"Crawfish Etouffee can be definition of French cook with a Southern Twist. Abundantly spicy and thick, this dish is a winner for any cold day."Serves 4 Servings | Prep Time 10 - 15 minuets | Cook Time 25 - 35 minuets
Why I Love This Recipe
Crawfish Etouffee presents the sweet spot between spice and heat. It's stew like texture and flavor profile is sure to warm anyone up.
Ingredients You'll Need
4 oz Corn oil
4 oz pre-browned Flour
1 Onion, chopped fine
1 Celery Stalk, chopped fine
1 Green bell pepper, chopped fine
2 Garlic cloved, minced
600 mL clam juice
1 TBSP Lemon juice
1 tsp. Salt
1/2 tsp Black pepper
1/2 tsp Cayenne pepper (can lessen or omit if desired)
1/2 tsp Dried thyme
1 Bay leaf
1 TBSP Louisiana got sauce
1 lb. Crawfish
2 Green onions, Sliced
1) Grab whole crawfish and snap the tail off the body. Cut the bottom of the tail and pull open. Once opened, grab the meat from the inside. The tail is where the majority of the meat is, and the meat is the protein of the dish.
2) Heat oil in a large sauté pan. Whisk in the pre-browned flour.
3) Add the onion, celery stalk, bell pepper, and garlic and sauté over medium-low heat until the vegetables are tender, approx. 10 minuets
4) Slowly add the clam juice and bring to a boil. Reduce the heat to simmer and add the lemon juice, salt, black pepper, cayenne pepper and herbs. Simmer for 15 minutes to thicken.
5) Add the hot sauce and the crawfish tails and simmer for approx. 10 mins. Add the green onions and adjust the seasoning.
6) Serve and Enjoy!
Pairs Well With
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
7 Recipes11876 Downloads