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Olivia's prepares New Orleans Etouffe

Shrimp - Crawfish - Softshell served along w Rice Pilaf & Garlic Bread

YORK, York Township — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg are in the FOX43 kitchen with an Mardi Gras special.

New Orleans Etouffe: Shrimp - Crawfish - Softshell served along w Rice Pilaf & Garlic Bread
2 Soft She’ll Crabs - cut in half
1 cup Crawfish- meat only
1 cup Shrimp - cleaned, deveined, & chopped
1 cup Mussels
1 cup Bell Peppers - Assorted colors- chopped
1/2 cup scallions - diced
1/2 cup shallots - diced
1/2 cup celery - diced
1/2 cup carrots - diced
2 Bay Leaves
1/2 cup Garlic Butter
1/2 cup Flour
1/2 tsp Cayenne Pepper
1/2 tsp smoked Paprika
1 tsp Black Pepper
1/2 tsp Old Bay
1/2 tsp Cumin
1 tbsp Fresh Thyme
1 cup diced Tomatoes
4 cups Seafood Stock (blanch above seafood in 1/2 gallon of water)

Cook raw seafood in boiling water for approximately 2-3 minutes.  Remove seafood.  Discard shells and tails.  Chop meat.  Set aside.  In cast iron skillet, melt the Garlic Butter, and  add the flour.  Let the rouxe brown for approximately 2-3 minutes.  Add veggies.  Cook the veggies in the rouxe stirring constantly (approximately 3-4 minutes).  Add stock and seasonings. Bring to a hot simmer.  As the stock reduces the etouffe will begin to thicken. Stir in the seafood.  Remove from fire.  Enjoy!!

Cocktails:
King cake Martini
RumChata
Amaretto
Biscotti Liqueur
Cream
Whipped cream
Cinnamon & Sugar
Fill glass w ice. Add rumchata, amaretto, biscotti liqueur, & cream.  Shake. Strain into a cinnamon & sugar rimmed glass.  Cheers!

Hurricane
Kraken Rum
Bacardi Rum
Captain Morgan Rum
Orange juice
Passion fruit juice
Lime juice
Grenadine
Fresh oranges
Maraschino Cherries
Fresh pineapple
Fill glass w ice.  Add the rums, oj, passion fruit juice, lime juice, grenadine, & fresh squeezed orange wedges.  Shake.  Garnish w fresh pineapple and maraschino Cherries.  Cheers!