Crawfish Etouffee
Ingredients
- 1pounds peeled crawfish tails
- 1/2stick butter4 tablespoons
- 1cup chopped onions
- 3/4cup chopped green bell peppers
- 1/4cup chopped celery
- 3tablespoons cajun seasoningrecipe is below (add more if needed)
- 3tablespoons flour
- 2cups chicken stock
- t.t. Salt and cayenne pepperto taste
- 3 tablespoons chopped green onions
- 2tablespoons chopped fresh parsley
Cajun Seasoning
- 1cup sweet paprika
- 3tablespoons salt
- 1tablespoon black pepper
- 1tablespoon onion powder
- 1tablespoon garlic powder
- 1tablespoon dried thyme
- 2tablespoons sugar
- 2teaspoons dried oregano
- 1teaspoon cayenne pepper
Yield:
Instructions
Etouffee
- Preparation
- Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft about, 8 to 10 minutes. Add 3 tablespoons of the Cajun seasoning and stir into vegetables and cook 1 minute, toasting the spices. Add flour and cook another minute. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes. (if the crawfish is cooked, wait until the end to add the crawfish).
- Add the chicken stock and bring to a boil. then simmer for 10 minutes. until is has thickened.
- If the mixture is too thick add a bit more chicken stock. If it is too thin make a cornstarch slurry to get it to the right consistency. Important: You may need to adjust the Etouffee with Cajun seasoning and salt.
- Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Cajun Seasoning
- You will not need all of the seasoning. reserve any cajun seasoning for later use.
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