Crawfish Etouffee

Lazy Chef 2's Note:

Interesting recipe from real cajun recipes...posting for Zaar World Tour 5.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• ½ cup unsalted butter
• 1 large onion , chopped
• ½ cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves , minced
• 2 tomatoes , diced
• 2 lbs peeled crawfish tails
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
• 1 teaspoon thyme
• 1 teaspoon onion powder
• ½ teaspoon white pepper
• hot sauce
• 3 tablespoons flour
• 1 ½ cups fish stock (use chicken stock if fish stock is not available.)
• 1 cup finely chopped green onion
• 1 cup chopped fresh parsley
• hot cooked rice

Directions:

1. Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
2. Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
3. Recommended Sides: Perfect with a warm crusty bread and a salad.

Reviews

[Chef #650947]

This is the best I've ever had. My family requests it quite often. I wish I could find the fish stock so that I can taste the difference. Thanks so much for sharing.

[EmmyDuckie]

Very nice. This recipe actually tastes like the etouffee you might get at a little restaurant in New Orleans, which is such a comforting taste of home to me. Every ingredient adds something to the flavor, without anything being overpowered by anything else. It's perfect.