Smothering is a cooking technique used in both Creole and Cajun cuisine where food is cooked in a sauce or gravy. The holy trinity of Creole and Cajun cuisine, celery, bell peppers, and onions, are first sauteed in a roux until they are soft. Andouille sausage is then added to the pot along with the shellfish. The shellfish is cooked until it is tender and then served over rice.
Crawfish Etouffee is a dish that can be enjoyed year-round, but is especially popular during the Lenten (without any andouille) season when many people give up meat for religious reasons. This dish is a delicious way to get your seafood fix!
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Amount per serving
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1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.
2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.
3. Add holy trinity to the roux; cook for 3 minutes.
4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.
5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux.
6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.
7. Once it thickens. Stir in green onion, and serve over cooked rice.
8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.
Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.
Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.
In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.
Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.
Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).
To make rum sauce: In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!