Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 19 2017
Crawfish Etouffe
1/4 cup (1/2 stick) of unsalted butter
1/4 cup all-purpose flour
1 cup of chopped onion
1/2 cup of chopped green bell pepper
1/4 cup of chopped celery
2 teaspoons minced garlic
2 cups seafood or chicken stock/broth
1 teaspoon kosher salt
Freshly cracked black pepper, to taste
1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
1 pound of crawfish tails, with fat
1 tablespoon chopped fresh parsley, plus extra for garnish
1/4 cup sliced green onion, plus extra for garnish
Hot, cooked rice
French bread
Melt butter in a large skillet over medium heat and stir in the flour; cook and stir for about 4 minutes or until caramel colored. Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute. Slowly stir in the stock or broth until fully incorporated. Add the salt, pepper and Cajun seasoning. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Serve immediately over hot, cooked rice with fresh French bread and a side salad.
Frozen Crawfish Tip: Use freshly boiled, or Certified Cajun Louisiana frozen crawfish whenever possible, however, if you do have to use an imported brand, or to simply freshen frozen crawfish, place the thawed crawfish in a small container. Whisk 1 to 3 tablespoons of liquid crab boil (depending on heat level desired) with about 1-1/2 cups of ice cold water (or enough to cover the crawfish) and pour over the crawfish. Soak, covered, in the fridge for about an hour. This will add definite spiciness to the finished dish, so you'll want to eliminate or significantly reduce any cayenne, or other Cajun or Creole seasoning you would normally add.