With all this fine weather we have been taking it’s time to step back to summer.
Crawdad Festival recipes
This is the winning recipe from the Crawdad Festival Cajun Cookoff in Lakeside over the weekend. Jim Ring and Dave Taylor won for their shrimp etouffee. Mattie Lane finished third with her sweet potato pie recipe. Both recipes follow:
Shrimp Etouffee
1?2 cup vegetable oil
1 cup all purpose flour
1 teaspoon seasoned salt
1 1/2 teaspoons dried thyme crushed
1 teaspoon paprika
1 teaspoons dried basil crushed
3/4 teaspoon white pepper
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3 ribs celery, diced
2 medium yellow onions, diced
1 green bell pepper, diced
4 cups chicken broth
4 tablespoons finely diced red bell pepper
1 tablespoon margarine
2 pounds medium shrimp peeled and deveined
Chopped green onion, for garnish
Thin sliced, red, orange and yellow bell pepper for garnish
Hot cooked rice
In a large, skillet, heat the oil over medium heat; slowly add flour, stirring constantly. Cook until dark brown, stirring constantly to prevent burning
Remove from heat and stir in seasoned salt, thyme, paprika, basil, white and black pepper, and cayenne. Transfer mixture to a large saucepan; stir in celery, onions and green bell peppers. Cook over medium heat, stirring until vegetables are tender.
Stir in broth; bring to a boil and simmer over low heat for 2 hours. Add red bell pepper 10 minutes before end of cooking time.
In a skillet, melt the margarine and sauté shrimp until pink. Add to the etouffee sauce and heat through. Top with chopped green onion, sliced bell pepper and serve over rice.
4 generous servings.