Crawfish Etouffee I PDF Print E-mail
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Wednesday, 22 June 2011 23:42

1 stick unsalted butter 1 finely chopped large onion ½ cup finely chopped celery 1 finely chopped medium bell pepper 4 cloves garlic, mashed then minced 1 pound crawfish tails, peeled 1 tsp salt 1 tsp black pepper ½ tsp white...

 

  • 1 stick unsalted butter
  • 1 finely chopped large onion
  • ½ cup finely chopped celery
  • 1 finely chopped medium bell pepper
  • 4 cloves garlic, mashed then minced
  • 1 pound crawfish tails, peeled
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp white pepper
  • 1 tsp Tabasco sauce
  • 1 tsp onion powder
  • 2 TBS all purpose flour
  • ½ to 1 cup of seafood or chicken stock
  • 2/3 cup sliced green onions
  • ¼ cup chopped parsley
  1. Into a large skillet melt butter over medium heat; add onions, celery, bell pepper, and garlic and sauté until onions are wilted; about 5 minutes, stirring constantly
  2. Add crawfish and season with salt and next 4 ingredients; blend well and continue cooking for 3 minutes
  3. Add flour and blend in well, stirring constantly to prevent flour from sticking
  4. When flour is blended, continue cooking for additional 4 minutes, slowing adding the stock until the sauce consistency is of a thick gravy; reserve unused stock
  5. Continue cooking about 20 minutes, stirring often to prevent sticking
  6. About 3 minutes before serving add green onions and parsley, stir in well and adjust liquid if necessary using reserved stock
  7. Serve over hot steamed rice

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:49