crawfish etouffee
(1 rating)
Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!
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(1 rating)
yield
6 -8
Ingredients For crawfish etouffee
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1/2 c(1stick) unsalted butter
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1/2all-purpose flour
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1/4 cpeanut oil
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4 lgonions, finely chopped
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4celery ribs, finely chopped
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1 lggreen pepper, finely chopped
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4 Tbspchopped fresh garlic
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2bay leaves
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6fresh thyme sprigs or 1/2 tsp dried
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3 Tbspworcestershire sauce
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1/4 tspcayenne pepper
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4 cchicken stock
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3 lbcrawfish tails, drained and juice reserved
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2 cheavy whipping cream
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salt and black pepper to taste
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a couple of dashes of tabasco
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white rice, cooked
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6green onions, chopped
How To Make crawfish etouffee
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1Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
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2Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
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3Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
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4Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
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5Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
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6Garnish with chopped green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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