Your favorite etouffe recipe from the cookbook

Crawfish etoufee from the Gumbo Shop in NO is my go to!!

This is mine.

Crawfish Etouffe
Serves 4-6

Ingredients

1/2 Bell pepper
2 stalk(s) Celery, fine
2 tbsp Garlic
1 1/2 bunch Green onions
2 Onions, large
1/2 bunch Parsley
(Bouillon cubes were deleted)
2 cups (low sodium or home made) Shrimp or chicken stock
1-2 dashes Tobasco or la hot sauce - add more if desired to taste
5 Tbsp All purpose flour
1/2 tsp Cayenne pepper
1 lb Louisiana crawfish tails and fat
Salt & black pepper - to taste
1 stick Butter

Melt the butter in a heavy large skillet. Don't use cast iron. Sauté chopped vegetables for 30 minutes on low heat, but don't brown.

Add flour to vegetables to make a paste; sauté 5 minutes, but don't brown.

If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally.

Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out.

The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.

When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired.

Mdawg, 3 questions for your recipe.

1. Is it either 4 boullion cubes OR stock, or is it 4 bouillon cubes plus stock.

2. Is your chicken stock salted already or is it low sodium?

3. 1 what of hot sauce? I like a lot of Louisiana hot sauce so I will probably just add until it tastes right but the first time I use a new recipe, I like to stay true to the exact measurements if possible.

1 - or stock, which is what we always use.

2 - low sodium. however, we almost always use frozen stock, and not canned.

3 - Heat is such a preference thing. I like LA Gold, but understand that many would tell you to use something else. I don't add a lot - 2 or 3 dashes and taste before adding any more. I always add less and taste when using hot sauce, but that is just me.


Edited to add - as a matter of fact, I am going to edit my post to delete the 4 bouillon cubes and let folks decide how to make it if they have no stock.

quote:

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Is there an easier dish to make with leftover crawfish tails?

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Crawfish and corn chowder.