crawfish etouffe
(1 RATING)
This was my materanl grandmother's recipe, Grandma Guidry. As you probably guess, from her name, was Cajun. She was an excellent cook and I will share several of her recipes. 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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prep time
5 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound 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 tablespoons flour
- - salt and pepper, to taste
- 3/4 cup water
- 2 teaspoons kitchen bouquet
How To Make crawfish etouffe
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Step 1Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
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Step 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.)
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Step 3When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
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Step 4Simmer 10 minutes so flavors can blend.
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Step 5Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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