Chef Rob makes a delicious Crawfish Etouffe with Brown Rice and heirloom Tomato & Cucumber Salad. Rebecca Turner will demonstrate how to add flavor to our daily water intake. We travel to Mount Olive MS on our Down on the Farm segment to see how Hydroponics work and our guest is Debra Hunter from Deep South Dining on MPB Think Radio.

Recipes

CRAWFISH ETOUFFE 

Ingredients:
5 oz fresh crawfish tails 
½ tspn canola oil
3 tbspn no salt seafood or vegetable stock
1 tbspn fresh Garlic(minced)
1 tbspn  Basil
½ tspn Thyme
½ tspn White Pepper
1 tspn Black Pepper
1/8 tspn Cayenne Pepper
1 tbspn Diced Onion
1 tbspn Diced Green Peppers
1 tbspn Diced Celery
1 tspn Rice Flour
1 cup Water
2 tbspn Red Wine
1 tspn Tomato Paste
2 tspn Parsley
1 Bay Leaves

CRAWFISH ETOUFFE PREPARATION
Place oil in saute pot and add:  celery, onion, garlic, bell pepper and all seasoning.   Deglaze with red wine and add rice flour.  Add water, tomato paste, bay leaf, stock and crawfish.  Simmer for 15 minutes and let stand till ready to eat.

BROWN RICE

Ingredients:
½ cup brown rice or gluten free rice if needed
½ cup vegetable non salted stock
Zero fat spray
1 tspn garlic minced
1 tbspn or 2 cherry tomatoes
1 tbspn diced yellow onion
1 tbspn chile peppers
1 tspn basil chopped
1 tspn parsley
½ tspn black pepper

BROWN RICE PREPARATION
Cook rice with vegetable stock.  Cover and hold till tender.  Spray saute pan with zero fat spray and add chile peppers, garlic, onion, basil, parsley, pepper and cook till onions are translucent.  Finely chop tomatoes and add to drained rice and sautéed items.  Hold in hot pan till ready to serve.

HEIRLOOM TOMATO CUCUMBER SALAD

Ingredients:
3 tbspns sliced heirloom tomatoes
1 tbspn cored and sliced cucumber
1 tbspn sliced onion
1 tspn julienne fresh basil
1 tbspn vegetable stock

HEIRLOOM TOMATO CUCUMBER SALAD PREPARATION
Carefully core the cucumber.  Mix all ingredients in a salad mixing bowl and toss at serving time as well.