Recently met up with a real honest-to-goodness (actually not completely sure about the goodness thing) Cajun boy by the name of Ken. We'd had a "phone acquaintance" of sorts over the years for work, but finally met a couple of weeks ago at a work-related shindig. There, we started to discuss food-related issues - most importantly how the majority of Southern food sucks in NYC. Ken let me know that the only authentic Cajun food to be found in the Big Apple was to actually be found in his kitchen.
So - When can I come over? Happily, Ken was planning a dinner party this Saturday and graciously invited me along.
So - Was Ken on the up and up - at least where his culinary skills were in question?
ABSO-FREAKIN-LOOTLEY! Dang, if that Crawfish Etouffee wasn't the bomb. And, compliments of the "Cajun Chef" - Mr. Ken himself - from his recipe collection to yours, here is the how-to:
Ken's Crawfish Etouffee
1 pound of cleaned and cooked crawfish tails
1 stick of butter
1 big yellow onion
1 medium sized green pepper
1 bunch of green onions
1 bay leaf
2 pods of garlic (or more if you can stand it) Couple of stalks of celery Can of Campbell's Condensed Cream of Mushroom Soup
Optional: three or four Roma tomatoes
Salt and black pepper to taste. Cayenne pepper if you want to spice it up
Chop onions, peppers, celery and garlic. Saut
I'm famous!
Posted by: ken | March 30, 2005 at 02:14 PM
What's a "pod" of garlic? A bulb? Or the seed pod that grows on the stalk? I've never seen those for sale?
Posted by: chzplz | April 02, 2005 at 01:17 PM
I HAVE HAD THIS AND LOST THE RECIPE. IT IS WONDERFUL. I MAKE A BIG BATCH AND FREEZE IT. DOES LAST LONG. AHHHHH. TOO GREAT
Posted by: JANE | July 27, 2006 at 03:15 AM