Etouffée
Etouffée is a classic Louisiana dish brought to the limelight by Paul Prudhomme, the king of the N’awlins cooking.
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Crawfish Etouffée
The Recipe
Prép.40 min
Cuisson45 min
Total1 h 5 min
Serve: 6 persons
Ingrédients
- 3 lbs of crawfish shell off
- 3/4 of lb of unsalted butter
- 2 onions diced cut
- 1/2 green pepper & 1/2 red pepper
- one sprig of celery cut in squares
- 2 garlic cloves finely chopped
- Grounded Black Cayenne Pepper
- 2 1/2 soup spoon of flour
- 1 block of fish base (or your own prepared fish base)
- 1 soup spoon of Cajun Seasonning
- 2 green onion slides in dice
- 2 bay leaves
- 2 lbs of White Rice long grain
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Crawfish
Steps
- Cook the rice according to box instruction
- In a large pan over medium fire melt butter and add onions, the bell peppers, and the celery
- Cook enough until veggies are tender, add the garlic
- slower the flame and let simmer for 5 minutes, while stirring with a wooden spoon
- Add the cayenne pepper and the Cajun spices. Now add the Crawfish. Mix well
- with a sieve powder the mixture, stir well
- Add 1/2 of the broth and continue stirring the mixture until it starts to thicken
- Ad the rest of the broth, stir until you get a medium thickness of the concoction. salt & pepper to taste
- Serve hot with the White Rice, spread chopped parsley and green onions all over the dish
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Crawfish
Chef’s Tip
You can prepare the fish broth, with fish bones, the chopped crawfish heads, lobster & shrimp shells as well. Add celery, carrots, leeks, seasoning. Boil for 30 minutes et uses a sieve to save the purified broth. Keep in the refrigerator what is not used for the recipe for up to a week. Freeze to keep longer up to 3 months