Lamprey Etoufee Recipes

DOWN-HOME CAJUN SHRIMP ETOUFFEE RECIPE

Steps:

• Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
• then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
• Strain the solids from the broth and set aside.
• Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
• Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
• Add the garlic and thyme and cook for a minute.
• Whisk in the broth
• Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
• Season with hot sauce and sea salt to taste.
• Dry the peeled shrimp with paper towels
• Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
• Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
• Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.
• Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
• Garnish with parsley and green onions

LAMPREY ETOUFEE

Steps:

• After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
• Cut cleaned fish into 3" lengths.
• Combine in a pan with the mushrooms, parsley, wine and pearl onions; season to taste with nutmeg, salt and black pepper.
• Bring to a simmer; cover and cook slowly for about 40 minutes, or until the lampreys are very tender.
• Whisk in the flour and butter; mix until smooth, bring to a boil and cook for 5 minutes or until thickened.
• Turn into individual bowls and serve.

GO-TO CRAWFISH ETOUFFEE

Steps:

• Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
• Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.