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Crawfish Etouffe's LaPlace

Recipe: Crawfish Etouffe's LaPlace

Yield 8 servings
Time 60 minutes
Ingredients
  • 2 lb. crawfish, peeled and deveined
  • 1/4 c. green pepper, finely chopped
  • 1/2 c. onions, finely chopped
  • 1/2 c. celery, finely choppped
  • 1 c. green onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp. Worcestershire sauce
  • 1 1/2 sticks butter
  • 3/4 c. all purpose flour
  • 4 c. cooked rice
  • 1/2 c. shrimp, finely chopped
  • 2 tsp salt
  • Hot water
  • 1 tsp. red ground pepper
  • 1/2 tsp. white pepper
  • 1/2 tsp. coarse ground black pepper
  • 1 tsp. sweet basil
  • 1/2 tsp. thyme
Directions In a small bowl, thoroughly combine seasonings; set aside. In a separate bowl, combine onions, celery, garlic, Worcestershire sauce and green pepper. In a large saucepan, melt 1/2 stick margarine at 450 degrees. Do not allow to burn. Add flour slowly; stir until smooth and roux becomes dark red brown. Remove from heat and stir in vegetables except green onions and 1 teaspoon of seasoning mix. Continue to stir until mixture cools.
In a separate saucepan, heat 1/2 cup water to 300 degrees. Add shrimp and saute for 3 minutes. Slowly add roux and stir continuously for 3 minutes. Remove from heat and set aside. In a large saucepan, melt 1 stick margarine at 300 degrees. Add green onions and crawfish; saute until pink. Add remaining seasonings. Saute for 5 to 7 minutes. Remove from saucepan. Set aside and allow to cool. Return crawfish to the heat at 250 degrees. Add water barely enough to cover. Add remaining ingredients; blend well. Simmer for 30 to 40 minutes, until dish is thick. At this point, you can either blend in your rice Cajun style or serve over rice.


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