As a note, shrimp can be substituted for the crawfish. (But, crawfish are very good--they taste similar to shrimp, only a little sweeter.)
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- 1 lb
- crawfish, frozen, cleaned and deveined
- 1 large
- onion, chopped fine
- 1 clove
- garlic, crushed/mashed
- 1 large
- green bell pepper, chopped fine
- 3/4 stick
- butter (or margarine)
- 3 Tbsp
- salt and pepper, to taste
- 3/4 c
- 2 tsp
- kitchen bouquet
1Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
2Place frozen "block" of crawfish in pot. Reduce heat to medium high. Add onions, garlic, bell peppers, salt, pepper, margarine, and flour. (As this is cooking, use a large spoon to help separate the crawfish as the heat thaws and breaks up the block of crawfish.) CONSTANTLY stir (gently--do not cut into crawfish)and scrape bottom of pot until mixture browns. (Mixture should not be as dark as a roux (which is chocolate brown) but almost like browning chicken.)
3When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
4Simmer 10 minutes so flavors can blend.
5Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!