Flé powder, (or Gumbo filé powder) is a necessity for cooking authentic Cajun cuisine. It is also essential in Creole cooking. Made from the powdered leaves of the sassafras tree, Filé has a cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. Filé powder is used for its unique flavor and aroma as much as it is used as a thickening agent for Soups and stews, especially Gumbo.
2 lbs. Fruge’s cajuncrawfish.com tail meat
2 tsp. cajun seasoning (preferably Fruge Seafood Boil)
1 pkg.pistolette rolls (up to 20 rolls)
3 c. oil (frying)
1/2 lb. cheese (cubed)
1 c. evap. milk
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 c. butter
1-1/2 tsp.minced garlic
1/4 c. green onions (chopped)
1/2 c. bell peppers (chopped)
1 c. onions (chopped, finely)
Melt 1/4 cup of butter in a saucepan over medium heat. Once melted, remove a 1/2 teaspoon and put in a separate skillet, place aside. Back to the saucepan (with the remainder of the butter) stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has turned translucent. Add evap. milk and bring to a simmer. Stir in the cheese until melted. Reduce the heat to low, and keep the sauce warm. in the large skillet that you had put aside with the melted butter, put on medium heat and add the crawfish tails. Add salt, pepper, garlic powder, and seasoning. Cook and stir until the tails are hot and beginning to curl. Combine both pans and cook for an additional 5 minute.
Heat oil in a another large skillet (350°). Place the pistolettes in oil and cook while turning to all sides until golden brown. Remove to cool onto paper towels. Once cooled, open up one end with a slit and make a pocket in roll. Stuff them with the crawfish mixture and serve right away.
1 lb of crawfish tail meat (found at www.cajuncrawfish.com)
1 deep dish pie shell
1/4 c. butter
2 tbs flour
1 c. water
1 c. diced tomatoes
1 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1-1/2 tsp salt
1/2 tsp cayenne
1/4 tsp black pepper
Preheat oven to 400 degrees. Melt butter in skillet and saute onions, bell peppers, celery, salt, cayenne and black pepper until onions are golden. Add tomatoes and cook for 3 minutes, stirring occasionally. Add cajuncrawfish tail meat and cook for 3 minutes, stirring occasionally. Dissolve flour in water and add to skillet, stirring constantly until mixture thickens. Remove from heat and let thicken 20 to 30 minutes. Pour crawfish mixture into 9-inch deep-dish pie shell and bake about 30-40 minutes or until crust is golden brown. Cool for ten minutes and serve. Serves 4 people.
Étouffée is thick Cajun and Creole stew that is served as a main course. This tasty dish is made with shellfish (crawfish or shrimp) that’s been smothered in a thick sauce and often served over rice. The word Étouffée comes from the French étouffer, which means to smother. In this case the ingredients are getting smothered in a delicious sauce! The base of Étouffée is the roux, made from butter and flour.
Dirty Rice is not dirty as the name implies, but is it bursting with delicious Cajun flavors! Born in Louisiana, and popularized across the U.S. by Zatarain’s and fast food restaurants like Popeye’s and Bojangles”, Dirty rice is a staple in Cajun cooking and a great compliment to numerous spicy Cajun dishes, including Crawfish!
Introducing the ABC’s of Cajun Cooking.
We love Cajun Cuisine, and we know you do to! To celebrate this fine tradition of rich, spicy and vibrant flavors we are creating a fun Cajun Cooking alphabet.
A is for Alligator
Not many places around the world eat alligator meat, but here in Cajun Country we know just how good it could be.
Alligator is lean meat, free of saturated fat and cholesterol. The best meat is from the tail, and it can be fried, grilled or sauteed.
Want to try alligator? We happen to have it for sale here
Next: B is for Boudin…