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Crawfish Etouffee (Court of the Two Sisters in New Orleans) Recipe

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This recipe for Crawfish Etouffee (Court of the Two Sisters in New Orleans), by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Thursday, October 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter or vegetable oil
3/4 c flour
6 c shrimp stock
2 lbs crawfish - raw, peeled if you have them or frozen (thawed)
4-5 green onions, diced
2 small white onions, diced
1/2 c celery, diced
2 bell peppers, diced
2 tsp thyme
1 tbsp plus 1 tsp basil
2 tbsp salt
1 tbsp plus 1 tsp black pepper
1 tsp garlic, minced
2 tsp cayenne pepper
2 tsp red chili powder
1 tsp cloves, ground

Cooked white rice

Directions:
Directions:
Make a blonde roux by mixing the flour and butter over low heat and cook stirring constantly until a light caramel color. This will take 15-20 minutes. If you burn this mixture, you must start over! When the roux is ready, add the "Trinity" (white onion, celery and bell pepper) and stir until onions are translucent. Gradually stir in the spices and garlic. If using raw crawfish, stir them into the roux and stir briefly. If using frozen, do not add them at this time. Add the shrimp stock while stirring the roux and stir until smooth and not lumpy. Simmer this mixture over low heat for approximately 30 minutes. Stir in defrosted crawfish and green onions and cook for another 10 minutes. Serve over white rice.

Number Of Servings:
Number Of Servings:
6-8 large servings
Preparation Time:
Preparation Time:
1 1/2 - 2 hours
Personal Notes:
Personal Notes:
This is the best etouffee ever! You could substitute shrimp if you can't find the crawfish tails.

 

 

 

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