PICCADILLY CAFETERIA CRAWFISH ETOUFFEEFrom twill10 7 years ago
- I worked with the Lady that created this recipe. She trained me 3 months in the 70's at the Lafayette, La. Restaurant on College Blvd. and right before I met her she sold this and a shrimp Creole Recipe to Piccadilly Cafeterias. I worked for them 3 yrs.. This lady cooked with passion and taught me many things. I found this one online and it sounds very close to the original. shopping list
- 1 pt. salad oil shopping list
- 12 oz. soft flour (see note 1) shopping list
- 15 oz. onions, chopped 1/4" shopping list
- 7-1/2 oz. green peppers, chopped 1/4" shopping list
- 2-1/2 tsp. garlic powder shopping list
- 10 oz., by meas., tomato puree shopping list
- 1 gal. boiling water shopping list
- 5 tsp. black pepper shopping list
- 2 3/4 oz. salt shopping list
- 1/2 tsp. cayenne pepper (see note 4) shopping list
- 5-1/2 lbs. peeled crawfish, dr. wt. shopping list
- 6 oz. crawfish fat or 3 oz. oleo (see note 2) shopping list
- 1 oz. flat leaf parsley, chopped fine shopping list
- 10 lbs. cooked rice shopping list
How to make it
- 1. Preheat salad oil to approx. 200 Degrees on medium hot fire. Add flour and cook about 10 min., until light brown, stirring frequently.
- 2. Add onions, peppers, garlic powder and puree and simmer 10 min.
- 3. Add boiling water, black pepper, salt and cayenne pepper and simmer 15 min.
- 4. Drain crawfish well in colander. Weigh after draining. (If frozen crawfish used it will take 6-1/2 lbs. or more to make 5-1/2 lbs. dr. wt.)
- 5. Add crawfish and fat or oleo and simmer 10 to 15 min.
- 6. Remove from range, then add onion tops and parsley.
- 7. Serve in 2/3 pan with rice in 1/3 pan.
- 8. Serve 3 serving spoons or 3 two oz. ladles (6-1/2 oz. per order, by wt.) over #8 scoop of very hot rice. Dish carefully so as to come out even on crawfish and sauce.
- This equals 39 orders (8 qts. 7 oz.)
- As you can see this is the original recipe which serves a ton of people at Piccadilly with very specific serving instructions. My version is a little more simple with the same ingredients:
- Make a roux (equal parts flour and oil)
- 2 onions, chopped
- 1 green pepper, chopped
- garlic powder to taste
- 2 cans tomato puree
- black pepper to taste
- salt to taste
- Cayenne pepper 1/2 tsp.
- 2 lbs. crawfish, drained
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
- cooked rice
- Preheat oil, add flour made a roux to your liking. Add onions, green onions, peppers, garlic powder and saute' until soft. Then add tomato puree. Once puree is darkened to your liking add hot water, black pepper, salt and Cayenne pepper and simmer 15-20 minutes. Add crawfish and simmer 15 minutes more. Add parsley and cook 5 more minutes. Serve over rice.
The Cooktwill10 Cape Girardeau, MO
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