Well tonight's dinner featured the ghost pepper that my co-worker, David, had grown and given me. This is my first venture with ghost pepper so I had no idea what to expect or how much to use. Conveniently I was planning to make crawfish etouffee with the crawfish that my Mom had given me. I was very excited to get to cooking when I got home.
I quickly chopped up some onion, garlic, celery, green bell pepper, parsley, and mushrooms. Now came the exciting part...the ghost pepper. Since I did not have any gloves, I used a fork to handle the pepper. I chopped that up extra fine.
I sauteed everything and poured in my homemade chicken stock that I mixed with some cornstarch and tomato sauce. Added some bay leaves and oregano and tossed in the crawfish. Reduced the heat and just let it simmer so all the flavors can come together.
For the rice, I did not want just plain ole white rice. I had used chicken stock and some tomato sauce to add flavor to the rice.
CAUTION: Make sure you have good ventilation because Crystal and Kenny started choking from just the smell of the ghost pepper as I was cooking it.
I used one whole ghost pepper and it was the perfect amount of heat. It was spicy as you are eating it, but it is not unbearable. Kenny could not stop eating it. He kept drinking water in between bites! The overall dish was very good. It was definitely an explosion of flavors.
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