Ingredients: |
Ingredients: 1/2 cup all purpose flour
1/3 cup peanut oil
1 small onion, chopped
1 stalk celery, chopped
1 small red bell pepper, seeded & chopped
1 lb crawfish tails peeled
1/2 bunch green onion chopped
2 - 3 cups of water
4 tsp lemon juice
2 tsp Worcestershire sauce
2 tsp gumbo file powder
2 T Cajun spice blend (Tony Chachere's)
1/4 pound butter
salt and pepper to taste
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Directions: |
Directions:Note: The key to making a successful Roux is to KEEP STIRRING!!!!. General rule is to use half fat and half flour.to form wet paste. If black flects appear, you have burned the roux and need to start over again.
1.) In a large cast iron pan, heat the oil until it just begins to smoke. Add flour gradually, whisking constantly with a stiff wire whisk. Continue cooking until roux turns dark red in color. Add onions celery, and bell pepper. Add half of Cajun spice blend and continue stirring until vegetables are cooked thoroughly.
2.) Bring water to boil in medium stock pot and add lemon juice,Worcestershire and gumbo file. Return to boil and begin to add spoonfuls of roux mixture to stock, whisking well after addition to avoid lumping.
3.) Heat half of butter in a large stock pot and add crawfish tails. Saute until tender. DO NOT OVERCOOK!
4.) Add stock mixture remaining butter and Cajun spice blend to crawfish. Shake pan continuously until butter is melted and mixture is thoroughly combined.
Serve with one cup cooked rice per serving and cornbread. |
This recipe for Legendary Crawfish Etouffee is from