We here at Chili Cheese Fries Laboratories work night and day to bring the most advance recipes to your table. Our scientist strive to take known classics, and through the process known as fusion, create dishes that will delight your taste buds both today and well into the world of tomorrow we call the future.

OK, I will drop the 1950′s Sci-Fi references, but the takeaway is fusion. No not the process of joining atomic nuclei, but the process of taking elements from several cuisines and making them into whole new creations or fresh bold modifications. That’s kind of what I most enjoy about cooking. It’s sort of like jazz improve, you just throw in some tasty riffs but just make sure they are in the same key. Wow, now I am making music references.

Back on track now. This etouffee recipe is a bit different from most traditional varieties and a real departure from my signature etouffee found here. This version is a much lighter (not so rich), a bit spicier and quicker to prepare. The chorizo adds a Spanish / Portuguese connection and the lack of green bell peppers breaks the holly trinity. Don’t tell the Cajun Cooking Police! When the dust cleared I had a wonderfully easy and lighter version of a classic Creole dish with a few of new twist. To infinity and.. well you know.

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1/2 lb chorizo, removed from casing and chopped
• 1 stick unsalted butter
• 4 tablespoons flour
• 1 bunch green onions, chopped
• 1 medium yellow onion, diced
• 1 cup chopped celery (use the tops and include the leaves)
• 3/4 cup chopped Italian parsley
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 3+ cups shrimp stock, at room temperature  (I highly recommend homemade shrimp stock but you can sub store bought fish or chicken stock with dimensioned returns)
• juice of 1 lemon
• 1 lb cooked crawfish tails
• kosher salt
• fresh ground black pepper
• 1 – 2 tablespoons my Angel Dust seasoning found here or any Cajun mix
• Tabasco® Sauce
• cooked rice

PREPARATION:

Really, this cooks up 1, 2, 3 once you have everything prepped. Heat the oil in a large pot over medium high heat. Brown the chorizo and remove with a slotted spoon and reserve. Scrape up and bits that may have stuck to the bottom of the pot and then melt the butter in the same pot. Once melted, lower the heat to medium and add the flour. Slowly stir continuously with a long wooden spoon, being careful not to splatter the mixture on you. Cook until the roux is light brown, about 15 minutes and you may have to adjust the heat during the process. Add the vegetables (saving about 4 tablespoons of the green onions for garnish) and cook until the yellow onions are translucent, about 10 minutes. Next add the shrimp stock slowly while stirring until the consistency is still a bit thickened, about 3 to 3 1/2 cups should do. Add the Worcestershire, lemon juice, crawfish and the reserved chorizo and stir. Taste and season with Angel Dust, salt, pepper, and Tabasco to taste. Serve over cooked rice with fresh garlic bread.

Serves 4 – 6

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