Fresh Lousiana Crawfish
Great Way to Chop the Cajun Trinity
How to Make Crawfish Etouffee...
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.
- 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
- 2 c Water
- 1 c Long Grain White Rice
- 1 pat of butter
- dash Sea Salt
Crawfish Etouffee Instructions
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.
The Finished Product
Make Rice and Serve
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.
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