How To Make crawfish etouffee – louisiana’s best?
1.Melt the butter in a heavy large skillet. Don’t use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don’t brown.
2.Add flour to vegetables to make a paste; saute for 5 minutes, but don’t brown.
3.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.
4.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.
5.When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer for 5-10 minutes.
6.Add parsley. Heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer’s French bread. Ahhh, C’est ci bon!
7.*Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit’ da Pope.
The recipe can be doubled.
I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case, these optional ingredients can be added.
1 can diced tomatoes
1 lg can tomato sauce
1 Tbsp sweet basil
