Da Huz's Note:
Taken from "The Essential Rice Cookbook." Easy to prepare and very tasty. Can also be adapted to use shrimp, scallops, squid, alligator, catfish, tilapia, chicken, pork, rattlesnake... any mild-flavored meat.
My Private Note
Units: US | Metric
- 1Cook rice according to directions on packaging.
- 2Chop onion.
- 3Chop peppers, chilli, and celery. Keep or remove seeds as desired.
- 4Chop green onions.
- 5Chop meat.
- 6Make roux by putting vegetable oil in a large, heavy saucepan, then adding flour and whisking to mix. On low heat, stirring frequently, cook until roux thickens and becomes a rich mahogany color. Remove from heat and set aside.
- 7Meanwhile, bring stock to a boil in a separate saucepan.
- 8Once you are done with the roux, melt butter in a frying pan and add onions. Cook until they become translucent. Then add peppers, chilli, and celery. Cook about 5 minutes. Then Cajun spices, celery salt, and dried basil.
- 9While veggies are cooking, whisk boiling stock into roux, return to heat, and simmer about 5 minutes. Stir frequently.
- 10Add cooked veggies to roux and simmer another 15 minutes.
- 11Add meat and cook another few minutes. Serve over rice.
- 12Note: seafood tends to cook quickly. Pork or chicken will probably require pre-cooking. Use your judgment.
Nutritional Facts for Crawfish Etouffee
Serving Size: 1 (497 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 767.2
- Calories from Fat 348
- Total Fat 38.7 g
- Saturated Fat 9.5 g
- Cholesterol 145.2 mg
- Sodium 331.6 mg
- Total Carbohydrate 76.7 g
- Dietary Fiber 4.5 g
- Sugars 4.2 g
- Protein 27.2 g
The following items or measurements are not included: