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Nicky's Crawfish EtouffeeMain Dishes & Casseroles
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Submitted by a Wisconsin Cajun
on Saturday, November 15, 2008
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| Makes: | |
| Prep Time: | 10 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 45 minutes |
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Bar none, this is the best crawfish etouffee I've ever had that doesn't require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocers seafood section. I hope you all enjoy it as much as my friends and family.
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| Ingredients |
| 1/2 cup unsalted butter |
1 large onion chopped |
| 1/2 cup finely chopped celery |
1 cup chopped green bell pepper |
| 4 cloves garlic minced |
2 tomatoes,diced |
| 2 pounds peeled crawfish tails |
1 tsp salt |
| 1 tsp ground black pepper |
tbsp tbsp Cajun or Creole seasoning |
| 1 tsp thyme |
1 tsp onion powder |
| 1/2 tsp white pepper |
Hot sauce to taste |
| 3 tbsp flour |
1 1/2 cup fish stock (use chicken stock if fish stock is not available.) |
| 1 cup finely chopped green onion |
1 cup chopped fresh parsley |
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Hot cooked rice |
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| | | Directions | Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
Recommended Sides: Perfect with a warm crusty bread and a salad.
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