Saturday, March 1, 2008
Crawfish etouffee is a favorite dish of mine.
There are two schools of thought on etoufee -- some recipes have tomatoes, some don't. This one does not contain tomatoes, as that's what I've grown up with. Some recipes also call for adding extra crawfish fat, but I've eliminated that in my recipe, as there was enough fat (for my taste) still attached to the crawfish after rinsing.
GumbeauxGal's Crawfish Etouffee
1 lb crawfish tails, rinsed and drained
1 tsp + 2 oz butter
1 c onion, chopped
1 c red, orange, or yellow bell pepper, chopped
1/2 c celery, chopped
2 large cloves garlic, minced
1/2 c flour
4 c water, crawfish stock, or shrimp stock
1/8 tsp Worcestershire sauce
1 bay leaf
1/4 tsp fresh thyme, de-stemmed
1/2 c green onions, chopped
1/4 c parsley, chopped
salt and cayenne pepper to taste
1/4 tsp Tabasco + more to taste
1) Melt 1 tsp butter in a large, heavy-bottomed pot over medium heat.
2) Add crawfish to pot, season lightly with Creole seasoning and saute' for approximately 5 minutes.
3) Remove crawfish with slotted spoon and set aside.
4) Add the 2 oz butter to the pot, then add the onion, bell peppers, celery, garlic, and a sprinkling of salt and pepper. Saute' until onions are translucent.
5) Sprinkle the flour on top of the vegetable mixture, then quickly whisk in to form the roux.
6) Slowly pour in the water or stock one cup at a time, whisking to blend until a sauce forms that is neither too thick nor too thin. (Enough to coat a spoon, yet run off of it.)
7) Add the Worcestershire, Tabasco, bay leaf, thyme, and crawfish, including any accumulated juices, to the pot.
8) Bring to a boil, then simmer for 30 - 40 minutes, stirring occasionally.
9) Add green onions and parsley and stir through.
10) Season to taste with salt, Creole seasoning, Tabasco, and black pepper.
Serve over hot, long-grain rice.