Crawfish Etouffée and Shredded Pork Tacos - FOX10 News | WALA

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Crawfish Etouffée and Shredded Pork Tacos

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Crawfish Étouffée and Shredded Pork Tacos Crawfish Étouffée and Shredded Pork Tacos

INGREDIENTS: Crawfish Etouffée
½ # crawfish tail meat
½ c green bell pepper (small dice)
½ c sweet onion (small dice)
¼ c celery (minced)
1 tbsp. minced garlic
1 tbsp. minced shallot
2 oz. sliced green onion
Pinch minced herbs
Creole seasoning to taste
2 c crawfish stock
2 tbsp unsalted butter
¼ c steamed white rice
1 tsp all purpose flour

STEPS:
Prepare rice according to instructions on package. Season with salt to taste. Set aside.
In medium skillet, melt butter until softened (8-10 minutes) over low heat.
Add onions, peppers and celery to butter and cook until softened. 
Next, add crawfish meat, garlic, herbs and Creole seasoning. In separate bowl, combine flour and crawfish stock and whisk so there are no lumps.  
Allow the crawfish and vegetable mixture time to cook together until all flavors are combined, (5 minutes).
Then, add crawfish stock and flour mixture to crawfish mixture.  Reserve some crawfish stock in case sauce becomes too thick. Season with salt and pepper and serve over steamed white rice.

INGREDIENTS: Shredded Braised Pork Tacos
4 Tbsp Extra Virgin Olive Oil 
3 lbs Bone in Pork Shoulder 
2 Onions Chopped 
4 lbs Carrots Chopped 
4 Cloves Garlic Chopped
1 Tbsp Ground Cumin 
4 Sprigs Thyme 
1 Bay Leaf
4 Cups White Wine
1 Bottle Sweet Chili Sauce 
2 Cups Orange Juice 
Water

STEPS:
Pan Sear Pork Shoulder on both sides 
Remove Pork Shoulder from pan but leave in juice 
Add all Garlic, Carrots, Onions, to same pan used for pork shoulder, Sautee for a few minutes
Deglaze with white wine
Place Pork Shoulder in a 6 inch hotel pan 
Add sautéed vegetables in same pan as pork Shoulder 
Add remaining ingredients (adding water last until pork shoulder is completely submerged in liquid)
Cover place with plastic wrap first then again with foil
Let cook in oven at 275 degrees for 2 hours 
Let cool 
Pull/Shred Pork

INGREDIENTS: Sauce and garnish
Tortillas
4 Avocado Halved and Corded 
2 Limes Juiced 
2 Cups Sour Cream
Salt & Pepper 
5 Red Onion Julienne 
8 Carrots Julienne 
2 Tbsp Each Salt and Pepper 
1 Cup Red Wine 
3 oz Oil 

STEPS:
For sauce: Mix avocados, limes and sour cream in a food processor until smooth. Add salt and pepper to taste. 

For garnish: Mix together onion, carrots, wine, oil and 2 tbsp of salt and pepper.

Spoon meat onto tortilla, add slaw and avocado sauce.

Enjoy!

Ginny Lane Bar & Grill
4851 Wharf Parkway
Orange Beach, AL 36561
11am -10pm

Villagio Grille
4790 Main St
Orange Beach, AL 36561
11am-10pm

The Wharf at Orange Beach 
23101 Canal Rd, 
Orange Beach, AL 36561

Special Event:
Alabama Restaurant week is a 10-day culinary promotion, and this year, The Wharf in Orange Beach is joining in to show off its variety of fare and robust chef talent. 
 
From Friday, Aug. 12 through Sunday, Aug. 21, seven restaurants at The Wharf will offer food and drink specials including two and/or three course prix-fixe lunch and/or dinner menus for $5, $10, $15, $20 or $30 per-person. The goal is to encourage both locals and visitors to experience the diverse cuisine the property offers. Individual menus can be found at http://www.alabamarestaurantweek.com.

All content © 2016, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved.

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