|Image from MochaDad|
Did I mention this is SCHAWEEET! Why, you ask? Well, one thing I failed to consider before moving out here to Austin was the SHOCKING lack of organized gambling in the state of Texas. Living in Louisiana has conditioned me to expect Casino's on every other highway exit, I suppose.
Now, don't get me wrong: You'll never find me playing Video Crack or even Black Jack or any other game where the house has a statistical edge. Those games are for suckers who erroneously think they can beat the house. YOU CAN NEVER BEAT THE HOUSE.
I think this would hold true even if the house was NOT a multi-billion dollar company, but they are. As far as those who try and beat the house...I think the following says it all:
"A fool and his money are lucky enough to get together in the first place..."
I certainly can't feel bad for seeing them part ways. At any rate, I have much more faith in my ability to outsmart, outwit, outplay, and I guess out-luck other people than the proverbial "house" which is why you will pretty much only ever see me play poker.
Since moving here, I haven't found a regular game or anything. Which explains why I'm stoked about getting invited to the Tournament.
The etoufee isn't going anywhere, especially since I'm cooking it. But I did promise to post the recipe, so here it is:
- 1 lb. Crawfish Tails
- 1 can Golden Mushroom Soup
- 1 Bell Pepper
- 1 Large Onion (Yellow or White)
- 3 Shallots / Green Onion Tops
- 3 oz. Sliced Mushrooms (1/2 Can or 5 Medium Fresh Mushrooms)
- 1 tbsp. Tony Chachere’s Original Creole Seasoning
- 1 tsp. Garlic Powder
- 2 drops Tabasco Sauce
- 1 stick Butter (or 1/2 Cup of Margarine)
Dice Onions & Bell Peppers to medium size.
Heat 2 Quart Pot to Medium-High, adding butter and sautéing Onions and Bell Peppers until onions are translucent.
Reduce Heat to Low Simmer, and add Golden Mushroom Soup along with Tony Chachere’s, Garlic Powder, Tabasco Sauce, Mushrooms and about ¼ of a soup can of water. You can suit this to your taste, but do not add too much water to the Etoufee, as the Crawfish tails contain a good portion of water and you may wind up with a mix that is too watery after you add them later. Cover & simmer on low for about 25-30 minutes, stirring occasionally.
Add Crawfish Tails, replace lid, and continue simmering for approximately 5 minutes. Do not leave crawfish in for too long, or they will shrink up, become stringy, and lose their texture.
Add Green Onion Tops, replace lid, and continue to simmer for about 5 more minutes, stirring occasionally.
Remove from heat, remove lid, and allow it to cool for about 5-10 minutes before serving over rice. It’s not a soup or Gumbo, so remember to serve with more rice than Etoufee. I prefer it served with a little more than 1 cup of cooked rice per ¾ cup serving of Etoufee, but suit it to taste.
You can substitute 1 lb. of fresh raw shrimp for a delightful Shrimp Etoufee. If you do so, remember to peel them first and let them cook for 15 minutes before adding the Green Onions (They’re raw vs. the pre-boiled crawfish used here). ½ Cup of Chopped Celery is also a great addition to the Shrimp Etoufee Recipe.
This dish is also a fantastic topping for grilled chicken breast, fresh fish fillets, pork chops, and even (My Decadent Favorite!!!) RIBEYES. Just remember to loosen your belt BEFORE you dig in!
|Shrimp En Brochette stuffed with cream cheese, Cajun Power Garlic Sauce, Garlic, Jalapeno with Ribeye|