As a note, shrimp can be substituted for the crawfish. (But, crawfish are very good--they taste similar to shrimp, only a little sweeter.)
1 lbcrawfish, frozen, cleaned and deveined
1 largeonion, chopped fine
1 clovegarlic, crushed/mashed
1 largegreen bell pepper, chopped fine
3/4 stickbutter (or margarine)
·salt and pepper, to taste
2 tspkitchen bouquet
How to Make Crawfish Etouffe
- Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
- Place 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.)
- When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
- Simmer 10 minutes so flavors can blend.
- Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!