crawfish etouffee
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Lived in Louisiana for quite a long time... Being the cook and inquisitive person I am, I watched and learned a lot when it comes to cajun cooking... Here is one of those dishes...
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★★★★★
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Ingredients For crawfish etouffee
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1 1/2 cbutter, divided
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1/3 cflour
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sweet onion, chopped
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bell pepper, chopped
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celery, chopped
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parsley, fresh
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black pepper
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garlic powder
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3 Tbspchicken bouillon
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1 qtchicken stock
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2 lbcrawfish tails
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paprika
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cayenne pepper
How To Make crawfish etouffee
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1Most of the ingredients in this dish are done in quantities to taste... So use as much as you want of each... First, make the roux with 1/2 cup of butter and 1/3 cup of flour. Stir constantly over medium heat until light brown and remove from heat.
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2In another pan add 1/2 cup of butter, onion, bell pepper, celery (also known in cajun land and the holy trinity), and green onions and cook approx. 8 min or so. Add paprika, pepper, garlic and chicken bouillon. Cook for about 2 min. stirring frequently. Add 1 qt of chicken broth and bring to a boil for 5 min.
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3Add reserved roux, stirring well with a wire whip. Reduce heat to medium and continue to boil for another 3 min. Add crawfish and tops of green onions and parsley. Stir in last 1/2 cup of butter. Turn heat on low and simmer until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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