South Louisiana has the best food. In the spring, we have Crawfish Boils, followed by Shrimp Boils, and local Blue Crabs. Seafood is a fundamental in our world. My specialty in the kitchen is Crawfish Étouffée, and I am posting my recipe for my special friends on the West Coast. Preparation is the key for this dish. It comes together very quickly, so it is best to prep the ingredients while boiling the Seafood Stock.
Tools:
- Cutting Board or Cutting Mat
- Sharp Knife
- Stock Pot
- Measuring Cups
Ingredients:
- 8 Cups Seafood Stock
- 2 lbs Crawfish Tails with fat
- 1/2 Cup Butter
- 1 Cup All Purpose Flour
- 1 Large White Onion, 1 cup chopped
- Red Bell Pepper, 1/2 cup chopped
- Green Bell Pepper, 1/2 cup chopped
- Yellow Bell Pepper, 1/2 cup chopped
- Drained Diced Tomatoes, 1/2 cup
- 3 Stalks Celery, 1/2 cup chopped
- 3 Cloves Garlic, minced
- 1/2 cup Tomato Sauce
- 2 Bay Leaves
- Salt & Pepper & Cajun Seasoning
- Worcestershire Sauce
- Tabasco Sauce
- 1/2 Cup Fresh Parsley, minced
- 1/2 Cup Green Onions, chopped
- White Rice
Instructions:
- Saute the onions, peppers, tomatoes, celery, and bay leaves in the butter seasoned with salt and pepper for about 3-5 min until the onions are translucent.
- Add the flour and tomato sauce to make the roux.
- Add the Seafood Stock and stir until smooth.
- Season this mixture with Salt, Pepper, Cajun Seasoning (I use Tony Chachere’s) and Worcestershire & Tabasco.
- Simmer about 30 min.
- Add Crawfish Tails and Fat. Check seasoning after simmering 10 min.
- Cook White Rice
- Add Parsley and Green Onions about 5 min before serving.
- Serve
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