Food events can brighten your world even in the depths of winter. If you have any kind of trip planned in the coming weeks, check out if any food events are happening in that area.
Here's a few you might consider:
Etouffee is chopped onion, green pepper, celery, and garlic cooked slowly in butter and barrel-aged Tabasco pepper sauce. Add crawfish tails or shrimp along with lemon juice and parsley and heat through. Thaw packaged frozen puff pastry shells and flatten them before baking to make the underpinnings of the pie.
Rohr's has frozen pre-cooked crawfish meat at $9.95 for one pound. Or use shrimp to make this tasty Mardi Gras entree.
1 10-ounce package frozen puff pastry shells, thawed
1/2 cup butter (1 stick)
1 1/2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 garlic cloves, minced
1 teaspoon salt, or to taste
1 teaspoon Tabasco pepper sauce, or to taste
2 pounds shelled crawfish tails (about 6 to 7 pounds in the shell) or 2 pounds small shrimp, peeled and de-veined
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
1/2 cup chopped green onions, green part only
Preheat oven to 400 degrees. On lightly floured surface, roll each puff pastry shell into a 7-inch round with a little rim. Place on cookie sheet. Bake 15 minutes or until shells are golden.
Meanwhile, in a Dutch oven or large heavy pot over medium heat, melt the butter and cook the onion, pepper, celery, and garlic until soft, about 5 minutes. Add the salt and Tabasco pepper sauce; cook uncovered over medium-low heat for 30 minutes, stirring occasionally. Add the crawfish tails or shrimp, lemon juice, and parsley. Cook 10 to 15 minutes longer. Just before serving, stir in chopped green onions.
To serve, place cooked patty shells on platter; spoon some of crawfish mixture into each shell.
Yield: 6 servings
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