Hey everybody! I just had this idea today, and I thought I would put it out there. How about learning from a Cajun how we actually cook? On the basic
stuff, I can tell you, we are just as boring
without cooking typical meals. On those special days, however, which is every other day than the
one we're too lazy to cook on, we have some great food!
Starting off with a basic, and that's a Sauce Piquante. I'm starting with something easy, I don't think you all want the 8 hour recipes as of yet!
It sounds snazzy, you can get it at almost any restaurant in the city touting "Cajun Food", but it's just so simple, and there is no reason why
you can't have it at home!
Niteboy82's Crawfish Sauce Piquante:
12 oz - 16 oz Crawfish Tails (previously cooked)*
2 Onions Chopped (size doesn't matter, it's an onion, it works)
1 Bell Pepper Chopped (again, size is not an issue, just make sure its green)
6 Stalks of Celery Chopped
1 Bunch of Shallots Chopped (green onions is ok)
3-4 T of Parsely Chopped (more or less on taste)
6 Cloves Garlic Chopped (I use way more, it's all about taste)
2 Bay Leaves
1/2 small can Tomato Paste
1 tsp Black Pepper
1/2 tsp Salt
Cayenne Pepper to taste (you don't want to know how much I use)
1/4 cup Flour (White Regular Flour)
1/4 cup Oil (Canola is fine, lard is better, unless you can make a roux already, use canola)
1/2 cup Water
Freshly Cooked Rice
Take your oil, put it over medium heat in a large frying pan with at least
4 inch sides. A chicken fryer pan works best so you don't overflow
it. Once the oil is hot, throw in your flour. Stir it around with a spatula until golden. You must constantly
stir it, or it will burn. This is
your roux, and it is the most important part of so many of our dishes! It takes me about 5-6 minutes to get one. It can take longer, that's ok. You
have to be comfortable with making a roux. If you feel it should be a lower temp, it will take longer, but it will happen. You're looking for an
almost nutty smell to it. It is basically fried flour and will thicken your final product.
Immediately put all spices and raw ingredients except
crawfish into the roux, mix it up well, and start frying it up. When the onions start to
get cooked down a bit, and the pepper is sweating (that's the moisture escaping), bring it down to medium-low heat. Add tomato paste in and 1/2 cup
water. Once thoroughly mixed in and cooked down (about 20 minutes), add crawfish for last 10 minutes. Anytime you see it getting low, add water in,
but remember, you want it to be thick!
Serve over rice.
This should serve about 4 people, it depends on your group and how much they enjoy it, my grandmother would quadruple this recipe at least!!
*You can buy crawfish down here frozen. I think the most popular brand is Bernard's. It is Chinese crawfish, but I have had so many bad experiences
out of state with local crawfish, that I no longer recommend it to anyone else. I'm saving you the hassle of a nasty meal. They're great local and
fresh if you can get them here, but it just doesn't work frozen.
If you can't get crawfish, you can use chicken. Just cook it first, cut it up, and use the same timing as the crawfish I gave. Same goes for
alligator (yum) or some sort of quality sausage.
Barbequed Shrimp.. hint.. there was never supposed to be any BBQ Sauce!
If anyone has any questions, as I tried to make sure I typed it out as perfectly as I could from memory, please let me know, and I will help ya out!