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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Mize & Marsalis Family & Friends , 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:  
1 stick butter
1 large onion chopped
1 t. granulated garlic
1 t. Tony Chachere's Seasoning
1 t. Worchestershire Sauce
1 t. lemon juice
1 t. tomato paste (heaping)
1 drop red food coloring
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken broth plus water to = two soup cans
1 bell pepper (red and/or green)
1 lb crawfish tails - prepared - precooked
green onion tops chopped for garnish
parsley chopped for garnish (optional)
Directions:
Directions:
Saute' onions and bell peppers in butter until onions are very soft. While vegetables are cooking, add granulated garlic and Tony's seasoning. Stir in cream of celery and mushroom soups, chicken broth and water. Add Worchestershire sauce, lemon juice and tomato paste. Use a whisk to help combine ingredients. Add one drop of red food coloring. Simmer on medium-low heat until sauce is steaming. Do not let sauce boil. Stir occasionally to prevent sticking. About 15 minutes before serving, add crawfish. Be sure to "milk" the bags to get all the juice. Do not over cook. The crawfish are precooked and need only to be warmed.

Check the seasoning. You will more than likely need to add more garlic and Tony's seasoning unless you preseason the crawfish with garlic and Tony's. You may add cayenne pepper for more heat. I usually serve with a bottle of Tabasco or Frank's Red Hot Sauce and let guests add for personal heat level.

Serve with rice and garnish with parsley and onions. The parsley is optional but the green onions are a must. Use an ice cream scoop or ramekin to place rice in the center of the bowl. Place the etouffee around the rice.

Makes about 3 pints or six 8 ounce servings.
Personal Notes:
Personal Notes:
Don't laugh until you've tried it! I realize that this is not a traditional Cajun techinique but it is simple. If you can keep a secret, your guests will never know the difference.

 

 

 

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