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CRAWFISH CABBAGE ROLLS

RECIPES BY REX & PRISCILLA VERON

CRAWFISH CABBAGE ROLLS;

  1. 2-TBS. OLIVE OIL
  2. 1-LARGE HEAD OF CABBAGE
  3. 1 lb OF PEELED CRAWFISH
  4. ½ lb GROUND MEAT
  5. ¼ lb GROUND PORK
  6. 1-STALK OF CELERY CHOPPED
  7. 1-BELLPEPPER CHOPPED
  8. 1-WHITE ONION CHOPPED
  9. VERON’S ORIGINAL SEASONING
  10. ½ JIGGER OF GRANDE MARINER
  11. 1-LEMON
  12. 1-1/2 TSP. GROUND ORANGE PEEL
  13. ½ TSP. GROUND LEMON PEEL
  14. DRIZZLE TERIYAKI GARLIC SAUCE
  15. GARLIC POWDER
  16. 1-TBS. MINCED GARLIC
  17. PINCH OF MINT
  18. 2-CUPS OF RICE
  19. 3-oz. CHOPPED MUSHROOMS
  20. 2-SMALL CANS OF TOMATO PASTE
  21. GRATED PARMESEAN CHEESE

How to:

Cabbage:

BOIL THE CABBAGE AFTER REMOVING THE CORE.  TRY NOT TO BREAK THE LEAVES.  WHEN DONE REMOVE FROM BOILING WATER AND ALLOW TO COOL.  REMOVE THE LEAVES AND STACK.  OBVIOUSLY WASH THE CABBAGE BEFORE BOILING.

Crawfish:

REMOVE CRAWFISH FROM BAG.  SPRINKLE CRAWFISH WITH VERON’S SEASONING UNTIL BATCH IS COVERED.  PLACE IN REFRIGERATOR UNTIL READY TO MIX WITH OTHER INGREDIENTS.

Seasoning:

SEASON THE GROUND PORK AND GROUNDMEAT WITH VERON’S BY COVERING THE OUTSIDE OF THE MEAT AND THEN THOROUGHLY MIXING THE SEASONING THROUGHOUT THE MEAT BY HAND.  COMBINE BOTH OF THEM TOGETHER.

IN LARGE SKILLET HEAT THE OILVE OIL AND SAUTE THE ONIONS, CELERY, BELLPEPPER AND MUSHROOMS.  WHEN THE ONIONS BECOME CLEAR ADD THE MEAT AND BROWN.  BREAK UP THE MEAT SO THAT THERE ARE NO CLUMPS.  ADD THE TOMATO PASTE AND MINT, MINCED GARLIC AND GARLIC POWDER, GROUND LEMON & ORANGE PEEL WHILE CONTINUING TO STIR.  ADD THE JUICE OF ONE LEMON WHILE CONTINUING TO STIR.  THE CRAWFISH WILL GO IN LAST SINCE THEY TAKE THE LEAST TIME TO COOK.  WHEN ALMOST DONE ADD THE TERIYAKI GARLIC SAUCE AND GRANDE MARINER AND STIR.

Rice:

YOU CAN COOK THE RICE IN TWO WAYS.  (1) FOLLOW DIRECTIONS GIVEN FOR AN ELECTRIC RICE COOKER.  You can cook the rice while the INGREDIENTS ARE cooking.  if you don’t have a rice cooker you can COOK it tHe cajun way.  place the popcorn rice in an appropriate size pot.  wash the rice several times until the water is clear.  after the riced is washed, using your index finger touch the top of the rice in the pot, add water until it reaches the first joint.  place 1-1/2 tbs. of butter and bring to a boil.  after it reaches a rolling boil time for 6 minutes.  cover and reduce heat. cook for 13 to 15 covered.

Cabbage roll:

MIX THE COOKED RICE WITH THE TOTAL INGREDIENTS IN THE SKILLET CONTINUING TO STIR.  LAY OUT ONE LEAF AND FILL TOP OF LEAF WITH INGREDIENTS.  FOLD END OF LEAF OVER ON EACH END AND ROLL.  PLACE IN A DEEP POT LAYING IN A CIRCLE.  CONTINUE FILLING LEAVES AND PLACING IN LAYERS IN THE POT UNTIL YOU HAVE RUN OUT OF STUFFING.  SPRINKLE EACH LAYER WITH PARMESEAN CHEESE AND COAT TOP WITH PARMESEAN CHEESE WHEN LAST LAYER IS FINISHED.  SPOON OVER THE LAST LAYER SOME TOMATO PASTE.  PLACE TWO OR THREE CUPS OF WATER IN POT TO KEEP MOIST.  PUT LID OVER AND BAKE IN OVEN FOR 45 MINUTES AT 350 DEGREES.  CHECKING TO MAKE SURE THAT THE WATER DOES NOT BAKE OFF.

Garlic  Bread:

Buy A long loaf of French bread from the local bakery.  CUT IN HALF.  MELT STICK OF BUTTER OVER HIGH HEAT (OR MICROWAVE) WITH 1-1/2 TABLE SPOONS OF GARLIC JUICE AND TBS. OF GARLIC POWDER.  BRUSH OVER HALVES AND SPRINKLE WITH SWEET BASIL AND PARSLY FLAKES.  WRAP IN TINFOIL AND BAKE IN OVEN AT 350 TO 400 FOR 10 TO 15 MINUTES.  ON-SITE AT CITY FEST WE DIDN’T HAVE AN OVEN SO WE DID THE GARLIC BREAD ON THE GRILL.  WE LET THE CHARCOAL BURN UNTIL SNOW WHITE AND THEN PUT THE WRAPPED BREAD ON THE GRILL WATCHING IT CARFULLY AND SORTA GUESSING WHEN IT WAS DONE.  WHEN WE SERVED IT, IT WAS SUPER.

Serve:

DISH MAY BE SERVED WITH A SALAD AND NICE DRY WHITE OR RED WINE.  AND OF COURSE THE FRENCH BREAD

NOTE:

THE MIXTURE IS NOT MIXED WITH THE RAW RICE. (NORMALLY THE WAY CABBAGE ROLLS ARE DONE, BECAUSE THE CRAWFISH; IF COOKED LONG ENOUGH TO COOK THE RICE WILL BE OVERCOOKED).  Priscilla and I hope you enjoy this dish and of course as with all Cajun dishes a bit of Cajun Zydeco on the CD player or two step music will make you think you are on the bayous.

“BON APPÉTIT”-Priscilla & Rex

NOTE:

VERON’S SEASONING MAY BE PURCHASED AT THE FOLLOWING IN FIVE ASSORTED TYPES:  ORIGINAL, GARLIC, LEMON-PEPPER, MESQUITE AND HOT. (WE DO MEAN HOT); MANNA GROCERY, STEAMERS, WWW.VERONS.COM, ROUX ROYAL, NEW ORLEANS, LA. DORIGNACK’S: METARIE, LA. ALL OF BAUMHOWER’S WINGS RESTAURANTS

 

REMEMBER:  CAJUN SEASONING AND COOKING DOES NOT MEAN HOT.  IT MEANS SPICY.

Verons Seasoning
4303 Johnston Street LafayetteLA70503 USA 
 • 888-295-6328
1-888-295-MEAT (6328)
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