Crawfish Etouffee - Louisiana's Best
Many people think that New Orleans food is spicy hot, but that's not true. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. Real New Orleans cooks season their dishes with the Holy Trinity, (onion, celery, bell pepper), with or without da Pope, (garlic), a dash of heat when needed, and lots of love.
- 1 stick
- 2 large
- onions, diced
- 2 stalk(s)
- celery, chopped fine
- 2 Tbsp
- garlic, minced
- 1 1/2 bunch
- green onions, sliced (reserve some for garnish)
- bell pepper, diced
- 5 Tbsp
- all purpose flour
- 2 c
- shrimp or chicken stock, or water
- chicken bouillon cubes (only if using water instead of stock)
- 1 lb
- louisiana crawfish tails and fat (do not use chinese)
- 1/2 bunch
- parsley, chopped
- 1/2 tsp
- cayenne pepper
- salt & black pepper to taste
- tobasco or la hot sauce (optional)
How to Make Crawfish Etouffee - Louisiana's Best
- 3If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
- 5*Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope.
Recipe can be doubled
I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added.
1 can diced tomatoes
1 lg can tomato sauce
1 Tbsp sweet basil