krustazeo

When Rachel went on tour with our friend Leslie earlier this year, they had a day off in New Orleans. While there, she picked up a local Cajun cookbook: Creole Gumbo and all that jazz by Howard Mitcham. We already knew we loved Cajun food, but man is it fun to prepare! It was only a matter of time until I tried her favorite dish crawfish etouffee. This is a twist on the three different etouffee recipes offered in Mitcham's book. Absolutely dairy free (you could even take the gluten out by not using a wheat flour).

1 stick of margarine
3 Tbsp flour
Heat for 20 minutes, stirring constantly

Add 1/4 cup minced garlic
1 diced bell pepper
1 bunch bitter greens
1/2 diced habenero

Cook for 10 minutes, until vegetables are soft and translucent
Add 1 diced tomato & juices, 1 cup water, 1/2 dry wine, crawfish fat, 1 Tbsp paprika, 1 tsp cayenne, 1 tsp thyme
Simmer covered for 20 minutes

Meanwhile......
Prepare rice cajun style
(add 1 tsp oil, 1 tsp salt when boiling)


Add 2 cups crawfish, salt & pepper

Serve over rice and with bread


We had:
Haut Médoc - Le Bailly de Camensac 2005
Abad Dom Bueno Bierzo 2006
Listening to: Antena -  Camino del Sol