Watched Bob Flay’s show tonight and they made a dish with langoustines. I’ve never had one before and I guess they’re a European crustacean kind of like a cross between a lobster and a crawfish. Serves 6 Total Time: 45 minutes
2 tablespoons olive oil
2 green peppers, diced
2 small onions, diced
8 cloves garlic, diced
2 tablespoons flour
1/2 cup cream
1 can diced tomatoes
1 cup fish stock
2 tablespoons Emeril’s essence
12 oz langoustine tails, cooked or uncooked (if uncooked add 5 minutes)
1 teaspoon smoked paprika
1 teaspoon tabasco sauce
1 cup rice, cooked according to package instructions
Garnish: chopped cilantro
In a skillet heat the olive oil on medium and cook the onions and peppers until browned, stir in the garlic cook an additional minute. Take off heat.
In a saucepan combine the flour and the cream on medium heat stirring constantly until mixture slightly browns. Pour into the skillet, turn heat on low and sauté stirring occasionally, for two minutes. Add in the stock, cooked langoustine tails, seasonings and tomatoes, cook until sauce browns and reduces to a gravy consistency. (Add five minutes to cook the uncooked langoustines).
Cook your rice. To serve: transfer to a large bowl. In a smaller bowl add 1/2 of the rice and place on top of the etouffee. Garnish with the chopped cilantro. Yum Yum!