🦐Louisiana Crawfish Etouffee 🦐
The absolute best 🦐Louisiana Crawfish Etouffee🦐 I’ve ever had. Get the printable recipe here. https://www.thebeardedhiker.com/crawfish-etouffee/
KUDU Grill ⭕️⭕️ http://bit.ly/kudugrilljaxx ⭕️⭕️
my handy dandy chopper https://amzn.to/2sYQgyN
Cajun seasoning https://amzn.to/2QEQfZC
Gebhardt’s chili powder https://amzn.to/2s8GmKe
Bamboo Spurtles https://amzn.to/35Durlh
Chef Bourques Book https://amzn.to/2N8VKxF
Chef Bourques Youtube Channel https://www.youtube.com/channel/UC8C_nz9Vu9kHKMYJ1-cqUgw
🦐ᴄʀᴀᴡꜰɪꜱʜ ᴇᴛᴏᴜꜰꜰᴇᴇ🦐
Ingredients:🦞
1 stick butter
1 stalk celery with leaves attached, diced
1 small green bell pepper, chopped
1 small red bell pepper, diced
1 onion, diced
1 tablespoon jarred roux
1 tablespoon tomato paste
3 Roma tomatoes, diced
4 cloves garlic, minced
1 stalk green onion, diced
1 pound crawfish, with fat
water
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ancho chili powder if you can’t find it, leave it out
1 bay leaf
fresh, chopped parsley
Cajun seasoning to taste, I like Tony’s
cayenne to taste
salt and pepper to taste
favorite hot sauce, to taste, optional
cooked white rice, for serving
Instructions
Heat your pot over medium heat. Throw in the stick of butter and let it melt. Add in the onion, bell pepper, and celery. Saute about 20 minutes or until the veggies just start to caramelize.
Once the veggies have begun to caramelize, add in a tablespoon of roux and tomato paste. Stir it about and let it work in the veggies for about 5 minutes.
Add your chopped tomatoes, green onion, garlic, and stir. Cook for about 10 minutes to let the tomatoes release some of their liquid.
Add the crawfish to the mix and stir. Fill your crawfish bag 3/4 of the way up with water. Swish it about and get all that goodness in the water. Add to the pot.
Add your salt, pepper, cayenne, paprika, garlic powder, chili powders, parsley, bay leaf, Tony’s and hot sauce.
Stir to combine.
Simmer the concoction for 10 minutes, remove the bay leaf. Continue to simmer until the sauce has a gravy consistency.
Remove from the heat and serve over fresh white rice or over blackened fish. Enjoy!
Recipe Notes
You can use your favorite hot sauce in this for some heat. I love Chalula’s sweet habanero hot sauce. It’s not habanero hot, but it’s got some heat and it has a great sweetness to it.
I’m using jarred roux in this because I always have some on hand for odds and ends stuff. You can make your own if you want, but you don’t need much. For such a small amount, I find a jarred roux is just quicker.
Song Title “Cantina Blues” by Kevin MacLeod
Music is shareware supplied by http://incompetech.com/ and is used with their permission.
#CrawfishÉtouffée #Étouffée #etouffee #crawfishetouffee #recipe
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