Saturday, January 22, 2011

Crawfish Etouffee

This etouffee is fool-proof and delicious. I made a double-batch and froze the leftovers.  It's just as good out of the freezer as it is fresh!  From the detailed recipe website.

Veggies and butter- how can you go wrong?

The finished product:  not pretty, but VERY tasty!

From Detailed-Recipe
Serves 6

1 pkg frozen crawfish, thawed
1/2 stick of butter
3/4 cup onions
3/4 cup bell pepper
1/3 cup celery
1 bay leaf
1 cup chopped tomatoes
2 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup flour
1/2 cup green onions, thinly sliced
4 cups chicken stock
Salt & pepper
Hot Sauce


Melt butter over medium heat. Add celery, bell pepper, onion, tomato, garlic, and bay leaf. Increase temperature to medium high. Sautee about 5-7 minutes, until veggies are soft.

Add flour, stir constantly. Cook one minute. Add crawfish and tomato paste, stirring constantly. Cook about 5 minutes.

Add 3 cups of stock, 1 cup at a time, stirring after each addition. Bring to a boil. Reduce heat and simmer 30 minutes, adding extra stock as needed. Season to taste, add green onions. Cook about 5 minutes. Serve over rice.
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