Étouffée
My Lovely Wife came home late the other evening from a work sponsored crawfish boil. With her came a couple of pounds of crawfish - "They were going to throw it all away" she noted. Certainly this bounty could not have been thrown away, thus, I decreed that the following night's dinner would be Crawfish Étouffée. So here's the recipe I used:
Ingredients
- ¾ cup of butter (1.5 sticks of butter)
- ½ large onion, diced
- ½ cup of flour
- 2 ribs of celery
- 1 clove of garlic, crushed
- ½ large bell pepper, diced
- 3 green onions
- ½ bunch of parsley
- 3 canned tomatoes, diced
- 1-2 lbs crawfish tails
- 2-2.5 cups of crawfish stock
- 1 bay leaf
- 1 basil leaf
- Fat from the crawfish
- Creole Seasoning (i.e. Tony's)
- Tabasco
- Baking Soda
- 1 recipe of No BS Rice
Method
- Sauté onions (and a pinch of salt and a pinch of baking soda) in ¼ cup of butter (½ stick). Once fully translucent place aside with other vegetables.
- In a large skillet with a lid, over medium-low heat, use the remaining ½ cup (1 stick) of butter and the flour to make a medium to dark roux.
- Once the roux reaches the desired color add in the bell pepper, celery, and a pinch of salt; sauté 1:30-3:00, until soft.
- Add garlic, creole seasoning, bay leaf, and basil leaf; saute for 30 seconds, before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed.
- Cover and allow to simmer for 15 minutes, stirring occasionally.
- Add to the mixture, the crawfish tails, the remaining crawfish fat, a liberal shaking of the creole seasoning, and a dash or 2 of tabasco. Re-cover and simmer (stirring occasionally) for another 10-15 minutes.
- Serve with No BS Rice.
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