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Crawfish Etouffee Recipe

December 27th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbs freshcrayfish tails
  2. 2ouncescrawfish fat(or as much as you can get your hands on – fresh or frozen)
  3. 3largeonions(chopped fine)
  4. 2bell peppers(chopped fine)
  5. 1cupgreen onions(chopped fine)
  6. 1/2cupparsley(chopped fine)
  7. 1lbbutter
  8. 1cupwater
  9. cooked rice
  10. 2teaspoonssalt
  11. 3/4teaspoonground red pepper
  12. 1/2teaspoonground black pepper
  13. 1/2teaspoonwhite pepper

DIRECTIONS

  1. Melt butter in a Dutch oven or other large heavy pot, add the onions and bell peppers.
  2. Sauté over medium high heat.
  3. Brown well (being sure to scrape the bottom of the pot frequently to loosen any stuck particles) (You want to caramelize the onions to bring out their sweetness) (This process will take about 45 minutes).
  4. Reduce the heat to medium low, add the salt, peppers, crawfish fat, and water.
  5. Stir well and let simmer 30 minutes more (you can prepare the dish in advance to this point; about 30 minutes before serving).
  6. Reheat the mixture over medium heat.
  7. Raise the heat to medium high, stir in the crawfish and cook for 10 minutes.
  8. Add the green onions and parsley and let cook for another 5 minutes.
  9. Place generous servings of hot cooked rice in the middle of large flat plates and spoon the crawfish all around.

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