crawfish etouffe
(1 rating)
No Image
This was my materanl grandmother's recipe, Grandma Guidry. As you probably guess, from her name, was Cajun. She was an excellent cook and I will share several of her recipes. As a note, shrimp can be substituted for the crawfish. (But, crawfish are very good--they taste similar to shrimp, only a little sweeter.)
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
35 Min
method
Stove Top
Ingredients For crawfish etouffe
-
1 lbcrawfish, frozen, cleaned and deveined
-
1 lgonion, chopped fine
-
1 clovegarlic, crushed/mashed
-
1 lggreen bell pepper, chopped fine
-
3/4 stickbutter (or margarine)
-
3 Tbspflour
-
salt and pepper, to taste
-
3/4 cwater
-
2 tspkitchen bouquet
How To Make crawfish etouffe
-
1Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
-
2Place frozen "block" of crawfish in pot. Reduce heat to medium high. Add onions, garlic, bell peppers, salt, pepper, margarine, and flour. (As this is cooking, use a large spoon to help separate the crawfish as the heat thaws and breaks up the block of crawfish.) CONSTANTLY stir (gently--do not cut into crawfish)and scrape bottom of pot until mixture browns. (Mixture should not be as dark as a roux (which is chocolate brown) but almost like browning chicken.)
-
3When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
-
4Simmer 10 minutes so flavors can blend.
-
5Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT