Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Crawfish Biqsue
Serves 6

3 lbs. Crawfish Tails
1 Whole Onion (sliced)
1/2 Red Bell Pepper (sliced)
1/2 Green Bell Pepper (sliced)
10 oz. Roux (medium color)
Salt to taste
Cayenne Pepper to taste
Black Pepper to taste
1 qt. Water

Méthode:
In a 2-gallon stock pot, add roux, onions, bell peppers (red and green) and spices (salt, cayenne pepper, and black pepper). Stir well. Once the onions and bell peppers have caramelized add water.

Bring to a boil and let cook for 1 hour. Add crawfish and cook for another hour. Add stuffed lobster heads and cook for another hour. Serve over steamed long grain rice.

Roux
1 cup Oil (vegetable, olive or peanut oil)
1 cup Flour (do not use a high gluten flour)

Méthode:
In a 1 gallon pot over medium-high heat add andouille sausage, cook for 2-3 minutes until browned. Add chicken, tasso, onions, bell peppers, salt, pepper and cayenne. Continue to cook for 4-5 minutes until chicken has browned. Now add chicken stock and turn heat to high in order to bring to a boil. Once product has come to a boil, reduce heat to medium and allow to simmer for 30-40 minutes. Raise temperature to high and bring product to boil before adding the roux. When liquid is at a boil, slowly, using a whisk, add a small amount of roux at a time until liquid is able to coat the back of a spoon. Now add green onions and serve with rice.

Roux Méthode:
Place oil in a sauté pan over medium-high heat and whisk in the flour to form a poaste like texture, continue stirring the product until it turns a golden brown color. (about 5-6 minutes).

Note:
You must cook the flour taste out of the roux. You will be able to tell when the odor of roasting nuts comes from the pan.