Hello everyone!!! First I would like to say hello to my new follower.....you know who you are ;-) I am always excited when someone joins our dinner-crew!
So, on to dinner tonight. Crawfish Etouffee is a dish I have heard of a time or two......and I've seen people order it several times at a local seafood restaraunt we go to. We went there for my mom's Bday a few weeks ago and my aunt got it--amazing!!!!! So yummy--so I had to try it! Etouffee is a dish that's similar to gumbo, but not quite as thick. It's very spicy (be warned!!!!) and has a richness that leaves an impression on your tongue. So tonight I bring you---Crawfish Etouffee.....
Crawfish Etouffee
2 lb Crawfish Tails (I only used 1lb b/c I wanted to try it first. Also, they didn't have this at my local grocery store. I had to stop at a seafood store to get it. It ran about $13/lb; a little pricey, but sooooooo worth it!!)
1/4 lb butter
1 c onion, chopped
1/2 c bell pepper, chopped
1/2 c celery, chopped
2 T crawfish fat (I couldn't find this. So the recipe says to just use more butter--can't go wrong there!!!)
2 c cold water
1 T cornstarch
1/4 c gr onion, chopped
1/4 c parsley
Creole seasoning blend, to taste *NOTE: this stuff is pretty salty. I added salt in other parts and I wish I hadn't; it was too much. So doing it again, I'd only use this seasoning as my salt)
Pinch dried thyme
Pinch dried oregano
1 bay leaf
2 cups hot, cooked rice
Season crawfish tails in bowl w/ cayenne and black pepper. Heat butter in skillet w/ onion, pepper and celery. Saute for about 5 min. Add crawfish fat (or butter). Add 1 1/2 c water, creole seasoning, thyme, oregano, bay leaf and crawfish tails. Simmer on low for about 30 min. Whisk cornstarch and and 1/2 cup cold water and add to skillet. Add gr onion and parsley. That's it!!! Serve over hot cooked rice and enjoy!!
Note--I didn't serve this to the kiddos. It was a little spicy! I made extra rice and they gobbled it up w/ soy sauce. I loved this one and I hope you will too!!!
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