Collections » Recipes » Crawfish Etouffe's LaPlace

Crawfish Etouffe's LaPlace

Recipe: Crawfish Etouffe's LaPlace

Yield 8 servings
Time 60 minutes
  • 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.

Previous Back Site Map Calendar Home Log In Comment E-Mail Next

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