how to thicken crawfish etouffee

Stir in cup of green onion. Crawfish Etouffee | Classic New Orleans Recipe. We'll start with butter and the Cajun holy trinity -- onions, celery, and green bell pepper. For us, we look for something that will take us away from our troubles, at least momentarily. The best way to reheat Pappadeaux crawfish etouffee is without question on the stove. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. until caramel colored (about 4-5 minutes). 1 pound crawfish tails 6 green onions, chopped salt and pepper to taste 1 tablespoons Cajun seasoning, or to taste Directions Combine rice and 6 cups water in a saucepan. How to reheat Pappadeux Crawfish Etouffee in the microwave When the veggies are soft, pour in the reserved crawfish fat and the stock and bring to a boil before lowering the heat. Cook for 3 minutes until crawfish are cooked. First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. Storing crawfish Etouffee is incredibly easy and can be done in two ways. That usually means there are crawfish that start coming up in ditches. Crawfish Etouffee at Home Chili Pepper Madness 29.6K subscribers Subscribe 10K views 1 year ago This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich. Stir in the Worcestershire sauce and hot sauce. Southern Crawfish Etouffee | Just A Pinch Recipes Best Crawfish Etouffee Recipe - How to Make Mardi Gras Etouffee - Food52 I like to lay the bag flat on a sheet pan (or something of the sort) to make the thawing process go by much faster later on down the road. Do not brown. Crawfish Etouffee (Plus Video) - Immaculate Bites One slight change that I made was to use a dollop of spaghetti sauce I had in the freezer instead of opening a can of tomato sauce for just a tablespoon.". Serve with a crusty baguette. Reheat in the microwave or on a skillet on the stove. Maybe this method isn't what one thinks of when they picture a traditional roux (i.e. Saute chopped vegetables for 30 minutes on low heat, but don't brown. Required fields are marked *. Once youve reached the desired consistency (between a stew and a gravy), cut the heat. Crawfish etouffee Serves 10 3 sticks butter 3 tablespoons minced garlic 2 large onions, chopped 1 whole stalk celery, chopped 1/2 bunch parsley, leaves removed, chopped 6 green onions, chopped. Add the onion, bell pepper, and celery as soon as the butter has melted and saut until softened, 6-8 minutes. Crawfish Etouffee | Buttoni's Low-Carb Recipes A delectable dish is a French word translated as a delectable dish. Add thawed crawfish tails, cayenne pepper, salt, and crab boil. It boasts the "holy trinity", garlic, thyme, bay leaf, tomatoes, Creole seasoning, and cayenne pepper puree. Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Chicken or seafood broths equipped with sodium will likely make your Crawfish Etouffee too salty when used in combination with the Creole seasoning. When garlic is added it becomes the Holy Trinity wit' da Pope. Crawfish touffe | New Orleans On the whole, gumbo and etouffee share some characteristics, but there are also some differences. How to Make Crawfish touffe - Cooks With Soul 1 Tbsp sweet basil. Because of this, shrimp is a great swap if you live in an area where crawfish dont make regular appearances in the local cuisine. Its Free! 1. easy crawfish etouffee recipe with cream of mushroom has a healthy ratio of calories from fat since you're getting 2.5 grams of fat per serving. Add the crawfish meat and cook for 5 to 7 minutes. Saute chopped vegetables for 30 minutes on low heat, but don't brown. 10 drops Tobasco to start (add more to taste at end of cooking) DIRECTIONS: Chop the yellow onion, celery and bell pepper and have it at the ready by your stove. Exploring The Factors And Implications For Food And Beverage Production. If you dont have leftovers, dont worry; our packages of. Continue to add more stock as you can get a thick stew. Be sure to sign up for my newsletter. Once you have gathered your ingredients and cooking equipment, there are eight easy steps to making Crawfishtouffe: First, combine butter, oil, and flour in a large cast-iron skillet over medium heat. Meanwhile, melt the butter in a large skillet. Crawfish Etouffee - melissassouthernstylekitchen.com Lower heat and simmer for approximately 10 minutes. A slurry is an uncooked mixture of flour and liquid, incorporated at the end of the cooking. Stir in garlic, thyme, and bay leaf and continue cooking for 2 minutes more. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Richard and Suzanne's Louisiana Crawfish Pasta. Another way is to add cooked rice or cooked potatoes. How to Quit Your Job to Stay Home, Do It Better: Find an Accountability Partner, 2 chicken-flavored Boullon cubes, dissolved in 1 cup water. Alonas Apple Dumplings: Make a Mountain of Sweet Goodness! Remove paper towels from the bowl. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally. Now, it's time for a simmer to take place. Add the butter to a large saut pan or Dutch oven over medium-high heat. Anything more and the butter might clarify and risk burning. In a separate pan, saute vegetables until tender. 2. easy crawfish etouffee recipe with cream of mushroom is very low on carbs, delivering only 22.6 grams per serving. Butter melts fast, and it burns even faster. This is usuallyhow shall I say it politely. Louisiana Crawfish touffe - Allrecipes Boil gently until the gravy begins to thicken. Stir the butter and flour mixture constantly until it starts to thicken and has a creamy, paste-like consistency, 2-3 minutes. Fire-roasted tomatoes are sweet and smoky, which lends elevated flavor to this dish. Mix well. Once the first batch of the liquid has mostly been absorbed, add in another cup of stock and stir for 1-2 minutes until thickened. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. The excess heat will make the crawfish rubbery. This recipe is ideal for using up any leftover crawfish from a crawfish boil, but crawfish season isn't the only time of year you can make it. Stir in crawfish tails. While dark roux has a richer, more robust flavor than light roux, it does not thicken sauces as well as light roux. Simmer for 4 to 5 minutes. Required fields are marked *. Heat oil in a large heavy skillet over high heat until oil is smoking. The last items to go into this one-pot wonder are the most delicate of them all --diced tomatoes and cooked crawfish tails. Peeled, deveined, and tail-off medium or large-sized shrimp is a great substitute. Stir to combine and thoroughly incorporate the seasonings. Bring to a boil, reduce heat to low and simmer for 30 minutes. How to Make Crawfish Etouffee Make the Base Start with the Roux - In a large Dutch oven or heavy-bottomed saucepan, stir the melted butter, oil, and flour until smooth. Depending on the thickness you want, mix 1 to 4 tablespoons flour with 1 cup hot liquid, either broth or water. We learned the hard way not to trust it. Add the celery, pepper and onions; stir until coated. Crawfish Etouffee Recipe: How to Make It - Taste Of Home We used Riceland Crawfish, which was available at our local grocery store (not an affiliate link). Remove off the heat and serve immediately. Cook for an additional 2 minutes and then remove from heat. Dried thyme: This herb is perfect for sauces. Serve with a heaping serving of fluffy white rice, and enjoy! The key to making an outstanding crawfish etouffee is patience, and a technique called smothering. touffe is French for "smothered", which perfectly describes this dish. Be the first to rate this post. The same goes with Hot Sauce. Instructions: Smash crab bodies. We have narrowed our own choice down to two Louisiana Hot Sauce, with Tobasco being a close second place! Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. Do not burn. * Percent Daily Values are based on a 2,000 calorie diet. Cajun Crawfish Etouffee Recipe - Pink Owl Kitchen Add the crawfish (or shrimp) and green onions and cook for 5 minutes, stirring occasionally. Blackened Catfish with Crawfish Etouffee - Sweet Pea's Kitchen Next, add 1 tablespoon of your favorite Creole seasoning. It is a normal site to see crawfish nets sunk into standing water, (with a little raw chicken to use as bait). a good way to make your Crawfish Etouffee less than tasty. Then let me help you out. Pour the half and half in to the pan. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Cook for approximately 30 minutes to an hour until the Etouffee reaches a slightly medium thickness. I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case, these optional ingredients can be added. Garnish with chopped flat-leaf parsley and sliced green onions before serving. A classic dish in Cajun culture, crawfish touffe is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. Golden to peanut butter color is most preferred. Cook for about 10 minutes, or until the mixture has thickened. Stir and cook the crawfish in the vegetables and seasonings over medium heat for about 5 minutes until cooked through. 07 of 10. To substitute, use andouille or kielbasa sausage and cut into inch rings before cooking. Serve the shrimp etouffee over cooked white rice. Add the crawfish and bay leaves. The simmer allows the Etoufee to thicken up and gives all of those flavors time to marry. Etouffee: Step 1. How to Make Crawfish Etouffee Step 1. Here in the south, when we need comfort, the first thing we do is grab a cast iron pot and start cooking up a pot of Crawfish Etouffee or Gumbo. Stir often to prevent the flour from burning and sticking to the bottom of the pan. Add the stock to the veggie and spice mixture and stir well to combine. fresh green onions, chopped (for garnish). 1 small white onion, chopped (approx. One way is to add flour to the roux. Finally, all that's left to do is simmer for around 5 to 7 minutes, or until the crawfish is heated through. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. There are a few ways to thicken crawfish etouffee. (you can also get 9 free ones to try it out, first!). Serve with white rice and French bread. Bring The Flavors Of The Bayou To Your Kitchen With A Classic Crayfish Are you thinking about making a lifestyle adjustment? Mix corn starch in the remaining 1/2 cup water. Gluten-free thickening sauces and gravy can be made with cornstarch or arrowroot, which are both delicious and safe. Melt butter on medium heat in a saucepan. chopped fresh parsley, plus extra for garnish, cup sliced green onion, plus extra for garnish. green onions, sliced (reserve some for garnish), chicken bouillon cubes (only if using water instead of stock), Louisiana crawfish tails and fat (do not use Chinese). With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. Add the flour, stirring constantly until well blended but not browned. Many people think that New Orleans food is spicy hot, but that's not true. Cayenne pepper puree: This wet ingredient is made from mashed hot peppers, which are then fermented. All Rights Reserved. Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe! Crawfish etouffee is a delicious Louisiana dish that is perfect for any occasion. To add a contrasting texture to the crawfish etouffee, steamed broccoli with garlic is an excellent choice. 2023 Acadia Crawfish. Add flour and then continually stir for 3 minutes. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes. When making this dish, it is important to use the correct amount of flour in order to achieve the perfect consistency. Except it's not scary at all, because this really couldn't get any easier. Next, stir in garlic, thyme, and bay leaf; cook for 2 minutes more. Crawfish Etouffee Recipe | Emeril Lagasse | Food Network "Exactly what I was looking for and it was easy to make. Add tomato paste and chicken broth, and stir. Serve the crawfish touffe hot around a mound of rice. Here are a few suggestions for substitutions you can try. Add garlic, and saute for 3 minutes. About 15-20 minutes. Is etouffee a Creole or Cajun? Alternatively, use 6 tablespoons butter. Your email address will not be published. "I like spicy food so I added jalapeos. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. Turn the heat back down, cover, and let simmer for 20-25 minutes, stirring occasionally. If you want to make this recipe, you can use fresh or frozen crawfish tails. Garlic: Fresh minced garlic is a great flavor enhancer. What to Do with Leftover Peanut Sauce: 15 Delicious Ideas, 2lbs frozen crawfish tails, shelled, thawed, and drained(12-14lbs if fresh whole crawfish), 2 cups seafood, shrimp or chicken stock, hot, - tsp cayenne pepper (more or less depending on how much spice you want), 2-3 cups of prepared long-grain rice such as Basmati or Jasmine. Crawfish Etouffee Like Maw-Maw Used to Make - Allrecipes Using a wire whisk, cook the flour until it has thickens. Add cayenne, Tony Chachere's, Louisiana hot sauce and Worcestershire sauce and stir well. Sliced green onions and minced parsley make a tasty and beautiful garnish (if desired). In the Southern region of the United States, you can find always find frozen crawfish tails near the frozen shrimp. Fire-roasted tomatoes: Canned fire-roasted tomatoes add a sweet and smoky flavor to this dish. Cover the pot and allow the touffe to simmer for 45 minutes, stirring every 15 minutes. However, if youre left with extra etouffee or make it in advance, there are a few ways to reheat it without turning the crawfish into a textural disaster. Teaching her how to cook her first crawfish etouffee and she did an amazing job This dish can be spicy, but most of the time, it's mild enough for even small children to enjoy. Dip a spoon into the liquid and run your finger along the back of the spoon, forming a line. In general, you will need about 1/4 cup of flour for every pound of crawfish that you are using. Add salt, pepper and Cajun Bayou Blends seasoning. Southern-Style Crowder Peas. Serve immediately with rice, and garnish with green onion, if desired. Step 4. A good shrimp stock can be made using dried shrimp (look for them in any Asian market) boiled in water and strained. Next, you'll add in the Worcestershire sauce, the hot sauce, all of those glorious spices and the chopped tomatoes. Etouffee is best served over hot rice as a side dish. Thaw in the fridge overnight, then heat according to the . How Much Flour Do You Need In Crawfish Etouffee? Bring mixture to a boil and slide in shrimp. We bet you won't be able to eat just one bowl. Comparing Athletes Foot And Yeast Infections: Can Athletes Foot Cream Treat Yeast Infections? We count our blessings. Add the onion, peppers, celery and garlic. Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. In a stock pot, melt butter over medium heat. Alternatively, you can use Cajun seasoning. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. (Photo 1) Heat on high for 2 minutes, stirring once. Did you enjoy this Crawfish Etouffee recipe? 4. Combine butter, oil, and flour in a large cast-iron skillet over medium heat. Next, add those crawfish tails, and lower the heat. Crawfish Etouffee (Easy, Hearty Classic Cajun Recipe!) Dried and fresh thyme can be used in this recipe, simply adjust the amount. Try fresh diced Roma tomatoes or canned diced tomatoes with green chilies instead of fire-roasted tomatoes. Whisk in flour. If you want to keep the touffe for longer, you can freeze it for up to three months. Stir in flour until blended. Sprinkle salt and baking powder on two pounds of peeled and deveined shrimp and thoroughly mix. Add stick of butter to the skillet over medium heat. Crawfish etouffee (lightened up) - Caroline's Cooking Bring the pot to boil, then reduce the heat to medium low to low. Taste for flavor and add seasonings as needed. Crawfish Etouffee Recipe - Acadia Crawifish Co. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux. Using a slotted spoon, transfer to paper towels to drain . All of the seasoningingredients come together to create a masterpiece of flavors, but the importance of Worcestershire sauce in this dish cannot be emphasized enough. Serve over rice. Keto Shrimp Etouffee with Crawfish - Texas Granola Girl Lower the heat to simmer and stir to combine. Cook stirring or whisking over low heat until mixture is a caramel-colored paste similar to peanut butter. Sprinkle the flour over the vegetables and stir for about 1 minute, giving that flour just enough time to cook on the stovetop. You can also try corn maque choux, fried catfish, or potato salad. Creamy Crawfish Etouffee | Jennifer Cooks The crawfish go in, and before you know it, it's dinnertime. Crawfish Etouffee - Kenneth Temple Tomato Sauce That Is Too Acidic: 11 Hacks That Work! To the pot add the onion, celery, pepper and onions; stir until coated. Stir in cleaned crawfish tail meat and simmerfor 5 to 7 minutes, or until the crawfish is heated through. You can use it to sop up the flavorful gravy! Best Shrimp touffe Recipe - How to Make Shrimp touffe While the etouffe is simmering, prepare the rice in a separate pot or with a rice cooker. All rights Reserved. Red and green bell peppers can be substituted for all green or all red, or even yellow peppers. Next, add onion, green and red bell peppers, and celery to the skillet and cook, stirring frequently until softened, about 10 minutes. Also known as crayfish or crawdads (also mudbugs, as Marrekus calls them), these freshwater Crustaceans are a staple delicacy in Louisiana. The gumbo is richer and more flavorful, and it is made with a dark roux. If it begins to thicken add more stock/broth/water. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. She is the author of \\\'The Farm Wife Living a Simple Life on the Farm. Shrimp Etouffee Recipe - Spicy Southern Kitchen Melt Butter in sauce pan at med heat. Melt the butter in a large skillet over medium-high heat. Allow the etouffee to cool down completely, uncovered, on the counter, or in the fridge. I halved the recipe. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. According to FDA guidelines, Crawfish Etouffee can be kept safely in the refrigerator for up to 2 days, so eat it up quickly! What You Got In Dat Pot | Teaching her how to cook her first crawfish Crawfish etouffee is one of Louisiana's staple dishes. 2. In a large cast-iron Dutch oven or similar deep heavy skillet, melt cup butter. Continue to stir in the stock until it begins to thicken. To do this, use a slotted spoon to remove the crawfish tails and set them aside. The roux is an important component of many sauces as it serves as the thickening agent. The roux will appear to have been absorbed by the vegetables (see images for references). Once the roux is thick and creamy, stir together with the vegetables and continue cooking down for another 20-25 minutes. Crawfish Etouffee Recipe - A Cajun Classic - Cajun Food Specialties Published: 10:33 AM CST February 28, 2023. Fried Catfish and Dirty Rice with Creole Cream Sauce, Kevin Bludso's Southern Pinto Beans Recipe with Smoked Neck Bones, Southern Fried Catfish (Gluten Free, Dairy Free). Two sprigs of fresh thyme are the same as 1 teaspoon of dried thyme. Reduce heat once soup starts to simmer. To cook the flour, add the flour over the mixture and cook it. Don't use cast iron. And dont forget dessert think Chocolate Sheet Cake! Posted on Published: May 9, 2022- Last updated: March 1, 2023, About Us | Meet The Team | Contact Us | Site Map | Editorial Policy | Privacy Policy | Terms & Conditions | Disclaimer. How to Add Stock & Thicken Crawfish Etouffee. Add garlic and tomato sauce, stir. Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and, (this is important otherwise your flour might burn). The Perfect Brown Etouffee Required fields are marked *. Step 4: Add the peeled crawfish. Add flour, stirring constantly until combined, about 2 minutes. How to make Crawfish Etouffee: In Judy's Kitchen - NOLA Step 2: Add the holy trinity (onions, green bell pepper, celery) and cook until soft. Whisk constantly on high heat. If youre interested, this stew is known as a touffe. Shrimp, crawfish, or chicken can be served with a roux, onion, celery, and bell peppers (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken. Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top. Not only does the garlic make the flavorful etouffee even more flavorful, but its also the perfect vehicle for mopping up any lingering sauce. Shrimp Etouffee Recipe (Authentic NOLA Flavor!) - Grandbaby Cakes Let me just warn you. Add crawfish; reduce heat, and simmer about 8 minutes. Makes 4 Servings. You need to add more stock to get a stew-like thickness. Add butter, tomato paste and broth; mix well. Crawfish Etouffee with Supreme Rice | wwltv.com Serve with rice. Add the garlic, and saut for another minute. Allow the roux to develop, stirring frequently for about 9-10 minutes. You might have noticed the word "unsalted" proceeds the word chicken broth. However, you can extend the shelf life by freezing it. You can replace 2 cloves of fresh garlic with 1/2 teaspoon of granulated garlic or 1/4 teaspoon of garlic powder. Finding Comfort (Food) in a World Gone Crazy, Plan(t) Better with 7 Smart Garden Planning Tips, You Dont Need Permission to Live a Simple Life, Can You Do It? Crawfish from Lousiana is the absolute best, in flavor and care in packaging, and is our go-to for making Crawfish Etouffee. Dissolve the flour in the water. French bread or cornbread are also great options. In this case, what's to follow is the onion, bell pepper, and celery. The etouffee will begin to thicken as you stir. Pour the mixture slowly into the pot as you whisk the chili, and continue stirring until it thickens. A touffee is typically thicker, has a thick, Gravy-like consistency, and is made with a light or blond roux. * Percent Daily Values are based on a 2000 calorie diet. 1 lg can tomato sauce Crawfish season runs from November to July, so if you prefer fresh crawfish, ask your local fishmonger to order it for you. Bring to a boil. 3: Add Crawfish Tails and saut for 1 minute. Add crawfish to the pan and stir to combine. Shrimp is saltier and more abundant than crawfish, making it easier to source. Kosher salt: We use Diamond Crystal fine kosher salt (in the red box) for all our recipes. Melt the butter in a heavy large skillet. You will love it, and soon find yourself using it for your own Crawfish Etouffee and other meals. Source: https://www.louisianacookin.com/crawfish-etouffee/, Your email address will not be published. Though it isnt mandatory, it is highly recommended that you rinse your rice a few times before cooking. Crawfish Etouffee is loaded with flavor and does not skimp on the ingredients. Cajuns popularized crawfish etouffee as a side dish. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. All-purpose flour is the traditional thickener but cornstarch is a fantastic substitute. Well, technically the flour is the thickening agent, but the oil the flour is mixed into helps to evenly distribute that thickening agent throughout the sauce. Stir and cook for 5 minutes to soften. The chopped tomatoes are added toward the end so they maintain their texture and their flavor stays pronounced. Set aside. Add parsley. Add chicken broth, water, seasonings and crawfish. With a simple, step-by-step process for making perfect Etouffee at home, this no-fuss recipe comes together quickly, tastes authentically amazing, and you'll find the intimidation factor behind making a roux completely gone. This should be about 4-5 minutes. We also recommend using prep bowls, although this is not a requirement. In a large cast-iron or other heavy skillet, melt butter; stir in flour. a mixture of oil and flour cooking together over heat), but it does the same thing, delivers the same results, and takes the intimidation factor completely out of making one. Crawfish touffe - Southern Bytes Then the garlic goes in. Season with salt and cracked black pepper to taste. 3 Amount is based on available nutrient data. This recipe is filled with traditional Louisiana veggies and spices that round out the dish. Step 3: Add the flour and cook a further 3-5 minutes. Taste and add salt if needed. One teaspoon of kosher salt is equal to 1/2 teaspoon of table salt, so adjust accordingly if substituting. Add the onion, bell pepper and celery; cook until soft but not translucent (about 3-4 minutes). Most importantly, do not bring the etouffe to a boil. Step 6: Add the sea salt and cayenne pepper and cook 5 minutes. If done correctly, the veggies will release their moisture and become impossibly tender. Some head to a loved one, some to Grandmas apron, and others to forget about the problems through a passion, such as a craft or work. Creole seasoning: You can use a homemade seasoning blend, or we recommendTony Chachere's Original Creole Seasoningfor store-bought. In this recipe, you would use 2 tbsp+2 tsp cornstarch. (-) Information is not currently available for this nutrient. Most importantly, do not bring the etouffe to a boil. Can You Use Flour to Thicken Chili? | Our Everyday Life 2. To make the flour, place the mixture in a mixing bowl and add it to it with the flour. These you will have to peel yourself. Crawfish Etouffee | Classic New Orleans Recipe - The Anthony Kitchen