FREE RECIPE PREVIEW
Ingredients — preview
- 1 pounds peeled crawfish tails
- 1/2 stick butter 4 tablespoons
- 1 cup chopped onions
- 3/4 cup chopped green bell peppers
- 1/4 cup chopped celery
- 3 tablespoons cajun seasoning recipe is below (add more if needed)
- 3 tablespoons flour
- 2 cups chicken stock
- t.t. Salt and cayenne pepper to taste
- 3 tablespoons chopped green onions
Preparation — preview
- 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.
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Technique notes for a smoother étouffée
- Watch the roux continuously. Stir across the bottom and corners so flour colors evenly rather than scorching in isolated spots.
- Add stock gradually. Whisking in stages helps the roux disperse smoothly.
- Use consistency as the guide. The sauce should coat the ingredients and rice without becoming pasty. Simmer to reduce if thin; loosen gradually with reserved stock if too thick.
- Add delicate seafood near the end. Follow the existing directions and stop cooking when the seafood is done rather than extending the simmer unnecessarily.
- Taste after reduction. Stock, Worcestershire and simmering all concentrate seasoning.
Review how to make roux, the white rice method and shrimp stock before starting. For sauce consistency and thickening context, use Basic Sauces for Beginners.