| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 8 crawfish tails, thawed, rinsed and drained
- 1 teaspoon chopped garlic
- 3 cups Etouffee Sauce, recipe follows
- Hot pepper sauce, as desired
- Rice Pilaf, recipe follows
- 2 bunches sliced green onions, for garnish
- 1 2/3 cups vegetable oil (soybean or cotton seed)
- 1 2/3 cups all-purpose flour
- 1 1/2 cups medium dice onion, yellow or white
- 1 1/2 cups medium dice green pepper
- 1 cup medium dice celery, no leaves
- 1 tablespoon chopped garlic
- 1 3/4 teaspoons cayenne pepper
- 1 3/4 teaspoons ground white pepper
- 1 3/4 teaspoons whole thyme leaves
- 10 1/2 cups chicken stock or broth
- 1 2/3 cups diced tomatoes, with juice
- Salt
- 1 tablespoon unsalted butter
- 1/2 cup small dice red pepper
- 1/2 cup small dice yellow pepper
- 2 teaspoons chopped garlic
- 1 3/4 teaspoons cayenne pepper
- 1 3/4 teaspoons ground white pepper
- 1 3/4 teaspoons whole thyme leaves
- 1 3/4 teaspoons salt*
- 5 1/4 cups chicken stock or broth, heated
- 2 2/3 cups parboiled rice
Instructions
- In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.
- In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
- In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
- Keep in warm place until needed.
Reviews
ok…lets give the cook a break….{one break comming up} ha ha. have u never put something 2gather u 4got the amount??? right. the recipe was good,and there r so many variation of it out there we all know it was’nt 8 crawfish………keep on cooking baby…and if u ever burn it,throw it out and start again.being a cook,your family will never go hungry…….thank you
I believe the recipe should read 8 pounds of crawfish tails as opposed to 8 crawfish tails.
THIS IS A VERY GOOD RECIPE I SERVED IT AT A PARTY AND EVERYONE LOVED IT.
No one would bother to make a crawfish etoufee with only 8 crawfish in it.
a pound of tails is usually used for 4 to 6 servings.
a pound of tails is usually used for 4 to 6 servings.