Ma bite l'a étouffée
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Ma bite l'a étouffée
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Normally, I am a fan of the quick meal, but this recipe is anything but a quick one. I suggest doing all of the prep work and measuring ahead of time since this takes up the bulk of the time to prepare. Also, this takes three pots to cook, so be prepared for some clean up. If a recipe was ever worth the extra time, this is it. This would be a great meal to fix for guests, and the sauce freezes well if you want to prepare several meals at once. I also think that this would be just as good if it was served over white cheddar cheese grits instead of rice. Enjoy!
4 cups fat-free, less-sodium chicken broth 1 teaspoon dried thyme 1 teaspoon dried basil 1 bay leaf 1/2 pound Conecuh sausage (or plain smoked sausage)
1/3 cup butter, divided 1/2 cup all-purpose flour (about 2 1/4 ounces) Cooking spray 1 1/2 cups chopped onion 2/3 cup diced celery 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 3/4 cup water 1/4 cup tomato paste 1 tablespoon Cajun seasoning 1 1/2 teaspoons minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper 1 teaspoon Worcestershire sauce 1/2 cup chopped green onions 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp) 4 cups hot cooked long-grain rice
1) Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.
2) Slice sausage into bite-size pieces. Cook in a separate small pan over medium heat until golden brown and cooked through. Remove sausage from pan with a slotted spoon and set aside. 2) Melt 1/4 cup butter in sausage drippings in the same saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat.
3)Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside. 4) Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.
5) Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.
6) Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally.
7) Add green onions, 1/4 cup parsley, sausage, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice.
"Too much of a good thing can be wonderful." ~ Mae West
A ll that I can say about this recipe is...YUM! This is an adaptation of a recipe that was published this year in Cooking Light magazine. The spice in this dish is the perfect blend of flavors, and I felt like it was better than any etouffee I have ever eaten...even in NOLA! You can adjust the heat with the amount of cayenne pepper that you use, or you can just drizzle some hot sauce on top.
Posted by
MommaDrool
at
8:14 PM
Da Levee
Menu
New Orleans Classics
Crawfish Etouffee
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Rich, gold roux smothered with "The Holy Trinity", green onion, oregano, cumin, coriander, basil, crawfish tails and sautéed garlic
I got the crawfish etouffee which was pretty good and also got the jambalaya (my fav). Went with a couple of friends and tried their gumbo which was just alright, kind of watery than other gumbo I've had. But I would def come back for the jambalaya and crawfish etouffee . Sweet tea is also good here and you get unlimited refills.
I got the Crawfish etouffee , roommate go the Jambalaya, and I got the chicken and sausage gumbo to go. I think the Gumbo was my favorite and the etouffee /jambalaya was second. It costs about ~9 for the medium size bowl and it was filling for me. I wish the gumbo had more sausage and the entoufee was good but I thought it could be more flavorful. Overall it was good, and the service was very quick .
I am going to be honest and say I was not sure I would like this place but after eating here I was pretty impressed. My family lived in southwestern Alabama so I know creole food. I actually was a server at a seafood restaurant that served the best gumbo I ever had. This being said I had high expectations. I got the combo meal with the gumbo and cheesy crawfish etouffee . Let me say, the cheesey crawfish etouffee was delicious. I could eat that by the spoonful. Seriously though. They also served it with this delicious "magic bread". The cheesy crawfish is a special though so be on the look out! Anyways like I said above I know what the best gumbo ever tastes like and Da Levee may not have the best gumbo but its still good. Next time I would probably just get the cheesy crawfish etouffee platter. Mmm My sister got the C.B.R, Chicken Bacon Ranch Po'boy. She also lived in Alabama and was use to good old fried oyster and shrimp Po'boys so when she saw this one she was confused and disagree but as soon as she got it she couldn't put it down. She does wish they would have a fried shrimp or oyster one though! Just a thought :) Next time I am going to get a big glass of sweet tea because being a southern inspired restaurant I'm sure its amazing! Try this place out if you have never had creole food because it is good eating!
After reading some reviews I wanted to give this place a second chance. It's still awful. I guess for people who don't know what good Louisiana food is supposed to taste like this place could be acceptable. Ignorance is truly bliss. The etouffee and gumbo is not only bad, it is a rip off. Crawfish etouffee should have about four times the amount of crawfish they put in a serving. The same goes for their gumbo. Being from Louisiana it's embarrassing that this place is allowed to even serve what they try to pull off as Louisiana dishes
I used Seamless for the first time & used a coupon code. Da Levee was so cool and nice about it. Finally a place that doesn't get mad at you for using a coupon/promotion to try their food! (A friend used Seamless recently (also used a code) and had a really horrible experience with the business and them demanding why she used the code/discount.) I was afraid I might have the same experience but nope, Da Levee is absolutely wonderful and just for that I will definitely be ordering again. The delivery driver even thanked me for ordering, noted it was my fist time and hoped I enjoy the food. Let's talk about the food! it's darn good. I ordered the jambalaya, the crawfish étouffée , and the spicy chicken po' boy. The jambalaya is so good - it's described as paella style and I agree since it tastes like my paella. The craw étouffée is good but for a large portion I don't think there was enough of it (but quite a bit of rice - a good thing to me). The spicy chicken po' boy is hands down my favorite. So flavorful, a bit salty but still very good. Here's a local small business I'll definitely be supporting for a long time!
Fantastic tasting cajun dishes. Very heavy with bold flavors and spices. Absolutely LOVE the Crawfish Etouffee . Would definitely recommend if it's still on the menu. Get ready to go on an empty stomach
Really good food, great prices. I had the crawfish étouffée and loved it, and the bread that comes with was excellent. My drink was also super...the wife had the New Orleans Lemonade...super tart but really refreshing. Such a great value. So
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