Swampbilly
Single-Sixer
- Joined
- Jul 29, 2007
- Messages
- 235
Man, you folks have been making me HONGRY with all of that cast iron dutch oven cooking. I have some cast iron pots and pans, but will soon have to add a dutch oven to the collection.
For those who do not have any cast iron cookware, I have come to learn that every household should have at least one piece - the Lodge 12" cast iron skillet w/ lid. Will last forever and so useful.
So, after viewing Sixshot's cobbler creations in the dutch, I got motivated and took to some cast iron creation of my own. I figured we had enough dessert pictures, so decided to offer a main course idea.
From my many years living in the South Louisiana region (Lafayette, Baton Rouge, and New Orleans) here's a popular Creole dish - Etoufee
(pronounced : A - too - fay). This one will be Creole Seafood Etoufee.
First you begin by melting 1/2 stick of butter in the 12" skillet. True Cajun recipes will have you use one whole stick, but I lighten it a bit...that's as close to diet food as this dish gets folks.
(please do not insult the Etoufee by using margarine. I think we all know now the health benefits of margarine were a grand marketing scam. The stuff is only a couple of molecules away from plastic)
Next, you add in the chopped vegetables...lovingly referred to in South Louisiana as "the holy trinity" / onion, bell pepper, and celery
Chop well - 1 large yellow onion, 1/2 yellow bell pepper, 1/2 red bell pepper, and 3 stalks of celery. Stir in, and sautee in butter, stirring ocasionally, for approx. 15 - 20 minutes, or until vegetables soften and onions begin to "clear" in apprarance.
I also sprinkle this mixture with 1/2 - 3/4 teaspoon of Cajun seasoning, and just under 1/4 teaspoon of cracked black pepper
Next, I stir in 1-can of Campbells Golden Mushroom Soup...NOT the standard mushroom soup. Use Golden...important for taste and color. After emptying the can contents, fill the soup can 3/4 of the way to the top with water, and pour into the mixture. Stir this in and continue to sautee for another 5 - 7 minutes.
Next, we add in a little fire (cayenne pepper)...NOT too much ! I generall add 1/4 teaspoon...some might want a little less:
Here are the main ingredients for this Seafood Etoufee - 1-lb container of Lump white crabmeat and 1-lb of shrimp :
Stir in the crabmeat, being careful to not break up the lumps too much. When stirring this, I find it best to "slip the spoon underneath the mixture and gently move it around without breaking the lumps apart too much.
Your fire should be on simmer...cook the crabmeat for approx. 12 - 15 minutes, stirring gently a couple of times :
P.I.S.S. = put in some shrimp !
Gently push the shrimp down into the mixture. Cover the skillet and simmer the shrimp for 7-10 minutes, or until they turn a slight even pink color. Doesn't take long for the shrimp to cook, and if done too long, they tend to toughen.
Next, sprinkle with chopped fresh parsley. Lightly stir in and simmer for 5 minutes :
DONE !! Ce se Bon !!!
Go ahead, get you nose down there and smell it....haaawwww....that's some good Creole cookin' Cher !!
Serve over rice with a nice cold beer or a glass of cabernet sauvignon. Or for the non-drinkers, any old favorite beverage.
So, you see, you too can cook Cajun / Creole with ingredients you can likely find in your neighborhood - ENJOY !!!
MD
For those who do not have any cast iron cookware, I have come to learn that every household should have at least one piece - the Lodge 12" cast iron skillet w/ lid. Will last forever and so useful.
So, after viewing Sixshot's cobbler creations in the dutch, I got motivated and took to some cast iron creation of my own. I figured we had enough dessert pictures, so decided to offer a main course idea.
From my many years living in the South Louisiana region (Lafayette, Baton Rouge, and New Orleans) here's a popular Creole dish - Etoufee
(pronounced : A - too - fay). This one will be Creole Seafood Etoufee.
First you begin by melting 1/2 stick of butter in the 12" skillet. True Cajun recipes will have you use one whole stick, but I lighten it a bit...that's as close to diet food as this dish gets folks.
(please do not insult the Etoufee by using margarine. I think we all know now the health benefits of margarine were a grand marketing scam. The stuff is only a couple of molecules away from plastic)
Next, you add in the chopped vegetables...lovingly referred to in South Louisiana as "the holy trinity" / onion, bell pepper, and celery
Chop well - 1 large yellow onion, 1/2 yellow bell pepper, 1/2 red bell pepper, and 3 stalks of celery. Stir in, and sautee in butter, stirring ocasionally, for approx. 15 - 20 minutes, or until vegetables soften and onions begin to "clear" in apprarance.
I also sprinkle this mixture with 1/2 - 3/4 teaspoon of Cajun seasoning, and just under 1/4 teaspoon of cracked black pepper

Next, I stir in 1-can of Campbells Golden Mushroom Soup...NOT the standard mushroom soup. Use Golden...important for taste and color. After emptying the can contents, fill the soup can 3/4 of the way to the top with water, and pour into the mixture. Stir this in and continue to sautee for another 5 - 7 minutes.
Next, we add in a little fire (cayenne pepper)...NOT too much ! I generall add 1/4 teaspoon...some might want a little less:

Here are the main ingredients for this Seafood Etoufee - 1-lb container of Lump white crabmeat and 1-lb of shrimp :

Stir in the crabmeat, being careful to not break up the lumps too much. When stirring this, I find it best to "slip the spoon underneath the mixture and gently move it around without breaking the lumps apart too much.
Your fire should be on simmer...cook the crabmeat for approx. 12 - 15 minutes, stirring gently a couple of times :

P.I.S.S. = put in some shrimp !
Gently push the shrimp down into the mixture. Cover the skillet and simmer the shrimp for 7-10 minutes, or until they turn a slight even pink color. Doesn't take long for the shrimp to cook, and if done too long, they tend to toughen.

Next, sprinkle with chopped fresh parsley. Lightly stir in and simmer for 5 minutes :

DONE !! Ce se Bon !!!

Go ahead, get you nose down there and smell it....haaawwww....that's some good Creole cookin' Cher !!

Serve over rice with a nice cold beer or a glass of cabernet sauvignon. Or for the non-drinkers, any old favorite beverage.
So, you see, you too can cook Cajun / Creole with ingredients you can likely find in your neighborhood - ENJOY !!!
MD