Crawfish Etouffee
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
The French word etouffee means to stew, smother or braise. This technique is found in dishes using shrimp, crab, meat or game. Though more Creole in origin, etouffees are found throughout Louisiana.
Ingredients:
2 pounds crawfish tails, cleaned
1/4 pound butter
1/2 cup diced celery
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
1/2 cup diced tomatoes
2 table spoons minced garlic
2 bay leaves
1 cup flower
1/2 cup cup tomato sauce
2 quarts crawfish stock or water
1 once sherry
1 cup sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
2 cups steamed white rice
Louisiana Hot sauce to taste
Method:
in a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic, and bay leaves. Saute 3-5 minutes or until vegetables are wilted. whisk in flour, stirring constantly until a white roux is achieved. Blend crawfish tails and tomato sauce
into mixture, cook 5 minutes, stirring to prevent tomato sauce from scorching. Slowly add crawfish stock or water until a sauce-like consistency is achieved. Add more stock as necessary to retain consistency. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of hot sauce.
Recipe was provided by, " The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC"