Jacob Schick talks about traditional Mardi Gras foods

Jacob Schick, the co-owner and chef of Maxie's, joins Real Milwaukee to talk about some traditional Mardi Gras foods.

Crawfish Étouffée

Ingredient		Quantity		CCP	Cooking Procedure
	Red Bell PepperGreen Bell Pepper Yellow Onion Celery Garlic Butter Cajun Seasoning Flour		½ C½ C ½ C ½ C 1 T 2 T 1 T 1/3 C			Dice veggies. Melt the butter in a sauce pot, and add dice veggies. Season with cajun seasoning. Sweat until veggies become soft and translucent. Add flour. Stir and cook flour for a couple of minutes.
	Shellfish StockWhite wine Crushed Tomato		2 C½ C 1 C			Whisk in the stock slowly and stir aggressively to incorporate into the flour. Once smooth add white wine and crushed tomatoes.
	WorcestershireTabasco Hot Sauce Salt Black Pepper		1 T1 T Pinch Pinch			Add seasoning and reduce for ten minutes, until sauce become slightly thick.
	CrawfishCanola Oil		1 #1 T			Sauté Crawfish in oil in a hot sauté pan for 1 minute. Add sauce and let simmer for 2 minutes.*Serve over rice/pasta/toasted bread*

Quantity