What kind of tomato is used for crayfish etouffee?

Question

Pplz, i need the recipie!

Answer 1

Regular tomato is what I use, here is the recipe:)



4 teaspoons Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped
1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallions, including the greens


To make the roux: Heat oil in a heavy skillet until hot.
Gradually stir in the flour and stir constantly
until the mixture turns brown. Be very careful
you don't burn roux.

Saute the onions, garlic, celery, and Bell pepper in the roux for
five minutes.

Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a
boil, stirring constantly. Reduce the heat and simmer for fifteen
minutes or until it thickens to a sauce.

Add the hot sauce, crayfish, and scallions and simmer for an
additional five minutes or until the crayfish/shrimp are cooked.
Remove the bay leaf and serve.

Serving Suggestions: Serve with celery seed coleslaw, green beans and corn bread.

Answer 2

Crayfish Etouffee

3/4 lb butter
6 cups onions, Chopped
2 cups green peppers, Chopped
5 cloves garlic
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 cup tomato paste
3 tablespoons cornstarch
1 1/2 cups water
1 1/2 cups white wine
4 lbs crawfish tail meat
1 scallion, chopped
1 teaspoon Kitchen Bouquet

Preparation

1. In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
2. Stir in salt, black and cayenne pepper, sugar and tomato paste.
3. Simmer, stirring occasionally, for 20 minutes.
4. Dissolve cornstarch in water; add wine to mixture.
5. Cook for 20 minutes or until sauce thickens.
6. Add crayfish, green onion and Kitchen Bouquet.
7. Refrigerate overnight.
8. Reheat and serve over rice.
9. Don't overcook.
10. Boiling crayfish: Discard any dead crayfish in the sack.
11. Wash crayfish in clean, cool water just before cooking.
12. They do not need to be purged with salt during washing.
13. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water.
14. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish.
15. It's usual to add potatoes and corn on the cob to the boil.
16. Crayfish are easiest to peel when still warm.

Answer 3

Emeril Lagasse's Etouffe
6 tablespoons butter 1 cup peeled seeded and diced tomatoes
4 tablespoons flour 1 1/2 teaspoons salt
2 cups chopped onions 1/2 teaspoon crushed red pepper
1/2 cup chopped celery Hot pepper sauce
1/2 cup chopped bell pepper 2 teaspoons Worcestershire sauce
6 cloves garlic minced 2 pounds crawfish tails with the fat
2 bay leaves 1/2 lemon, juiced
2 sprigs fresh thyme 1 cup chopped green onions
2 1/2 cups fish or shrimp stock 1/4 cup chopped parsley





In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary.

FYI in the Northeast we normally say crayfish

Answer 4

It just means "stuffed crawfish". Use whatever you want to stuff it. It'd use any fresh garden-grown tomato cut into chunks.

Answer 5

Its crawfish. I don't remember how to cook it right offhand, but search cajun recipes on yahoo and the website will have it. Its so yummy.