crawfish etouffee
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!
prep time
cook time
method
---
yield
6-8 serving(s)
Ingredients
- 1/2 cup (1stick) unsalted butter
- 1/2 - all-purpose flour
- 1/4 cup peanut oil
- 4 large onions, finely chopped
- 4 - celery ribs, finely chopped
- 1 large green pepper, finely chopped
- 4 tablespoons chopped fresh garlic
- 2 - bay leaves
- 6 - fresh thyme sprigs or 1/2 tsp dried
- 3 tablespoons worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 4 cups chicken stock
- 3 pounds crawfish tails, drained and juice reserved
- 2 cups heavy whipping cream
- - salt and black pepper to taste
- - a couple of dashes of tabasco
- - white rice, cooked
- 6 - green onions, chopped
How To Make crawfish etouffee
-
Step 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.
-
Step 2Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
-
Step 3Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
-
Step 4Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
-
Step 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)
-
Step 6Garnish with chopped green onions.
- 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes