“An experience You Won’t Forget”
Crawfish Ettouffee
1/2 cup Vegetable Oil
1/2 cup All Purpose Flour
1 lb. Crawfish Tail Meat seasoned
1 stick (1/4 lb) Butter
2 medium Onions, chopped
1 large Bell Pepper , chopped
1/4 cup Celery, chopped
In a saucepan or cast iron skillet, heat 1/2 c. vegetable oil with 1/2 c. all purpose flour to make a roux. Stir constantly over medium heat to light brown color, should have a peanut butter smell. Remove from heat and reserve.
Melt butter in large pot over medium heat. Saute onions, bell pepper and celery until tender. Add 1 cup water, add seasoned crawfish, bring to boil, then reduce heat and cook for 10-15 minutes, uncovered. Add the reserved roux and a small amount of water if needed, cook for 20 minutes or until desired consistency. Pour over cooked white rice and serve.
Pork & Sausage Jambalaya
Jambalaya comes from the French word “jambon” meaning ham and the African word for rice “yaya”.
1/4 cup Shortening
7 cups Beef or Chicken Broth
2 lbs. cubed Pork or Ham
2 cups sliced Mushrooms
1 lb. sliced Andouille or Smoked Sausage
1 cup sliced Green onion
2 cups chopped Onion
1/4 cup chopped Parsley
2 cups chopped Celery
1 cup chopped Bell Pepper
1/4 cup diced Garlic
4 cups long grain Rice
Hot Damn Seasoning to taste
In a 2 gallon Dutch oven add 1/4 cup shortening and saute cubed pork until dark brown (approx. 30 min.). Add sausage and stir-fry another 15 minutes. Tilt pot to one side and ladle out all oil except for one cooking spoon full. Add onions, celery, bell pepper & garlic. Cook until all vegetables are well caramelized. Be careful not to scorch. Add stock, bringing to a rolling boil and reduce heat to simmer. Cook mixture for about 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste. Add rice, reduce heat to very low and allow to cook 30-45 minutes, stirring every 15 minutes. Serves 6.
“An experience You Won’t
Forget”
897 East
U.S. Highway 6
(1 mile East of the old location)
Utica, IL 61373
(map to our location)
Phone (815) 667-9855
REGULAR HOURS
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm
Sunday Noon-6pm