Comfort Food

Makin’ 'em tomorrow!

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Etouffee

Roux
1 Stick Butter
1/2 Cup Flour

Cajun trinity
3/4 Cup Chopped Onions
3/4 Cup Chopped Celery
3/4 Cup Chopped Bell Peppers

3-5 Cloves of minced Garlic
1 ½ Tbsp Cajun Essence (recipe below)
1 ½ tsp of Tony Chachere’s Cajun seasoning-skip this if you don’t want it spicy
½ – 1 cup white wine that you like.
3 Cups Shrimp Stock (recipe below) or Chicken Stock or any other you want to make.

Garnish
1/4 Cup Chopped Green Onion Tops
1/4 Cup Chopped Parsley

Meat
12 oz Cooked Crawfish (usually from a bag) or Raw shrimp peeled, de-veined and cut in half.
**Substitute chicken, rabbit (aka “hoppy chicken”) or anything else you might think would be good.
**Optional – 12-15 oz can diced tomatoes or freshly chopped tomatoes.
**Optional - 1 Tbsp Tomato Paste
Tomatoes are optional because Creole cooking uses tomatoes and Cajun cooking does not.

To make the Roux-
In small non stick pan melt 1 stick of butter and add the ½ cup of flour.
Stir continuously (not kidding) for up to 45 minutes over medium heat until it has thickened and turned a reddish brown. It takes me 15 minutes on my stove. Set this aside.

In cast Iron skillet pre-heated over medium heat-Add your “trinity” (chopped onions, celery, bell peppers). I don’t add oil because the liquid content of the veggies will come out.

Allow to cook until vegetables begin to soften (approx 15 minutes).

Add garlic and white wine if using at this point.
Add about ½ of the stock, stir in the roux and then the remaining stock if needed. I always need it. Hopefully you remembered to make your stock in advance!!!

Add 1 ½ Tbsp of cajun essence and the Tony Chachere’s if using-I do.
Add tomato and paste if using at this point-liquid from tomatoes will replace some of stock.
Add shrimp or other meat at this time-if you have crawfish add some water (or stock) to the bag to help loosen the fat and pour that into your skillet as well-which is why you may not have used all the stock.

Simmer for about 10-15 minutes.

Depending on the meat you use this time may differ. Meat that is already cooked may need less simmer. Raw shrimp you may not need to cook as long etc.

Serve over hot rice. Use par boiled rice-you will be glad you did. I like to put the rice in the middle of a plate or wide bowl and ladle the etouffee all around it and garnish with some fresh-chopped parsley, green onion tops and a little Tabasco for color and the flavor.

Cajun Essence
3 Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
combine all of this together in a jar and use only the amount as indicated in the above recipe!!!

Stock
Using whatever veggies you want
Add celery tops, onion tops and garlic ends to the shrimp heads, shells and tails with about 4-5 cups of water. After boiling simmer for about 1 hour. A little Tony Chachere’s sprinkled in this works too. If not flavorful enough to suit you add some chicken stock or bouillon to it. Strain though wire mesh into a bowl. If you make this in advance and freeze it you may save a little time making dinner.

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I have always wanted this recipe! Many thanks for sharing.

You’re welcome Jan. I got it from a one-armed Cajun. Well he gave me most of it, Emeril Lagasse provided the “cajun essence” and I just made it part of this.

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Let the games begin lol

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OH my!

For me has to be a a home made Sunday roast dinner with proper Yorkshire Puddings

Tigg x

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Comfort food? Don’t need no steenkin’ recipes.

Breakfast: peanut butter toast with bacon.

Lunch: Bleu Cheeseburger and shoestring fries

Dinner: Anchovy pizza.

I learned to love anchovy pizza as a sophomore in college. I could park in the frat house TV room with my pizza and nobody ever asked to share. Asked me to get the stinking fish out of there, yes. But the pie was all mine.

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I like my carbs so I am a bread and butter kind of guy.

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I’ll join you for the bread as long as I’m allowed to toast it a crumby crunch before I put the butter on. The butter needs to remain its own entity.

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Soon I will be very comfortable AND FULL. 9 toppings, 3 cheeses. Now there’s some carbs for ya ? Lol

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Any left? I love cold pizza for breakfast!

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As a matter of fact yes but you need three hands to lift it lol :joy:

I could easily arrange to bring an extra hand or two. My husband has been known to lend a hand when pizza needs eating. lol

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Hahahahaha, hahahahaha :+1:t2:

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As the aforementioned husband, I prefer this approach to comfort food so that no third hand is necessary.

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Ahaha, ahaha, priceless :+1:t2:

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I actually need less comfort, more inspiration.
Coffee

Stromboli

You can use a pre-made pizza crust, but I like to make my own dough. My dough recipe is good for pizza too, and only contains 2 ingredients, flour and plain Greek yogurt in equal amounts. I use about 2 cups of each, combine them until well mixed, then fold/knead until it’s a uniform consistency. Don’t over-work your dough!

Preheat your oven to 375 and grease or oil a 1/2 sheet. Saute 1/2 cup of diced green peppers, 1/2 cup of mushrooms, and 1/2 cup of diced onions.

Spread the dough out evenly on the cookie sheet thingie, and lightly sprinkle the dough with garlic powder or granulated garlic. Fold some slices of a good deli ham in half and lay out a row of them in the middle of the dough, overlapping them 50% each time. Next, put a row of sandwich size hard salami on top of that, overlapping them too. Now add a layer of pepperoni on top of that.

Cover all that with a generous layer of mozzarella, then slap the veggies on top of everything. Add another layer of ham, then some more cheese. Now flop the sides over your pile of fillings so you end up with a big long loaf of bread looking thing. The side layers should overlap some. Then pat the top down good so it sticks together, and use a serrated knife to make 3 or 4 diagonal slashes in the dough. This will let steam out because we want it to bake, not steam.

Beat an egg and add a little water and beat it some more. Brush this over the stromboli, and make sure you cover all exposed surfaces. I like to sprinkle a little freshly grated pecorino romano on top, savages may use that parmesan flavored sawdust that comes in a plastic jar if that’s all they have.

Bake this for about 30 minutes, or until the top starts to brown, then let it sit for 10-15 minutes. Then slice it up and eat it!

I usual;ly serve a little tomato sauce on the side for dipping. I use a can of diced tomatoes, a tablespoon of sugar, 1/2 teaspoon of salt, 3-4 cloves of fresh garlic (minced), a little pecorino romano, some diced onion, pepper, basil, and oregano. If you start this when the stromboli goes into the oven and let it simmer, it will be done by the time the stromboli is ready to eat.

stromboli

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