You can substitute the crawfish with shrimp, crab, alligator, frog legs, gar fish or your favorite road kill.
INGREDIENTS:
1 lb peeled crawfish tails
2 tbsp crawfish fat – crawfish fat comes from the head of the crawfish if not available you can use 2 tbsp cream of celery soup with ok results.
1 stick butter or margarine
1 tbsp flour
salt, pepper, cayenne pepper to taste
1 cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
about 3 cloves garlic minced
1 bunch green onion tops chopped
1 bunch parsley chopped
have ½ cup water or stock (chicken, fish or vegetable stock) on hand in case you need to thin out your roux. I always use this as I like my Etouffee more like a gravy.
Cooked rice
DIRECTIONS:
Melt the butter in a skillet. Add the flour to make a blond roux. It will take on the color of peanut butter. Add the onion, bell pepper, celery, garlic and seasoning and stir till tender. Add the crawfish fat (or cream of celery soup) and water or stock if you like and cook about 10 minutes stirring occasionally. Add the crawfish tails, cover and let cook on low heat for 15-20 minutes giving an occasional stir. Add the green onion and parsley, check the seasoning and let cook another 10 minutes to let flavors meld.
Serve hot over rice.
The finished dish should have a little kick to it. Adjust the seasoning to your taste. Serve with a green salad, potato salad, fried green tomatoes or okra and french bread. Bon mange!
INGREDIENTS:
1 lb peeled crawfish tails
2 tbsp crawfish fat – crawfish fat comes from the head of the crawfish if not available you can use 2 tbsp cream of celery soup with ok results.
1 stick butter or margarine
1 tbsp flour
salt, pepper, cayenne pepper to taste
1 cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
about 3 cloves garlic minced
1 bunch green onion tops chopped
1 bunch parsley chopped
have ½ cup water or stock (chicken, fish or vegetable stock) on hand in case you need to thin out your roux. I always use this as I like my Etouffee more like a gravy.
Cooked rice
DIRECTIONS:
Melt the butter in a skillet. Add the flour to make a blond roux. It will take on the color of peanut butter. Add the onion, bell pepper, celery, garlic and seasoning and stir till tender. Add the crawfish fat (or cream of celery soup) and water or stock if you like and cook about 10 minutes stirring occasionally. Add the crawfish tails, cover and let cook on low heat for 15-20 minutes giving an occasional stir. Add the green onion and parsley, check the seasoning and let cook another 10 minutes to let flavors meld.
Serve hot over rice.
The finished dish should have a little kick to it. Adjust the seasoning to your taste. Serve with a green salad, potato salad, fried green tomatoes or okra and french bread. Bon mange!
