Crawfish Boil Breakfast Etouffee Recipe

Aurora Catering's
Crawfish Boil Etouffee Breakfast Buffet
Yield 10-12 dinner servings
Ingredients
3-5 LBS of CRAWFISH, (Including any...CORN, POTATOES, ONIONS, LEMONS, SAUSAGE, HOT DOGS... etc!)

6-8 BAY LEAFS

Hard Boiled Eggs in a Crawfish Boil 1 GALLON COLD WATER

6-8 FRESH RAW EGGS (Still in shell)

½ LB BUTTER (Divided) (See Chef's Notes below... important!!)
1 CUP WHITE FLOUR (Or see Roux Recipe and Tips)

2      LBS SMOKED SAUSAGE BOILED IN THE CRAWFISH BOIL
1/2   LARGE ONION (Diced)
3      STALKS CELERY (Chopped)
1      MEDIUM FRESH RED BELL PEPPER (Diced)
1      TBSP FRESH MINCED GARLIC (See Recipe)

1-1/2 CUPS DICED TOMATOES (Canned is acceptable)

1      TBSP FRESH LEMON ZEST (Chopped)
1      PINT HEAVY WHIPPING CREAM
1      TBSP WHOLE THYME LEAFS (Dried)
2      TSP DRIED SWEET BASIL LEAFS
LOT WHITE PEPPER
LOT   CAYENNE PEPPER FLAKES
1 CUP CHARDONNAY
1 BUNCH GREEN ONIONS (Chopped)

Method
Peel the crawfish (reserve tail meat, fat and peeled bodies... remove and discard the sh-t veins and tail shells). Cut the corn from the cobs, reserve boiled kernels and add the cobs and bay leafs to the crawfish bodies. Place the body shells, cobbetts and any celery to a stock pot, cover with water, and bring to a boil. Simmer for 15 minutes, add the eggs and continue to boil for 10 minutes, crack the eggs while in the boil, this will allow the seasonings to be absorbed by the white of the eggs. Turn off the pot and allow to cool, about 15 minutes. Remove eggs and strain, reserve stock and discard everything else. Meanwhile, dice the crawfish boiled onions, sausage, hot dogs, reserve.

In a large 14 inch Teflon skillet and over medium heat, melt the 1 -1/2 sticks of butter and add the flour. Cook the roux to a light brown color (about 5- 7 minutes), this is called a medium dark roux. PLEASE NOTE!!! This roux is made with butter (not Peanut oil) and it will burn very quickly!!! You do NOT want to do this!!

Add the sausage and hot dog medallions, sauté until brown. Deglaze the pan with onions, celery, bell peppers, garlic and diced tomatoes. Simmer until the onions are clear and the roux absorbs the drippings, add 2 cups of stock when the sauce becomes too thick.

At this stage the sauce can be chilled and placed in containers the frozen for future use. Otherwise when ready to serve.... add peeled crawfish, lemon zest, cream, thyme, basil and 2 cups of stock. Bring to a simmer and reduce sauce until the desired thickness. Add the remaining butter, melt; sprinkle with any remaining green onions. Warm the diced potatoes in a separate bowl. Serve.

Poached Eggs in Crawfish Boil Etouffee Poached Egg in Crawfish Boil Etouffee Alternate Method
Rather than using hard boiled eggs, the Chef can gently place raw eggs into the sauce and poach them until cooked, and let them poach in the sauce. (see pic right)

If you don't have enough boiled red potatoes, then I would suggest to mix half stock and water and boil some Louisiana long grain rice.

Plate Presentation
Warm 2 or 3 French Baguettes and serve with the remaining wine! AND!! a LOT of Dixie Beer!

Garnish with chopped green onions and serve with Louisiana Hot Sauce.

Chef's Notes:

When you are finished all of the boiling of the crawfish, try this!!! Turn back on the burner and add a raw-packaged corned beef. This is real easy to do because it keeps the aroma of the boil going while you are eating. Also, you don't need the flat end... you can use the cheaper cut of the butt end and let it boil for 1-1/2 hours. Just about the time it takes to peel and eat crawfish.... of course, and drink beer! A crawfish boil seasoned corned beef makes a fantastic sandwich for munching on a Mardi Gras parade route!

Of Course, this recipe can be easily quadrupled for catering service in a 2 inch Hotel pan!

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