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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
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| 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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All images and original content Copyright © 2003 - 2020Joe Kennedy
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