Recipe
Crawfish Etouffee Recipe
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Hot_it_up / All my dishes 3 months, 1 week ago
I cant call myself a Cajun cook without posting a Etouffee.
Prep:20m Cook:20m Servings:46
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 Hot_it_up |
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Fans
Ingredients
- 1 lb Crawfish tails, cooked, seasoned
- 1/4 cup Butter
- 2 Tbsp Flour
- 1 medium onion diced
- 1 bell pepper diced
- 2 stalks celery ribbed and diced
- 2 Garlic cloves, minced
- 2 Tbsp Parsley, minced
- 1/2 cup White Wine
- 1 cup Heavy Cream
- Salt & Pepper, to taste
- Cayenne pepper to taste
Directions
- Melt butter and add flour, stirring until lightly brown. Add onion, bell pepper ,celery,garlic, parsely and green onion, cooking until clear. Add crawfish and cook on low heat about 10 minutes. Add white wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil or it will curdle. Add seasoning with extra Cayenne for heat and red color. Serve over toast points for appetizers, or over steamed rice for a main dish. Since Etouffee is Cajun for smother, You could smother a flip flop with this stuff and it would taste good.
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debbie919 3 months, 1 week ago said:
Amen! ....great post, thanks so much! ^5
Deb
mjcmcook 3 months, 1 week ago said:
~HELLO~
This is the 'Classic' Etouffee
"5"FORK!!!!! Recipe!
Since the only way that I can obtain
Crawfish is shipped in 'dry ice' to
California where I now live...I will be
substituting 'Shrimp' in this
'time-Honored' recipe~ However, I can
still 'taste' the 'Crawfish' I used to buy
when I was fortunate enough to
live in New Orleans~
Thank-you for sharing~
~*~mj~*~
linebb956 3 months ago said:
Those Crawfish are hard to get here also... Will use shrimp... They are bringing the fresh gulf ones in now...
Great recipe.. High 5
keni 2 months, 1 week ago said:
I cook with a lot of crawfish....usually, I will use it in place of recipes askin' for crab meat, since we can't get fresh crab, here. Another classic. Sounds perfect.