Capt. Peter Thibodaux & Sister's Crawfish Etouffe

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Capt. Peter Thibodaux & Sister's Crawfish Etouffe

Recipe Information
Description: Seafood Etouffe Source: Karen "Sissy" Wommack Serves/Makes:A lot Ingredients 1 stick real butter 1/4 cup (60 ml) olive oil 1 cup (225 ml) flour 2 bunches green onions 3 bell peppers 1 stalk celery 1/4 cup (60 ml) fresh parsley 1 16 oz (448 grm). can diced tomatoes 1 tbsp (15 ml). black pepper 2 tsp (10 ml). salt 3 tbsp (45 ml). Worcestershire Sauce 1/2 tsp (2 ml). cayenne pepper 3 tsp (15 ml). garlic powder 6 cups (1425 ml) of water 3 lbs (1.4 kg). cooked crawfish cooked rice Preparation In at least a 6 quarts (5675 ml) or larger heavy bottomed Dutch Oven ( I use a cast iron or cast iron with enameled finish) over medium to medium high heat, heat the butter and oil. Add the flour, stirring constantly,until this is lightly browned. (This is called a Roux) Chop the green onions keeping the green part and the white part separate. Chop the celery and bell beppers. Add the celery, peppers and the white part of the onions to the Roux. To this mixture add the diced tomatoes, black pepper, salt, Worcestershire Sauce, cayenne pepper, and garlic powder. Cover the pot and cook for 15 to 20 Minutes, stirring frequently. (Be careful and don't let this burn, watch the temperture) Add the water, cover and continue to cook on low (they say low fire) for 1 hour. Add the crawfish and the chopped green onion tops. Cover and continue cooking for another 15 to 20 minutes. Serve over the cooked rice. Comments NOTE: You can use cooked shrimp, crab meat, fish, scallops, just about any kind of cooked seafood. Experiment!! This was sent to me by my friend, Linda Story. Another friend of her's, LaDonna Knoth, works for a Large Barge Line in Paducah, Kentucky and Capt. Peter Thibodaux, the Captain of the M/V Claude R., which is a Tug Boat that pushes Barges up and down the Rivers to New Orleans and other ports, gave this to LaDonna Knoth, when he made a trip off the beaten path and came to Paducah, Kentucky, which lies on the Ohio River. Our area has lots of River Traffic, the Cumberland River and the Tennessee River, which both run North, meet up with the Ohio River in Paducah, Ky., then travels on to Cairo, Il. to meet up with the Mississippi River then starts South to end up at New Orleans, La, and goes into the Gulf of Mexico there. The Delta Queen and the Mississippi Queen both travel by us and we get to enjoy their Music that they play as they travel. Apparently the days are numbered for the Delta Queen, a Wood Floating Steam Ship, which is a Floating History Vessel, new Safety rules about Wood Ships, How Sad. It was started being built in 1924 in Glasgow, Scotland and was finally finished in 1927. In 1940 the Navy took it over, then in 1941 was Sold to a firm in New York, for excursions, but was short lived, Pearl Harbor happened and it was sent back to the Navy and used as a Hospital Transport. Then later & now used for Cruising the River. I could go on, but go on the Internet and read it yourself. Lots of History.

Recipe Information

Description:: Seafood Etouffe

Source:: Karen "Sissy" Wommack

Serves/Makes:A lot

Ingredients

1 stick real butter
1/4 cup (60 ml) olive oil
1 cup (225 ml) flour
2 bunches green onions
3 bell peppers
1 stalk celery
1/4 cup (60 ml) fresh parsley
1 16 oz (448 grm). can diced tomatoes
1 tbsp (15 ml). black pepper
2 tsp (10 ml). salt
3 tbsp (45 ml). Worcestershire Sauce
1/2 tsp (2 ml). cayenne pepper
3 tsp (15 ml). garlic powder
6 cups (1425 ml) of water
3 lbs (1.4 kg). cooked crawfish
cooked rice

Preparation

In at least a 6 quarts (5675 ml) or larger heavy bottomed Dutch Oven ( I use a cast iron or cast iron with enameled finish) over medium to medium high heat, heat the butter and oil.
Add the flour, stirring constantly,until this is lightly browned. (This is called a Roux)
Chop the green onions keeping the green part and the white part separate.
Chop the celery and bell beppers.
Add the celery, peppers and the white part of the onions to the Roux.
To this mixture add the diced tomatoes, black pepper, salt, Worcestershire Sauce, cayenne pepper, and garlic powder.
Cover the pot and cook for 15 to 20 Minutes, stirring frequently. (Be careful and don't let this burn, watch the temperture)
Add the water, cover and continue to cook on low (they say low fire) for 1 hour.
Add the crawfish and the chopped green onion tops.
Cover and continue cooking for another 15 to 20 minutes.
Serve over the cooked rice.

Comments

NOTE: You can use cooked shrimp, crab meat, fish, scallops, just about any kind of cooked seafood. Experiment!!

This was sent to me by my friend, Linda Story. Another friend of her's, LaDonna Knoth, works for a Large Barge Line in Paducah, Kentucky and Capt. Peter Thibodaux, the Captain of the M/V Claude R., which is a Tug Boat that pushes Barges up and down the Rivers to New Orleans and other ports, gave this to LaDonna Knoth, when he made a trip off the beaten path and came to Paducah, Kentucky, which lies on the Ohio River.

Our area has lots of River Traffic, the Cumberland River and the Tennessee River, which both run North, meet up with the Ohio River in Paducah, Ky., then travels on to Cairo, Il. to meet up with the Mississippi River then starts South to end up at New Orleans, La, and goes into the Gulf of Mexico there.

The Delta Queen and the Mississippi Queen both travel by us and we get to enjoy their Music that they play as they travel. Apparently the days are numbered for the Delta Queen, a Wood Floating Steam Ship, which is a Floating History Vessel, new Safety rules about Wood Ships, How Sad. It was started being built in 1924 in Glasgow, Scotland and was finally finished in 1927. In 1940 the Navy took it over, then in 1941 was Sold to a firm in New York, for excursions, but was short lived, Pearl Harbor happened and it was sent back to the Navy and used as a Hospital Transport. Then later & now used for Cruising the River.

I could go on, but go on the Internet and read it yourself. Lots of History.