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Crawfish Etouffee
Stewed Crawfish Tails |
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2 cups onions, naked n’ diced
1 stick butter, salted
1 cup celery, diced
¼ cup flour (roux)
1 cup Shallots, tops only, diced
1-cup water
½ cup green bell pepper, cleaned n’ chopped
2 lbs. crawfish tail’s, naked with fat
4 cloves garlic, naked n’ diced
1 cup white wine(Chablis, Rhine)
½ cup parsley, bathed n’ diced
2 TBS Cavender’s Greek Seasonings
1 small can mushrooms, drained n’ sliced
Salt n’ Pepper to taste
4 oz. tomato sauce
½ cup bacon drippin’s
1 cup white onion, naked n’ diced
Plenty of time
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What you do Shah!
Get you a cast iron skillet 10 inches or bigger, I use a 5/6 inch thick wok, but you do what you like, put them over the fire, medium, then put them bacon drippin’s in there, sprinkle them flour slowly, So.’s not to get lumps, stir, then stir some more. You stir So.’s them flour browns, but don’t burn, when you think you got it stirred well, stir some more.
When them roux is medium brown, add them celery, sauté’, as they get to soften, add them White onions, then them garlic, last but not least, as the seasonings are translucent, add them tomato sauce with enough water to cover. Now add them meat, them wine, them Cavender’s Seasonings, them mushrooms, n’ green onion tops and bring to a boil, for about 20 minutes. Lower them fire to low, simmer about 15 to 20 minutes, or until them crawfish tails are bright red, then add them parsley n’ salt to taste, simmer until hot. Ifn' you use dryed Parsley, then add them when you start to simmer.
I am Cajun, but prefer Creole flavorings, so am reluctant to use Cayenne Pepper, n’ prefer white pepper with a dash of fresh ground black for heat. For the folks that know Cajun/Creole, you gonna do what you can anyway, but I recommend to you a few tablespoons of Pepper Sauce, the liquid which grandma soaks hot peppers in. That will always do the trick.
Serve over fluffy, hot, long grain rice and enjoy.
Note*This dish is better the next day over the same hot rice.
Bon appetite!
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Preparation Time: 1hr |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 8349 times. |
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