Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless.
Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine.
Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.
Another one of my Louisiana friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!
When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce.
So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking!
3 tbsp flour
4 tbsp of butter, divided
1 1/2 cup of half and half
1 shallots, chopped
1 stalk celery, chopped
1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
4 cloves of garlic finely chopped
3 tbsp of tomato paste
2 cups of chicken broth
1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
Salt and pepper
1 pound (16 oz.) peeled crawfish tails or protein of your choice.
Put flour and butter in a pot and cook for 5 minutes.
Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.
Pour in half and half and whisk until there are no lumps.
Add the tomato paste and whisk.
Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.
Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.
Add cajun seasoning. Season with salt and pepper to taste.
Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.
Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.
Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish.
I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken.
This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂
I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata!
4 6-ounce grouper fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter divided
1 tablespoon olive oil
1/2 cup fresh lemon juice
2 garlic cloves, chopped
1/2 cup white wine
1 cup chicken broth
2 tablespoons capers
2 tablespoons chopped parsley
Sprinkle grouper fillets with salt and pepper.
Dredge fillets on all sides in flour.
Melt 2 tablespoons butter and olive oil in a large skillet.
Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.
Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine.
Cook for 2 minutes or until slightly thickened.
Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time.
Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.
Serve sauce over fish.
I served mine with a side of angel hair pasta and baby broccoli.
If you love French Onion soup, you will LOVE this French Onion Stuffed Pork tenderloin! This smothered pork tenderloin has all the great flavors of a French onion soup, plus juicy pork, and it’s made in one pan!
Seriously! Brian, my boyfriend said this meal made the Top Ten! It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan, which makes for easy clean up! I personally love cast iron so my 10 inch cast iron skillet is my go-to for one pan meals!
Grab your favorite oven-safe skillet, and let’s get started!
Preheat the oven to 350°F while you brown the onions and garlic. This will take about 20 minutes. You will use two onions, which may seem like a lot but trust me the onions will reduce as they cook. Cook the onions and garlic in an oven-safe, large skillet. The pork tenderloin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin.
Before butterflying the tenderloin, mix the oil, salt, pepper, and Italian seasoning in a bowl. You will rub this oil mixture on both sides of the tenderloin. To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Tenderloin. Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. Once the pork has been butterflied, rub both sides with the oil mixture.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese. Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients. Heat the same skillet that you used for the onions, melt 3 tablespoons of butter. Next, sear the pork tenderloin on all sides, rotate it about four times to get as much of the pork seared as possible.
Next, cook the pork tenderloin for about 15-20 minutes, making sure the internal temperature is at 145°F. Take the tenderloin out of the oven. Don’t worry, I did not forget about the rest of the onions and cheese. Top the tenderloin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Sprinkle with chopped parsley and Enjoy!
This recipe pairs great with my french onion risotto and a glass of Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.
Risotto recipe is at the bottom of this post.
3 tablespoons butter
2 yellow onions, thinly sliced
3 garlic cloves, chopped
1 tablespoon EVOO
Salt & Pepper
½ cup beef broth
1 pork tenderloin
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 cups shredded gruyere cheese, divided
3 tablespoons butter
Preheat the oven to 350°F.
In a large oven-safe skillet over medium-high heat, melt butter.
Add onions, drizzle EVOO over top, stir and saute for 5 minutes.
Add garlic, stir to combine and saute for 2-5 minutes
Add beef broth, stir and cook until the onions are browned and tender (approximately 15-20 minutes).
Transfer cooked onions to a bowl and tent to keep warm.
Butterfly the pork tenderloin.
Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork tenderloin.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese.
Tightly roll the pork tenderloin to completely enclose all of the fillings.
Using cooking twine, tightly secure the roll.
In the same skillet over medium heat, add the pork tenderloin to the pan and sear on all sides (about 3-5 minutes on each side). Turning the pork tenderloin a total of 4 times.
Transfer the skillet to the oven and cook for 15-20 minutes or until the pork tenderloin reaches an internal temperature of 145 °F.
Remove pork tenderloin from the oven.
Increase oven temperature to broil.
Top pork tenderloin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.
Slice and serve warm.
Sprinkle with parsley for garnish.
5½ cups beef stock
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 cups Aborio rice
6 cloves garlic, minced
¼ cup Parmesan cheese
¼ teaspoon salt
Pinch black pepper
First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
Heat your butter in a large pot over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir often, you want to make sure that the rice doesn’t burn, stir until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender.
When your rice is ready, stir in the Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.
I love risotto! I much rather have a bowl of risotto than Mac and Cheese any day of the week.
I’m not going to lie to you. This creamy risotto is hands on. You do have to stand there and stir, and add liquid, and stir, and monitor. But I promise it is worth every minute! My friend Amy says risotto is a labor of love.
I have several risotto recipes, that’s how much I love it!
This recipe is buttery with hints of lemon! And the roasted garlic takes it up a notch!
Roast Garlic is absolutely delicious! It will fill your house with the most irresistible, and mouth-watering aromas imaginable. I’m talking about the whole head of garlic roasted with olive oil until each individual clove is completely golden and butter-soft. It will just squeeze out! Roasted garlic is perfect for spreading a piece of bread or mashing into dishes like this risotto.
This risotto recipe is a perfect side with baked cod or breaded chicken!
Looking for wine to compliment this dish?
Try the Scout & Cellar 2019 ADELANTE SAUVIGNON BLANC, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish.
2 1/2 cups chicken broth
2 tablespoon unsalted butter
2 small shallots, chopped
½ white onion, chopped
1 garlic, roasted- see instructions below
½ lemon, juiced
1 tablespoon lemon zest
2 cups arborio rice
3 tablespoon. Brandy, optional
Freshly ground black pepper
1 teaspoon salt
2 tablespoon. chopped fresh chives
1 head of garlic
Heat the oven to 400°F: Set a rack in the middle position.
Peel (most of) the paper off the garlic
Leave the head itself intact with all the cloves connected.
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
In a medium saucepan, heat chicken broth stock to boiling; keep hot over low heat.
In a 2-1/2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Cook until butter begins to foam and turns brown, 1 to 1 1/2 minutes. Add shallots, onions and cook, stirring until tender, 2 to 3 minutes.
Stir in rice until coated with butter. Make a well in the middle of the coated risotto and squeeze the roasted garlic into the pot. Stir until combined.
Add brandy and simmer, stirring, until almost evaporated, about 1 minute. Add 1/4 cup of broth and lemon juice and stir until almost completely absorbed, about 1 1/2 minutes.
Add lemon zest and stir until combined.
Continue adding broth, 1/4 cup at a time, stirring constantly and allowing each batch to absorb before pouring in the next. Cook until rice is tender but still firm to the bite, 15 to 20 minutes total.
Remove from heat; stir in 1 1/2 teaspoon of the chives; season with salt and pepper to taste.
Transfer risotto to two serving plates and garnish with remaining chives.
I love salmon! This is one of my go to salmon recipes. It’s garlic, sweet and sticky with simple ingredients.
This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.
4 tbsp honey
2 tbsp soy sauce
1 tbsp white vinegar, distilled
1 teaspoon red pepper flakes
1 teaspoon ginger, grated
1 clove garlic, minced
2 salmon filets
Salt & pepper
Take salmon out of the fridge, 20 minutes before cooking.
Pat dry with a paper towel and sprinkle with salt and pepper.
In a bowl, whisk together the sauce ingredients.
In a skillet, drizzle olive oil and gear over medium high heat.
Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes.
Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir.
Remove to plates & drizzle with sauce and serve.
To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium
Remember the salmon will continue cooking for a minute after removing it from the skillet
There’s nothing better than a Taco party! Not only does everyone love tacos, but you can make it all ahead of time and be able to sit down with your guests and eat. You can’t have a Taco party without SALSA! And your chips, tacos and meats deserve the best!
These fresh salsa recipes are super simple and crowd favorites!
Let’s get the Fiesta preparation started!
Pico De Gallo is a classic Mexican recipe made from fresh tomato, cilantro, red onion, and lime juice..
Fresh Pico de Gallo Salsa
1 cup chopped tomatoes
1/4 cup chopped red onion
I clove garlic, minced
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
Salt & Pepper to taste
Stir all together in a bowl.
Salsa Verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. This salsa Verde is fresh, bright, and not too salty like store-bought versions.
1/2 cup chopped white onion
2 cloves garlic
1/2 cup cilantro leaves
2 tablespoon fresh lime juice
1 Jalapeño pepper
Salt to taste
Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and jalapeño with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt.
Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, jalapeño and all of their juices into the food processor or blender.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator.
Cilantro Lime Sauce
This Cilantro Lime sauce has incredible flavor and only requires a handful of ingredients. It’s a fresh, creamy!
1 small bunch cilantro
3 cloves garlic
3 tbsp lime juice
1 medium avocado
2 tbsp water
½ tsp each salt and pepper, to taste
Combine all ingredients in a food processor or blender.
In the summer of 2013, I traveled to Europe with the best group of friends anyone could ask for and met new lifelong friends. It was an EPIC trip!
We started off in Germany, working at Girls Scout camp in Frankenkaserne. The first day of the trip I was introduced to Schnitzel, the inspiration of this dish!
A schnitzel is a thin slice of meat fried. Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want. If you’re looking for a traditional German schnitzel, use pork.
The key to achieving the perfect Schnitzel is to pound the pork very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it in butter at high heat for a short period of time to get that perfect crispy crust. Yes, I said “fry it on butter”. Trust me this is what gives it a rich crispy crust and juicy center.
First, marinate your pork chops for 30 minutes. Then place cutlets in a single layer on the cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set out three separate shallow bowls. In the first combine 1/3 cup flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs. Tip: Do not press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. You may need to add more butter to the pan for each cutlet, keep an eye on the pan. I used a whole stick. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley.
4 boneless pork chops
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup breadcrumbs
4 tablespoon butter
4 lemon wedges
Chopped Parsley for serving
½ Lemon, juiced
1 tablespoon coarse ground Dijon Mustard
¼ cup vinegar
Whisk all ingredients in a small bowl.
Marinate pork chops for at least 30 minutes.
Place cutlets in a single layer on a cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set up three bowls. In the first flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in bread crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley.