Crawfish Etouffee

Submitted by Thea

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

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 4

ingredients

• 118.29 ml unsalted butter
• 1 large onion, chopped
• 118.29 ml finely chopped celery
• 236.59 ml chopped green bell pepper
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 907.18 g peeled crawfish tails
• 4.92 ml salt
• 4.92 ml ground black pepper
• 14.79 ml cajun seasoning or 14.79 ml creole seasoning
• 4.92 ml thyme
• 4.92 ml onion powder
• 2.46 ml white pepper
• hot sauce
• 44.37 ml flour
• 354.88 ml fish stock (use chicken stock if fish stock is not available.)
• 236.59 ml finely chopped green onion
• 236.59 ml 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

[mmikekid]

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.