Crawfish Etouffee

Crawfish Etoufee

Recipe by Beryl Stokes

Crawfish Etoufee (pronounced a-TOO-fay) is a stable on Cajun restaurant menus and a family favorite made at home. We have had many a family birthday celebrations over a big pot of Crawfish Etouffee. Fresh Louisiana Crawfish are best for a sweeter taste and tender texture. Lump white crab meat is also a wonderful alternative.

Ingredients List:

Crawfish Etouffee:

• 1 lb Fresh Louisiana Crawfish or substitute lump white crab meat.
• ¼ c All-purpose Flour
• ½ stick butter 4 c Cajun Trinity (onion, bell pepper, celery, garlic, and parsley)
• 1 can Rotel or diced tomatoes
• 1 T Cajun Seasoning
• 2 Bay Leaves
• 4 c Vegetable Stock or Water
• 1 T Canola Oil or Olive Oil Sea Salt (to taste)
• Tabasco Hot Sauce
• Chopped Green Onions for garnish

Rice:

• 2 c Water
• 1 c Long Grain White Rice
• 1 pat of butter
• dash Sea Salt

Getting Started: Prepare and have all ingredients ready before you start cooking. Chop the Cajun Trinity using a cutting board and sharp knife. I also like to chop the Cajun Trinity in a food processing by several quick pulses.

In a large pot, heat on medium heat (#6) the 1 T olive oil. Pour in the Cajun Trinity. Saute for several minutes.

How to make the Roux: In a stainless steel deep skillet, melt the butter on medium heat (#6-7). Once the butter is bubbling begin to stir constantly with a flat wooden spatula. Gradually add the ¼ cup all-purpose flour. Keep stirring to prevent scorching the Roux.

The Roux is ready as soon as the mixture is the color of a light caramel candy. Carefully, pour the Roux in the Cajun Trinity and stir well to blend with the vegetables.

Next: Now start mixing in your remaining ingredients: Rotel tomatoes, Cajun Seasoning, Bay Leaves, Sea Salt to taste and a dash of Tabasco. Cook for about 15 minutes.

Add the 1 pound fresh Crawfish tails and stir well. Reduce Heat to Low (#3). Cover and simmer for 30 minutes. Stir occasionally to prevent scorching.

How to make Rice: In a medium saucepan, add 2 cups water and one pat of butter. Bring water to a boil. Add 1 cup long grain white rice. Stir. Cover and reduce heat to medium (#3). Do not disturb for 20 minutes.

Ready to Serve: Add a spoonful of rice to a deep plate. Ladle Crawfish Etouffee over the rice and garnish with green onions. Serve with toasty garlic bread or rolls.

That's some good stuff cher! Bon Appetite!

Serves 4-6 people or double the recipe for a big crowd.