Ingredients: Crawfish Étouffée
- 1/4 pound butter
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup tomatoes, diced
- 2 tablespoons garlic, diced
- 2 bay leaves
- 2 pounds crawfish tails, cleaned
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts crawfish stock or water
- 1 ounce sherry
- 1 cup scallions, chopped
- 1/2 cup fresh parsley, chopped
- Salt, to taste
- Cayenne pepper, to taste
Ingredients: Poutine Potatoes
- 2 pounds Idaho® Red New Potatoes, quartered
- 1 (3-ounce) crab-boil seasoning bag
- 3 tablespoons liquid crab-boil seasoning
- 3 tablespoons kosher or sea salt
- Vegetable oil for frying
- Poutine Potatoes (see recipe)
- 8 ounces pepper jack cheese, shredded
- Crawfish Étouffée (see recipe)
- Scallions, sliced, for garnish
Directions: Crawfish Étouffée
- In a 2-gallon stockpot, melt the butter over medium-high heat. Add the onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, 3 to 5 minutes.
- Add the crawfish tails and tomato sauce and stir well into the mixture to combine.
- Using a wire whip, blend the flour into the crawfish-vegetable mixture to form a roux.
- Slowly add the stock or water, a little at a time, until a sauce consistency is achieved. Continue adding more stock or water as necessary to retain the consistency. Bring to a rolling boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally. Discard bay leaves.
- Add the sherry, scallions and parsley and cook an additional 5 minutes.
- Season to taste with salt and cayenne pepper and reserve warm.
Directions: Poutine Potatoes
- Cover the quartered potatoes with water in a large pot. Add the seasonings and salt. Bring to a boil and let boil for 2 minutes. Turn off the heat and let sit in cooking water until potatoes are just done but not overcooked, about 10 minutes.
- Drain potatoes and let cool on a sheet pan.
- Heat the oil to 350°F in a deep, heavy-bottomed pot. Fry the potatoes until golden brown and crisp, about 2 minutes.
- Cover fried potatoes with shredded Pepper Jack cheese and generously spoon crawfish étouffée over the top. Serve immediately.