crawfish étouffée

2016-12-15

This Louisiana dish is yuummmmmmy, really good, even when made with frozen crawfish tails. The sauce with this recipe is a souped-up variation on Nantua Sauce.

INGREDIENTS

This is what you need for 4 servings:

1 ½ lb. peeled crawfish tails
5 tbsp. butter
1 tbsp. flour
Cajun trinity vegetables:
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1 green, 1 red bell pepper, chopped
3 garlic cloves, minced
2 tbsp. dried parsley
Creole seasoning
S&P

Pic1: crawfish étouffée served over rice

Directions

2016-12-15

Pic2: whisk blended crawfish into sauce
Pic3: add crawfish, simmer
Pic4: all done

Melt 1 tbsp. butter over medium heat.
Add onions, garlic, celery, bell peppers. (= Cajun Trinity)
Stir-fry over high heat for 10 minutes or until soft.
The vegetables should show some browning / scorching on the edges for extra flavor.
Puree this with a quarter of the crawfish in a food processor into a smooth paste.

Roux-based sauce:

Melt the remaining butter over medium heat.
Whisk in the flour.
Sauté 5 minutes while stirring. Some coloring is OK for this sauce. (blond roux)
Add 1 cup of water / seafood stock / milk to preference. Stir into a thick roux.
Add the pureed vegetables and if necessary some more water. (Pic2)
The sauce should be thick but easily pourable.
Simmer 5 minutes.
Add S&P, Creole seasoning to taste.
Stir in the remainder of the crawfish and dried parsley.
Simmer 10 minutes. (Pic3)
Adjust the seasoning to taste, preferably fairly hot.
Serve over a bed of rice. Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org