logo
Previous Thread
Next Thread
Print Thread
Joined: May 2009
Posts: 796
Gecko
OP Offline
Gecko
Joined: May 2009
Posts: 796
I LOVE CRAWFISH!! If you are a crawfish lover, then you got to try this wonderful recipe!


~~Etouffee~~

Prep Time: :15
Cook Time: :20
Ingredients:

* 1 pound fresh or frozen, peeled, cooked crawfish tails
* 1/4 cup all-purpose flour
* 1/4 cup cooking oil, butter, or margarine
* 2 medium onions, finely chopped (1 cup)
* 1 cup finely chopped celery
* 1/2 cup finely chopped green sweet pepper
* 3 cloves garlic, minced
* 1 Tablespoon butter or margarine
* 3/4 cup water
* 1/2 cup sliced green onion
* 1/4 cup snipped fresh parsley
* 1/2 to 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon ground red pepper (cayenne)
* 1/4 teaspoon ground black pepper
* Hot cooked rice
* Fresh parsley (optional)

Preparation:
Thaw crawfish tails, if frozen.

In a 3-quart heavy saucepan stir together flour and 1/4 cup oil, butter, or margarine until smooth. Cook over medium-high heat for 3 minutes, stirring constantly. Reduce heat to medium. Cook and stir for 5 to 8 minutes more or until a reddish brown roux is formed. Add onion, celery, sweet pepper, and garlic to saucepan. Cook and stir for 5 minutes.

Add 1 tablespoon butter or margarine; stir until melted. Stir in water, green onions, parsley, salt, ground red pepper, and black pepper. Bring to boiling. Add crawfish. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through. Serve with hot cooked rice. Garnish with parsley, if desired.

Yield: 4 servings- if teenagers in house- double recipe.

Make-Ahead Tip: Prepare roux; cool. Transfer to jar; cover and chill up to 3 days. Transfer to saucepan; heat until melted. Continue recipe as directed.


Proud Pagan
Sponsored Post Advertisement
Joined: Dec 2006
Posts: 62
Amoeba
Offline
Amoeba
Joined: Dec 2006
Posts: 62
Just reading this made my mouth water. I love etouffee. I worked at a Cajun restaurant for a year and I never tired of the etouffee or boulettes.

At first glance this appears to be a complex recipe, but on reading it again, it doesn't look too difficult. I think I have everything on hand except the crawfish, so I may have to head to the store for the crawfish and give it a try.


Angie Fathera
Cosmetics
Joined: May 2009
Posts: 796
Gecko
OP Offline
Gecko
Joined: May 2009
Posts: 796
Let me know how it comes out if you deicde t make it.

It's hard to find crawfish around here these days so i\I don't get to enjoy it too much anymore.

Last edited by Dragoncharmer; 11/02/09 11:34 PM.

Proud Pagan

Link Copied to Clipboard
Brand New Posts
Bandana Essentials
by Cheryl - Sewing Editor - 05/29/24 05:34 PM
2024 - on this day in the past ...
by Mona - Astronomy - 05/29/24 05:24 PM
Psalm for the day
by Angie - 05/27/24 08:37 PM
Inspiration Quote
by Angie - 05/27/24 08:26 PM
Outside the Box Sewing
by Cheryl - Sewing Editor - 05/25/24 12:37 PM
Fabric Flowers for Spring
by Cheryl - Sewing Editor - 05/15/24 10:40 PM
Review - Animated Illustrations by Jamie Bartlett
by Digital Art and Animation - 05/14/24 02:52 PM
Review - Adobe Animate Essential Training
by Digital Art and Animation - 05/12/24 05:15 PM
Learn EVERYTHING about Creating Repeat Patterns
by Digital Art and Animation - 05/12/24 05:04 PM
Sewing Sheer Fabrics
by Cheryl - Sewing Editor - 05/08/24 01:27 PM
Sponsor
Safety
We take forum safety very seriously here at BellaOnline. Please be sure to read through our Forum Guidelines. Let us know if you have any questions or comments!
Privacy
This forum uses cookies to ensure smooth navigation from page to page of a thread. If you choose to register and provide your email, that email is solely used to get your password to you and updates on any topics you choose to watch. Nothing else. Ask with any questions!


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2022 Minerva WebWorks LLC. All rights reserved.


Powered by UBB.threads™ PHP Forum Software 7.7.5