How to Make Homemade Crawfish Etouffee-My Way
I Love Crawfish Etouffee!!!!!
Where do I start? This dish is cajun magic in a bowl! This is Bubba Jasper again and I am sharing with you one of my personal favorite recipes. I love this stuff and love making it too! As I've mentioned in other hubs my extended family gets together every Tuesday night at my mother-in-law's house for a big dinner. Everyone brings something to eat or drink. For instance, last night we had chicken nachos (made by my brother-in-law Rudie), my crawfish etouffee and a peach cobbler I made as well. Hell of a combination but somehow it worked!
It just so happens that my brother-in-law Rudie had boiled some crawfish the Saturday evening prior to our Tuesday night dinner. We ate those boiled crawfish, potatoes, corn and sausages to our heart's content but had many leftovers. So as is tradition in our extended family (especially when we have leftover boiled crawfish) my wife and sister-in-law peeled out the tails and put them in a gallon sized freezer bag. I was elected again to make my crawfish etouffe for Tuesday night (I always get elected for this and lasagna). I might mention that I love cooking this and other meals for our Tuesday night dinners!
My wife and I brought those crawfish home Saturday night and froze them. Tuesday morning I removed them from the freezer and went shopping. I had to get the produce needed to make this great tasting smothered cajun dish. I cannot stress to you enough the excellent taste of this marriage of chopped onions, celery, bell pepper, green onions, garlic, parsley and of course, crawfish! This stuff will cure anything (not really but it is delicious)! It will make you smile and that I'll guarantee!
Everyone enjoyed the crawfish etouffee and Rudie's chicken nachos! We all had a great time visiting and eating with each other! As I've said in the past, everyone should get together with family and friends as often as possible to share food, laughter and good times! Life is too short to let time go by and what better way to spend time than with great food, family and friends! Do it soon, it will make you younger!
I hope you try this recipe out with your family and friends soon! You'll be glad you did!
I have included the recipe below.
Homemade Crawfish Etouffee
Well here we go! This stuff is delicious!
- 1 cup flour
- 1 cup cooking oil
- 6 cups yellow onion, diced
- 2 cups celery, diced
- 1 cup green bell pepper, diced
- 1 cup green onions, sliced
- 1/2 cup parsley, chopped
- 10 cloves garlic, chopped fine
- 1 can diced tomatoes with green chilies (you know the stuff)
- 1 tbls cajun seasoning (the kind that has the salt in it)
- 3 bay leaves
- 42 ozs. chicken broth
- 2 to 3 lbs cooked, peeled crawfish tails with the fat
- Hot fresh white rice
Make a roux in a very large pot with the oil and flour by cooking and stirring over medium heat until a dark brown, reddish color is achieved. Add in the yellow onions, celery and the green bell pepper. Cook and stir for about 10 minutes or so. Add in the green onions, parsley and garlic. Stir to mix. Pour in the chicken broth and mix well. Add in the diced tomatoes with green chilies, bay leaves and the cajun seasoning. Stir to mix all together. Cover pot and turn down to medium low heat. Check after 10 to 15 minutes. Can add water or more chicken broth to bring to the consistency you like. Cook another 10 minutes then add in the crawfish tails. Heat them through (about 7 to 10 minutes). Turn off heat and leave covered on stove for 30 minutes to allow flavors to meld together. Taste for seasoning. Remove bay leaves and serve.
I serve this in large bowls over white rice with saltine crackers and hot sauce (I like Tabasco) on the side for splashing on top as desired. A fresh green lettuce and tomato salad is also an excellent accompaniment! Iced tea with lemon or an ice cold beer is a great beverage to wash this stuff down! Also great with toasted garlic bread in place of saltine crackers.
I hope you enjoy this dish! We sure do!
Remember to just have a good time while cooking and sharing meals with your family and friends and it will all come out great!
Food is good! Long live the farmer! Long live the chef! Long live the stove!
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