Saturday, July 28, 2012

Crayfish Etouffee

Chef Gary Williams
Welcome to Cooking With Chef Gary, the cooking demonstration for this week is Crawfish Etouffee. Etouffee means stew, slow simmered.

We serve the  Crayfish Etouffee  over a bed of rice, but as a variation we have a item on the menu called the Arkansas Outlaw and it is The Crayfish Etouffee served over Fried Catfish.  At Dejavu every entree is served with two vegetables, and as you know our vegetables are not only vegetarian but vegan vegetarian.

The basic preparation can be done early, then the actual cooking will take less than 10 minutes.  You can cook this for a group of 4 to 6, or just for yourself and store for later meals.

Below is a group of high definition illustrations
olive oil

red, green, yellow,  peppers


green onions
At DeJavu we always use fresh chopped vegetables, some of the prepped items may be  chopped  electronically if you choose to do so. 

white wine


Chef Gary's seasoning mix

kitchen bouquet

liquid heat

steamed rice

Crayfish Etouffee

The Arkansas Outlaw
served with fresh spinach,  fried plaintains
homemade cornbread muffin

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