• Crawfish Etouffee

    Here we go friends! The first step to good Cajun cooking is a cheap glass of wine for you to drink or cook with or both. This one I found at Trader Jo’s today.

    Step 2 the holy trinity, onion, peppers and celery.

    The Holy Trinity

    I planned on posting this as an album when I was done but I’m having way too much fun! ( let me know if it gets confusing) and besides I thought it might be fun to play “where’s Waldo” with my wine glass. I like to cut all my ingredients up before I start cooking, so that is what you see here. There are a lot of onions in this recipe and I learned a trick from a salty old Marine cook so you don’t cry. Breath through your mouth when you cut onions. It works!

    Chopped and ready!

    Isn’t that pretty – oh and it smells so good! Delicious veggies cooking in an entire stick of butter.

    Chinese crawfish…sssshhhhh don’t let my Cajun friends know!

    Shhh….it’s from Wal-Mart!

    I have now added the water and flour and this is what you should see.

    Go fill your wine glass and let this cook on medium low after adding 2 tsps garlic and 2 bay leaves for 20 minutes.

    Take your steaks out so they can come to room temp. I rubbed these with a rub I found in Kansas called Smokin’ Guns. It is so good.

    I like to let my etouffee simmer for quite some time.  Don’t worry about over cooking it.  I usually cook mine for about 30 minutes and that seems to be just right.

    Ingredients

    • 1 stick butter
    • 2 cups chopped onions ( I always use sweet walla walla’s they are the best)
    • 1 cup chopped celery
    • 1/2 cup chopped green bell peppers
    • 1 pound peeled crawfish tails (you can substitute shrimp but it isn’t nearly as good I promise)
    • 2 teaspoons minced garlic
    • 2 bay leaves
    • 1 tablespoon flour
    • 1 cup water
    • 1 teaspoon salt
    • Pinch of cayenne
    • 2 tablespoons finely chopped parsley
    • 3 tablespoons chopped green onions

    Directions

    In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.  As you can see I like to serve mine over a fat, delicious ribeye.  A sirloin works well too or a t-bone for that matter.

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