Thursday, February 26, 2009

Crawfish Etouffee

So in the 'more things I've never made' category. I also made Crawfish Etouffee for our Mardi Gras feast.

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I have to say... while this was cooking, the house smelled AMAZING! If you've never cooked crawfish... I highly recommend it! YUM!

This is compiled from a bunch of recipes I browsed through online.

Crawfish Etouffee
1 lb crawfish tail meat
1/4 C butter
1/4 C flour
1 1/3 C onion, diced
1 1/3 C celery, diced
1 1/3 C bell pepper, diced
5 cloves garlic, minced
1 C diced tomatoes
1 heaping TBLS Cajun seasoning
2 - 4 cups shicken stock (chicken stock that has had shrimp shells simmered in it)
Tabasco, a few good shakes
salt & pepper
Hot cooked white rice

Saute onion, celery, and peppers in a little oil.
In a separate pot, melt butter on medium heat.
Make a roux by gradually stirring in flour.
Don't walk away.
Continue stirring and cooking until flour mixture is peanut butter colored.
Add sauteed veggies to roux and mix thoroughly.
Add tomatoes, Cajun seasoning, shicken stock, Tabasco and salt & pepper to taste.
Simmer 15 - 30 minutes.
Serve over hot cooked rice.

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First, if you don't have shricken stock, see yesterday's Jambalaya post for how to make it.

Saute the onions, celery, peppers and garlic in a little oil or butter.
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Meanwhile, in a separate pot, it's time to make the roux. I'm pretty new at making roux and I get positively giddy as it gets darker and yummier!

Melt the butter over medium heat.
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Slowly stir in the flour.
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Keep stirring.
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And stirring.
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Until you get a caramel/peanut butter color.
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Add the sauteed veggies to the roux and mix thoroughly.
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Add tomatoes.
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Add Cajun seasoning & Tabasco.
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Now add the stock.
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Add the crawfish.
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I've never had etouffee. I think I would have liked mine to be thicker. So although I added 4 cups of shricken stock. I think next time, I'll start with 2 and see how it looks after I add the crawfish. 4 cups made this kind of stewy... maybe it's supposed to be like that. I have no idea. But I'd like it to be a little more chili-like in consistency.

Isn't that pretty? I wish you could smell it!! It smelled SO good!!
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Cover that and cook for 15 - 30 minutes.
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Serve over hot cooked rice!
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I will definitely be seeking out more crawfish recipes. This was GREAT!!!

12 comments:

Joelen said...

I love the color of your roux - looks awesome!

Bob said...

I've never been a big fan of shellfish, but the concept looks good! :)

Culinary Alchemist said...

Jumpin Crawfish! I totally NEED to have some of this.. Like Immediately!!!! I just need to find Crawfish meat somewhere... Hmmmmm .... Must make this..

Peter M said...

I am going to have to splurge on a some crawdaddies...I love swamp bug! lol

Natashya said...

Ooh! That looks good! I have never had etouffee before. Sounds tasty.

Maria said...

Looks good!! Thanks for finding me on Twitter:)

Donna-FFW said...

This looks awesome, Spryte. Ive never made it before. Ican almost smell it by the pictures!

Mom on the Run said...

My husband wanted me to make this yesterday as well. I wish I would have had time as this is a childhood of his.

Great looking dish :)

Danielle said...

if I could eat fish...I would soooo try this!! I'm way jealous

Tangled Noodle said...

Again, it's been a long time since I've had either etouffee or crawfish! You're bringing back memories of when we lived in the South (NC and GA).

Spryte said...

Thanks Joelen!

Bob... I LOVE shellfish!

Shane... I'm sure you can find some!

Peter... you'll be glad you did!

Natashya - It's really good... you should try it!!

Maria, Donna & Mom on the Run... Thanks!!

Danielle... I'd be sad if I couldn't eat shellfish!

Tangled Noodle... time to make some!

Cris said...
This comment has been removed by a blog administrator.