Recipe

Crayfish Etouffee Recipe

Add Step-by-Step Photos	Ashleythm / All my dishes 1 year, 5 months ago Yummy yummy in my tummy with a side of rice... Prep:10m Cook:45m Servings:2	Ashleythm
	savory simple creole cajun

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Ingredients

2 fl. oz. butter

2 oz flour

8oz. onions, chopped

4 oz. celery, chopped

4 oz. green bell pepper, chopped

1/2 teaspoons cayenne pepper

1 bay leaf

2 teaspoons mined garlic

8 fl. oz. stock (shellfish, fish, chicken, use what you can get)

8 oz crayfish tail meat

S&P

Directions

Toast the flour in a cast iron pan, over low heat. Keep the heat low, and keep the flour moving. This isn't something that can be left alone, the flour can burn quickly. Your looking for a med. brown - darkish brown color.

In a large sauce pan, melt the butter over med high heat. Add in the toasted flour, and create a roux. Cook the roux until the flour smell is cooked out, and you have more of a nutty smell.

Add the onions, celery, and green bell pepper and cook over a low heat until the vegetables are tender.

Add the cayenne, bay leaf, and garlic. Cook for one to two minutes.

Whisk in the stock, bring to a simmer, and reduce to nape consistency.

Add the crayfish and season with kosher salt and black pepper

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Comments

trigger 1 year, 5 months ago said:
While reading the instructions for this Crayfish Etouffee Recipe, I thought it was being presented by a World Famous Chef, well done.
High 5
Michael

greenlord 10 months, 3 weeks ago said:
Yummy, Yummy Yummy !! To bad we don't have crawfish easily down here in canada :(.

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