Crawfish Etouffee Recipe #373090
Interesting recipe from real cajun recipes...posting for Zaar World Tour 5.
by Lazy Chef 2
45 min | 10 min prep
SERVES 4 -6
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 1/2 cup finely chopped celery
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 2 lbs peeled crawfish tails
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon cajun seasoning or creole seasoning
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- hot sauce
- 3 tablespoons flour
- 1 1/2 cups fish stock (use chicken stock if fish stock is not available.)
- 1 cup finely chopped green onion
- 1 cup chopped fresh parsley
- hot cooked rice
- Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
- Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
- Recommended Sides: Perfect with a warm crusty bread and a salad.
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5 stars