Crawfish Etouffee Is One Of The Famous Crawfish Recipes

In New Orleans and in the bayou country of the southernmost half of Louisiana there is one thing that matters to every visitors and it is the taste of their foods. As history tells us that it their dishes are influenced by different culture dishes style. Of course, it won’t stay as long as today if they were not able to master the way of cooking their delicious dishes. Well, the most common ingredient is the crawfish meat. It is because they are known to be abundant source of sea foods especially crawfishes. In fact, it is the famous ingredient of the famous recipe called crawfish etouffee.

The etouffee means smothered or suffocated. However, it is a Cajun dish served with shellfish or chicken over rice and is similar to gumbo. It is usually cooked with a roux as a base. A roux is a mixture of flour and fat cooked together and used as a thickening. The crawfish etouffee can be with dark brown-red roux or a blonde roux. The other way could be cooked simply with onions cooked down in butter. Well, though some debates about using a roux or not I can say that it depends on what best to your taste.

Once you have decided which of the two you will like to try, here are the ingredients you should gather.

* 6 tbsp butter
* 4 tbsp flour
* 2 cups onions, chopped
* 1/2 cup bell pepper, chopped
* 1/2 cup celery, chopped
* 6 cloves garlic, minced
* 2 tbsp dry sherry
* 4 cups crawfish stock
* 2 bay leaves
* 4 sprigs fresh thyme
* 1 1/2 tsp salt
* 1 tsp black pepper
* 1/2 tsp crushed red pepper
* 4 dashes of your favorite hot sauce
* 2 tsp Worcestershire sauce
* 2 lbs Louisiana crawfish tails
* 1/2 lemon, juiced
* 1 cup green onions, chopped
* 1/4 cup chopped parsley
* steamed white rice

Equipments:
Knife
Chopping board
Large pot
Stove
Saucepan
Wooden spatula

Cooking crawfish etouffee is really exciting and it gets easier to cook this if you have the ingredients and equipments. Then follow the directions thoroughly.

1. Bring your large pot to medium heat to melt the butter.
2. Whisk in flour; stir it constantly until medium or golden brown roux is achieved.
3. Then, put onion, bell pepper, celery and garlic to the roux.
4. Sauté the vegetables for 5-7 minutes till it become soft and translucent.
5. Put sherry to vegetables while scraping the bottom of the pan to loosen any bits stuck to the bottom of the pan.
6. Add stock, bay leaves, and thyme, salt, black pepper, crushed red pepper, hot sauce, and Worcestershire and stir well.
7. Cover, reduce heat, and simmer for 30 minutes, stirring occasionally.
8. Add crawfish tails, lemon juice, green onions and parsley, then stir, cover, simmer 5 more minutes.
9. Adjust salt, black pepper and hot sauce to taste.
10. Serve in a soup bowl over steamed white rice.

It is absolutely the taste you are looking for. Well, you have it right in your table after cooking it. Or else, find it in every Louisiana’s restaurant. Like I said it is very famous crawfish recipe.

By: Ralph Crow

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Ralph Crow finds it very easy to learn the step by step crawfish recipes and that makes him enjoy his favorite Cajun and Creole crawfish dishes. That outstanding crawfish paddles he is using is part of his successful learning.