23 OctMy Recipe for Crawfish Etouffee

This is one my boyfriend Jeremy’s favorite dishes of all time! For awhile, he thought he could never get REAL New Orleans style etouffee anywhere but in New Orleans but I was up for the challenge.

4 TBSP unsalted butter

2 TBSP creole seasoning

1 1/2 cups finely chopped onion

1/4 cup finely chopped celery

1/2 cup finely chopped bell peppers (I like to use a mixture of red and green but whichever you prefer is fine)

1.5-2 lb crawfish tailmeat

1/4 cup flour

1.5-2 cups crawfish stock (if you can’t find that use seafood stock)

1/4 cup minced garlic

2 TBSP chopped fresh thyme leaves

2 tsp worcestershire sauce

1 tsp hot sauce (omit if you don’t want it very spicy. you can always add it later to taste if desired)

1/4 cup of scallions

2 TBSP minced Italian parsley

2 TBSP unsalted butter

Salt and pepper to taste

1 TBSP fresh lemon juice

Cooked White Rice

  1. Melt the butter in a large cast iron skillet or dutch oven. Add the onions, bell peppers, celery, and 1 TBSP of creole seasoning. Saute until translucent and soft. (5-10 min) Add the crawfish tail meat and remaining creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 more minutes. Add the flour, stirring constantly for about 3-5 minutes.
  2. Add a small amount of the crawfish stock. Stir well to form a paste and then add more stock gradually. Never stop whisking. Bring to a boil and then reduce to a simmer. The end result should look like gravy (not too thick, not too thin).
  3. Add the garlic, thyme, worcestershire, and hot sauce, a bit of salt and pepper to taste. Simmer for 25-30 minutes.
  4. Add the green onions and parsley and simmer for 5-10 more minutes
  5. Stir in the 2 TBSP of butter, lemon juice, and adjust seasonings to taste.
  6. Serve with white rice and garlic bread

- Serves 2 fatasses or 4 normal eaters :)

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