Just like the last time, these measurements are just approximations. The majority of the fun in this (for me at least) is trying something different and creating something from scratch: rather than following a recipe. I probably forgot to list a few minor seasonings as well.
1 lb raw Shrimp (I used 26/30, however next time I might use 36/40)
1lb cooked Crawfish (they only had cooked at my grocery store)
3 stalks of Celery
3 Roma Tomatoes
4 cloves Garlic
1 medium Onion
╝ cup Olive Oil
4-5 sprigs Thyme
2 Bay Leaves
╝ bottle White Wine
2 quarts Water
Peel the shrimp and crawfish (just squeeze the sides of the crawfish and twist the tail out, then peel it like a shrimp) saving all the shells and juices. Save the shrimp and crawfish tails for later.
Roughly cut the carrots, celery, onion, garlic, tomatoes - don't bother peeling or prepping.
SautÚ the vegetables for a few minutes in the olive oil then add the shells, bay leaves, and thyme.
After about 15 minutes or so, add the wine and let it reduce by 1/2.
Add the water, basil, oregano, black pepper, and salt. Let reduce for an hour or so.
Strain through a cheesecloth and add the juice from the lemon to it.
3 cups Seafood Stock
1/2 Green Pepper
1/2 Yellow Pepper
1/2 Orange Pepper
1/2 large Onion
5 cloves Garlic
2 Shallots (minced)
3 Green Onions (sliced)
2 Stalks Celery
2 Tbsp Olive Oil
2 Tbsp Butter
╝ cup Flour
1 Can Tomato Sauce
6 sprigs of Thyme (finely chopped)
2 dashes Soy Sauce
Cracked Black Pepper
1/2 cup White Wine
Preheat the Broiler. Lay the tomatoes on a broiler pan.
Broil the tomatoes for about 6 minutes or so until darkly roasted or even burnt in spots. Flip them over and broil for another 6 minutes. Let cool for a bit, and then peel and core.
Break the tomatoes apart into rough pieces saving all the juice.
Cook off the shrimp in boiling water and then mince them, along with the crayfish tails.
Dice the peppers, onion, garlic, and celery.
In a large pot, sautÚ the garlic, shallots, and onions in the butter and oil until clear. Add the peppers, green onions and celery and cook for 6 minutes.
Add the flour and make a roux. Whisk in the stock, white wine, and the mashed tomatoes. Once it starts to thicken, add the tomato sauce and remainder of seasonings. Let simmer for an hour and add the shrimp and crawfish.
1 cup Rice
2 1/2 cups Creole Sauce
╝ cup Water
Mix everything and heat until boiling. Cover and lower heat, then simmer for 20 minutes.
3 cloves Garlic
2 Shallots (thinly sliced)
3 Green Onions (Whites only, thinly sliced)
2 Roma Tomatoes (cored and diced)
2 Tbsp Olive Oil
╝ cup White Wine
SautÚ garlic, green onion and shallots in the oil for 3 minutes. Add the zucchini eggplant and tomato.
After about 5 minutes, add the shrimp and cover for 7 minutes. Finish it off with a squeeze of the lemon.
Serve over rice.