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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 46 |
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I cant call myself a Cajun cook without posting a Etouffee. Ingredients:
1 lb crawfish tails, cooked, seasoned |
1/4 cup butter |
2 tbsp flour |
1 medium onion diced |
1 bell pepper diced |
2 stalks celery ribbed and diced |
2 garlic cloves, minced |
2 tbsp parsley, minced |
1/2 cup white wine |
1 cup heavy cream |
salt & pepper, to taste |
cayenne pepper to taste |
Directions:
1. Melt butter and add flour, stirring until lightly brown. Add onion, bell pepper ,celery,garlic, parsely and green onion, cooking until clear. Add crawfish and cook on low heat about 10 minutes. Add white wine and simmer until blended. Slowly add cream and simmer over low fire. Do not boil or it will curdle. Add seasoning with extra Cayenne for heat and red color. Serve over toast points for appetizers, or over steamed rice for a main dish. Since Etouffee is Cajun for smother, You could smother a flip flop with this stuff and it would taste good.
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