Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Tuna Etouffee
Serves 10

1 lb. Tuna
1 cup Onions (diced)
1 Red Bell Pepper (diced)
1 Yellow Bell Pepper (diced)
1 Green Bell Pepper (diced)
3 Celery Stalks (diced)
1-1/2 sticks of Butter (sliced)
1/4 cup Oil
4 cups Crawfish Stock (recipe to follow or can substitute water)
1 cup Seasoned Bread Crumbs
3 tbsp. Paprika
1 tsp. Salt
1 tsp. Pepper
1/4 tsp. Cayenne Pepper
1 cup Green Onions

Méthode:
In a large pot over medium-high heat add oil, onions, bell peppers, celery, pepper, salt, paprika and cayenne. Saute until onion is translucent (about 3-4 minutes). Add tuna and butter to pot, reduce heat to medium and saute for 2-3 minutes. Place stock into pot over medium heat and simmer for 5-10 minutes. Add bread crumbs and green onions to pot, stirring to combine and serve.

Crawfish Stock
Yields 3 cups

4 cups Cold Water
1 lb. Crawfish Shells
2 cups Onion (diced)
1 cup Celery
1 cup Carrots
1 Bay Leaf
2 Garlic Cloves
1 tsp. Black Peppercorn
2 tbsp. Oil

Méthode:
Pour oil in a 2 quart pot over high heat. Add crawfish shells, onions, carrot, celery, bay leaf, peppercorns and garlic. Saute for 4-5 minutes. Add water to pot and allow liquid to come to a boil. Reduce to low heat to simmer. Product must simmer for 30-40 minutes. As product simmers a foam will rise to the top. Using a spoon, remove foam and discard. When the product has finished simmering, ladle the stock from its pot through a mesh strainer into a nerw container and reserve the finished stock until needed.