Joe's Coon/Ass Crawfish Etouffee

Submitted by Chef Teer

"Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Yields: 1 Pot
• Serves: 6-8

ingredients

• 2 lbs crawfish tails
• 1⁄4 lb butter
• 1 cup minced onion
• 1⁄2 cup minced bell pepper
• 1⁄2 cup minced garlic
• 2 tablespoons crawfish fat
• 2 cups cold water
• 1 tablespoon cornstarch
• 1⁄4 cup chopped green onion
• 1⁄4 cup chopped parsley
• creole seasoning, blend to taste (careful not to much tony's is salty)
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 bay leaf

directions

1. Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
2. Or make your own roux from flour and water.
3. Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
4. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
5. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
8. Add the green onions and parsley, and cook an additional 5 minutes.
9. Serve over your favorite hot long grain rice.