[international american]

Crawfish Etouffe

Ingredients:

1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic salt
1 tablespoon thyme
1 tablespoon oregano

1 cup onions
1 cup bell peppers
1 stalk of celery
1 stalk of green Onions
1/4 cup fresh garlic
2 tablespoons fresh parsley

1 cup fresh tomatoes
2 lbs pealed crawfish tails

In a heavy 5 1/2 quart saucepan add 4 tablespoons of butter and melt over medium heat. Add onion, bell pepper, celery and cook until almost translucent; about 10 minutes, stirring often. Reduce heat to low and add the roux (see recipe below), stir until well blended. Stir in seasonings; salt, pepper, garlic salt, thyme, oregano, and cayenne pepper and add the fresh-tomatoes and crawfish tails. Cover and simmer over medium heat for 10 minutes. Add fresh garlic and fresh parsley stirring for one minute then cover and let simmer for five more minutes so seasonings can saturate. Salt to taste and serve!

The Roux

Ingredients:

1 cup flour
4 tablespoons oil or butter
1 cup seafood stock (liquid from boiled and strained crawfish, crab or other shellfish)
4 tablespoons of tomato paste



Start with 1 cup flour and 4 tablespoons oil/or butter and cook over low to medium heat until you have a light brown paste. Then add 1 cup seafood stock and 4 tablespoons of tomato paste. Add a few bay leaves. Let simmer for 10 to 15 minutes.

[bayourod]

"...cook over low to medium heat until you have a light brown paste.... "

About four hours.

[rdl6989]

That sounds REAL g-o-o-o-o-o-d.

[Atchafalaya]

I'll send you a simpler and better tasting recipe; never made an etouffe with a roux, that is for a stew or bisque. No thyme , oregano or tomatoes either (getting my drift). It's all about crawfish and it's taste; coming to you soon.

Might be a double post, oops if so.