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CAJUN STYLE CRAWFISH ETOUFFEE
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.
INGREDIENTS:
- 2 pounds cleaned crawfish tails(, or shrimp)
- 1/4 pound butter
- 1 cup onions, chopped
- 1/2 cup celery, chopped
- ½ cup green bell pepper, chopped
- ½ cup chopped red bell pepper
- ½ cup tomatoes, diced
- 2 tbsps garlic, diced
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts crawfish stock or water
- 1 ounce sherry
- 1 cup green onions, chopped
- ½ cup parsley, chopped
- Salt and cayenne pepper to taste
- Hot Pepper Sauce
METHOD:1) In a two gallon stock pot, melt butter over medium high heat.
2) Add onions, celery, bell peppers, tomatoes, garlic and bay leaves, and saute until vegetables are wilted, approximately 3 to 5 minutes.
3) Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux, (it's a paste). Be careful not to burn, keep it lite.
4) Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook thirty minutes, stirring occasionally.
5) Add sherry, green onions and parsley and cook an additional five minutes. Season to taste using salt and cayenne pepper. serve over white rice using a few dashes of hot sauce.
SERVES: 6