Crawfish Etouffee
From hot_it_up 14 years ago
- 20 minutes to make
- Serves 46
I cant call myself a Cajun cook without posting a Etouffee.
Ingredients
- 1 lb crawfish tails, cooked, seasoned shopping list
- 1/4 cup butter shopping list
- 2 Tbsp flour shopping list
- 1 medium onion diced shopping list
- 1 bell pepper diced shopping list
- 2 stalks celery ribbed and diced shopping list
- 2 garlic cloves, minced shopping list
- 2 Tbsp parsley, minced shopping list
- 1/2 cup white wine shopping list
- 1 cup heavy cream shopping list
- salt & pepper, to taste shopping list
- cayenne pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 5
- lameerd Nowhere, Us
- foodfight Atlanta, GA
- linebb956 La Feria, TX
- quaziefly ALL POINTS
- fishtrippin Estelline, SD
- mjcmcook Beach City, CA
- hot_it_up Columbiana, AL
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The Rating
Reviewed by 4 people-
~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-Ho...more
mjcmcook
in Beach City loved it
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Those Crawfish are hard to get here also... Will use shrimp... They are bringing the fresh gulf ones in now...
Great recipe.. High 5
linebb956
in La Feria loved it
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