Crawfish Etouffee
Serves 635 mins prep55 mins cook
It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles (or triples) to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity -- onion, green bell pepper and celery -- and other ingredients. Once the flavors meld, the dish is served over rice with green onions and parsley. What's not to love? #foodiefootballfans
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What you need
Instructions
1 Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. 2 Remove the crawfish tails from their packaging and place in a medium-sized bowl. Season with Tony Cachere’s Salt-Free Creole Seasoning. Set aside. 3 In a large-bottomed saucepan over medium-high heat, melt the butter and drizzle in the olive oil. 4 When the butter and olive oil are hot, add the flour to the pan. 5 Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly, and when this happens, it’s time to add the vegetables. 6 Add the onion, bell pepper, celery and garlic to the pan. Cook until tender. 7 Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally. (About 10 minutes.) 8 Add the seasoned crawfish tails. Lower the heat, and cover. 9 Cook for about 15-20 minutes, stirring occasionally. 10 Season with salt and pepper, green onions and parsley, and cover again. 11 Simmer on very low heat for an additional 1-2 hours. 12 Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.View original recipe
