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Family Recipes

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Family Recipes - Page Text Content

FC: CrawfishBread | New Orleans Style

1: NAWLINS STYLE PIZZA

2: Bread Ingredient | Milk Sugar Salt Butter Flour Yeast

3: Dough

4: Dissolve the yeast in the 100F water by gently stirring with the end of a wooden spoon or a chopstick. Let it sit for about 10 minutes. It will become slightly foamy as it dissolves. Combine the high gluten bread flour, wheat gluten, and salt in a large bowl. Gently stir the cane syrup into the yeast and water mixture. Add this to the flour mixture, being sure to scrape out all of the cane syrup, and combine with your hands. (You may instead use and electric mixer fitted with a dough hook for this.) | The Bread

5: Dissolve the yeast in the 100F water by gently stirring with the end of a wooden spoon or a chopstick. Let it sit for about 10 minutes. It will become slightly foamy as it dissolves. Combine the high gluten bread flour, wheat gluten, and salt in a large bowl. Gently stir the cane syrup into the yeast and water mixture. Add this to the flour mixture, being sure to scrape out all of the cane syrup, and combine with your hands. (You may instead use and electric mixer fitted with a dough hook for this.) Knead by hand (or electric mixer) for about 5 minutes. It may seem as if you need to add more water during this step, but you don't. Just continue kneading it until it develops a smooth and elastic texture. Add the shortening and knead for another 4-6 minutes. The dough will feel slightly oily. Place the dough in the bowl, cover with plastic wrap, and let rest 20 minutes. Scrape dough onto a lightly floured surface and press out into a 12-inch rectangle. Bring the right side to the middle and fold the left side over the right, so that you form 3 folds. Lay the dough back in the bowl. Cover with plastic wrap and let rest 2 hours in a slightly warm place. Move it to the refrigerator to let the dough rest overnight.

6: 1 stick butter 1/3 cup flour 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/4 cup chopped celery 1/4 cup dry white wine 1 cup craw fish or shrimp stock or water Pinch dried thyme 1 bay leaf 1 Tbs. chopped garlic 1 1/2 cups craw fish tails, with fat if possible 1/2 cup tomatoes, diced 3 sprigs chopped flat-leaf parsley 1/3 cup sliced green onions 1/2 tsp. salt-free Creole seasoning 1/4 tsp. salt 8 oz. shredded Cheddar or Monterey Jack cheese 2 Tbs. grated Parmesan cheese 1 loaf poor boy bread, or three loaves brown-and-serve French bread | The Filling

7: White Wine | Crawfish Tails

8: Casserole Sauce | 1. In a large heavy skillet, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a roux. Cook until light brown--about five minutes. 2. Lower heat and add green onions, bell pepper, and celery. Sau'te until limp, but not browned--about three minutes. Keep stirring to avoid burning the roux. 3. Add wine and bring it to a boil. After a minute, add stock, thyme, bay leaf, and garlic, then return to a boil. Simmer about five minutes more, or until thickened. 4. Add craw fish tails, tomatoes, parsley, green onions, Creole seasoning, and salt. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and pepper. 5. Sprinkle a thin but complete layer of cheese over bread. Put the bread into a hot broiler or toaster oven until the cheese melts. Take the bread out and spoon the craw fish sauce down the center of the bread, and top with a sprinkling of Parmesan cheese. Return to the oven until the sauce begins to bubble. Slice into appropriate serving portions and serve hot.

10: "...it the Louisiana answer to pizza..."

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  • By: Trey C.
  • Joined: almost 5 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Published: almost 5 years ago

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