Joe's Coon/Ass Crawfish Etouffee Recipe #378542
Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.
by Chef Teer
1¼ hours | 30 min prep
SERVES 6 -8 , 1 Pot
- 2 lbs crawfish tails
- 1/4 lb butter
- 1 cup minced onion
- 1/2 cup minced bell pepper
- 1/2 cup minced garlic
- 2 tablespoons crawfish fat
- 2 cups cold water
- 1 tablespoon cornstarch
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- creole seasoning, blend to taste (careful not to much tony's is salty)
- 1 pinch dried thyme
- 1 pinch dried oregano
- 1 bay leaf
- Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
- Or make your own roux from flour and water.
- Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
- Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
- Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
- Add the green onions and parsley, and cook an additional 5 minutes.
- Serve over your favorite hot long grain rice.
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5 stars