E’touffee means to smother or braise, this technique is used in many of our Cajun country recipes, and makes some fine eating, so let’s learn this simple technique with our crawfish, shrimp, crab, meat & game.
Cajun in a Box, "Couvillion"!
Cajun in a Box, "Couvillion" by any other name is still a delicious meal, fresh off of the fire, Served over rice, I always do 3's with this dish, a whole fish is the traditional way to cook this, Redfish, Catfish, any white flaky fish, will do, Many favorites are gaspa-goo, choupique, My favorite is ( goujon Caille) Opelousas or Spotted Cat. If I am cooking this for some old Cajuns, I scald this fish hanging on a string, using moss, I clean the entire fish, then process it, for cooking, beginning with cutting off the Lips.
Many meals are cooked on an open fire on the bayou, this will be your "New Favorite"!
4-5poundsseafoodfish, crab,crabmeat,shrimp, as desired
The base of our Couvillion is a blonde roux, a butter roux, the trinity, and paprika, flour to build you a couvillion, butter & flour, "first you make a roux" !
In your black pot, melt half your butter, add your onions, celery, bell pepper (the trinity) cook until wilted, remove it all and add butter, flour, make your blonde roux, the add tomato paste brown this out, We'll add our stock and season when your sauce is the consistency you desire.
Once your sauce is built, add your whole fish and cook for 20-25 minutes on simmer, if you are cooking fillet, add all your seafood at once, 15- 20 minutes tops, all done!
Remove heat and add chopped onion tops and chopped parsley, cover and let it rest as you finish the rest of the prep.
build your plates, with rice and sides, Here we go! Enjoy! Cazan.
As always once your sauce is built, the rest goes really fast, so have your rice & sides prepared, I always like to cook a fish whole, but many times, my guest prefer fillets, but if I cook with a whole fish, cook it first, and season to taste, then add your crab, shrimp & any other at this time, 15 minutes does it.
Never stir a fish sauce, using the bail, lift and shake side to side, a spoon will break your fish to pieces! Cazan
Cajun in a box, fresh made coleslaw as one of my 3's.
4 cups finely chopped cabbage, 1/2 cup chopped bell pepper, 1 1/2 cup chopped celery, 4 boiled eggs, 1/3 cup sugar, 1/3 cup prepared mustard, 1 cup mayo, 1 tsp salt. Mashup your eggs with a fork, add mayo & beat well, combine mustard, sugar, salt with mayo & egg mixture, pour over cabbage, bell pepper, & celery, blend well. serves 10.
Cajun in a Box, Fresh made Maque Choux
15 ears of corn, 1 cup cooking oil, 2 cups chopped onions, 1/2 cup chopped red bell pepper, 2 ripe tomatoes, diced, 1 tsp salt, 1 tsp sugar, 1/2 tsp cayenne.
cut corn off of cob, heat oil, add corn & let fry 5 minutes, add remaining ingredients stir while cooking when mixtures begins to boil, reduce heat cover cook for 30 minutes, stir as needed.
Cajun in a box, fresh made mustard potato salad.
5 large potatoes, 1 cup mayo, 4 eggs, boiled,1/2 cup sweet relish,2 oz chopped olives, 3 tsp yellow mustard, 2 tsp sugar, 1 cup minced celery, 1/2 cup chopped bell pepper, 1/2 tsp salt, Boil potatoes, cut up in bowl, mash your eggs with a fork,add mayo and beat well, combine ingredients and blend well, pour over potatoes and mix well.
Up & down da bayou, da people all have their way, from pot choices, to type of fish they eat. be sure to always have plenty of your sides, I always do 3's when I have some company, this dish has a lot to it, My rice has always been a Cajun Country grown medium gain rice cooked one to one, My fish, Fresh as can be, any flakey white fish will do, and the crabs & crab meat fresh clean, My shrimp I like to peel & devein, 16/20 will work, it's the combination of things that make this dish so "Delicious"!
Etouffee means to smother or braise, this technique is use in many of our Cajun Country recipes, and makes some fine eating, so let’s learn this simple technique with our crawfish, shrimp, crab, meat, and game.
Combine seasonig mix, ( salt, cayenne, white pepper, black pepper ) set aside, in separate bowl mix ( onions, celery, bell pepper ).
Taking your "black pot", heat the oil, until it begins to smoke, I use a long handle whisk, and whisk in your flour, stirring until blended, ( first you make a roux) when this roux is the color you like, remove from heat and stir in the vegetables, I use a wooden spoon on all of my cast iron cook ware, ( black Pots). add a little of your seasoning mix, until cooled.
continue with you 2 quart sauce pan and add 2cups of your stock, stir in your roux, whisk until smooth, be careful not to scorch your roux, on the bottom. Using another pan 4 quart sauce pan, melt 1 stick of butter, over medium heat, stir in crawfish, & green onion tops, saute' for a minute, add 2nd stick of butter, remaining stock.
add the remaining seasoning mix, stir and remove from heat.
Ready to serve.
Serve over rice, with your favorite side's, and all the ingredients, that make a Cajun in a box, meal, an "Event"!