Archive for the ‘Seafood – Crawfish’ Category
Crawfish Etoufé
Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 cups shrimp stock, fresh or from powder
- 1 large onion, diced
- 1 cup spring onion, chopped
- ¾ cup carrot, julienned
- ¼ cup olive oil
- 2 tablespoons tomato paste
- 1½ cans condensed cream of mushroom soup, Shortcut
- 1 tablespoon Thai chili powder, or less to taste
- salt, to taste, good starting point is 1 tsp
- 500 grams crawfish, (1 lb), see Step 1
Instructions
- This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
- Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
- Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
- Add the crawfish or shrimp, simmer until the sauce is to your desired consistency. (Photo, Jerry Collins.)
- Serve over rice or in a bread bowl, enjoy.
Notes
The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
