Écrevisses Filé Gumbo et Risotto au Citron
Crawfish filé gumbo with lemon risotto.
Hey, now. Pots on Fiyo (File Gumbo), Who I Got to Fall On If the Pot Get Heavy?
Crawfish tails sautéed in butter with celery, green onions, red bell pepper, jalapeños and garlic, moistened with brandy, thickened with sassafras and seasoned with salt, pepper, paprika, oregano, cayenne, mace and thyme.
Served over a contrasting risotto with butter, sectioned lemons, salt, home made chicken stock, saffron threads and crème fraîche.
Garnished with chopped grapefruit and green onions. Pass the Louisiana hot sauce.
Rating ♦ ♦ ♦ ♦ ♦
Dink said,
February 16, 2009 at 7:02 pm
That’s the most gorgeous thing I ever saw ! Where do you get your ideas for these recipes…just as you go along ordo you plan ahead?
Ren said,
February 16, 2009 at 7:22 pm
Thanks!
Some of each, actually. In this case, I grabbed the crawfish at the store without knowing exactly what I’d do with it.
Dink said,
February 16, 2009 at 7:41 pm
amazing