Ingredients
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2
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2
-
3
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1
-
2
-
3
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Crawfish Etouffee, Natchitoches, LA, Very good base recipe. I was born and raised in Louisiana on Cajun/Creole cuisine. This style of etouffee reminds me of the kind that is served in most Louisiana style restaurants. I only had to make a couple changes. I added a bit more garlic, cooked my vegetables down in a half stick of butter. After they softened a bit, I added the seasonings, lemon juice, worchestershire, as well as a bay leaf. I also omitted about 2 oz of the tomato sauce and added a tablespoon of sugar as well as creole seasoning to my taste. I also added fresh parsley when I added the last two ingredients and omitted the dry altogether as fresh is more traditional in this dish in Louisiana. used low sodium chicken broth and used 1 1/2 cubes of chicken bullion I crushed with a pot to add depth. A trick my mom taught me. I did this at the very end after my pot was turned off. All and all, very good recipe. Thanks!, This was excellent. Everyone in my house enjoyed it, so that makes it a winner. I have a couple of recommendations. I sauted the vegetables prior to cooking in the pot with liquids. That gave them a little extra flavor. I would also recommend using reduced sodium versions of everything. I did not, and it was a little salty for my taste. Other than that, it was great!
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Steps
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1
Done
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Roux: in Small Skillet, Mix Flour and Oil Together to Make a Paste; Over Medium Heat, Stir Constantly With a Wooden Spoon Until the Color of Caramel -- Do not Let Burn; Set Aside. |
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2
Done
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in a Dutch Oven, Add All Ingredients Except Crawfish and Green Onions. |
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3
Done
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Bring to a Boil, Reduce Heat and Simmer 2 Hours or Until Vegetables Are Tender. |
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4
Done
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Add Roux, Stirring Occasionally and Cook For 30 Minutes. |
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5
Done
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Add Crawfish and Green Onions and Cook For 10 Minutes Longer. |
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6
Done
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Serve Over a Bed of Rice. |
