If you’re searching for the perfect way to impress your loved one this Valentine’s Day, Chef Gaye Sandoz is here to help. With two delicious Cajun dishes, Chef Gaye is set to bring warmth and flavor to your celebration.
Chef Gaye’s Fond Memories and Recipes
Chef Gaye Sandoz shares a special connection to the dish she’s making this Valentine’s Day: crawfish étouffée. “Étouffée is a rich sauce that you can make with shrimp or crawfish. My favorite is crawfish. My cousins and I used to catch them with traps and boil them. Our parents would make us peel them, and then they would make étouffée. It brings back great memories,” she recalls.
This recipe, along with a bonus Shrimp Creole, is sure to make your celebration memorable.
Tony’s Crawfish Étouffée
Ingredients:
- 4 tablespoons butter or vegetable oil
- 4 tablespoons all-purpose flour
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- 4 cloves garlic, chopped
- 2 teaspoons Tony Chachere’s More Spice Seasoning
- Seafood stock
- 1 pound crawfish tails
- 2 tablespoons butter
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onion tops
- Cooked rice (optional)
Directions:
Heat a large pan or pot over medium heat and melt the butter.
Add the flour and stir to create a roux. Cook for 5 minutes, stirring continuously, until the roux turns a light color. Be careful not to burn it.
Add the chopped onion, bell pepper, celery, and garlic. Stir and cook for 5 minutes to soften the vegetables.
Stir in the Tony Chachere’s seasoning, pepper to taste, and seafood stock or broth. Reduce the heat and simmer for 20 minutes, allowing the flavors to develop. Stir occasionally.
Add the crawfish tails and butter, then heat for an additional 5 minutes.
Remove from heat and stir in the parsley and green onions.
Serve over white rice if desired and garnish with extra parsley and green onions.
Chef Gaye also prepared a Shrimp Creole on set, offering another flavorful dish for your Valentine’s celebration.
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