any redundant flour from each grouser and place in the hot grease being careful not to crowd the pot. Fry the cranks until golden brown on both sides, about 8 twinkles. Remove to a paper kerchief-lined server and keep warm. Reprise until all the cranks are cooked.
For serving, cut the toast in half and place on a server. Cut each softshell grouser in half and place on each toast half. Add a mound of cooked rice in the space between the grouser and spoon over a generous quantum of crawfish étouffée. Garnish with a bomb wedg