Crawfish Etouffee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tsp salt
1-1/4 tsp ground red pepper
1 tsp paprika
1/4 tsp ground oregano
1/8 tsp ground thyme
1/8 tsp crushed, dried basil leaves
3 oz tomato paste
1-1/2 cup of Seafood stock (you can buy this or make it at home from crawfish or shrimp heads) or water
1 pound of crawfish tails, peeled and deveined
1/4 cup finely chopped green onion
2 tbsp finely chopped parsley
2 cups hot, cooked white rice
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Directions: |
Directions:Melt butter in a medium saucepan over high heat. Add the onions, bell pepper and celery; stir occasionally while cooking about 10 minutes. Add the salt, pepper, paprika, oregano, thyme and basil leaves. Cook for another 5 minutes stirring often.
Dissolve the tomato paste in the Seafood stock (water) and add to the saucepan. Simmer for 10 minutes.
Stir in the crawfish, green onions, and parsley. Reduce the heat; cover and simmer 10 minutes stirring often.
Remove from heat and let stand, covered, for 5 minutes before serving. Serve over hot rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: My roots are in Louisiana from Nachitoches, along the Cane River, to New Orleans. So I grew up eating Creole food like gumbo and etoufee. The word "ETOUFEE" means smothered. So the crawfish in this recipe are smothered in the holy Creole trinity of onions, green bell pepper and celery. This is a slightly refined version of a recipe my great-grandmother shared with me when I was a little girl. I make this and gumbo for Christmas Eve for my family every year. I hope you enjoy this as much as my family does.
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