COMMENT:
The French word "etouffee" means to stew, smother or braise.
This technique is found in dishes using shrimp, crab, crawfish and,
in some cases, meat or game. Though more Creole in origin, etouffees
are found throughout Cajun country.
INGREDIENTS:
- 2 pounds cleaned crawfish tails
- 1/4 pound butter
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- ½ cup green bell pepper, chopped
- ½ cup red bell pepper, chopped
- ½ cup tomatoes, diced
- 2 tbsps garlic, diced
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts crawfish stock or water
- 1 ounce sherry
- 1 cup green onions, chopped
- ½ cup parsley, chopped
- salt and cayenne pepper to taste
- Louisiana Gold Pepper Sauce
- 2 cups white rice, steamed
METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add
onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté
until vegetables are wilted, approximately 3-5 minutes. Add crawfish
tails and tomato sauce and blend well into mixture. Using a wire
whip, blend flour into the vegetable mixture to form a white roux.
Slowly add crawfish stock or water, a little at a time, until sauce
consistency is achieved. Continue adding more stock as necessary
to retain consistency. Bring to a rolling boil, reduce to simmer
and cook 30 minutes, stirring occasionally. Add sherry, green onions
and parsley and cook an additional 5 minutes. Season to taste using
salt and cayenne pepper. Serve over steamed white rice using a few
dashes of Louisiana Gold Pepper Sauce.
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