Crawfish Ettouffee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ stick of butter/margarine
1 ½ to 2 tbsp. Flour
½ to 1 whole large onion, chopped fine
1 stalk celery, chopped fine
2 -3 shoots green onions, chopped fine
½ bell pepper, chopped fine
Salt, pepper, cajun seasoning
1 cup hot water
1 tbsp. of tomato paste (for color, can be omitted)
1 lb. Peeled crawfish tails and fat
2-3 c. cooked rice
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Directions: |
Directions:1. Melt butter in large skillet.
2. Add flour slowly and brown on low heat. This should take about 10 minutes. Sort a like a roux but not as thick and doesn't have to be cooked as long.
3. Once flour/ butter mixture is light brown, add onions, celery, green onions and bell pepper and cook on medium low heat until wilted. (Celery, green onions and bell pepper are all optional.)
4. Once vegetables are wilted, start to add about ½ of hot water to create a gravy. You will have to use your own judgment depending on how you like your gravy - thick or thin. Add seasonings to your own taste. Add the tomato paste now if desired.
5. Now add crawfish tails and fat, mix and cook on medium heat until crawfish are heated since they are already cooked. (5 to 10 minutes.)
6. Serve over cooked rice. About 4 servings. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: When making more, I usually double everything except the crawfish.
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