how to make crawfish andouille sausage Étouffée
One of the best things about visiting New Orleans is that when you come here, you get to have food that you couldn’t have anywhere else in the country and learn how to cook it. And even if you can find these dishes in your hometown, it will never taste as good as it does when prepared in New Orleans by a New Orleanian. Crawfish Étouffée is one of the best examples of this theory. The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish.
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
4 to 6
Ingredients
- 3 cups crawfish, live, boiled in spices then peeled
- 1/4 pound andouille sausage
- 1 small sweet onion
- 1/2 small red bell pepper
- 2 tablespoons celery leaves
- 1 bunch green onions tops, choped
- 4 cloves garlic, minced not crushed
- 1 - roma tomatoes
- 2 cups water
- 2 - bay leaves
- 1 teaspoon basil, dried or fresh
- 4 sprigs parsley, chooped
- 3 to 4 dashes franks hot peper sauce
- 2 teaspoons black pepper
- 4 tablespoons olive oil, extra virgin
- - salt to taste
- ROUX
- 1/2 cup ap flour
- 1/2 cup vegetable oil
- 1/2 stick butter
How To Make how to make crawfish andouille sausage Étouffée
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Step 1Get all your thing together great if you Sous Chef to help you -
Step 2Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the “holy trinity” (or simply “trinity") of Cajun/Creole Vegs.
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Step 3Making the flour Roux start with a light you will want a cast iron pan
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Step 4Keep string the flour Roux to light brown after 10 min
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Step 5Keep string the flour Roux to brown and other 10 to 15 min
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Step 6Keep string the flour Roux to dark brown after 15 to 20 min
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Step 7peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
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Step 8Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
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Step 9Server over rice and enjoy.
- 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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