How to Make Crawfish Etouffe
Chop your vegetables., Make your roux., Once the roux has achieved the color you desire, immediately remove from heat and add the chopped vegetables, stir until the vegetables are soft., Add 3/4 cup chicken broth or similar stock and bring to...
Step-by-Step Guide
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Step 1: Chop your vegetables.
Use equal amounts of celery, onion and green bell peppers (1/2 to 1 cup each) add a couple cloves of chopped garlic.
Set aside. -
Step 2: Make your roux.
This step is found in many Cajun recipes, and it involves browning the flour that is the thickening ingredient for the "gravy" the Crawfish are cooked in.
Place equal amounts of cooking oil and all purpose flour in a large cast iron skillet over medium heat (1/2 cup is about right for this dish).
Stir continuously until the flour is browned, keeping it from overcooking or scorching.
The color of the roux is very important.
A good Etouffee roux should be the color of shelled pecans. , This is very important to stop the roux from continuing to cook and burning. ,, Simmer until the roux is completely dissolved and the liquid in the pot is thickened.
It should be the consistency of a regular gravy, without lumps and uniform in color and texture.
Add salt and pepper to taste.
The best flavor is achieved by mixing red, white and black pepper in quantities to suit your own taste. ,, -
Step 3: Once the roux has achieved the color you desire
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Step 4: immediately remove from heat and add the chopped vegetables
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Step 5: stir until the vegetables are soft.
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Step 6: Add 3/4 cup chicken broth or similar stock and bring to simmering boil in skillet.
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Step 7: Add enough of your roux you prepared earlier to achieve the consistency you desire
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Step 8: saving the rest in a glass jar for your next Cajun cooking adventure.
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Step 9: Add one pound of cleaned
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Step 10: or packaged Crawfish tails
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Step 11: simmer for 10-15 minutes.
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Step 12: Remove from heat
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Step 13: spoon over a bed of cooked rice
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Step 14: and serve.
Detailed Guide
Use equal amounts of celery, onion and green bell peppers (1/2 to 1 cup each) add a couple cloves of chopped garlic.
Set aside.
This step is found in many Cajun recipes, and it involves browning the flour that is the thickening ingredient for the "gravy" the Crawfish are cooked in.
Place equal amounts of cooking oil and all purpose flour in a large cast iron skillet over medium heat (1/2 cup is about right for this dish).
Stir continuously until the flour is browned, keeping it from overcooking or scorching.
The color of the roux is very important.
A good Etouffee roux should be the color of shelled pecans. , This is very important to stop the roux from continuing to cook and burning. ,, Simmer until the roux is completely dissolved and the liquid in the pot is thickened.
It should be the consistency of a regular gravy, without lumps and uniform in color and texture.
Add salt and pepper to taste.
The best flavor is achieved by mixing red, white and black pepper in quantities to suit your own taste. ,,
About the Author
Brittany Hayes
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