Cajun Etouffee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lbs.crawfish tails or shrimp
1/2 cup cooking oil
1/2 cup flour
1 tbsp tomato paste
1 large onion chopped
1 large bell peppper chopped
4 cloves garlic minced
3 stalks celery chopped
3 bay leaves
3 stalks green onions chopped
1 tsp cayenne pepper (or to taste)
salt and pepper
tabassco sauce
1/2 cup fresh parsley chopped
2 tbsp butter
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Directions: |
Directions:Place oil in large pot and heat. Add flour and cook until it reaches a dark reddish brown color (almost the color of semi-sweet chocolate). Immediately add onion to stop the browning. Saute onions, garlic, celery and bell pepper for a few minutes until transparent. Add all spices and tomato paste and simmer for about 5 hours. Cover with water about 2/3 of pot. Do not add seafood until you are about 20 minutes away from serving. Serve over a bed of rice with a nice crusty bread for sopping up the juices. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Whenever I make this, I always challenge myself on how dark I can make the roux. Have yet to burn one, and it seems the darker I can go, the better the finished product.
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