Crawfish Etouffee
Why I Love This Recipe
I’ve never had crawfish before or this cuisine so it was fun to explore this type of food and overall it was really enjoyable breaking down the crawfish too. It was cool being able to get more crawfish from the claws after taking out all the tails. It was fun that we did not have to use frozen tails.
Ingredients You'll Need
Corn oil 4 fl oz
Flour 4 oz
Onion, large, chopped fine 1
Celery stalk, chopped fine 1
Green bell pepper, chopped 1/2
Garlic cloves, minced 2
Shrimp broth or clam juice 1 ¼ pt
Lemon juice 1 tbsp
Crawfish fat (optional) 2 oz
Salt 1 tsp
Black pepper ½ tsp
Cayenne pepper ½ tsp
Dried thyme ½ tsp
Bay leaf 1
Louisiana hot sauce 1 tbsp
Crawfish tails, frozen 1 lb
Green onions, sliced 2
Directions
Heat the oil in a large sauté pan. Whisk in the flour and cook, stirring constantly, to make a medium-dark roux.
Add the onion, celery, bell pepper and garlic and sauté over medium-low heat until the vegeta-bles are tender, approximately 10 minutes.
slowly add the broth or clam juice and bring to a boil. Reduce the heat to a simmer and add the lemon juice, crawfish fat (if using), salt, black pepper, cayenne pepper and herbs. Simmer for 15 minutes to thicken.
We used fresh crawfish so first we broke down the crawfish for all the tails and snuck in some claw meat.
Add the hot sauce and the crawfish tails and simmer for approximately 10 minutes. Add the green onions and adjust the seasonings
