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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Etouffee Recipe

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This recipe for Etouffee is from Lemons' Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Sticks Unsalted Butter
2 lbs. Crawfish Tails or Shrimp
2 Tbsp. Tony Chachere's Original Seasoning
2 Tbsp. Cayenne Pepper
1 Tbsp. Paprika
1 tsp. Basil
1 tsp. Thyme
Salt and Pepper to taste


2 Green Bell Peppers Chopped
1 Large Yellow Onion Chopped
1 Cup Green Onion Diced
1/4 -1/2 cup Celery Chopped
2 Tbsp. Worcestershire Sauce
2 Cups Chicken or Seafood Stock
2 Tbsp. Cornstarch
Directions:
Directions:
Ingredients are listed in order of use. Melt Butter in large saucepan. Add Crawfish and seasonings, saute for 5-10 minutes.

Remove only the Crawfish from saucepan (leave the sauces). Add pepper, both onions and celery to the sauce and saute for at least 15 minutes or until the onions are golden.

Put Crawfish, Onions mix, Stock and Worcestershire Sauce in large Stock Pot, and simmer for 45 minutes or until the liquid has significantly reduced. Spoon 1/2 cup of the hot liquid into a bowl, add cornstarch. While stirring, add mixture to the pot until the Etouffee reaches the desired consistency. Serve over Rice.
Number Of Servings:
Number Of Servings:
6 Large Servings
Preparation Time:
Preparation Time:
1 1/2 hrs
Personal Notes:
Personal Notes:
recipe is easily cut in half or doubled

 

 

 

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