Serve with a heaping serving of fluffy white rice, and enjoy! Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes. Add the celery, pepper, and onions; stir until coated. Add flour and then continually stir for 3 minutes. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. It comes brimming with crawfish tails and is always served with a heaping hill of fluffy white rice. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. To make the flour, place the mixture in a mixing bowl and add it to it with the flour. Add crawfish; reduce heat, and simmer about 8 minutes. The crawfish go in, and before you know it, it's dinnertime. If youre looking for gluten-free thickening sauces or gravy, cornstarch or arrowroot are excellent options. Gently bring the etouffee up to temperature, stirring constantly until warmed through. Taste of Home is America's #1 cooking magazine. Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. All Rights Reserved. Gently bring the etouffee up to temperature, stirring constantly until warmed through. When roux is ready, add vegetables, and blend well. Instructions: Smash crab bodies. Store the leftover etouffee in an airtight container in the fridge for up to 5 days. Add the crawfish tails and simmer 5 minutes more. And it isnt just recipes you can also get fun freebies, hints, how-tos and more. Are you thinking about making a lifestyle adjustment? Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. I halved the recipe. Serve with a crusty baguette. Cayenne pepper puree: This wet ingredient is made from mashed hot peppers, which are then fermented. 4. Add the celery, pepper and onions; stir until coated. Add crawfish and heat through. Bring to a boil over high heat. If etouffee is too thick, add 1/4 cup more stock. Crawfish tails are high in fat, which produces a delicious flavor. If you want to make this recipe, you can use fresh or frozen crawfish tails. Somewhere between a stew and a gravy served over rice, crawfish etouffee was once a hidden gem produced in hole-in-the-wall kitchens deep in the Louisiana Bayou, but came bursting into the mainstream at Pappadeaux Seafood Kitchen. Note: To thaw frozen crawfish tails, simply place in the refrigerator overnight. Tamra Duncan, Lincoln, Arkansas. Add whole crawfish, crab bodies, onion, carrot, and celery. Season with salt and pepper, too, and simmer for an additional 5-10 minutes tops. Fire-roasted tomatoes are sweet and smoky, which lends elevated flavor to this dish. fresh green onions, chopped (for garnish). Saut until tender and add the garlic. No matter how you like it; mild, medium, or hot, just remember that you can always ADD more heat, but you can't take it out. If you dont have time to make French Bread, then Aunt Dots Hot Rolls work just as well! The excess heat will make the crawfish rubbery. In Cajun and Creole cooking, smothered shrimp are cooked on the stovetop in a thick, flavorful sauce. 4. 2020 has been a full-blown Crawfish Etouffee year. Reduce heat to a simmer, adjust the flavor to taste, add crawfish tails. If this is the case, add stock or water cup at a time to loosen. Serve immediately with rice, and garnish with green onion, if desired. Saute chopped vegetables for 30 minutes on low heat, but don't brown. She is the author of \\\'The Farm Wife Living a Simple Life on the Farm. Add in salt, cajun seasoning, cayenne pepper and black pepper. Add the crawfish tail meat, Joe's StuffTM seasoning, cayenne and parsley. Add the Cream of Chicken soup and up to 1/3 can water to thin the stew, if needed. Reheat in the microwave or on a skillet on the stove. Adjust for flavor and consistency if desired. Butter and oil are used together in this recipe. Learn how to whisk in the stock and thicken Cajun recipe cra. Because of this, shrimp is a great swap if you live in an area where crawfish dont make regular appearances in the local cuisine. "Exactly what I was looking for and it was easy to make. Finding Comfort (Food) in a World Gone Crazy, Plan(t) Better with 7 Smart Garden Planning Tips, You Dont Need Permission to Live a Simple Life, Can You Do It? With a little bit of love (and a Cajuns best friend: The Cajun Trinity), youll have an touffe thatll give you a nod of approval from even the most old-school grandmre. Combine rice and 6 cups water in a saucepan. Mom of 4, Homeschooler, Amateur Photographer, Lover of all things Green and Organic, Sharing yummy food, 2023 The Well Floured Kitchen | Privacy Policy. I'll look forward to our visits! Add the stock to the veggie and spice mixture and stir well to combine. You can also purchase them pre-cooked from seafood shops and other vendors. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. It deepens the flavor, gives it richness, and brings forward the buttery nature of the sauce. Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay! A touffee is typically thicker, has a thick, Gravy-like consistency, and is made with a light or blond roux. are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients. However, if youre left with extra etouffee or make it in advance, there are a few ways to reheat it without turning the crawfish into a textural disaster. One slight change that I made was to use a dollop of spaghetti sauce I had in the freezer instead of opening a can of tomato sauce for just a tablespoon.". Thank you for sign up. Part of the series: How to Make Crawfish Etouffee. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and simmer for 15 minutes, stirring occasionally. Before you add butter to a hot pan, you should always make sure you've got the ingredients to follow already prepped. In a large cast-iron or other heavy skillet, melt butter; stir in flour. Boil gently until the gravy begins to thicken. Season the mixture with cayenne and add the crawfish tail meat stirring to combine. Heat on high for 2 minutes, stirring once. However, you could probably use a gluten-free flour substitute if needed. We prefer this over standard canned tomatoes and even fresh tomatoes because it's convenient and flavorful. Lower the heat to simmer and stir to combine. Once it has cooled completely, cover and store in the freezer for up to 1 month. Stir in flour until blended. Add the scallions, parsley, lemon juice, hot sauce, and Worcestershire sauce and stir to combine and heat through. Here's the short answer. Your email address will not be published. Add salt, pepper and Cajun Bayou Blends seasoning. How to Add Stock & Thicken Crawfish Etouffee. The best dishes to serve with crawfish etouffee are garlic confit toast, whole-fried okra, cilantro lime rice, and bacon cornbread. Kosher salt: We use Diamond Crystal fine kosher salt (in the red box) for all our recipes. Gradually stir in tomato sauce and remaining 1 cup water. Bring to a boil, and cook until mixture begins to thicken. It is best to peel your own, but packaged Louisiana crawfish tail meat is a huge time saver and works just fine. 3 Saute chopped vegetables for 30 minutes on low heat, but don't brown. Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown. 2. Pressure-Cooker Cajun-Style Beans and Sausage, Pressure-Cooker Buffalo Shrimp Mac & Cheese, Do not Sell or Share My Personal Information, 1/2 cup plus 2 tablespoons all-purpose flour, 2 pounds frozen cooked crawfish tail meat, thawed. Increase the heat to medium and bring to a simmer, but do not boil. To cook the flour, add the flour over the mixture and cook it. Required fields are marked *. You can also freeze it, but the texture of the crawfish will become mushy. Bring to a boil. Before you add your broth to the base of the dish, you'll first stir in the tomato paste. Crawfish season runs from November to July, so if you prefer fresh crawfish, ask your local fishmonger to order it for you. The chopped tomatoes are added toward the end so they maintain their texture and their flavor stays pronounced. Add flour, stirring constantly until combined, about 2 minutes. The touffe method is a cooking technique in which food is cooked in a sauce or gravy to the point where it is almost suffocated. When heated (not smoking), sprinkle flour over the top and incorporate into the oil until smooth. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Etouffee: Step 1. Etouffee is typically served with shellfish over rice and is similar to gumbo. The longer you simmer, the better it will get. They are both in the crustacean family, though crawfish is a freshwater crustacean and has a sweeter flavor. Exploring The Debate, Exploring The Science Of Mycofungin: An Alternative Treatment For Yeast UTIs, Unlocking The Potential: Making Opiates From Yeast An Overview Of The Process Benefits And Risks, Using Fleischmanns Active Dry Yeast For Mead-Making: Exploring The Benefits And Drawbacks, Precautions And Best Methods For Treating Yeast Infections During Menstruation, Exploring The Potential GMO Status Of Nutritional Yeast: Understanding The Implications Of Consuming GMO Products, The Potential Benefits Of Probiotics For Yeast Sinus And IBS Sufferers. If the line remains visible, its ready, if it runs back together, it needs a few more minutes. Next, add those crawfish tails, and lower the heat. Add the crawfish tails, cook and stir until crawfish is heated through; stir in parsley and green onion, reserving a bit for garnish. Crawfish etouffee is one of Louisiana's staple dishes. Stir in cup of green onion. Julie Murphree is a blogger, newspaper columnist, and speaker on all things Living a Simple Life on the Farm. One teaspoon of kosher salt is equal to 1/2 teaspoon of table salt, so adjust accordingly if substituting. A classic dish in Cajun culture, crawfish touffe is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. For us, we look for something that will take us away from our troubles, at least momentarily. Fried Catfish and Dirty Rice with Creole Cream Sauce, Kevin Bludso's Southern Pinto Beans Recipe with Smoked Neck Bones, Southern Fried Catfish (Gluten Free, Dairy Free). * Percent Daily Values are based on a 2000 calorie diet. Finally, all that's left to do is simmer for around 5 to 7 minutes, or until the crawfish is heated through. It is a type of cooking that involves smothering seafood in vegetables with tomato-based sauce in order to make a stew-like dish out of it. Bring to a boil, then reduce the heat and allow it to simmer until thickened to a gravy-like consistency, 3-5 minutes. Another way is to add cooked rice or cooked potatoes. Smothering involves sauteing vegetables and meat low and slow until they start breaking down in their own liquid. So, how much flour do you need in crawfish etouffee? Cook stirring or whisking over low heat until mixture is a caramel-colored paste similar to peanut butter. Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails. All-purpose flour is the traditional thickener but cornstarch is a fantastic substitute. Stir in garlic, thyme, and bay leaf and continue cooking for 2 minutes more. Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Once the roux is thick and creamy, stir together with the vegetables and continue cooking down for another 20-25 minutes. Cook and stir constantly over low heat for about 20 minutes, until mixture is a caramel-colored paste called a roux. Bring to a boil. The trinity goes in first and is cooked until softened. Etouffee is best served over hot rice as a side dish. Our version of this dish lands somewhere in the middle. Heat oil and add CarbQuik. The best way to reheat Pappadeaux crawfish etouffee is without question on the stove. For ease, this recipe calls for frozen crawfish through fresh works too! Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. This dish has enough vegetables, protein, and carbs to be satiating on its own, but if you want to up the ante of your dinner by adding in some delicious sides, we wont try to stop you. You can soak up all of the delicious gravy by combining crawfish etouffee with hot rice and a few slices of cornbread or French bread. Garnish with chopped green onions and parsley. Step 2 Add the onion, celery, green and red pepper, and celery and saut about 5 minutes, stirring the vegetables continuously. Comparing Athletes Foot And Yeast Infections: Can Athletes Foot Cream Treat Yeast Infections? In a large skillet, melt butter over medium-high heat. When the etouffee is thick and ready, ladle it over rice and top with some tender herbs. These you will have to peel yourself. Once butter is melted, add chopped onions, bell pepper, and celery. Alternatively, you can use Cajun seasoning. If it begins to thicken add more stock/broth/water. We have discovered, though, that it is difficult to find outside of southern states. Its a dish thats served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as its a great way to use up any leftover crawfish. Add crawfish to the pan and stir to combine. Step 3 Sprinkle salt generously over the vegetables. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. What to Do with Leftover Peanut Sauce: 15 Delicious Ideas, 2lbs frozen crawfish tails, shelled, thawed, and drained(12-14lbs if fresh whole crawfish), 2 cups seafood, shrimp or chicken stock, hot, - tsp cayenne pepper (more or less depending on how much spice you want), 2-3 cups of prepared long-grain rice such as Basmati or Jasmine. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Cook for an additional 2 minutes and then remove from heat. Whisk constantly on high heat. Mix to combine, then quickly return the touffe to a simmer (maybe 2 - 3 minutes just to heat the crawfish all the way through), then remove it from the heat. This should be about 4-5 minutes. Crawfish Etouffee | Classic New Orleans Recipe. We especially love this salt because it helps to enhance the flavor without making it salty. There are a few ways to thicken crawfish etouffee. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. It boasts the "holy trinity", garlic, thyme, bay leaf, tomatoes, Creole seasoning, and cayenne pepper puree. Pappadeauxs is primarily located in the Southeastern United States, so if you dont have the good fortune to try their crawfish etouffee in person, with a little bit of patience and simple technique, you can easily make it at home! Sprinkle flour over veggie mixture and stir. After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Simmer for 5-10 minutes. Source: https://www.louisianacookin.com/crawfish-etouffee/ Category: Recipes By al November 4, 2020 Leave a comment Author: al https://crawfish.com/newbuild Two sprigs of fresh thyme are the same as 1 teaspoon of dried thyme. To do this, use a slotted spoon to remove the crawfish tails and set them aside. Add some of the stock and continuing stirring until it begins to thicken. Stir and cook for 5 minutes to soften. Another option is to use chicken stock. Etouffee from the freezer is best eaten within a 3-month time span but can be frozen for up to 6 months. Add the crawfish (or shrimp) and green onions and cook for 5 minutes, stirring occasionally. Add the flour, stirring constantly for about 3-5 minutes. While dark roux has a richer, more robust flavor than light roux, it does not thicken sauces as well as light roux. Serve immediately with green onion rice (or plain white rice) and a sprinkle of green onions on top. Add the onions, peppers, minced, garlic and celery to the saute pan. Here in the south, when we need comfort, the first thing we do is grab a cast iron pot and start cooking up a pot of Crawfish Etouffee or Gumbo. Subscribe to our weekly newsletter and never miss a post. Once the crawfish and vegetables are thoroughly mixed, Increase the heat to medium and bring to a simmer, but, While the etouffe is simmering, prepare the rice in a separate pot or with a, Once youve reached the desired consistency (, What to serve with Pappadeaux Crawfish Etouffee, How to reheat Pappadeaux Crawfish Etouffee, How to reheat Pappadeux Crawfish Etouffee on the stove, How to reheat Pappadeux Crawfish Etouffee in the microwave, How to store Pappadeaux Crawfish Etouffee. Louisiana is a leading rice producer in the world. Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. green onions, sliced (reserve some for garnish), chicken bouillon cubes (only if using water instead of stock), Louisiana crawfish tails and fat (do not use Chinese). What is a Touffe sauce? Slowly stir in the stock or broth until fully incorporated. Add vegatables and garlic. Shellfish is served with a thick and velvety Gravy flavored with traditional Cajun or Creole seasonings. Bring to a simmer and cook, stirring occasionally, for 10 to 12 minutes, until thick enough to coat the back of a spoon. We'll start with butter and the Cajun holy trinity -- onions, celery, and green bell pepper. While Pappadeaux crawfish etouffee is undeniably delicious as is, there are no hard and fast requirements that will make or break the dish. To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Add butter, tomato paste and broth; mix well. Shrimp and crawfish are often mistaken as one and the same, and for good reason. Cover the pot and allow the touffe to simmer for 45 minutes, stirring every 15 minutes. Create Delicious Homemade Kulchas In No Time With This Easy Recipe. Exploring The Factors And Implications For Food And Beverage Production. In a stock pot, melt butter over medium heat. In addition to thicken sauces, he can also add new flavors without changing them. It is a normal site to see crawfish nets sunk into standing water, (with a little raw chicken to use as bait). "I took some of the recommendations from the comment section and made this wonderful dish," according to one Allrecipes community member. Simmer uncovered for 6-8 minutes. Im Kelly Anthony a baker, home chef, and mom with a passion for food and an adoration for entertaining. Add garlic, and saute for 3 minutes. 1: First, melt your butter in a heavy pan or dutch oven. Spoon crawfish touffe in a bowl a top with warm cooked rice. Stir in chicken broth and half-and-half. Then, add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce to the skillet and continue cooking for 5 minutes. Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Bay leaf: This aromatic leaf is used whole and adds subtle flavor. Ingredients Deselect All 6 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 1/2 cups fish or shrimp stock 1 cup peeled, seeded and diced tomatoes 1 1/2 teaspoons salt 1/2 teaspoon crushed. Crawfish tail meat should be added to the cayenne mixture to make it work. Serve over rice. 1 Tbsp sweet basil. Depending on the thickness you want, mix 1 to 4 tablespoons flour with 1 cup hot liquid, either broth or water. Add the flour to the butter side, and stir together to make a roux. Stir in garlic and cook until fragrant, about 1 minute. We work on making changes, adjustments, and if necessary, arent afraid to change our lifestyles a complete 180. Bring the mixture to a boil, reduce the heat to low, and simmer until the sauce thickens. Required fields are marked *. Crawfish etouffee is a delicious Louisiana dish that is perfect for any occasion. With a simple, step-by-step process for making perfect Etouffee at home, this no-fuss recipe comes together quickly, tastes authentically amazing, and you'll find the intimidation factor behind making a roux completely gone. Cajun etouffee, on the other hand, is more spicy, with more peppers and ground spices than the Creole version, which is more delicate. Stir in the flour making sure there are no lumps to begin the roux. 1 Heat the butter and oil in large Dutch oven over medium-low heat. Stir in the tomato paste and bring to a simmer. Posted on Published: May 9, 2022- Last updated: March 1, 2023, About Us | Meet The Team | Contact Us | Site Map | Editorial Policy | Privacy Policy | Terms & Conditions | Disclaimer. Add tomato paste and chicken broth, and stir. In contrast to the traditional French etouffee, which uses butter and flour, the Cajun etouffee employs oil, lard, or other animal fats in its roux. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. Add the crawfish tails and simmer 5 minutes more. Meanwhile, melt the butter in a large skillet. Stir in sherry, and cook until reduced by half, about 3 minutes. The term refers to a Cajun or Creole method in which protein such as shrimp are cooked in a thick, flavorful sauce. 1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein. To serve Crawfish Etouffee, ladle a cup or so into a bowl and top it with steamed white rice. We have narrowed our own choice down to two Louisiana Hot Sauce, with Tobasco being a close second place! If you cannot find Louisiana crawfish, your second best bet is with the United States as the country of origin. Time to eat! The Perfect Brown Etouffee The simmer allows the Etoufee to thicken up and gives all of those flavors time to marry. Cook on medium heat, stirring continuously (do this to avoid burning the roux), for about 10-12 minutes or until you have the desired color. Seafood stock adds to the richness of the etouffee. Crawfish Etouffee Ingredients: Vegetable Oil cup Flour 2 medium Onions, chopped 3 ribs Celery, chopped 5 cloves Garlic, finely minced 2 Bell peppers, chopped cup Butter 1 T. Tomato paste 16 oz. Allow the roux to develop, stirring frequently for about 9-10 minutes. Dried and fresh thyme can be used in this recipe, simply adjust the amount. Not only does the garlic make the flavorful etouffee even more flavorful, but its also the perfect vehicle for mopping up any lingering sauce. If you are questioning ordering it, I promise. Around here, folks love a heavy rain. A classic dish that is a must-serve for any Louisiana feast is this Red Beans and Rice recipe. No votes so far! The other spices are pantry staples. Cook for about 10 minutes, or until the mixture has thickened. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Your daily values may be higher or lower depending on your calorie needs. The gumbo is richer and more flavorful, and it is made with a dark roux. Add Cream Soup and Seafood Base. This dish can be spicy, but most of the time, it's mild enough for even small children to enjoy. Simmer until the meat is heated through, about 6-8 minutes. Stir in the crawfish tail meat, and then the cream and lemon juice. You can use it to sop up the flavorful gravy! Add the celery, pepper and onions; stir until coated. I like to lay the bag flat on a sheet pan (or something of the sort) to make the thawing process go by much faster later on down the road. A slurry is an uncooked mixture of flour and liquid, incorporated at the end of the cooking. The most commonly used flour is the most versatile and can be used to thicken sauces quickly and easily. This traditional New Orleans recipe was handed down by my mother. Spoon crawfish touffe in a bowl a top with warm cooked rice. Teaching her how to cook her first crawfish etouffee and she did an amazing job Add the remaining seasoning and diced tomatoes, and simmer 6-8 minutes, until slightly thickened. Powered by WordPress. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Step 1 In a Dutch oven, heat butter until it's bubbling hot. https://www.louisianacookin.com/crawfish-etouffee/, 2 tablespoons extra-concentrated tomato paste, 4 cups white rice, cooked according to package directions. 2023 Acadia Crawfish. How to Make Crawfish Etouffee Make the Base Start with the Roux - In a large Dutch oven or heavy-bottomed saucepan, stir the melted butter, oil, and flour until smooth. You can store your leftover crawfish touffe in an airtight container in the refrigerator for up to three days. Stir in the crawfish tails and continue to simmer the etouffee for 3-5 minutes. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. It's prepared with meaty crawfish tails smothered in a thick and flavorful gravy made from a traditional roux. Copyright 2023 MyConsciousEating.comAs an Amazon Associate we earn from qualifying purchases. In general, you will need about 1/4 cup of flour for every pound of crawfish that you are using. When the veggies are soft, pour in the reserved crawfish fat and the stock and bring to a boil before lowering the heat. Now, it's time for a simmer to take place. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Are you ready? If you find that the etouffee is too thick, you can always add more flour until it reaches the desired consistency. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. And dont forget dessert think Chocolate Sheet Cake! Chef Belton makes a delicious Crawfish Etouffee with Supreme Jasmine Rice. Bring to a boil, reduce heat to low and simmer for 30 minutes. You can also dissolve lobster or chicken base or bouillon in water to make your own. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. When ready to serve, add crawfish tails to the sauce and bring to a low boil. 1 pound crawfish tails 6 green onions, chopped salt and pepper to taste 1 tablespoons Cajun seasoning, or to taste Directions Combine rice and 6 cups water in a saucepan. Step 2. Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. To the taste, combine the seasonings with hot sauce and salt. If you're not a beer person, you could also serve it with a cold glass of white wine. When substituting cornstarch for flour, cut the amount by half. Serve with white rice and French bread. Once boiling, reduce the heat to a simmer. This results in a dish that is very moist and flavorful.