Tuesday, December 29, 2009
Friday, December 25, 2009
SHRIMP, CRAB & SAUSAGE ETTOUFFE
4 cups shrimp stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/2 pound Andouille sausage (I used a chicken based Andouille sausage from Trader Joe’s)
1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1 lb. lump crab meat
1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.
Slice sausage into bite-size pieces. Cook in a separate small pan over medium heat until golden brown and cooked through. Remove sausage from pan with a slotted spoon and set aside.
Melt 1/4 cup butter in sausage drippings in the same saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until light brown, stirring constantly with a whisk. Remove from heat.
Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
Melt remaining 1 tablespoon plus 1 teaspoon butter in a large stock pot over medium-high heat. Add onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.
Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.
Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally.Add green onions, 1/4 cup parsley, sausage, crab and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over Creole boiled rice or with garlic French bread.
I merged this recipe from two sources: GumboPages.com and I can't remember the other one.
3/4 cup Flour
1/2 cup Powdered Sugar
1/4 cup Dutch-process Cocoa
Pinch of Salt
6 Tbsp Butter, chilled, chopped
1 Egg White
1/2 teaspoon Vanilla Extract
12 oz. Bittersweet Chocolate, chopped
1 1/4 cup Whipping Cream
1/4 cup Sugar
To make the crust:
In a medium bowl, whisk together flour, powdered sugar, cocoa and salt. Cut in butter with pastry blender or 2 knives, until mixture looks like coarse crumbs with a few pea-sized chunks.
In a small bowl, whisk together egg white and vanilla. Add to flour mixture and stir until dough forms. Dough may be somewhat sticky. Shape into a flat round. Cover and refrigerate at least 30 minutes or up to 1 day.
Press dough evenly into a 9” tart pan with removable bottom. Poke bottom with a fork every 2 inches. Freeze for 20 minutes or until ready to bake.
Pre-heat oven to 375°F and bake crust for 15-20 minutes or until dry to the touch. If pastry begins to puff, poke lightly with a fork. Cool completely on a wire rack.
To make the filling:
Place chocolate and sugar in a medium bowl. In a small saucepan over medium heat, bring cream to a boil. Pour immediately over chocolate and let stand for 3 minutes. Stir until smooth, pour onto crust.