Crawfish etouffee is another Louisiana classic. If you get your hands on some crawfish, try out this recipe.
1# crawfish tails
1/4c all purpose flour
1/2c unsalted butter
4 cloves of garlic, minced
4 stalks of green onions, diced stems, and sliced tops
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 stalk of celery, diced
Black pepper
Cayenne pepper
Creole seasoning (I like Cajunland)
Thyme
Bay leaf
Peel the crawfish, and reserve the juice from the head. You can also buy the tails in 1# packages. Set aside. Make the roux with the butter and flour, and cook till a caramel color. Add the diced onions, and cook till tender and have a caramelized color. Add the other veggies, except for the garlic and sliced green onion tops. Cook till all veggies are rendered, and soft. Add the garlic, and cook for a couple minutes. Add about 3 cups of water, mix well, and add a dash of thyme. Simmer for about 15 minutes. Mix in the crawfish and green onion tops, then simmer for another 15 minutes. Taste for seasoning adjustments (black pepper, cayenne, and creole seasoning). Cook for a little longer, then taste again. Make any necessary adjustments to your liking. Meanwhile have some extra long grain rice cooking on the side. Cook for a few more minutes. Serve the etouffee over the cooked rice, and garnish with the remaining green onion tops.
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