Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 1 bay leaf; 118 milliliters butter, cubed; 0 teaspoons cayenne pepper; 237 milliliters chopped celery; 397 grams can chicken broth; 8 servings Hot cooked rice; 118 milliliters all-purpose flour; 59 milliliters minced fresh parsley; 118 milliliters chopped green onions; 237 milliliters chopped green pepper; 907 grams frozen cooked crawfish tail meat, thawed; 0 teaspoons pepper; 1 teaspoons salt; 1 Tbsp tomato paste; 237 milliliters water

The recipe Crawfish Etouffee could satisfy your Creole craving in around 1 hour and 5 minutes. One portion of this dish contains roughly 28g of protein, 15g of fat, and Head to the store and pick up parsley, salt, cayenne pepper, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It works well as a reasonably priced main course.

Instructions

In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste.

Ingredients you will need

Caramel

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Add the celery, pepper and onions; stir until coated.

Ingredients you will need

Celery

Onion

Pepper

Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.

Ingredients you will need

Cayenne Pepper

Tomato Paste

Bay Leaves

Parsley

Pepper

Broth

Water

Salt

Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf.

Ingredients you will need

Bay Leaves

Add crawfish and heat through.

Ingredients you will need

Crawfish

Serve with rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Ingredients

Servings:

bay leaf 118milliliters

butter, cubed 0teaspoons

cayenne pepper 237milliliters

chopped celery 397grams

can chicken broth 8servings

Hot cooked rice 118milliliters

all-purpose flour 59milliliters

minced fresh parsley 118milliliters

chopped green onions 237milliliters

chopped green pepper 907grams

frozen cooked crawfish tail meat, thawed 0teaspoons

pepper 1teaspoons

salt 1Tbsp

tomato paste 237milliliters

water

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Eladio Pineiro Envidia Cochina Tete de Cuvee Albarino. It has 4.5 out of 5 stars and a bottle costs about 32 dollars.

Eladio Pineiro Envidia Cochina Tete de Cuvee Albarino

Straw, light golden yellow with glints of green, neat, and shiny. Very elegant, tastes of fruit syrup, and balsamic from its aging on lees with licorice, and fennel remembrances, excellent acidity, soft, fresh, unctuous, and tasty. Aftertaste is long with a mineral touch and occasional excellent bitter undertones. Very greedy.