So in the 'more things I've never made' category. I also made Crawfish Etouffee for our Mardi Gras feast.
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.
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.
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.
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.
Slowly stir in the flour.
Until you get a caramel/peanut butter color.
Add the sauteed veggies to the roux and mix thoroughly.
Add Cajun seasoning & Tabasco.
Now add the stock.
Add the crawfish.
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!!
Cover that and cook for 15 - 30 minutes.
Serve over hot cooked rice!
I will definitely be seeking out more crawfish recipes. This was GREAT!!!
Robert May's French Bread (a historical bread from 1660)
55 minutes ago