Mardi Gras is getting close. Hope everyone is as excited about it as I am. Here's a "semi-homemade" version of crawfish etouffee that Sandra Lee would be proud of. Let's face it, who wants to eat pancakes on Mardi Gras when you can have great New Orleans fare?!
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1/4 lb. Prosciuttini ham, diced
2 1/2 cups chicken stock
2 tbsp. tomato paste
2 tbsp. butter
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. minced garlic
1 tsp. crushed red pepper
1 can Rotel tomatoes
1 package Zatarain's Etouffee base
1 lb. frozen, cooked crawfish tail meat, thawed
Under medium high heat saute vegetables in butter until tender. Add ham and saute for about 1 minute. Turn heat down to medium and add tomato paste, saute until paste starts to brown, stirring constantly. Add seasoning and tomatoes, turn heat back up to medium high. Add stock and Zatarain's base, stir to dissolve lumps. Bring to boil and reduce heat, cover and simmer for 10 minutes. Add cooked crawfish tails and return to boil. Simmer 10 minutes then serve over rice.
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